| Everyone loves pork chops especially when they | | | | Preparation & Flavouring |
| done on the grill. Follow these simple steps and | | | | Don't defrost the chops in the microwave rather let |
| techniques to get perfect barbecue pork chops | | | | them thaw overnight in the refrigerator. Before |
| everytime. | | | | placing the frozen chops in the refrigerator, pour |
| BBQ Pork Chops | | | | over your favourite marinate and seasoning. |
| When you out buying your pork chops try | | | | By leaving it to marinate overnight, you allow for |
| purchasing quite thick cuts, as thinner pieces tend to | | | | the meat to fully flavour. Use ingredients like vinegar |
| dry out quickly on the barbecue. Boneless chops tend | | | | and olive oil to tenderize the meat. Adding a dry rub |
| to need more flavouring as the bone gives off a | | | | will also enhance the flavour. Using a wet and dry |
| desirable taste. | | | | marinate together compliment one another, first coat |
| Oil the grill grid with some olive oil to prevent your | | | | with the dry rub then pour over the marinate. |
| chops from sticking. The secret to pork chops is to | | | | Grilling Pork Chops |
| sear the outside. By searing it your lock in the juices, | | | | Set your grill on to the highest temperature |
| which prevents the chops from drying out. | | | | possible and sear the chops for one minute on |
| When meat cooks the fibres tighten and cause the | | | | eachside. Turn down the heat to medium and slow |
| juices to be squeezed out. This is the reason why | | | | cook the chop till it cooks through, normally another 5 |
| meat dries out on a barbecue so quickly. | | | | - 8 minutes on eachside. |