Grilling Pork Chops
Tips on Grilling Pork Chops To Perfection
Your experience with grilling pork chops will begin with the cut that you choose, and will depend upon the thickness of it as well. Bones are another issue, but unlike chicken bones which tend to be whole and at the center of the meat, pork chop bones are usually cut across, making for easier penetration of heat without the risk of drying the meat. Center cut pork chops are the most popular choice, and are usually readily available without the bone. This may be your best bet for a perfect finish.
Pork takes marinade very well, and the spicing options are endless when dealing with this type of meat. From sage to garlic to Cajun style spices, this is a meat which can truly be made to taste. For grilling pork chops with the bone in, you will want a thinner cut than with a boneless chop. The length of cooking time depends greatly on the bone area of the meat, and a thinner bone will allow for a juicier and more tender end result.
It is important to stress that pork does not need to be charred and dry in order to be safe. Most bacterial problems happen on the surface of whole meats, and can not live beyond the 160 degree threshold. This is the internal temperature of a medium rare beef steak, to give you an idea of how weak these bacteria really are. You are not in danger of contamination or illness as long as you reach this temperature, and your pork chops can be as juicy and tender as they want to be while maintaining a safe standard for consumption.
A medium flame is best for grilling pork chops, and the best thickness will fall between ¾ to 1 inch. A hard sear to the surface is what you are looking to accomplish with this method, as the juices will be sealed quickly inside of the meat. 6 minutes on each side should be more than adequate, and the internal cooking process will continue for up to 8 minutes once the pork chops are removed from the heat. Let them settled before serving them, as the natural juices need time to congeal before the meat is cut open.
If grilling bone-in pork chops, you will want a slightly thinner cut, approximately ½ to ¾ inch in thickness. The flame intensity will be the same, at about medium height. Spice your chops to your liking, (a favorite is a simple salt, pepper, and garlic dusting on both sides), and place them on the heated grill grates. These will take about 5 minutes on each side, again focusing on an instant sear to the surface of the meat to prevent the natural juices from being pulled out by the intense, dry heat. A perfectly done bone-in pork chop will produce meat that easily falls or pulls away from the bone.