Marinating, Brining & Grilling Pork Chops
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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