How to Grill Perfect Pork Chops
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Top tips from Jamie Purviance on brining pork chops for maximum flavor and juiciness.
1. Brine pork chops to keep them juicy. Marinades don’t penetrate the meat as deeply as brine.
2. Grill over medium heat (350-450 degrees)
3. Pink in pork is OK
2.
source
They are good
A waste of 2 minutes and 20 seconds….
I liked everything about the Cusinart Griddler!>>>ur2.pl/1080 I also purchased the waffle plates along with the cleaning brush.
145 Degrees INTERNAL!
PERFECT!!!!
And by opening up hose "channels" well YOU are going to get your cook time PROPER thrown off in a BIG way!!!
When the SALT is IN those channels, YOU are going to wind up with DRYYYYYYYYYYYYYYYYY Pork Chops!!!!!!
Brining and Marinating MEAT is just useless!
BBQ Pitmasters do NOT brine or marinate their ribs or brisket or chicken.
It's all about "Low and Slow."
How long to brin
Very little insight. Not helpful at all. What type of brine? How many mins on each side?
I have never had food poisoning from pinkish pork . 40 plus years of cooking it that way .
Lol it's like everybody loves Raymond is teaching me about pork chops
Wtf??? What’s the brine recipe!!!!
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The Flavor Is In The Blood Folks!
What is braying? what do you use to make this mixture?. You mentioned that braying has salt…. yes and what else?
put in one bowl: pepper, paprika, salt, garlic in powder, rosemary and beer. Swirl it up few times, put pork inside and let it rest over night. Grill or fry until pink is gone. Enjoy
Oike the video, thanks. Can't stand Bobby, at all. Ever.
I started to drool at 1:11
http://www.myrecipes.com/recipe/cider-brined-pork-chops-with-grilled-apples
This video gives you advice on how to grill your pork chops, if you want recipes then google them, or look on youtube for recipes, I'm pretty sure the recipe he used can be found on Webers website, if not its in his weber grilling book, it is a great book.
No pink with pork
3 minutes/side on direct high heat 600-700*, then 4-5 minutes/side on indirect heat for perfect grilled chops. Take them off the grill, cover loosely with foil and let them rest for at least 7 mins.
You end up with a nice char on outside. Tender, juicy and just a hint of pink inside. Oh man, my mouth's watering.
What did you put in your brine
How long and what temp should the pork be?
What a terrible video, where are the directions??
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What are you 12? My post was pretty self-explanatory. In this video he gives absolutely no information on how to choose the meats, what to put in the brine, how long to brine, how long to cook the pork chops. Basically he leaves out everything someone would need to know.
In my post, I said how I make my pork chops and gave a lot more information than he ever did. So if you don't have anything better to do than act like a 7th grader, then go bother someone else.
Why does he suck?? I bet he makes a better pork chop than your mother ever has.
Exactly! How many minutes per side WTF Didn't even explain what ingredients to use for a Brine WTF
I agree, this guy sucks. In my experience with pork chops, there are two good ways to do it. With pork chops, I actually use "pork shoulder blades" or sometimes I see them as "pork steaks".
These have a bit more fat in them, so they are more forgiving. I usually get them at 1" thickness. And with them I will (with high heat) cook each side for about 6 minutes.
With center cut pork chops, sear each side for about a minute or two and then move them indirect at about 350f about 20 minutes.
This guy does not discuss cooking times. Bad teacher!
how many minutes per side?