Grilling great pork chops is so much easier than you might have ever thought possible. Flavorful, tender, juicy!
I grew up with those dry ones we used to call pork chops. Overcooked until not a drop of juice remained. Fried and flavorless! Not that Mom wasn’t a great cook—she was, but the standard was to make sure they were well done. No wonder no one I knew enjoyed pork chops.
I love them. Use a meat thermometer and cook them perfectly. Now, they are safe, according to the USDA, even when cooked until just 145° F. While I often cook them a little more done than 145° F, you don’t have to worry about pork being under done when the meat is still a little pink. I also brine them. I know that sounds fancy, but really it is just marinating them in a seasoned liquid for a few hours. My favorite recipe this fall is to add a splash of applejack to the brining liquid and get ready for really great eating. I also buy real pork –not the common ones that are injected with saline, but real pork like the ones I get from Steve’s. While I like to add chips to the grill to add a smoky flavor, believe me when I say they are good enough to grill without the chips and smoke. Just grill and serve with plenty of napkins. They are that good.
I also have a new love affair with maple syrup. The real stuff, straight from Vermont. I made a caramelized onion-maple syrup marmalade topping and this pork chop recipe quickly becomes something you would order at a fancy restaurant.
Give it a try. Serve it soon to your family or invite some good friends over for a relaxing dinner. I know you will love it.