In this video I'll show y'all how to cook the perfect pork chop on the Blackstone Griddle. Many times when we cook pork chops we make 7 basic mistakes that causes them to dry out and taste like an old leather shoe. I'll give y'all 7 tips of how to select, prepare, season and cook the chops to ensure the perfect tender and juicy chop every time.
7 Tips for Perfect Chops:
Avoid choosing thin cut chops: thin chops are easy to over cook and dry out.
Avoid boneless chops: choosing bone-in chops promotes moist and flavorful chops.
Avoid cooking cold chops: allow chops to come to room temperature for at least 30 minutes before hitting the heat.
Avoid skimping on the seasoning: as mentioned, choose thicker bone-in chops and be generous with seasoning them. All you need is a little oil, Kosher salt and black pepper.
Avoid excess fat: always trim the fat to about 1/4 inch around the chop especially if cooking on an open flame grill to avoid flareups.
Avoid cooking well done: old school recommendations were to cook chops to an internal temp of 160 to avoid the parasite Trichinella, which was eradicated in the 1990's. New FDA guidelines is an internal temp of 145 for maximum moistness and tenderness and to avoid drying them out from over cooking.
Avoid not resting: when we cook chops, or any meat for that matter, all of the juices run to the center to avoid the heat. If you cut into them too soon after taking them off the heat much of the juices run out onto your plate. Allowing them to rest 2-3 minutes allow the juices to re-distribute throughout the chops ensuring every bite will be moist and juicy.
SHOPPING LIST
Thick cut bone in pork chops
Generous amount of Kosher salt
Light dusting of course black pepper
About 1 tsp. olive oil
Parsley for garnish
DIRECTIONS:
Rub about a teaspoon of olive over each of your pork chops. Season all sides generously with salt to bring it's flavor. Salt heavily when it comes to a thick pork chop. Season lightly with freshly ground pepper as well.
Heat a cast iron skillet over high heat and preheat the oven to 400 degrees.
Sear the pork chops for 2 minutes on each side.
Immediately place the skillet in the oven and cook until the internal temp of the chop reaches 145 degrees, about 15 minutes. No flipping required.
Let rest lightly tented with foil for at least 2-3 minutes before serving.
Serve with your favorite side and enjoy!
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15 окт 2024
