Everyone deserves a plate full of tender, juicy, tasty, grilled Circle B Ranch pork chop. One bite into this and you will awaken your taste buds to enjoy the best eating experience. If you are already salivating for this, you are about to read great news. Do you know that you do not have to look for a restaurant to dig into perfectly done grilled pork? You can enjoy this meal at home anytime you want. If you would like to know how to do this, read on and take note of the best strategies to simplify the pork grilling process.
Use the Right Grill
There is only one way to become a grill master. This is by using a charcoal grill. Sure the gas, electric and pellet grills get the job done. However, nothing compares to the taste you will enjoy with a quality charcoal grill. The tender smokey taste from the charcoal grills is just heavenly. You can even invest in a top-quality portable charcoal grillif you love grilling in different locations. To get the best grill, kindly do some research to identify the brands that get approval from grill enthusiasts.
Carefully Select your Cuts
The cuts you place on the grill will determine if the end result will be something to write home about. It is advisable to start with a Circle B Ranch center cut pork chopsince it is cut from the loin. The center cut pork chop usually has enough fat that can handle heat well without losing its flavor to become tough and chewy. You also need to pick the right size (about 11/2 inches) that will give you more control as you cook. Whether to get boneless or bone-in chops is a personal decision that will not have much of an effect to what ends up on the plate
Brine the Meat Beforehand
This is a stage that you should never miss if you want to make pork grilling a breeze. Soaking your pork in a weak salt solution helps to make your pork chops moist. You can make a simple brine by dissolving a ¼ cup of sugar and salt in 1 L water. To spice things up, boil this water with herbs such as rosemary and thyme, garlic, and any other flavor you like. When this cools, marinate your chops for a minimum of three hours. Remember not to salt the meat after bringing to avoid overdoing it.
Combine both Indirect and Direct Heat Combustion
While grilling your pork, high heat is the best for searing. Before taking the meat out of the grill, switch to lower heat to finish the cooking process. This is the secret ingredient to serving a tender juicy interior and a seared exterior that will leave everyone licking their fingers. When searing, make sure the pork is above the heat source directly and only flip once. After this, put the pork on the side of the grill that is not directly over the coals and close the hood for a while. Place hot coals at the sides of the fire grate, and in a ring around the perimeter or one side of the grill for indirect heat on the grill.
Let the Meat Rest
After cooking your meat, do not rush into eating it right away. Cover the meat in foil before slicing it up. Give it at least 5-10 minutes rest time. This is crucial because it allows the juices to redistribute before you start cutting the meat up. A slight reminder is that if you are adding any sauces, use them during the last 5 minutes of cooking. This is something that helps to seal the flavor without burning the sauces. [ ... ]
Pork chops are one of the easiest meals to prepare, but many people avoid making the simple dish because they have trouble cooking the perfect pork chop. Why? For various reasons, the pork chops often turn out under-cooked, overcooked or tough. If you want to make a delicious pork chop, these simple cooking tips can help you create a perfect pork chop every time.
First, choose the right pork chop.
Here at Circle B Ranch we have a delicious full 10 ounce bone-in chop. Since it is thicker it takes a longer to cook. The bone gives the meat a richer flavor.
TIP: Pork chops—such as Circle B Ranch Berkshire Pork Chops—that come from pasture-fed heritage-breeds contain a more full-bodied essence.
Brine the pork chops to deliver more flavor.
Brining the pork chops improves the taste and texture of the meat. Brining seasons both the exterior and the interior and changes the structure of the meat to result in a juicier chop. It takes as little as 30 minutes, but you can brine the chops for up to 4 hours.
TIP: You can also dry brine the chops by rubbing them thoroughly with salt and pepper.
Do not cook pork chops cold.
Cooking the chops straight from the refrigerator results in overcooking. If the pork chop is too cold, the outside will cook before the inside of the meat reaches the correct temperature.
TIP: Before cooking the chops, set them out for 15-30 minutes, just enough time to let the meat get to room temperature.
Sear pork chops before baking.
Searing your chops before baking helps avoid overcooking and develops more flavor by sealing in the meat’s juices. This cooking method causes a chemical reaction, called the “Maillard effect,” which boosts the depth of flavor. Searing also improves the overall presentation of the pork chop, because it caramelizes sugars and creates a golden-brown crust.
To sear, begin with a hot pan at high heat. The high heat will create caramelization and a quick seal to keep in the juices. If finishing the chop in the skillet, bring the heat down to medium to prevent overcooking of the outside and undercooking of the inside.
Start by searing the “presentation” side of the chop—the side your dinner guests will see on their plate—first. Cook from 1 ½ to 3 minutes per side to obtain a perfect golden-brown crust.
Don’t trim the fat from the chops before searing; the fat will brown and crisp, giving you pork chop even more flavor.
Grill chops to perfection by varying heat.
Grilling a pork chop is comparative to cooking it in a pan on the stove top. Start with a hot grill; properly preheating the grill aids in searing the meat and helps with caramelization. Place the chops over direct heat (directly over the heat source) to give it a quick sear and seal in juices. Then move the chops into indirect heat to cook them properly—the process is slower, allowing the inside of the meat to thoroughly cook without burning the outside.
If you have marinated or wet brined your meat, pat off excess moisture. The idea is to give the chops flavor yet get them to sear instead of steam.
Do not use sharp utensils to turn the chops. Keep moistness and flavor by using a spatula or tongs that will not pierce the meat and release juices.
For a juicier chop, rest the meat before indulging.
Resting the chops allows the fiber of the meat to relax; this means the juices redistribute through the meat. It only takes a few minutes of rest to obtain a tender juicier chop.
TIP: Rest the chop after cooking for 5-10 minutes. You can finish last-minute meal preparations while the meat rests.
Follow these cooking tips to get a perfectly cooked pork chop every time. You can say goodbye to raw or tough pork chops, and your family will love indulging in a simple but delightful meal. [ ... ]