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.

Grinding Meat and Making Sausage

I'm always on the look out for interesting classes, techniques and recipes to further improve my cooking and creative life. So, when the email for Williams-Sonoma's selection of April classes appeared in my inbox, I eagerly double clicked to open the message.  Quickly scanning the array of Sunday classes, my eyes caught sight of the one I had been waiting for since purchasing my Kitchen Aid stand mixer: "Techniques Class: From Scratch - Sausage".

Inspired, I immediately called and reserved a space in the class for my mother and I.  Little did I know how much my relationship with meat crafting would change as a result.