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\nBest Grilled Pork Chops<\/p>\n
\nBest Grilled Pork Chops<\/p>\n
In before the whining, cool. Pork chops are among the easier cuts to foul up- the swine these days are bred low fat, so the chops are very lean. Two ways around this, and I’m going to show you both. Fire up the grill, becauses here’s…<\/p>\n
You’ll need:<\/strong> You’ll do:<\/strong> 2) Heat grill over medium-high heat and cook the chops until seared and cooked through, remove when desired internal temperature is reached.<\/p>\n The tricks:<\/strong> 2) Use a meat thermometer. Cook the chops to an internal temperature of 140\u00b0, remove from heat and tent with foil. The meat will continued to carry-over cook to 145\u00b0, which is the target temperature. *Gasp* what about trichinosis, you ask! What about it? This is farm raised and inspected pork, and anyway 145\u00b0 is plenty.<\/a> <\/p>\n 3) Feral pigs and boar are a different story altogether- cook these pigs over low heat from eight hours to overnight, looking for an internal temp of 190\u00b0 or better. That’s where all the collagen melts and is the real secret to BBQ. But that’s for another day.<\/p>\n","protected":false},"excerpt":{"rendered":"
\n1\/4 c. honey
\n1\/2 c. low-sodium soy sauce
\n2 garlic cloves, minced
\nRed pepper flakes
\n4 pork chops<\/p>\n
\n1) Mix together honey, soy sauce, garlic, and red pepper flakes in a large bowl. Add pork chops then cover and refrigerate for at least 30 minutes or up to 2 hours. <\/p>\n
\n1)These pork chops were marinated to make them extra flavorful and tender. A marinade or a brine will add flavor and moisture, and keep the chops from getting dry.<\/p>\n