Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Grilled Pork Chop

A couple of months ago someone posted a thread about grilled pork chops. I had never tried that before, always having made pork chops like my mom did, i.e., Shake N Bake in the oven. I tell you, once you get the process down, there's no comparison. I'm totally sold on it now. I've made it on the grill several times since first reading that thread, and it's amazingly good. Done right, it's tender, tasty, and juicy.

Just made four of them on the grill, and had two for dinner. I'll reheat the other two for dinner tomorrow night.

i actually had just as soon have a good grilled pork chop than a steak, that's how much I like them.

Me too.

They are good,

Yeah, thick cut, 2". Indirect sear.

Grilled is my preferred way to cook them. Plain for my youngest son. The rest usually get blackening seasoning, but either way is good.

Can't recall having one any other way. Virtually all our proteins are grilled if not cooked as an ingredient in a larger recipe.

Fish, pork, chicken, beef - on the grate.

I like them grilled, fried, and baked. Each way has its own merits. A good, thick-cut, seasoned just right, cooked on the grill, pork chop is my favorite. But, my wife likes to fry them in the iron skillet about as often as grill them. That's the thinner cut chops. Also, I like a chop baked in the oven, with rice and mushroom soup.

The only time I pan fry pork is when I saute boneless pork loin chops that I've hammered flat and thin into cutlets. I basically use this as a substitute for veal cutlets, and make all the classic Italian veal cutlet recipes with it, e.g., Milanese, Parmigiana, Francese, Piccata, Marsala, etc.. You can hardly tell the difference.

For example, this is a "Veal" Francese recipe made with boneless pork loin chops as described above:

About the only way to ruin a good chop is to drastically under, or over cook.

Don’t eat alotta pork, but when we do, hardcore carnivore red on the treager.

I do love a good chop, but it won't displace a good strip steak as my favorite.

I discovered this method years ago by accident. (dumped sugar into the flour container) LOL. Wife asked what I did different, and why the simple fried pork chops were so much better? I don't know, just did them as usual!
Then I tasted them, and she was right, best fried chops I ever made. (still like them on the grill as well) So I did some back tracking and discovered my mistake, that turned out well.


Now for fried chops: I use about 65% flour and 35% sugar for the breading. Add salt, pepper and whatever other pork seasoning you like.

Shake chops in a bag with the breading. Dip in an egg wash and shake them up into the breading mixture again. Makes a nice thick crust on the chops.

Fry in hot oil to your desired choice of done. The sugar in the mixture caramelized on the chops, just takes them up an extra lever!

The pan drippings and crispy left over's make some killer gravy as well.

Love bone in pork chops !!!!

I love a good chop!

Big thick ones get brined. Thin cut get a quick marinade. Both are great on the grill.

Yeah, the meat around the bone is always the best.

Gads!

No, no.

Salt and pepper, thin cut, direct heat and FAST!

3/4 at the most.

I dust them with Prudhomme's Meat Magic. Livens them up.

Sounds like over handling to me...

Hahaha!

You dont wanna get striked do ya?