![]() If you cut too soon and the juices escape this will result in dry meat as well. Remember, they're still cooking internally even after they're removed from the heat source. Resting is key - Allowing the chops to rest for a bit before cutting helps them retain moisture.Follow the method in this tried and true recipe. Place the grill pan on the top rack and broil for 2-3 minutes, flip the pork chops and broil for another 2 minutes or until the chops reach an internal. Flip pork chops and grill 2nd side for 2-3 minutes, just to sear. Continue grilling for 2-3 more minutes for a total of 7-10 minutes on 1st side. Use tongs and turn pork chops turn to create cross grill marks. While the bulgur wheat is cooking, drizzle the pork chops with 2 tablespoons of olive oil, add a pinch of sea salt and black pepper and rub into the meat. Alternative to grilling - If you don't have a grill, you can sear these pork chops in a pan first, then finish them in the oven. Place pork chops on hot grill and leave alone for 5-7 minutes, or until they release from the grill grate with little effort.Check the temp - A thermometer inserted into the thickest part of the chop should read no less than 145 F.If you're unsure, err on the side of less time, not more, and don't be tempted to walk away from the grill to complete some other task. ![]() This could turn your culinary masterpiece into a chewy, dried-out mess. If you know your grill, you probably have a good feel for how long the chops must cook to turn out the way you like them, but keep in mind that pork cooks more quickly than beef and is very easy to overcook. Don't leave your grilling post - Chops usually take about 5 to 6 minutes per side, but cooking times will vary. You body could survive for weeks off of its own fat.
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