12/22/2023 0 Comments Grilling pork chops on charcoal grill![]() ![]() Remove the pork chops from the grill and let rest at room temperature for 10 minutes before serving. Our target internal temperature for pork is 145☏, so be sure to use a good grill meat thermometer to monitor this. Transfer the pork chops to the grill and cook until the internal temperature reaches 155☏, about 1 to 2 minutes per side. It will work better into the flesh of the pork too, giving you juicy, flavor-packed meat. The reason for this is to allow the seasoning itself to cook and form a slight coat on the surface of your pork chops. Once ready, transfer your pork chops to the indirect zone of your grill, and slowly work to raising the temperature within your grill chamber. Set up your charcoal or gas grill for indirect grilling at a fairly low heat. If it’s not obvious, I’m just completely biased towards grilling! Photo: Ivan RadicĪs a side note, if you’re wanting to bake or pan fry this instead then this seasoning will still work just fine. We’re pretty much ready to grill right away. Once that’s done, you don’t need to leave the meat out or store it in the refrigerator. We’re trying to really work it into the flesh of the meat as best as possible. Once you’ve applied it be sure to rub it in firmly. Try to get into every area you can and don’t be shy with it. Like with most types of seasoning or rubs, apply it to your raw defrosted meat liberally and evenly over all sides. Move pork chops to the cool side of the grill and continue to cook until a thermometer inserted in the center register 145F, 68 minutes. Place pork chops over high heat and cook, covered, until both sides begin to brown, 6 minutes. Once you have your seasoning ready you’re good to go on seasoning your pork chops. Season pork chops with salt and pepper then rub each side with spice mixture. I’d just try to resist getting hot paprika as it might totally overpower your food. If you can’t find it, then regular paprika will do just fine. Brush each side with the delicious BBQ sauce you just blended. Take the pork chops out and season them with salt and pepper. Add the sauce to a blender or food processor and blend until smooth. It should be easy to find and will give you that smoked edge that we really want on our barbecued food. Bring the sauce to a boil, then reduce it to a simmer for 15-20 minutes. Just like Susie recommends, I’d definitely try to get smoked paprika over regular. Growing up, I was obsessed with paprika-flavored chips, so when I saw it listed as one of the ingredients in this recipe, I knew I had found a winner. It uses simple ingredients but balances the ratios just right to give you all the sweet, savory, and spice that you want in good pork chop seasoning.įor me, the real secret ingredient in this brilliant recipe from Susie at Hey Grill Hey is the smoked paprika. Hopefully this recipe strikes the perfect balance for you. Too much of anything and you’ll ruin the flavor of your pork, which should be the real star of the show. ![]()
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