The weather warms and I begin thinking ----GRILL! I LOVE to grill and my Weber grill is one of my favorite cooking tools!
I took 2 thick Loin Cut Pork Chops---lightly sprinkled with tenderizer
Started my fire and let the embers get white before adding the pork chops
Started my fire and let the embers get white before adding the pork chops
The SECRET to cooking pork and your MOST IMPORTANT tool is your meat thermometer.
I do not put the chops directly over the fire, but to one side of the coals and place the top on so that the smoke and heat is drafted over the chops.
Start by cooking 10 minutes on each side (thick chops) and then insert your meat thermometer.
DO NOT OVER COOK!
Once the chops get 140 degrees, baste your chops with BBQ sauce of your choice. At 145 degrees--TAKE THEM OFF
Allow to rest 5 minutes before slicing for serving.
Allow to rest 5 minutes before slicing for serving.
YOU JUST CANNOT BEAT A charcoal grilled pork chop.
Hi! I'm one of your "Erie friends" and I wanted to tell you I love the cooking blog! So fresh new ideas are great, so thanks for taking the time to post them. With Easter coming up, I was wondering what you prepare? (no rush) We go to Urbaniak which I believe you have been to before in Erie?
ReplyDeleteOh, these look so good! James likes to grill so I'll see if we can't give these a whirl. Julie
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