Grill it to PERFECTION!
Temperature is the first step in grilling the perfect pork chop. 145F is the best temp for food safety and maximum juciness. And don't foget - a little pink in your pork is okay. This chart will help you find the right doneness for your chop. So, buy your chops and a meat thermometer and get grilling.
Let it rest!
After you pull those cops off the grill, let them set for at least 3 minutes before you cut into them. As they cool just a bit, the juices will redistribute through the meat adding juciness. While you're cooking, avoid piercing the meat with sharp objects to keep all those great juices inside.
Grill it tonight!
We think you should start with these Basil Garlic Porterhouse Pork Chops
4 PORTERHOUSE (BONE-IN LOIN) PORK CHOPS, 3/4 INCH THICK
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 TABLESPOON DRIED BASIL, OR 3 TABLESPOONS FRESH BASIL, CHOPPED
1 TABLESPOON LEMON JUICE, FRESH
1 TEASPOON COARSE SALT
1/2 TEASPOON GARLIC POWDER, OR 1 GARLIC CLOVE, MINCED
1/2 TEASPOON BLACK PEPPER, FRESHLY GROUND
Mix together all ingredients except pork in a shallow baking dish. Add chops and spread both sides with basil mixture. Let stand 15 to 30 minutes in baking dish.
Meanwhile, prepare a grill to medium-high heat (about 450 degrees F.), oiling it with a brush or paper towel. Grill chops over direct heat until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 4 to 5 minutes per side. Remove chops from the grill and let rest for 3 minutes.
Check out Pork Be Inspired for more grilling recipes and tips.