Thursday, June 6, 2013
Thick Grilled Pork Chops
It is grilling season friends. I love grilling. It's easy and it doesn't heat up your house which equates to summer dinner awesomeness. You have got to try a grilled pork chop. They are magical. Here's the key: buy a thick pork chop. If you don't see one sitting out, go ask your butcher about it. You need a bone-in double thick pork chop for the grill and, oh my, it creates something amazing. Hunt down that chop and get to grilling! You'll be in love!
4 bone-in thick center cut pork chops
1. Heat an outdoor grill to high heat.
2. Prepare your chops by rubbing both sides with olive oil. Sprinkle some paprika on there (about 1/4 tsp per pork chop per side) and rub it in so it has a nice red tint to it. Season both sides with salt and pepper. Pork needs extra salt so don't skimp. If you take that first bite and it doesn't blow your mind try adding a little more salt and see what happens.
3. Grill the chop by searing each side for 2 minutes over the high heat. Remove the chops to an upper rack or to a spot with indirect heat. Reduce the burners to medium, close the lid, and cook for about another 15 minutes more. Actual cooking time will depend on the heat of your grill and the thickness of your pork chop. You can tell the chop is done by pressing on it. It is done when it feels firm, but not hard. Overcooked chops dry out so be careful. If you are nervous about telling when it is done, try pressing the raw meat to get a feel for how soft it is raw and you'll know as you go along what I'm talking about by saying it is done when it is firm.