Marinating, Brining & Grilling Pork Chops


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Grilling/BroilingTimetable for Pork Chops (bone in or boneless):

Pre-heat your grill to medium high (350° to 400°)

CHOPS ( 3/4") cook 4-5 minutes per side to a temperature of 160 °

THICK CHOPS (1 - 1 1/2") cook 6-8 minutes per side to a temperature of 160 °

Grill chops over direct heat. Some people like to sear both sides of the chops briefly over high heat for one to two minutes to obtain a nice crust and then move them to an area of less intense heat (medium high). Keep the grill covered to maintain even heat to let them cook through.

Broil 4 inches from heat source.

Check doneness with a meat thermometer. 160 ° will give you a medium done chop. 170 ° will give you a well done chop.

When you remove the chops from the grill or broiler cover them with aluminum foil and let them "rest" for 10 minutes. As meats "rest" the internal temperatures continue to rise. You may want to take thick chops off the heat 5° below desired temperature.

From the National Pork Board: Pork is best when cooked to medium doneness - 160 degrees F. on a meat thermometer. Correctly cooked pork is juicy and tender, with a slight blush of pink in the center.

Guaranteed Moist Pork Chops:

Want to know a secret? Moist BBQ pork chops have nothing to do with the amount of grilling time. It has everything to do with a simple brining before cooking. A brined pork chop is much more forgiving when being grilled. It will stay more moist than a chop that is just marinated.

Don't be fooled into thinking slathering your pork chop with a marinade while it's cooking will give you a moist chop. It won't. While a marinade will add lots of flavor and will help protect the meat while it's cooking, if you want a juicy and flavorful chop you should brine the chops before grilling.

Brining Pork Chops:

Brining is simply soaking meat in a flavored water solution. Chops 1" to 1 1/2" thick should brine (in the refrigerator) between 6 and 8 hours, up to 24 hours.

Basic Brine Recipe Ratio:

1/4 cup table salt OR 6 tablespoons Morton's kosher salt OR 1/2 cup Diamond Crystal kosher salt per quart (4 cups) of water. Boil one of the cups of water in which to dissolve the salt and add to the remaining cups of cold water.

The recipe calls for differing amounts of salt because the salts have different weights.

Make enough brine so that the meat is totally submerged and place it in the refrigerator in a non-reactive container (no cast iron or untreated aluminum). The chops should be rinsed before cooking.

If you find the chops too salty you can add sugar to the brine (dissolve it in the boiling water along with the salt). Some add the same amount of sugar and salt.

WORD OF CAUTION: Do not add salt to dry rub or marinade if you brine. You could end up with too-salty chops.

Adding Flavorings to Brine:

If you flavor the brine itself you won't have to be bothered with marinades or rubs. There are no hard or fast rules when it comes to flavoring brine. Use flavors that are known to enhance the meat, and that you like.

In place of water use apple cider vinegar, apple cider, orange juice, beer or wine. In place of sugar use brown sugar, molasses, maple sugar or honey.

This tip comes from egullet.org "If you want to include spices and herbs, your best bet is to make a tea from them by steeping them in water, then using the tea as part of the liquid component of your brine (after it cools, of course). Then carefully check the final product to make sure the contribution your tea made was worth the effort."

Brined meats often cook faster than un-brined meats. Keep a careful eye on temperature.

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Easy BBQ & Cookout Recipes

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Marinades, Caribbean Recipes
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Tasty & Easy Green Bean Recipes

Armenian Green Beans with Ground Meat and Tomatoes
Blanched Green Beans

Fried Green Beans
Ginger Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green Beans a'la Waterman's
Green Beans Almondine

Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green Bean Casserole (Campbell's)
Green Bean Casserole (Cook's Illustrated)
Green Beans in Sour Cream & Tomato Sauce
Green Bean Salad, Dill, Parsley & Savory
Green Bean Salad, Feta & Pecans
Green Bean Salad, Provençal
Green Bean Salad, Soy Glazed Almonds, Cilantro

Green Beans with Coconut
Green Beans with Ginger Butter
Green Beans with Onion Paste (Madhur Jaffrey)
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Oven Roasted Green Beans
Pears with Green Beans & Bacon
Persian Green Beans & Rice
Sautéed Green Beans with Hazelnut Crumbs
Sesame & Portobello Green Beans

Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans

German Green Beans with Pears and Bacon
This is a German green bean recipe attributed to The Art of German Cooking by Betty Wason. It's a wonderful sweet and sour green bean recipe and would be a perfect use for your fresh, ripe, flavorful pears. Remember, the best way to assure any recipe success is using the freshest and best ingredients you can get. Pears, Green Beans and Bacon (Birnen, Bohnen und Speck) 1 lb. green beans, trimmed and broken into pieces.

Green Beans Almondine
Four takes on the classic Green Beans Almondine. There is certainly no shortage of recipes for Green Beans Almondine. It's a classic dish that's easy and elegant. We've given you four different versions here. Our first version is the classic recipe. The second recipe calls for the addition of a bit of lemon for a French twist, the third add's tamari or soy for an Asian flavor.

Green Bean Salad
A recipe from my great-grandmother. This is a recipe that's always been a favorite of my Mom's. She's of German heritage and said that she learned it from her Grandmother. For this recipe you'll want to cook the beans until they are tender, but still slightly firm. Green Bean Salad Cut the ends off of one pound of green beans and then cut them into 2 inch lengths. Drop them into boiling water and cook them uncovered for 10-15 minutes. .


 

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