Kyle and I both have memories of hard, thick, dry-dry-dry "Iowa Chops" that our dads made on the grill growing up. They HAD to be eaten with apple sauce otherwise they would be un-swallowable.
We recently purchased a few thick chops at the Farmer's Market and wanted to see if Mark Bittman could help us out in the chop department. In his book he even says about grilled chops: "...unless you get fatty, old-fashioned pork from a neighbor, likely [they are] to be on the dry side; still I find these irresisitible." He was right, they were a tad dry but SO much better than what Kyle and I remembered. Instead of eating them with apple sauce, tonight we served them with mango chutney. Yum.
Here is what we did: Dried off 4 room temp 1 in. thick chops, brushed with olive oil and lemon juice (generously) and sprinkled liberally with salt and pepper. We seared them for a few minutes on high heat on the grill and then grilled at med heat until done-- about 10ish minutes more. We watched them closely with our thermometer and removed them at about 158 (trichinosis is killed at 137, FYI)
3 comments:
yum! my dad makes great chops on the grill...he gets juicy results by getting really thick ones, cooking them over medium heat (chops take longer than steak), and rubbing them with a "Montreal Steak" rub. yo.
isn't 'pork chops and applesauce' a Brady Bunch thing? i never realized you were supposed to dip the chops in the 'sauce! ha!
oh man. i love pork chops! i think they're just about perfect with ice cold sun tea & steamed green beans. oh my. i've got to try your recipe, cheryl.
(also: my mom always gets really thick chops...dunno where...and they're usually fairly juicy)
hy-vee has really good, juicy think ones. also, wohlners (duh!).
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