I would spend the Kroger gift card & also using my rewards card to save even more on choice meats that I could easily freeze up, buy spices, BOGO on side staples like rice, noodles to stock my pantry with. The meats are so fresh & they have so many brand products that other grocery chains do not carry. This will keep all the juices inside resulting in a juicy Grilled Porterhouse Pork Chop. Remember, let the meat rest once you’ve taken it from the grill. It’s just really that good! But don’t take my word for it y’all. I’m pretty sure this is the best grilled pork I’ve ever eaten.Īnd I’m not saying that just because it’s mine. It’s tender, it’s juicy and the homemade Steak Rub is just the icing on the cake. This is the Perfect Grilled Porterhouse Pork Chop recipe because it is out-of-this-world delicious. Plus, it’s just easier to eat that way, too. I think the key to stretching is to serve in slices. In fact, we had a whole chop left over that I ate the next day for lunch. I think I’ve been letting him off easy, folks!įour Grilled Porterhouse Pork Chops was more than enough for my family of five. Remove all chops from grill, turn off grill and gas. Get tongs, remove a chop from heat and insert meat thermometer into center of meat. Let cook for another 2 minutes while you check on the garden. Not quite 145 degrees so return chop to grill. After 6-8 more minutes, get up out of chair. ![]() Sit down in chair and play Clash of Clans. ![]() How to Cook the Perfect Grilled Porterhouse Pork Chop Every time I walked out the back door he was sitting down in a chair on his phone. What I realized was that working the grill is easy work, y’all. I worked on the rest of dinner, green beans and roasted red potatoes, and occasionally popped my head outside to see how it was going. Thankfully my husband got home from work just in time to place them on the grill and work his magic. We then cooked them just like we would have cooked a steak on the grill. I let them brine for a few hours and then covered them in a tasty homemade steak rub. ![]() And that is exactly what I did with these Porterhouse Pork Chops. When I’m working with a nice cut of meat, I like to keep things simple and let the meat stand on its own. There were several cuts of pork that were recently changed to match the names for cuts of beef for easier identification and preparation. But, after talking to the helpful gal behind the meat counter after not seeing any in the meat coolers, she let me know that it’s just a new, fancy name for the Bone-In Loin Pork Chop. I eat pork, but Porterhouse Pork Chop was a new term for me. As I was preparing and jotting down ideas for my recipe, I decided to head to my local Kroger to see the cut of pork I was dealing with. I mentioned last week that I was working with the National Pork Board to create a recipe using the grill and a Porterhouse Pork Chop. He can take whatever I give him and cook it to absolute perfection. When it comes to cooking with the grill on our back porch, I leave that to the capable hands of my husband. As always, all thoughts and opinions are my own. Keep reading for easy to follow instructions for making a Porterhouse pork chop you’ll love. The USDA recommends letting pork chops rest for three minutes before cutting or eating them for maximum juiciness.If you’re searching for how to cook the PERFECT grilled Porterhouse pork chop, you’ve landed on the right page.Leave at least 1 inch of space between each chop. Don’t crowd the grill, since overpacking it will lower the temperature and prolong the cooking process.(It will come off even easier once the grill is heating up.) While the pork chops marinate or brine, scrape the grates clean of any debris with a grill brush. ![]() Whether you’re using a gas or charcoal grill, the grates need to be hot and clean before the chops hit them.Let the chops sit for about 30 minutes to 1 hour, and feel free to zhuzh up the mixture with dry spices, citrus peels or even sugar, which will help them develop a drool-worthy outer crust. A brine (aka cold water with salt) is especially great at keeping the meat moist. Not only does a wet marinade help maximize the chops’ flavor, but it also keeps them from drying out. Marinating or brining the pork chops is technically optional, but it never hurts.(Thin pork chops are best left for frying.) Take your pick of bone-in or boneless-just be sure that the chops are at least 1 inch thick so they don’t overcook and dry out. If you use blade chops from the pig’s shoulder, cook them over a lower heat to render out all their tasty fat. Go for rib chops, which are lean and smooth without being too chewy, or center-cut chops, which boast both the loin and tenderloin.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |