Comments on: Stupid Simple Grilled Pork Chops

By: asian recipes

asian recipes — Fri, 20 Feb 2009 15:49:33 +0000

I never thought the pork chop can be cooked as simple as that! Thanks for sharing and i will try my luck on this very soon. BTW, is there any simple and stupid (again!) recipe for cooking chiken chop?

[Ed: "chiken chop"? Please. Spam spam spam. However, the recipe site actually has some pretty yummy stuff on it.]

By: smoked ribs

smoked ribs — Wed, 04 Feb 2009 23:49:27 +0000

good post and comments following it up. i like the comment about boiling the chops first… i will try that tonight and maybe get out of doing dishes if it works good.

By: bbum’s weblog-o-mat » Blog Archive » The Cobb: Compact, Portable & Versatile Grill

Fri, 22 Aug 2008 08:29:18 +0000

[...] over a year ago, I wrote an entry describing a very simple means of producing extremely tasty grilled pork chops. About a month ago, Tom – Cobb Grill commented on the post. As with all posts that make it through [...]

By: Tom - Cobb Grill

Tom - Cobb Grill — Thu, 31 Jul 2008 10:18:44 +0000

Hey… I tried your recipe. I’ve been meaning to do it for a few weeks, since I stumbled upon this post. Long story short… excellent! Our chops our usually quite dry, but these were moist, delicious, not too salty, and just the right amount of sweetness. It’s almost like an asian-american bbq. Thanks!

By: Charles

Charles — Sun, 05 Aug 2007 21:14:30 +0000

A really good cut of pork chop is like a steak, it doesn’t need anything but a light shake of garlic salt (to help it sear) and maybe a little pepper to taste, grill until medium. Serve with something sweet and slightly tart like chunky applesauce on the side. Also note there is a “white Worcestershire sauce” which is pretty good for grilling chops.

Many chops you buy prepackaged in a supermarket are already slightly brined, this increases the weight (water is cheaper by the pound than pork). Here’s a restaurant dirty secret, many chefs will boil a steak or chop for 2 or 3 minutes before grilling, it makes them moist and cooks much more quickly than straight grilling.

By: Scott Kovatch

Scott Kovatch — Sun, 05 Aug 2007 18:24:54 +0000

Sauce is probably not a bad idea, but I recommend brining pork chops: dissolve 1/2 cup of salt in 2 quarts of water in a large bowl or container. Submerge the chops in brine, cover with plastic wrap, and refrigerate for 30 minutes.