tbimm Posted August 26, 2007 Share Posted August 26, 2007 I have 6 1/2 inch thick chops i'm going to cook tomorrow afternoon. Anybody have a way to take chops above the norm? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted August 26, 2007 Share Posted August 26, 2007 i posted 4 recipes for you...went to submit and then saw i was booted... too tired to redo that.... i'll post again another time Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted August 26, 2007 Share Posted August 26, 2007 I just bought a family pack of pork chops today with the intention of trying them on the charcoal grill (my favorite new toy). I'm worried about them coming out tough and dry. What's the best way to avoid that? Low and slow? Or hit 'em for a short time on high heat? Maybe constant glazing with a sauce mop? Pre-cooking marinade? Oh, am I hijacking this thread? Quote Link to comment Share on other sites More sharing options...
evil_gop_liars Posted August 26, 2007 Share Posted August 26, 2007 here is my favorite marinade for chops. Soy Sauce Worcestershire sauce Cinnamon Nutmeg Onion powder Garlic powder Beer This is an age old recipe. Quote Link to comment Share on other sites More sharing options...
frenzal rhomb Posted August 26, 2007 Share Posted August 26, 2007 I made chops last night and simply used Hidden Valley Spicy ranck while grilling - vey tasty Quote Link to comment Share on other sites More sharing options...
twiley Posted August 26, 2007 Share Posted August 26, 2007 I made a green tomato salsa for mine last week. As for grilling, salt, pepper, and olive oil. Quote Link to comment Share on other sites More sharing options...
tbimm Posted August 26, 2007 Author Share Posted August 26, 2007 Had a change of plans so chops are tomorrow night. May do the Twiley method as its easy and suits my taste buds well. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted August 26, 2007 Share Posted August 26, 2007 Low and slow? Or hit 'em for a short time on high heat? Maybe constant glazing with a sauce mop? Pre-cooking marinade? Sear them like you would a steak. Don't go past medium... Quote Link to comment Share on other sites More sharing options...
twiley Posted August 26, 2007 Share Posted August 26, 2007 (edited) 6 green tomatos - chopped 1 jalepeno - diced with seeds removed 1 sweet onion - diced 1/4 cup juice of 1 lime Salt to taste tbsp of olive oil Spoon over chops after they're done. A corn relish wouldn't be bad either but that takes a little time to marinate. Edited August 27, 2007 by twiley Quote Link to comment Share on other sites More sharing options...
Chavez Posted August 27, 2007 Share Posted August 27, 2007 I have 6 1/2 inch thick chops i'm going to cook tomorrow afternoon. Anybody have a way to take chops above the norm? At first, I read this "I have six-and-a-half inch pork chops" not "I have six, half-inch pork chops." I was thinking "dude, those are pork ROASTS." Anyhow, I just made some that my family brought up - season with some garlic salt (the good stuff, with yellow flecks in it), onion salt, black pepper, wrap it up and refrigerate over night, throw on the grill - and it's all good. Sometimes you don't need to dress the good stuff up. Quote Link to comment Share on other sites More sharing options...
gilthorp Posted August 27, 2007 Share Posted August 27, 2007 I don't buy chops that thin. I'm not good enough to not ruin them. Quote Link to comment Share on other sites More sharing options...
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