| There are so many different ways that you can get | | | | more minutes. It is best at this point to turn your grill |
| pork chops. Hopefully, we are going to give you one | | | | down to its lowest setting (or close the vents on |
| of the top five recipes for pork chops here today. | | | | your charcoal grill). |
| First of all, look at how you can purchase them. You | | | | Now, that is a basic primer for cooking pork chops. |
| can have the bone in, or you can get them without | | | | And I know that this will be a little different but |
| the bone: hence, the term, boneless. | | | | today we are going to give you a recipe for what I |
| You can get your pork chops loin, or you can get | | | | would call 'indoor cooking.' You are going to be baking |
| them as they are called rib chops. But here is the | | | | your pork chops in the oven with this recipe, but |
| most important thing to consider when you are | | | | trust me, it is really good. |
| buying and grilling the pork chop: thickness. For the | | | | I will be talking about French's Mustard, but in the |
| thinner chops, meaning under three-fourths of an | | | | restaurant I used to use Ranch dressing. The end |
| inch, they need to be handled just a little bit different | | | | result that you wind up with is still the same: you are |
| than the thicker pork chops. And then, again, when I | | | | going to get a product which is tasty, juicy, moist, |
| say, thicker, I mean anything that is over that | | | | and you will really be impressed with it. |
| three-fourths of an inch. | | | | With all that being said, I though I would write about |
| Simply put, for all recipes for pork chops, the thinner | | | | one of my favorites that I would fix in honor of one |
| ones will tend to dry out faster. So those we need | | | | of my kids who is a 'mustard' nut. Mustard, mustard, |
| to grill (or bake, or fry on the stovetop) faster and | | | | mustard, as long as it was French's and it was yellow. |
| quicker over a higher heat than the thicker ones. | | | | Ingredients |
| With the thicker ones, we need to cook them slower | | | | 6 pork chops |
| and over a lower heat because we want them to | | | | Salt & pepper to taste |
| cook all the way through but at the same time not | | | | French's mustard |
| to dry out. | | | | 2 cups Italian-style seasoned bread crumbs |
| When grilling thin chops we need a fire that is hot so | | | | 4 tablespoons olive oil |
| that we can BBQ them quickly. We are going to | | | | Directions |
| treat them just like a good steak. We are going to | | | | 1. Preheat oven to 350 degrees F (175 degrees C). |
| just flip them once over a fire as hot as we can get. | | | | 2. Rinse pork chops, pat dry, and season with salt & |
| The whole thing with those thin chops should not | | | | pepper to taste. Brush the mustard on both sides. |
| take us more than about five minutes. Remember, | | | | 3. Coat on both sides with the bread crumbs and |
| those thin chops will dry out rather quickly so that is | | | | then place on a wire rack so that it is off of a baking |
| why we are going to be cooking them over a hot | | | | sheet. You do not want it sitting in a pan. You want |
| and fast fire. | | | | the hot air of the oven to be able to reach all sides |
| Now when we are thinking of recipes for pork chops, | | | | of the meat. |
| a lot of times thicker cut pork chops come to mind. | | | | 4. Bake in the preheated oven for 1 hour. |
| That is a good thing for they are so tasty and | | | | There you go, one of the top recipes for pork |
| delicious...when they are cooked right. And that would | | | | chops. They are really good and have a hint of |
| mean just the opposite of barbequing the thinner | | | | mustard flavor seasoning the meat. And then, of |
| ones. | | | | course, you know that the resting part is the most |
| Here is a good tip for grilling up those thicker cuts of | | | | important part of cooking, whether it be grilling or |
| pork chops. At the start we want the fire just as | | | | baking. Once you get them the way you want them, |
| hot as when we would be doing the thinner cuts | | | | then place them on a dish, or plate and cover with |
| because we are going to sear the chops on both | | | | aluminum foil for about five to ten minutes to let |
| sides very quickly over that high heat. | | | | them rest. This period of recovery is what lets the |
| Preheat your grill as high as it will go (if you are using | | | | meat loosen up and the juices to flow back into the |
| charcoal build your fire hotter on one side for searing | | | | pork chops. |
| with a cooler side to finish them off on). Put the | | | | And remember you can always make your pork |
| chops on the grill and close the lid. After one minute | | | | chops barbeque style, Cajun, Asian, Mexican, or even |
| open the grill and flip the chops. Close the lid for one | | | | Southwestern. You can even add some honey |
| minute. Now turn down the heat on your grill to | | | | mustard. If you are going for that Mediterranean |
| medium (or move the chops to the cooler side of | | | | flavor then try adding some garlic, basil, thyme, and |
| your charcoal grill). Rotate the chops to get your | | | | rosemary. If it were Asian, then you can always add |
| cross hatch marks and let them cook for about 3 | | | | ginger, garlic, and crushed red pepper flakes. If it |
| more minutes with the lid down. After this time flip | | | | were to be barbeque, then some good barbecue rub |
| the chops over and continue cooking for about 4 | | | | along with some Liquid Smoke. |