Don’t quit grilling too soon, and why the best grilled pork chops ALWAYS have a bone.
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A slight departure from home repair today. Don’t worry, carpenters can cook too. At least I think I can. With the recent cool weather in much of the U.S. I imagine some people are thinking grilling weather is coming to an end for the year. Hardly! Keep on grilling until it is so cold you can’t get your grill up to temperature. That is the time to stop for the year.
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There is some debate about boneless or bone-in chops. So, let’s just call it my opinion that with the bone is superior in flavor and texture. Porter house cut or Frenched loin cut are my favorites. Make sure to choose chops with a nice marbling, fat is flavor.
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The preparation is fairly simple. Marinate for 30 minutes to 4 hours. This is my tried and true marinade recipe.
1: Trader Joes Orange Muscat Champagne Vinegar
2: Thyme and Rosemary
3: Kosher salt and fresh cracked pepper
4: Smoked Paprika.
Combine vinegar (add a tablespoon of good olive oil to prevent sticking), thyme and rosemary in a baking dish, add chops, marinate (turning once) for thirty minutes to four hours. Remove chops, salt and pepper both sides, sprinkle generously with paprika. Heat grill to 400 degrees (indirect method – best with three burner gas grill), grill 5 to 6 minutes per side depending on thickness of chops. 145 to 150 degrees is the optimal temperature you are trying to hit. Let rest for 5 minutes. Enjoy.
This is what my chops look like after dinner.
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Great sides with pork chops – sweet potatoes (roasted, baked, mashed), grilled asparagus, sauteed Brussels sprouts, spinach salad, sweet potato and carrot with caramelized onion and feta cheese casserole (recipe on request).
So please, don’t give up grilling until you have to. Just give up golf – more tee times available for me!
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I would just like to share a little something for guys to keep in mind when choosing foods and dieting.
http://www.crushbored.com/shocking-foods/