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Many would want to know how to grill pork chops. To prepare a perfect grilled pork chop, you would need to follow a few important steps.
First of all, the listed ingredients are a quarter cup of sweet orange marmalade, a quarter cup of white wine vinegar, six tablespoons of lemon juice, six tablespoons of lime juice, four tablespoons of canola oil, half a cup of dry white wine, fresh ground black pepper, and 12 sprigs of fresh herbs which include thyme, sage, savory, marjoram and rosemary.
To marinate the pork chops, you should put all the ingredients except the herbs into a medium bowl or liquid measuring cup and stir until the marmalade has dissolved. Ensure that the marinade is well mixed before pouring it into a gallon-sized sealable plastic bag. Add the herb sprigs and pork chops and seal the bad. Next, squish the chops around in the bad to spread the marinade.
Then put the bag into the refrigerator for at least eight hours or overnight. The longer you leave the pork in the marinade, the more flavorful they will be. However if time is limited, you can prick your pork with a fork to help absorption of the marinade. Some do not necessarily see the importance of marinating the pork chops although they claim to know how to grill pork chops.
After the marinate process, you would need to prep the pork. The simplest method is to sprinkle them with salt and pepper before grilling on a covered platter. For a gas grill, heat the grill to about 450 degrees Fahrenheit. Then dampen a paper towel with canola oil and use tongs to coat the grill. Next remove the chops from the plastic bad use tongs to put them on the grill.
One side of the chops should be seared for one to two minutes. Turn the chops occasionally using the tongs. Baste some of the marinade onto the chops then lower down the heat and close the lid on the grill. The chops should be cooked until an instant-readable thermometer reads 150 degrees Fahrenheit. Then remove the pork from the grill and leave for five to ten minutes under a tent of foil before serving.
For those using charcoal grill, light the coals and let them burn out. Dampen a paper with canola oil and grease the grill using tongs. Put the pork onto the grill right over the hot coals and sear for about two minutes. Turn the chops using the tongs and place them further from the hottest coals. Baste some marinade onto the chops and cover on the grill. Cook until the thermometer reads 150 degrees Fahrenheit. Then remove the chops and leave for five to ten minutes under a tent of foil before serving.
The pork chops are best served with grilled baked potatoes, grilled vegetables or rice.
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Total cooking area equals 280 square inches; Two porcelain-enameled cast-iron cooking grates; Cast-aluminum lid and body; Aluminized steel charcoal basket; Top and bottom dampers control airflow and heat; Glass-reinforced nylon frame; Removable catch pan.
