Charcoal-Grilled Pork Chops

Grilled Chops

bluebird12 - July 3, 2007 12:13:32 PM PST

FYI: Kosher Salt has nothing to do with being Jewish.
Coarse salt (aka 'kosher salt') is used in preserving meats and other foods, and came to be called "kosher salt" from this method of keeping foods.
Grilling chops is a good way to cook, and the brining before cooking keeps juices in, flavor at the max.
I recommend using a little rub before placing on the grill.
Use the flavors you like.
Note: use 1 1/2 inch chops for best results.
Meat on the bone is tastier than boneless.

14 of 15 found this review helpful.

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Charcoal-Grilled Pork Chops

rockman - July 21, 2007 04:10:15 PM PST

There is a difference between a brine and a marinade. A brine is made of salt and sugar, and will "cure" the meat. A marinade is different and is usually made with vinegar and onions.

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My experience

John S - May 22, 2008 12:15:58 PM PST

I brine all my "white meats" (pork/chicken). Table salt or sea salt works, too. Just mix until salt water tastes salty, put in meats for about 2 hours. Rinse product, season with your favorite spices--onion/garlic POWDER, pepper, Italian seasoning--your choice--no more salt--Although the brine doesn't impart too much salt-=-The salt water is absorbed into the capillaries of the meat, thus, not allowing meat to collapse because of the salt trapped, making a very,very moist/untough piece of meat.

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Rabbi tears.

ghemcartographer - July 19, 2007 03:54:33 PM PST

There's at least a couple Rabbis crying over this recipe, the contradiction was humorous. However, I wonder why there's no acid in the marinade. Classic chefs don't marinade without an acid, it's pointless. Try adding two tablespoons of champagne vinegar or the juice of half a lemon. This will break up connective tissues in the chop, give it a nice flavor and your pork will be far more tender and juicy. If you use the lemon, add a sprig of fresh rosemary to your marinating bag, the flavor will be amazing.

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Best Pork Chops Ever

steve21009 - February 27, 2008 06:02:57 AM PST

That title says it all. I followed the directions to the letter, except for using a gas grill instead of charcoal. For a rub, we used ground pepper mixed with McCormick "Grill Mates" Pork Rub.

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