Grilling gives good flavor as well, definitely better than baking, healthier than sauteing, but not in the same league as a smoker. Mine is as Green Mountain Grille Daniel Boone Pellet Grill, although there are some new models like Green Mountain Prime Grills and CampChef Woodwind out with great features like “pellet dump” and “fire-pit dump” you should check out. I use a pellet smoker, which has numerous advantages over other smoker types. Smoking gives the best overall flavor, and has no risk of flare-ups. You can always add more salt, but you can’t take it away.Ĥ) Why is smoking better than grilling? Why are both better than baking or sauteing?īoth smoking and grilling are good choices for flavor and low calories. Always rinse the salt off after brining them. It is essential to brine them, but do not brine them for too long or they may become too salty. Also, if you are using a probe, you will be able to trust its reading more when the meat is evenly thawed.īrining them helps to retain moisture while cooking, resulting in juicier pork. Leaving them in the refrigerator for at least a couple of hours give the meat time to reach a consistent temperature gradient inside. Otherwise, by the time the coldest spot gets up to 140F, other areas will be higher (over-cooked/tough). The meat needs to be at the same temperature throughout if you want it all to cook to a consistent 145 degrees. Anyway, the pinker ones taste better:)Ģ) Why thaw at least two hours in advance? We are now seeing a resurgence of so-called heritage pork, like Duroc, Berkshire, and Mangalitsa, all more flavorful (and fattier). leading everyone to produce leaner pork, which is paler and less flavorful, but also healthier. Something about our diet crazes in the U.S. I’m not entirely sure (doh!), but that’ what I’ve been reading. If you DO opt for thinner chops, hover over them like a hawk with an instant-read thermometer once they get close to 140F.ġb) Why look for pinker/redder meat when selecting the chops? Thinner pieces pick up more salt (more surface to volume ratio). Less risk of salty chops from the brining process. thinner pieces which change temperature more rapidly. Much easier to pull them at the right temperature, vs. Although, the thinner chops have a more surface area per bite to pick up smoke or grilled flavor, so there’s a trade-off here. Thicker chops = more time on the smoker (or grill) = more flavor. Rest them, covered, for 5 minutes or until they reach a minimum internal temperature of 145 F.Įxplanations follow, or else scroll down to see the recipe!ġa) Why use thick cut chops instead of thin cut? Pull them at about 140 F internal temperature. Reverse-sear them when they reach about 120 - 125F. If frozen, thaw at least 2 hours before prep.ĭry brine them for 40 minutes or so, then rinse salt off. Select thick cut chops, either bone-in (best) or boneless. I strongly encourage getting a pellet smoker if you want to consistently cook delicious meats, but these techniques work for normal grills as well.ħ tips for tender, juicy pork chops. Here are a few key tips that apply to either grilling or smoking. But that technique has numerous flaws that lead to dry, over-cooked chops. I used to just throw them on the grille at high heat and wait until the fork test showed no pink in the juices. Cooking a pork chop the right way is not so different than cooking a steak.
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