When it comes to grilled meats, pork chops are a pretty popular pick. This is because they are relatively easy to cook and taste absolutely wonderful when cooked to perfection. Just because it is a simple dish to make does not mean that there is no room for improvement. You can always make your food more delicious by following simple techniques and taking notes from the experts. You may not have the opportunity to view a live demonstration on how to grill pork chops from Marco Pierre White or Gordon Ramsay, but that’s not stopping you from digging up some important information on your own.
The more knowledge you gain about cooking, the further you will improve in the kitchen. For example, it is important for all home cooks to know that they should choose pork chops that are about one inch thick if they want to have a taste of perfectly grilled meat. It does not matter whether the pork chops are boneless or bone-in. The one inch rule ensures that your grilled pork chops turn out delicious and sumptuous nearly every single time. Another piece of information that you probably were not aware of is that the thinner the chops are, the easier it is to overcook them. This is because thin pork chops tend to dry out really fast.
If you want to know more about how to grill your pork chops to perfection, then read the following essential tips. By following these tips without fail, you will be able to enhance the flavour of your grilled pork chops.
1) Brine the Meat
A lot of people underestimate the importance of brining the meat. By brining the pork chops, you are basically adding moisture to it. The extra moisture makes the meat juicy and tender. For those of you who are not aware, brine is basically a saltwater mixture that is soaked up by the meat. To create a brine solution, you need a tbsp of salt to a cup of water. The brining period should be no longer than 4 hours. You can get it done within 2 and half hours if you wanted to. Make sure that the meat is completely immersed in the brine solution. Last but not the least, it is very important for you to make sure that the meat has been thoroughly rinsed after being soaked in brine. This will prevent any excess salt from clinging on to the pork.
2) Marinate the Meat
Most people think that marinades are only useful for adding flavour to the meat. They forget that the marinade can make a huge difference to the texture and the quality of the meat as well by protecting it from the outside. A marinated pork chop is well protected from the extreme heat of the grill. Instead of getting charred or burnt, the meat softens up as it cooks on the grill. There is a plethora of marinades that you can use, but the best option is to stick with the Italian dressing. It is a classic marinade that comprises of vinegar, oil, water and a bunch of herbs and spices.
3) Pre-heat the Grill
Pre-heating the grill will save you a lot of valuable time. Since it takes a while for the grill to heat up, placing the meat on the grill right after it has been ignited is a pretty silly idea. The meat isn’t even going to cook for the first few minutes. Also, it is important to create a heat imbalance across the grill. One side should be hotter (for searing the meat) and the other side should be cooler (for finishing the pork chops off).
4) Move the Lid and Meat Around
Once the meat has been arranged on the grill, close the lid immediately. Wait for a minute before taking the lid off. Once the lid is off, flip the meat so that the other side gets to be cooked. With the flipping done, put the lid back on again. After a minute of cooking on either side, transfer the meat to the cooler side of the grill and lower the temperature to a medium. You need to be an active cook to ensure that your meat has been grilled flawlessly.
5) Rest the Meat
Do not be inattentive when you have meat on the grill. Keep a track on the time and try to feel the texture of the meat with your tongs. If you feel that the pork chops have been cooked to your desired level of doneness, then take them off the heat immediately. Keep them covered in aluminium foil. This is known as the resting period and the reason why this is important is because it allows the juices to get redistributed throughout the meat.