RECIPE IDEA: Grilled Pork Chop
Hi. It’s Lois in the kitchen at Recipe Idea Shop, talking about Grilled Pork Chops. I could be a vegetarian if it wasn’t for pork. I think it’s my favorite meat. Every once in awhile, I try to go vegetarian in my diet, but I always come back to pork. Tender, juicy and lip-smacking good, a Grilled Pork Chop can be paired with any combination of veggies and a salad for a complete meal.
When we eat Grilled Pork Chops, I prefer thick-cut chops because they stay juicier and it’s not as easy to mess up cooking them. Thin-cut chops can get tough and dry easily, but they do cook much quicker, and they are terrific in my Baked Pork Chop recipe.
Don is the grill master in our home. When I cook Pork Chops, I generally cook them on the George Foreman Indoor Grill. It’s one of my favorite small kitchen appliances. Easy to operate and it only takes 6-7 minutes (total) to cook a pork chop. And I don’t have to know how to turn all the knobs on and light the outdoor grill. It takes a little longer on the outdoor grill, about 7-10 minutes a side. No matter how you cook it, you should use a meat thermometer to check the temperature on the Pork Chop. You don’t want to eat undercooked pork (it’s not tasty). However, new U.S. government guidelines say it can be cooked to 145F degrees. Nevertheless, I stick with the old rules and cook it to about 165F degrees. It’s still plenty juicy at that temperature.
If you don’t have an instant-read thermometer, just cook the pork chop until it is white all the way through the chop.
- 1 thick-cut pork chop (8 ounces)
- salt and pepper to taste