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Tips for Grilling Pork Chops with Charcoal
By Jesse | July 9, 2007
I’m sure I’m not the only one who has dried out some pork chops by over cooking them. After doing some reading I’ve learned a few tricks that make cooking pork chops foolproof.
Thicker is Better: 3/4″ to 1″ grill better than thinner chops. I prefer chops with a bone in them.
Marinate: Pork is drier than red meat and doesn’t have as much flavor so some time in a marinade will not hurt anything.
Ready the Grill: Move the charcoal to one side of the grill because we’ll be using direct and indirect heat to cook the chops.
Grill Them: Place the chops over the charcoal and cook for four minutes on each side. Then move them to the side with no charcoal and cook for five minutes on each side. I try to reach an internal temperature of 155(F) and let carry over take me up to 160(F). Take them off the grill and cover with foil letting the chops rest for five to ten minutes.
I know that you are supposed to take pork up to 170(F), but that is back when pigs were fed garbage and slop. Pork today is very clean and many things I’ve watched and read regarding pork say that there is minimal risk in only taking pork to 160(F). Your mouth will thank you.
Drop a comment and let me know if this helped.
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Topics: Food |
March 7th, 2008 at 4:08 pm
“Place the chops over the charcoal and cook for four minutes on each side. Then move them to the side with no charcoal and cook for five minutes on each side”
20 minutes? For a poke chop? G’wan.
Forget those thick chops. Get you some cheap thin cut chops. Marinade over nite in olive oil, dry vermouth, minced garlic and basil.
Sizzle 2-3 minutes, flip, sizzle 1-2 minutes. Gnaw to the bone.