March 27, 2014 5:39 am
Tips for Tender Chops
Mastering grilled pork chops is easy no matter your skill on the grill. It’s all about selecting the right recipe, preparing the grill correctly and grilling your pork chops like a steak using a digital thermometer to ensure the proper range of doneness – between 145°F (medium rare), followed by a three-minute rest and 160°F (medium). To prep your grill:
• Arrange hot coals evenly on the fire grate of the grill or use all gas burners on medium-hot heat.
• Place pork directly above the heat source.
• Follow suggested cooking times – 3/4 inch chops should be cooked for 8-9 minutes and 1 1/2 inch chops for 12-16 minutes -turning once during cooking.
For a deliciously sweet and spicy recipe like Sweet Fire Pork Chops, seasoned with hot chipotle chile, zesty orange, garlic and sweet honey – choose 3/4-inch Porterhouse (bone-in loin) chops to create your new favorite masterpiece. For a complete meal, serve them with a side of mashed sweet potatoes and sauteed green beans.
Visit www.PorkBeinspired.com to learn about ways you can win with pork and to find more inspiring recipes that will keep your grill hot all summer long.
“Sweet Fire” Porterhouse Pork Chops
4 Porterhouse (bone-in loin) pork chops, about 3/4-inch thick
2 tablespoons olive oil
1 1/2 teaspoons ground chipotle chile
1 1/2 teaspoons coarse salt
Grated zest of 1 large orange
2 teaspoons garlic, minced
1/3 cup honey
In a small bowl, stir oil, ground chipotle, salt, orange zest and garlic together into a paste. Using a rubber spatula, spread chipotle mixture over both sides of pork. Let stand for 15 to 30 minutes.
Prepare a medium-hot fire in grill. Place chops on grill and close lid. Grill over direct heat, turning once, about 4-5 minutes per side, until the internal temperature of the pork on a meat thermometer measures between 145°F (medium rare) and 160°F (medium). During the last 2 minutes, brush chops on both sides with honey. Remove from grill and let rest for 3 minutes.
Source: National Pork Board
Published with permission from RISMedia.