Grilled Pork Chops With Lime, Cilantro & Garlic Recipe - Food.com (2024)

FAQs

What is the secret to moist pork chops? ›

How to Keep Pork Chops from Drying Out? Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop.

Besides marinating, my top tip is not to overcook. The best way to ensure you aren't overcooking your pork chops is to use a meat thermometer. Pork chops should be cooked to an internal temperature of 145°; there shouldn't be any pink left when you cut into it!

Tip! For the most tender pork chops, marinate the pork (or let them sit with the rub) for at least 1 hour, or overnight. Let the Meat Come to Room Temperature Prior to Grilling.

High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out. This "sear-roasting" method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven.

To brine pork chops before cooking, create a brine solution using kosher salt, sugar, and water. Dissolve the salt and sugar in water, then immerse the pork chops in the brine. Refrigerate for a few hours, allowing the brining process to enhance flavor and tenderness.

Thin pork chops typically take 8 minutes to cook (4 minutes of searing on each side). Thick pork chops typically take about 20 minutes to grill to perfection - 8 minutes of searing over direct heat, plus 12 minutes of finishing over indirect heat.

Let your chops sit on the counter for about 30 minutes before you begin to cook them. If the meat is too cold, the outside will overcook while the inside comes to the right temperature. Giving the pork a little time to warm up will ensure a nice crust on the outside, with a tender center.

Best Seasoning for Pork Chops

Thyme and sage add herby and floral notes complementing pork's flavor exceptionally well. There's also a combination of smoked paprika, pepper, and a little bit of cayenne pepper, which all give your pork chops a lovely, not overly spicy, kiss of heat.

An old-fashioned meat mallet is a quick, affordable, and reliable way to soften up any cut of meat. It's great for pork chops because you can use it lightly on thinner chops and put more force into thicker cuts.

What is the best meat tenderizer for pork chops? ›

Soy Sauce – it's the secret to a delicious pork chop marinade, acting as a brine to tenderize the meat while adding depth of flavor. (Use a low-sodium light soy sauce for a healthier version). Apple Cider Vinegar – acid in the vinegar helps to “break down” proteins, making the meat extra tender.

To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.

Lower and slower is better than hot and fast to keep your grilled pork chops nice and moist.

If you're cooking chops that are an inch thick or thicker, close the lid if you're using a gas grill to help maintain the grilling temperature. You can grill the chops uncovered on a charcoal grill regardless of thickness. Flip the pork when it releases from the grate easily. If it's sticking, it's not ready.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk. You can also pour hot water over the loin to shrink the rind, which can enable better absorption of brine, milk, oil or marinade.

To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.