Grilling Season: Grilling Pork Chops

The pig is one of the most versatile animals of a carnivore's gastronomic life.  Prosciutto is one of my favorite foods, great with warm butter, Parmesan cheese and freshly baked bread. Crackling bacon and pork sausage speaks immediately of breakfast. Ground with steak or chicken, pork fat enhances a well done hamburger. Ham hocks add flavor to collard greens and beans for a Southern style dinner. Seasoned pork soaks up delicate herbs and spices in a manner distinctly different and lighter than chicken.

Until recently, a part of me had been rather hesitant in grilling pork. Was it the trichinosis? Well, trichinosis is killed at 137° F. I have a digital thermometer. Problem solved. Maybe it was the actual cooking aspect: white vs. pink. How would I know when it was done? Steaks, I'm used to. But pork chops? Beyond my dad's tried, true and boring "fry and bake pork chops with gravy", was there hope in taking off the training wheels and having a better, more flavor filled and healthier pork chop?

There was only one thing left to do: try it on the grill and see what happens.

Evening prior, I took out a pork chop and commenced a quick defrost in the microwave. Taking a square container a little larger than the piece itself, I got to work.

Rosemary and Lemon Pork Chop Marinade

• Squeezed half of Meyer lemon for tartness
• Rosemary
• Olive oil
• Kosher salt
• fresh basil, crushed
• fresh Italian parsley
• fennel seed
• fresh fennel fronds
• freshly cracked black pepper

Let sit overnight, or at least 6 hours, in the fridge.


Grilling:
The next day, I started up the grill and invoked fire. Placing the aromatic slab above the sizzling flames, I made the mistake of assuming that grilling pork was like grilling beef: get the fire going; let the meat grill for a set amount on each side; take it off; done.

It wasn't until the meat was already on the grill for about 8 minutes before I started searching the internet for inspiration on how to cook pork. Was it just like cooking a steak? Short answer: No.

• Pork chops need searing. Get your grill as hot as it allows, on high. Drop your chop onto the grill, using tongs, of course. Sear one side of the porkchop for 1- 2 minutes, grill closed. Open grill, flip pork chop, sear the other side for another 1 - 2 minutes, grill closed. 
• After the initial searing, drop your temperature to medium. Cook pork chops for 3 - 4 more minutes. 
• While you are cooking on medium, grab a piece of aluminum foil and a working plate or shallow dish. You're going to make a little aluminum foil tent for your chop.  
• Take your digital thermometer and spear the pork to get a reading. If your reading is 150° or above, the chops are ready to go camping.
• Take the chop, place it in the container, cover the top with foil with a little vent. Let the chops rest for 5 - 10 minutes. The internal temperature will rise 5°-10° as the meat relaxes. The heated marinade will continue to season the meat.
• Enjoy! Remember, since trichinosis is killed at 137°, a little pink won't maim your digestive system.

Realizing that I deviated a bit from the best laid plan, I quickly turned over my chop, checked the temp with my thermometer (it was exactly 150°) and continued on schedule. What resulted was the best tasting, juiciest, herb infused, aromatic piece of meat I have grilled so far this season.

I also grilled some asparagus:

Quick Grilled Asparagus:

• Quick squeeze of a lemon,  Meyer preferred.
• Shake of crushed pepercorn
• Garlic and Herb seasoned mixture. Or a roll in Italian dressing.

Grill for about 10 minutes, or until your desired crispiness / softness ratio is reached.