Plan for Progress  

Grilling is a culinary appetizing way of preparing pork chops allowing you to tie in an array of flavors like honey mustard, barbecue, Cajun, Mexican, French, Italian, Asian and more. To arrive at the ideal pork chops definitive steps must be applied.

Brining is a good way to add moisture to any meat and is especially beneficial with pork especially with thicker cuts of meat which are advisable for brining instead of thinner cuts. Brine is a salt water mixture (about 1 tablespoon table salt to a cup of water) that gets absorbed up by meat. Brining thick cut pork chops should take 2 to 4 hours; when brining do not use any other salt-based ingredient.

Marinades are preferred for thinner chops. Marinades cannot sink into meat like brine will but it provides a protective layer to the meat. A great example of a simple marinade is Italian Dressing which includes oil, vinegar and water as well as herbs and spices. Thin chops can be adequately marinated in 30 minutes. The marinade will moisten the meat and shield it from the very strong heat of the grill.

An alternative to the brines and marinades is a dry rub which is applied by seasoning the top of your chops with herbs and spice (or salt and pepper). This will not allow for moisture or help to soften the chops but it will add a lot of flavor. Brine can be combined with dry rub, but be sure there is no salt in the dry rub.

Thin chops are to be grilled hot and fast on top an acute heat, turnning over as little as possible. Preheat the grill to the most immense temperature. Place the chops on the grill and lock the lid for one minute. Unlock the lid and turn the chops 45 degrees without turning over. Close the lid for another minute. Toss the chops over and close the lid again. After a minute spin the chops 45 degrees and finish off. Cooking time is approximately 5 minutes.

Thick chops will have need of a reduced heat to get them cooked while not drying them out. Preheat to highest temperature grill. Put the chops on the grill and close the lid. After one minute open the grill and turn the chops. Close the lid for one minute. Now turn down the heat on the grill to medium. Rotate the chops and let them cook for about 3 more minutes with the lid down. Turn the chops over and continue cooking for about 4 more minutes. Turn your grill down to its minimum setting.

Once the chops are cooked as preferred, remove and place them on a plate and cover with aluminum foil for 5 to 10 minutes to let them sit to allow the juice to redistribute in the meat.