This post is sponsored by OH Pork all opinions are my own.
With grilling season beginning it’s time to get outside and fire up that grill. Now whether you choose to use charcoal, or gas you can churn some really great good over an open fire. I love grilling, and I love moving the cooking outside. There is just something about cooking food out in the open. Some of my most fond memories as a child involve the smells associated with the grill, Then if you love grilling have a look at GrilBoy for some awesome recipes as we found loads of awesome ideas on there.. We would play outside until the lightning bugs came out and eat delicious food off the grill. Oh to be a kid again.
There are many different types of food you can cook on the grill, many different meats, veggies, hot dogs, hamburgers, no matter which you choose grilling them brings about a different flavor. However, my very favorite meat to cook on the grill is Pork. You can choose many different types of cuts of pork and they will all do well on the grill but there is just something about a juicy pork chop that has grill lines.
Many are scared of pork. Don’t be!!! When done correctly cooking pork is hands down the best meat to cook. When selecting the perfect chop you want to make sure you get a thick cut. This will ensure that they are not overcooked and retain their juiciness. Flavor!!! Infuse your pork chop with bold flavors. The pork can handle it I promise. Jay’s Beef also suggest in one of their articles to make sure that you have some fat marbling when selecting the pork, this will ensure good juiciness as well.
So, let’s talk temp. Most people think that like chicken in order for pork to be safe to eat it needs to white and opaque throughout. This is in fact why you end up with dry pork. The proper temp for pork is 145 degrees. This will leave the pork slightly pink. Now don’t panic and don’t over cook it just to be safe. Just invest in a good meat thermometer and read the center of the thickest part of the chop with the thermometer and don’t touch the bone when temping and when it reaches 145 pull it off. Now you could pull it off at 140 and place it on a plate and tent it with foil and it will continue to carry over cook and reach 145.
When grilling pork chops you want to make sure your grill is hot and rub a little bit of vegetable oil over the grates. When you place the chops on the grill do so at a 45 degree angle to get good marks. Don’t mess with them. Flip once to cook on the other side. If you find that the meat is sticking don’t mess with it. The meat will naturally release when it’s ready to be turned.
My favorite marinade to use on pork chops in a Korean inspired sauce. My beautiful sister-in-law has introduced me to the flavorful wonderful world of Korean food and I am always trying to recreate those flavors. I think I have achieved it with my Spicy Korean Pork Chop. Give this marinade a try and break that grill and cook more pork this summer!
- 1 tbs gochujang sauce
- 1 tbs of sesame oil
- ¼ tsp of ground ginger
- 2 tbs of brown sugar
- ⅓ cup of soy sauce
- 2tsp black pepper
- 1 tbs of garlic powder
- 1 tbs of freeze dried chives
- Put all ingredients into a mixing bowl and stir together until incorporated. Preheat grill in medium high heat. Rub grill grates with vegetable oil. Reserve some of the marinade for dipping before adding the pork. Coat each chop in mixture. When chop has been flipped baste each chop in the marinade. Cook until temp is 145. Enjoy!