Source: www.sizzleonthegrill.com

Grilled pork rib chops ‘glazed’ with a wet rub during finishing.

In my neck othe woods most meat counters offer a 3-4 bone pork loin rib roast that is pretty darned affordable. I can generally find one in the $6 $7 range that serves and satisfies all three of us for dinner. I certainly enjoy pork that is slow smoked or barbequed, and this cut of meat does lend itself quite nicely to those methods especially if you brine it before slow cooking. Previously Ive posted recipes for preparing this roast as a whole cut of meat and I also pinch a few extra pennies out of my food budget by purchasing the roast and trimming it into chops myself. If I purchase a 4 bone roast, I can trim the roast into nice big thick double chops for just my son and me. Dee-Lish-Us!

For this cook I did not brine the chops but you could if you prefer. Since I purchased domestic pork from a reliable meat source Im not worried about cooking it to Medium so it remains moist and juicy. This is not the pork my parents grew up with on the farms of Wyoming and Oklahoma so it doesnt need to be cooked to WELL Done aka so dry and tough you need applesauce with it. (Although come to think of it apple sauce is tasty with grilled pork!)

After trimming the 3 bone roast into nice think chops and while the grill was heating, I lightly seasoned the pork chops with a pinch of kosher salt on both sides and let them rest, covered, on the counter for about 15 minutes or so. Cooking cold meat straight from the fridge or cooler is one sure way to have it done on the outside and cold & rare on the inside. (Not an unwanted result in some preparations of beef or fish!)

Before placing the chops on the clean and HOT grates, I sprayed both sides lightly with canola oil. Canola oil is a high heat cooking oil that is perfect for using as a grilling lubricant rather than more expensive and less effiective olive oil.

I can never understand why folks use Extra Virgin Olive oil on meat before its grilled! EVOO is unprocessed and for a good reason its an excellent flavor enhancement to add to your steak, chop, chicken or even fish and vegetables after they are grilled. And then just a dollup or two no need to spread that good stuff all over! Virgin olive oil is not much better for grilling either and both versions of olive oil are expensive! Neither Extra Virgin nor Virgin olive oil are used by professional cooks for high-heat cooking they have a low smoke point. That simply means they burn at lower temperatures than do oils like sunflower, canola or peanut.

In addition to the seasoning before grilling I also seasoned about 1/4 cup of canola oil with a 1/4 tsp of garlic powder, ginger powder and cumin. After the first side was seared and I turned the chops I brushed this on to add some extra flavor to the outside of the meat. Adding these dry seasonings to a brine or dry rub prior to cooking would enable the flavors of the spices to penetrate the surface of the meat and, for this cook, I didnt want that. I wanted a layer of flavor on the outside that would touch my lips but not immediately touch my tongue with each bite.

Determining at what point in preparation, cooking or finishing as the appropriate time to apply a spice, wet-rub, glaze or sauce can alter the flavor profile of the dish you are cooking.

After searing both sides of the chops on the grill and brushing with the flavored oil, I removed the chops to a holding pan into which the remainder of the oil and a bit of fermented barley & hop liquid was also added. I sealed the pan tightly and set it on an unheated section of the grates, turned the other section on low and closed the hood to finish the chops for about another 15 minutes or until the meat reached an internal temperature of 160F degrees the USDA recommendation for Medium pork.

When it was time for service I place the chops on a platter and served adding a touch of Extra Virgin Olive oil to the meat and some chopped flat leaf parsley.

Happy Grilling!

Popularity: 2%

Pork Chop Willy’s Grilling Rub Just one of 850 recipes in the cookbook The Big Book of Outdoor Cooking and Entertaining

Dry rubs are delicious way to season pork chops. For grilling, select chops of close to an inch in thickness nothing flimsy then grill them over steady medium heat. You might add a barbecue sauce on the side with these, but the crispy texture isexcellentwithout. The recipe comes from a cookbook called The Big Book of Outdoor Cooking and Entertainingby Cheryl & Bill Jamison What To Grill 3 tablespoons sweet paprika, preferably Spanish 1 tablespoon freshly ground black pepper 1 tablespoon coarse salt, either kosher or sea salt 3/4 teaspoon sugar 3/4 teaspoon chili powder 3/4 teaspoon granulated garlic or garlic powder 3/4 teaspoon onion powder 1/4 to 1/2 teaspoon ground cayenne Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick Vegetable oil spray How To Grill It At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate. Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test). Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes. Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot. Serves 6-8

Products Mentioned in this Post
	Using the latest technology, this digital thermometer offers a remote system for checking the temperature of your food so you can stay clear of the heat. Simply place the meat probe into the food and select the doneness setting you prefer.Weber Style 6438 Professional-Grade Barbecue Beeper Digital Thermometer

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Grilling and Barbecue cookout tips

America loves grilling out. Whether you’re grilling chicken, hamburgers, steak, pork chops, ribs, or just a simple hot dog. My family cooks out at least a couple times a week. Below I have listed a few grilling tips I have found useful.

• Zip-Lock bags are great for marinating meats, just put ingredients in bag,stick in fridge and turn every so often.
• I like to marinate chicken in Italian salad dressing. Some people use it for fish and beef.
• Don’t try to cook over a too hot fire. Try holding your hand over the fire a 3-5 seconds
• if you can’t do that then the fire is too hot.
• Use tongs to turn meat. Never use a fork because the holes will allow the natural juices to escape.
• It is best to turn meat only once during cooking.
• Barbecue sauce burns easily, so brush it on at the end of the grilling process.
• Use the least amount of lighter fluid as possible.

Grilled Chicken

• 2 chickens
• Garlic salt
• Butter

Seasonchicken with garlic salt and brush with butter. Let stand until they are room temperature- about 30 minutes. Start cooking in oven broiler very slowly, skin down until inside is light brown.

Then transfer to wire holder and finish over the outdoor charcoal fire until skin side is brown and crisp, and the inside is quite brown giving the longest cooking time to the skin side which was not cooked indoors.

Baste with sauce made from 1 stick melted butter, juice of 3 lemons, and 3 tablespoons of worcestershire sauce.

Barbecued Steak

Steak

Sauce

• 2-4 tablespoons margarine
• 1 medium onion, chopped
• 2 clove garlic, minced
• 1/2 cup catsup
• 2 tbsp. vinegar
• 1 tbsp. brown sugar
• 1 tsp. salt
• 1 tsp. dry mustard
• 1/4 c. water

Combine all ingredients in saucepan; boil about 5 minutes; use to brush on meat before and during cooking. Have steaks, cut about one inch thick. Trim excess fat. Put cuttings over hot grill to keep steaks from sticking.

When coals have gray film and have turned to soft glow, start broiling. Turn with tongs when browned. For 1-inch steaks allow 20 minutes for medium rare. Season with salt and pepper. This sauce is also good for hamburgers, spare ribs, andpork tenderloin.

Roast-on-the-rocks

• 4 lbs. sirloin beef roast
• Garlic powder
• Salt
• Ground pepper

Select a sirloin-tip eye-round roast allowing approximately 1 pound per serving. Figure 15 minutes roasting time per pound for rare, 20 minutes for medium. Season and place directly on charcoal turning every 10-15 minutes.

Grilled Pork Chops

• Center cut pork chops, 1 1/4 inch thick
• 2 c. warm water
• 2/3 c. Dale’s seasoning
• 1 stick oleo or butter

When ready to cook, in a small sauce pan on top of the stove, mix warm water, Dale’s seasoning and melted oleo or butter. Heat until butter is melted. Brush on chops as they are cooking. Cook chops 8-10 minutes per side, depending on the temperature of your fire. Do not overcook.

Try this. I promise you won’t have to have steak every time you cook out. At the grocery store, ask the butcher to cutcenter-cut pork chops 1 1/4 inch thick. The cheapest way to buy it is to buy the whole pork loin, have about 4 to 5 inches cut off each end for roasts, cut the remainder in chops.

For the real connoisseurs, have the butcher to peel out the tenderloin for kabobs. Wrap as many to a package as you usually need and freeze.

Grilled Sliced Tenderloin

• tenderloin
• teriyaki sauce
• pineapple juice
• lemon pepper
• salt
• garlic powder

Marinate tenderloin in teriyaki sauce and pineapple juice for 30 minutes. Sprinkle with lemon pepper, salt and garlic powder on both sides. Grill on medium heat until done.

Tenderloin Roll

• deer or pork sausage
• smoke sausage
• salt and pepper

Split tenderloin and put smoke sausage inside split. Season with salt and pepper, tie up and put on grill. Cook for 2 hours on low heat.
Original Post

Grilling and Barbeque Cookouts

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This recipe is best enjoyed on a nice weekend afternoon with family. From the casual beginner learning how to grill to the seasoned expert, this delicious grilled pork chop with tangy packet potatoes recipe is fun to grill and easy to make using common ingredients.

GRILLED PORK CHOPS
4 thickly cut (1 inch at least) pork chops
2 tsp. coarse ground pepper
2 tsp. molasses
2 tsp. garlic
2 tsp. salt
Combine molasses, ground pepper, garlic and salt. Rub mixture evenly on each side of the pork chops. Allow to marinate for at least 1 hour.
Grill on a hot grill about 5 minutes per side or until done.
Bon Appetit!
SAVORY GRILLED POTATOES IN FOIL
Prep 15 Min./Grill 30 Min.
1/2 c. Miracle Whip Salad Dressing
3 garlic cloves, minced
1/2 tsp. paprika
1/4 tsp. each: salt, pepper
3 baking potatoes, cut into 1/4 inch slices
1 lg. onion, sliced

Mix together salad dressing and seasonings in large bowl until well blended. Stir in potatoes and onions to coat.

Divide potato mixture evenly among six 12 inch square pieces of heavy-duty foil. Seal each to form packet.
Place foil packets on grill over medium-hot coals (coals will have slight glow). Grill, covered, 25 to 30 minutes or until potatoes are tender.

Popularity: 5%

Ingredients

• 5 tablespoons olive oil
• 4 bone-in pork rib chops, 8-ounces each
• 6 cups loosely packed baby arugula
• 2 cups cherry or grape tomatoes, halved
• 1/2 small red onion, thinly sliced
• 4 tablespoons balsamic vinegar
• Kosher salt and freshly ground pepper to taste
• 1 block (4 ounces) Parmesan cheese

Preparation

1. Place 1 tablespoon olive oil in a large resalable plastic bag and shake. Put 1 pork chop in the bag and seal; pound the meat with a mallet or heavy skillet, avoiding the bone, until it’s about 1/4 inch thick all over. Remove pork chop and repeat the process with the rest of the chops (no need to add more oil).
2. Combine arugula, cherry tomatoes and onion in a large bowl. Drizzle with vinegar and 4 tablespoons oil and toss well. Season with salt and pepper.
3. Oil grill grates and preheat grill to high. Season chops with salt and pepper, place on hot grill rack and cook 2 to 3 minutes on each side, until well browned.
4. Serve chops with salad piled on top. Use a vegetable peeler to shave thin slices of Parmesan over salad.

Serves 4

From Quick & Simple

Cost per serving: $5.00

Read this article:
Culinary.net : Delicious Dinners on a Dime

Popularity: 1%

Boneless: If I had boneless porkchops I would grill them. Get the thick-sliced. They are great basted in teriyaki or BBQ sauce, but these sauces are not necessary for a juicy outcome. Always remember do not salt until the end, … If I were to guess, I would say the chops were cut too thin and/or cooked too long . I cook a lot of pork chops and never have a problem. I can’t speak for other locations, but our local COSTCO sells the best pork tenderloin I have ever eaten. …

See more here:
Cooking Boneless Pork Chops | Taste of Home Community

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