Grilled Pork Chops

If you want to grill out something other than your usual hot dogs and hamburgers, you may want to try grilling up some boneless pork chops. Pork chops are a very versatile white meat that can be prepared a number of ways. Not only that, they come in many different cuts, and are quite affordable. You can truly impress family and friends by grilling up some pork chops with an awesome seasoning. When choosing what cut of pork chop you want, thicker is better. It is much easier to overcook a thin chop, try to find some that are 3/4 of an inch thick or more.

Some people prefer to brine their meat before adding a rub. It is not necessary but many believe that it adds moisture, especially to pork. If you want to try this method, you will basically place the meat in a salt water bath. You should use about one tablespoon of sea salt to every cup of water. You then soak the pork for two to four hours, and should be sure to thoroughly rinse the meat before adding any seasoning or marinade.

The spices you will need for your seasoning, or dry rub are 2 tablespoons of chilli powder, 1 tablespoon of sweet paprika, 1 teaspoon of onion powder, 1 teaspoon of ground dried chipotle pepper, 2 teaspoons of dried oregano leaves, 1 tablespoon of ground cumin, 1.5 teaspoons of garlic powder, and 1 teaspoon of kosher salt. Then massage the dry spice rub into the pork chops, getting it into every nook and cranny to get the best flavor out of each cut of meat. It will almost be like you are massaging it into the pork chops. When the chops are completely coated in the rub, they are ready for the grill.

When it comes to placing them on the grill, you should begin with direct heat at the highest temperature your grill will reach. Be sure to keep the heat off of one side as well. Place the pork chops right next to one another over the direct heat. For safety reasons, do not use the plate they were placed on when raw, this could contaminate them and make people sick. Always have a clean plate to place them on once cooked.

When you first place meat on your grill, the proteins in the meat will seize. This will make it difficult for you to move the meat. When the meat can easily move from the grates of the grill, that is when you know it is the correct time to flip it over. Once both sides of the pork chops are marked, you can them move them to the side of the grill that is turned off. The heat will come from the other side, and finish cooking the chops. Close the lid, and allow the pork to cook for about 4 or 5 minutes more. It should reach an internal temperature of 150 degrees. The thicker the pork chop, the longer it will take.

When the chops have reached the correct internal temperature, remove them from the grill placing them on your clean plate. Some people prefer to let their grilled meats rest after cooking. What this does is allow the juices to build and flow throughout the meat. This is done by taking the plate or platter, covering it with aluminum foil, and waiting about 10 minutes before serving. Your pork chops can be served whole, or sliced to give them a fancier look. You can even place them on top a bed of lettuce, pasta, or rice.

There are countless sides that can be served with pork chops. You should consider serving sides that complement the spicy taste of the rub that you created. Some ideas include the tried and true applesauce. You can also switch it up by grilling some thick apple slices, or making a sweet onion and green apple slaw. Of course, you can always serve up some other favorites like corn on the cob, baked potatoes, or cold salads like cole slaw, macaroni or potato salad with your pork chops. Regardless, your chops with this special dry rub are sure to be a hit at your picnic or cook out.

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