RECIPE # 5026 - GRILLED PORK CHOPS, Thursday, June 20, 2013 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 5026 - GRILLED PORK CHOPS, Thursday, June 20, 2013

Posted: Updated:

TONY NOBLE / TEXAS ROADHOUSE

Ingredients:

Pork Chop       7 – 8 oz.         

Margarine           1 oz.

All Seasoning     1 tsp.

 

Searing:

  • Pre-heat sear plate or grill to 375 – 400 degrees
  • Using your favorite seasoning, evenly spread one side of pork chop
  • Melt margarine onto sear plate
  • Place seasoned side onto sear plate
  • Immediately season side facing up
  • Sear for one minute on each side to lock in the seasoning

 

Grilling:

  • Spray your Grill with cooking oil or rub cooking oil on grates
  • Allow the Grill to reach medium high heat (approximately 4-5 minutes)
  • Place chops on grill to finish cooking
  • DO NOT DISTURB them for 1-2 minutes
  • Lift with tongs and flip
  • Wait another 1-2 minutes – grill to internal temperature of 150 degrees

 

 

Outdoor Grilling Tips

Safety Tips

To prevent flame flare-ups on the grill, trim excess fat from steaks and chops, leaving only a scant 1/4-inch of fat. This is sufficient to flavor the meat and makes cleanup easier, too.

Keep a lid on it!  Keeping the lid on the grill allows heat to circulate, cooking food evenly and without flare-ups. Every time you lift/open the lid, you add extra cooking time

If a flare-up should occur, turn all burners to OFF and move food to another area of the cooking grate. Any flames will quickly subside. Then, light the grill again. NEVER USE WATER TO EXTINGUISH FLAMES ON A GAS GRILL.

Always keep the bottom tray and grease catch pan of your gas grill clean and free of debris. This not only prevents dangerous grease fires, it deters visits from unwanted critters. A sprinkle of red pepper is another safe way to discourage animals.

Use the right utensils. Long-handled tools and long barbecue mitts protect you from the heat.

Take the guesswork out of grilling. Use a thermometer and a timer that lets you know when the food is fully cooked and when it's time to take it off the grill.

When you're using a recipe, remember that cooking times in charts and recipes are approximate and based on 70°F (20°C) weather with little or no wind. Cooking times for meat, poultry, and fish have been tested with the foods at refrigerator temperature. Allow more cooking time on cold or windy days, or at higher altitudes, and less in extremely hot weather.

Cooking Tips

Warm your favorite bar-b-que sauce before slathering it on your ribs. Cold sauce makes for cold food.

When dry coating a piece of meat, make sure to cover it thoroughly. You want it to look like a sandy beach.

Use hardwood chunks, chips or briquettes whether using a gas or charcoal grill to give food a smoky flavor.

Use forks only to lift fully cooked foods from the grill and tongs or turners to turn them over -- forks pierce food and flavorful juices are lost.

It's a good idea to follow recipes carefully at least the first time you try them to learn how a food should be grilled, how it should taste, etc. Then, if you want, you can customize the dish to your own unique tastes.

Let food sit before serving. A few minutes for small cuts and up to 15 minutes for larger steaks and roasts.

 

 

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