![]() ![]() “Ask the butcher to cut the pork chops thick, about 1 to 1 1/2 inches,” notes Colin Harter, True Story Foods’ co-founder. “The thickness will result in a deep caramelization on the outside that is worth the extra grill time. If you’re working with a butcher, you can also request pork chops cut specifically for open flame, making your grilled meat all the more successful. ![]() “It also has a higher pH content as compared to conventional pork, which, when combined with the intramuscular fat content, keeps it juicy and flavorful." “Those fine ribbons of fat interspersed throughout the meat make it extremely tender and juicy when cooked,” Kremer says. He recommends heritage or Kurobuta pork, which is known for its abundant marbling, similar to wagyu beef. “Buy quality meat from a butcher, or artisan meat purveyor,” advises Russ Kremer, a fifth generation hog farmer and partner with True Story Foods. The thing with brining, though, is there are two primary ways to do it: wet and dry. But that doesnt mean it wont benefit from a brine, which dissolves muscle proteins, helping the meat retain more juice as it cooks. And it all starts with a good cut of meat. With a thick-cut rib chop, we have the perfect pork chop for the grill. Grilled pork chops caramelize, tenderize, and absorb all that wonderful grilled flavor for a fantastic meal that’s high in protein, decadent, versatile, and easy. When it comes to picking a cut, chops are the way to go. Heat 3 tablespoons of olive oil in a frying pan over a high heat. ![]() Peel and finely slice the garlic, then deseed and finely chop the chillies. Transfer to a plate, cover with tin foil and place in the oven to keep warm. Pork cooked on the grill is a special treat. Place the chops onto the screaming hot griddle and cook for 8 to 10 minutes, or until cooked through, turning every 2 minutes. ![]()
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