Grilled Thin Cut Pork Chops Recipe 315

JUICY GRILLED THIN-CUT PORK CHOPS

Steps:

• Remove chops from store packaging, pat dry with paper towels. Cut (3) 1/2" slits near the outer edge of each chop. Season each chop with salt, both sides, rubbing salt into meat. Place on sheet pan covered with parchment paper or wax paper. Place in freezer for 30 minutes to an hour. Chops need to be firm but not completely frozen.
• In meantime, mix 2 tablespoons butter, brown sugar, & pepper in small bowl, set aside. DO NOT put in fridge.
• Mix 2 tablespoons butter, chives, mustard, & lemon zest in another bowl and refrigerate until solid. NOTE: You can do this a day ahead of time.
• Preheat grill and oil (with vegetable oil) grates. While grill is heating remove chops from freezer. Pat dry again with paper towels, baste both sides with butter, brown sugar mixture.
• Once grill is hot place chops on and grill 3-4 minutes each side. Meaty part of chop should face center. Remove from grill and dollop with chive butter. Cover gently and let sit for 5 minutes. Serve and enjoy.

ULTIMATE GRILLED PORK CHOPS

Steps:

• In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.

QUICK AND EASY GRILLED PORK CHOPS

Steps:

• Season both sides of the pork chops with cayenne pepper and black pepper and lightly poke with a fork to make a few holes. Place pork in a casserole dish, pour soy sauce over top, and add garlic. Cover the dish with plastic wrap and marinate in the refrigerator for 1 hour, turning halfway through.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove chops from the marinade and shake off excess. Discard the remaining marinade.
• Place chops on the preheated grill and reduce heat to medium. Cook until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GRILLED THIN-CUT PORK CHOPS RECIPE - (3.1/5)

Steps:

• Serves 4 to 6 To prevent the chops from curling, cut 2 slits about 2 inches apart through the fat around the outside of each raw chop. 1. FREEZE CHOPS Pat chops dry with paper towels and rub with salt. Arrange on wire rack set inside rimmed baking sheet and freeze until chops are firm, at least 30 minutes but no more than 1 hour. Combine 2 tablespoons butter, brown sugar, and pepper in small bowl; set aside. Mix remaining butter, chives, mustard, and zest in another small bowl and refrigerate until firm, about 15 -minutes. (Butter-chive mixture can be refrigerated, covered, for 1 day.) 2. GRILL CHOPS Pat chops dry with paper towels. Spread softened butter-sugar mixture evenly over both sides of each chop. Grill, covered, over hot fire until well browned and meat registers 145 degrees, 3 to 4 minutes per side. Transfer chops to platter and top with chilled butter-chive mixture. Tent with foil and let rest 5 minutes. Serve.