When looking for inspiration on the grill, nothing beats the tender, juicy pork chop. This hearty protein is a versatile canvas for a wide range of mouthwatering rubs, glazes and marinades that will ignite taste buds with bold new flavors.
Pork chops were on sale last week, so if you picked up a package or two and are ready to get grilling this spring, here are some tips to try.
To fire up your grill creativity, look to simple, fuss-free recipes that pack big flavor. Take your pork chops on a jaunt through the Mediterranean with a savory Basil-Garlic Rub. Or, spice up the chop with a Fire-Lovers Rub, featuring a robust blend of Southwestern-inspired spices. No matter what tastes you crave, the pork chop is your perfect partner on the grill all year long.
For more on how to get the most out of pork on the grill, turn to these tips from the National Pork Board:
• Know your chops — Did you know there are five different pork chop cuts? From the richly marbled blade chop to the lean iconic loin chop, there are many delicious options for quick-cooking chops on the grill. Ask your retailer or butcher to help choose the cut that’s right for you – it might just result in a new favorite.
• Make it your own — Pork chops pair perfectly with a virtually endless variety of tasty rubs and marinades. Experiment with your own flavor combinations by taking standby recipes and swapping out or adding ingredients to suit your family’s tastes.
• Mind your cook time — For juicy, tender pork, the USDA now recommends cooking chops, roasts and tenderloins to an internal temperature of 145 degrees with a 3-minute rest. Be sure to use a digital cooking thermometer for the most delicious results.
For more details on pork chop cuts, tips and mouthwatering recipes, visit www.PorkBeInspired.com.
Grilled Pork Chops with Basil-Garlic Rub
Preparation time: 20 to 30 minutes; cooking time: 10 to 12 minutes; makes 4 servings.
4 bone-in pork loin chops, 3/4-inch thick
2 garlic cloves, peeled
1 cup fresh basil leaves, packed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make a thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
Prepare medium-hot fire in grill. Brush grate clean and oil grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees, followed by a 3-minute rest.
Makes enough for 4 pork chops.
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon coarse salt
1/2 teaspoon cayenne powder
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon coarsely ground black pepper
Mix chili powder, oregano, cumin, salt, cayenne, granulated garlic and black pepper in small bowl. Rub both sides of pork chops with spice mixture. Let stand 15 to 30 minutes. Cook chops to an internal temperature of 145 degrees with a 3-minute rest.
Source: National Pork Board
From Family Features