Pork chops are a test of a true backyard chef. How can you infuse the flavor you want without drying out the chop? Here are the six steps to a better grilled pork chop:
- Prepare the Grill – You want the grill to be hot for the initial sear, so you are going to have to fire up the grill a little earlier if you are using charcoal. Keep the coals to one side so you have a cooler side for continued cooking. On a gas grill, just leave the burners off on one side.
- Prepare the Meat – Brine the chops in salt water for an hour or use your favorite marinade. If you brine the chops, rinse them and pat them dry before applying a rub.
- Sear the Chops – Place the chops on the hottest part of your grill and get a good crust on the outside to trap in all the delicious juices.
- Cook the Chops – Now move the chops to the side of the grill that doesn’t have the direct heat and put the cover down. This will allow the chops to finish cooking without burning the outside.
- Baste Your Chops – You can apply a glaze or some more of your marinade toward the end of the grilling process.
- Let Them Rest – Give the chops 10-15 minutes before you serve them. This will allow the meat to reabsorb the juices. Don’t forget that the chops will continue to cook a little while they rest.
Grilling Tips and Equipment from BBQ Experts
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