The “Grill-More” Girls – Bone In Pork Chops

This week, this “Grill-More” Girl is serving up some grilled tasty grilled pork chops!

Pork is a popular menu item these days.  It’s a lean meat and has a mild flavor that blends perfectly with many flavors and seasonings.  Pork is a great alternative to serving steak or chicken.  In the past I’ve shied away from pork, afraid that its leaness would lead to a unedible leathery piece of meat.  Through some trial and error, I’ve found that grilling pork chops that are moist, tender and delicious isn’t as difficult as I thought.It all starts with the type of port cut you get.  To prepare pork chops on the grill, you need to go thick not thin.  Thin chops cook way too fast and that’s why they end up all tough and flavorless.  I suggest getting chops that are anywhere from ¾ to 1 inch thick.  I also prefer bone-in center cut chops, which helps in adding more flavor to your meat.

I like to leave my pork chops out of the refrigerator for about 30 minutes prior to grilling, letting them come to room temperature.  I also suggest patting them dry before adding any of your seasonings, rubs or if you have a wet marinade, just blot off the excess liquid.  I find that both of these steps help to get a nice crust or sear on the chops when you start grilling.

Since I was going to serve my chops with some sort of sauce, I kept the prep of my chops simple.  I seasoned them with some salt, pepper and powdered garlic.  I also made a few slits, not too deep, in the fat along the edge of the chops.  This is so the chops would lie flat on the grill and not curl up helping the meat to cook more evenly on the grill.

I preheated the grill to high and then put the chops on and closed the lid.  It took all of me not to open that lid, but I managed to let the chops cook undisturbed for about 2 minutes and then opened the grill,  flipped the meat and repeated the process.  After the second side seared, I turned the heat down to medium and let the meat cook all the way thru on each side for about 4-5 minutes each.   To get those awesome cross-hatch marks on my meat, I rotated the chops about 90 degrees on each side.  When the chops were done, I removed them from the grill, covered them with aluminum foil and let them rest for at least 7 minutes.  This let the juices re-distribute themselves throughout the meat helping to make some moist and juicy chops.

I served my chops with a modified chimichurri sauce (I used basil instead of parsley since I have a ton of it growing in my garden) along with grilled veggies and roasted potatoes.

With just a little bit of planning and preparation there’s always time for a home cooked meal!  Make sure that you check out my “Grill-More Girl” Cristina over at today too to see what she’s got on the menu!

But before you hop on over there, it’s your turn to share.  You can link up your favorite grill recipe or share by commenting below about your favorite meal to make on the grill.

Copyright © 2012 The Harried Mom. All Rights Reserved.


    • TheHarriedMom says

      We love it here too! I’ve made a lot of hockey pucks in my day, but found grilling them is the way to go!

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