Pork chops offer a lower-cost meat option than beef. You can normally find great sales on bulk pork chops and freeze them for later use. But that does not mean they are cheap. So, if you spend money on quality pork, you should know how to make the perfect juicy pork chops.
The method of grilling is the same for pork chops as it is for the perfect ribeye steak, but with one very different step for pork chops. Dry aging in the refrigerator is the method for rib-eye steaks. The secret to a perfect rib-eye is salting it and placing it on a wire rack in the refrigerator for four to 24 hours. But it is just the opposite for pork.
The secret to a juicy pork chop is brining. Brining is not just for the Thanksgiving turkey. Brining is the process of submerging a cut of meat into a solution of salt and water. It not only adds flavor and seasoning from the inside out, but it also changes the meat’s physical nature. The salt in brine denatures the meat’s proteins to allow the cells to retain more moisture. Brining is easy and takes no work. It just takes planning to include brining time in your preparation process. There are numerous brining seasonings concoctions, from salt only to salt and spices combined together.
Here are some links to two. The one I use is listed first.
Make Your Own Brine
- 2 quarts of water
- 1/4 cup of salt
- 2 tbsp crushed peppercorns (use black pepper if you don’t have whole peppercorn, but only use 1 tbsp)
- 1 tbsp dried Thyme
- 1 tbsp dried Rosemary
- 1/2 tsp dried sage
- 4-6 wedge slices of a fresh orange
– Combine the ingredients in a small pan and bring to a slow boil, stirring often. Once the boiling starts, remove from the heat and cover. Let the brine sit until it comes to room temperature. Don’t put it in the refrigerator. The mixture needs to steep so that all the flavors combine.
– Add some ice to cool it down once the mixture is at room temperature. Then, pour the brine over the pork chops. Seal them and place them in the refrigerator.
The brining process takes at least four hours, but twenty-four hours is ideal for best results if you have the time. Place your pork chops in a container that you can seal. A zip-lock bag works well, too. Pour the brine mix over the chops and completely cover them. Place them in the refrigerator for four to 24 hours.
There are two great methods for preparing your pork chops.
The Grill Method
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- Place the charcoal on one side of the grill. Leave the other side empty. If you have a divider, use it.
- Start the charcoal and heat it to 500 degrees.
- Let the coals get to the red stage and not flaming.
- Place the pork chops directly over the hot coals.
- Cook for 1 1/2 minutes per side.
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- Move the pork chops over to the empty side of the grill and close the lid.
- Bring the pork chops to an internal temperature of 145 degrees.
- Remove them from the grill and let them rest for five minutes.
- While the pork chops are resting, prepare the tequila lime sauce.
The Stovetop Method
- Heat a cast iron or non-stick pan on high to 400 degrees.
- Add enough olive or avocado oil to the pan to lightly coat the bottom.
- Place the pork chops in the pan and cook for 2 minutes without moving them.
- Flip the pork chops over at two minutes and cook for one minute.
- Lower the heat to medium-low at the one-minute mark and cover the pan.
- Cook covered until the internal temperature is 145 degrees.
- Remove from heat, but leave the pork chops covered for 5 minutes.
- Place the pork chops on a plate and allow to rest for five minutes.
Tequila Lime Sauce
From The Masters
I get the Tequila Lime Sauce from Emeril Lagasse. It’s easy and completes this dish perfectly. You can find it here.
