Grilled Pork Chops With Peck Seasoning And Charred Peppers Recipes

BEST DAMN GRILLED PORK CHOPS

Steps:

• Preheat grill with cover closed to medium/high heat for at least 10 minutes. Make sure grates are seasoned (coated generously with oil - see notes below)
• Pat pork chops dry and coat with vegetable oil.
• Mix all dry ingredients and apply to both sides and edges of pork chops
• Place pork chops on grill and leave alone for 5-7 minutes, or until they release from the grill grate with little effort. Use tongs and turn pork chops 1/4 turn to create cross grill marks. Continue grilling for 2-3 more minutes.
• Flip pork chops and grill 2nd side for 2-3 minutes, just to sear, and internal temperature of 145°(F)
• Remove pork chops from grill and let rest on a plate for 2-3 minutes before carving.

ULTIMATE GRILLED PORK CHOPS

Steps:

• In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.

JACQUES PEPIN'S GRILLED PORK CHOPS

Steps:

• 1. Preheat oven to 180 degrees Fahrenheit.
• 2. Trim loin chops of excess fat and sinew.
• 3. Sprinkle both sides of the chops with the salt, pepper, and chopped rosemary--pat the seasoning so they adhere to the meat.
• 4. Pour the oil into a plate and dip the chops into the oil on all sides to coat lightly.
• 5. Set the grill over high heat and allow it to get quite hot.
• 6. Lay the chops at an angle to the ridges and cook for 2 minutes, until clearly marked. Turn them over, keeping the same angle, so the now visible marks align with the ridges. Cook for 2 minutes in this side. Turn the chops over again and now rotate them as well, so the visible marks are perpendicular to the ridges. Cook for 2 minutes, until a crisscross is clear. Turn the chops over for the third time, keeping them at the same angle. Cook for 2 minutes, so that the second side of the chops has been on the grill as long as the first side.
• 7. Finally, stand the chops on their outside edges, balanced against the potato half or other prop. Brown for about 2 minutes, shifting the chop as needed so the entire edge is browned. Remove the chops to a platter and place in the oven for about 10 minutes, to allow them to decontract. Garnish with a sprig of rosemary and serve.