I’m (Jamin) loving the fact that it’s grilling season.
Well, technically speaking, I don’t really buy into the idea there is a season for grilling. I mean if you’re not brave enough to stand in 40 mile an hour wind, pouring rain and freezing temperatures, you’re just not committed. Kiddingnotkidding – we live in Alabama. (Though even here, it does make it hard to use a charcoal grill. So I’m thankful I’ve got this new puppy on the way for those blustery nights of grilling.)
I mentioned cooking pork chops the other day for the first time in our married life. I know, right? I was headed into dangerous territory, as Ashley proclaimed pork chops to be too dry of a meat, and she didn’t like them. Oh really? Challenge accepted.
And I won.
So there are four rules to grilling the perfect pork chops.
1. Meat selection
Selecting the correct meat is essential to all your success on a grill. Just like in steaks if you get the wrong cut, you might as well have skipped it all together.
The best cut for grilling is the rib end pork chop: It has the bone in. This is a good selection for a few main reasons. Most of these cuts are a little thicker, the meat has a little fat woven in it, great for moisture retention, and the bone will help protect the meat from direct heat.
2. Marinade
You have got to have a good marinade, particularly one made up of salt, sugar and apple juice. I’m no chemist (though we are fans of Walter White), but I know what tastes good. I also know that the combination of these three things helps rearrange the proteins in the meat to allow them to hold moisture better.
I use the following combination for 4 or less rib end pork chops. (Multiply it for more.)
• 1 cup Apple juice
• 1/2 dark brown sugar
• 2 Tablespoons Salt
Mix these together until they are all completely dissolved. Put the pork chops in a dish or gallon size bag, and pour the mixture over them. Rotate the chops periodically and let them sit in the fridge for at least 4 hours.
3. Reduction Sauce
Before grilling, you will need to make your reduction sauce.
In a sauce pan you will want to make a reduction with the following ingredients.
• 3/4 cup apple juice
• 1/2 cup dark brown sugar
• 3 teaspoons salt
• 1 1/4 teaspoon black pepper
Reduce it down to a thickness of warm syrup and set aside.
4. Grilling
Most problems appear in this phase of cooking through over cooking the meats and thus drying them out. The first rule to remember for cooking any meat is even after you take it off the grill, it will still be cooking. So take it off before you think you should, and allow it to finish cooking as it sits. (Remember though, never eat under-cooked meats. Unless your name is Ashley and you’re half vampire.)
Here is the grilling pattern I use for 1 1/2 thick pork chops.
• Grill it for 3 minutes directly over your flames on one side then flip it and grill it another 3 minutes on the opposite side.
• Place the meat away from direct flame or heat with the bone facing the flame/heat. Grill it like this for 4 minutes on each side.
• Remove the meat from the grill and let sit for 3 minutes.
• Cover with your reduction and serve with sides.
For this we used some good old fashioned greens {Hello, we’re southern} and some potatoes sliced and baked.
The sides are super simple and not book worthy, but still yummy.
If you love fresh when it comes to greens, and there is a difference, you need to boil them down (about 2 hours). I like to throw in a couple beef bouillons for taste. If you are of the cajun variety toss a little hot sauce on them once they are cooked. (If you’re doing this on the fly, you can use the canned greens and they’ll be ready in about 15 minutes.)
The potatoes; cut them into slices, drizzle them with extra virgin olive oil and garnish with you favorite herb or spice, I like basil. Ashley sprinkled a little cheddar on top because {Hello, we’re southern}. Cook at 350 for about 30 minutes adding the cheese within the last 5 minutes.
It’s the perfect meal for any occasion and simple eating!
Chloe was definitely jonesing for a piece. How can we resist that face?
As always, let us know if you try it! It’s a great, simple dish for the entire family!
Have an inspired day!
ANN W says
Thanks for the recipe! My husband – aka – the GRILL MASTER – will LOVE to try it out:)
Jenn says
Yummy! I love pork chops, I’ll need to try this out. Also I never understood “greens” until I moved to the south, but I love some fresh summer greens!
Beth says
I just bought chops last night and was thinking I need a marinade that wasn’t the same old thing! Thanks for sharing!!!
Sherri G. says
I am from Illinois and this made me laugh! I grill outside year round and I know the neighbors think I’m crazy but its just so good!! Thank You for the wonderful recipe, I will definitely try it!
Shanda says
I have no idea what “greens” are but those pork chops look yummy! Oh, and I never figured out your book link so consider it a donation I guess 🙂
Tonya says
What do you think about baking them instead?
jamin says
Tonya, A lot of people bake them. I just prefer them grilled, but that is a personal thing. I would bake at 350 for 15-20 mins.
Julie says
For the reduction sauce, do you really mean tablespoons? I am making this now for dinner, but I’m nervous the amounts are all wrong.
Julie says
UPDATED: yes, definitely not tablespoons.
jamin says
Julie, I did mean tablespoons, we love our seasoning. However everyone should use it as it pleases their palate and their health. Scaling back or adding more is all in the tastebuds.