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Grillmeister help needed: Boneless Pork Chops

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Dryden

Dryden

Sober as Sarkisian
Staff member
Tech Admin
While discussing dinner plans via email this morning, I offered the Mrs. her choice of burgers, brats, steaks, or chops -- I stocked up two nights ago so everything is in the freezer -- she went with the medium cut, boneless chops. She has dropped the edict that I'm not allowed to use BBQ sauce tonight, which would be my first choice and my favorite. :grr:

So, since I'm doing something completely different tonight anyway, how about some ideas. What's your secret seasoning combination for 'dry' medium cut chops? I'm trying to stay away from old favorites, like garlic/onion or lemon pepper also ... I want a completely new idea that she and I wouldn't cook up on our own.
 
Olive oil, fresh thyme, white pepper. Some pears would go well with them on the grill - just wrap them up in aluminum foil. I hope they're thick chops, though. Easy to dry pork out no matter how you cook it.
 
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Sesame Oil, Balsamic Vinegar, Ginger (freshly sliced) Fresh crushed Garlic, Restaurant Grade Black Pepper. If more sweetness needed add in small blueberries (really).

Marinade them in this mixture for a couple of hours in the fridge.

Helps keep them moist, makes them really tasty.
 
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I agree with vrbryant here.

I'm not a fan of cooking chops on the grill, baking them or even putting them in a crockpot will allow them to maintain a much higher level of moisture.

Usually if I'm going to cook chops on a grill, I cook them at a little lower temperature for a longer period of time.
 
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Thump said:
Usually if I'm going to cook chops on a grill, I cook them at a little lower temperature for a longer period of time.
Click to expand...

Exactly. I cook almost everything on my grill on the lowest possible heat setting. for my grill, good size chicken breasts and pork chops take 16 minutes on low. (It'll vary from grill to grill, depending on how hot your's burns.)

It's not impossible to make nice, moist meat on the grill; just a little more difficult that making hockey pucks is.
 
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If I'm grilling chops I get the smoked ones that all you have to do is heat them up and get the grill lines on them. IMO to do a good job with pork on the grill you have to slow cook. I don't know what I would use rather than BBQ since that's all I use for grilled pork.

If you're set on grilling them you might want to wrap them in foil with the flavor that you want and let them slow cook for a while. Once they are done you can sear them up.
 
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Breaded Stuffed Boneless Pork Chops

INGREDIENTS:
  • 8 thin boneless end loin pork chops
  • 1/2 cup chopped onion
  • 2 teaspoons dried parsley flakes
  • 2 tablespoons finely chopped celery
  • 2 tablespoons butter or margarine
  • salt
  • pepper
  • 1/2 teaspoon poultry seasoning
  • 2 cups soft bread crumbs
  • 2 tablespoons all purpose flour
  • 2 tablespoons shortening
  • 1/3 cup water or broth
PREPARATION:
Pound boneless pork chops slightly to tenderize and thin out. Make stuffing. In a saucepan, sauté onion, parsley and celery in butter; add 1/2 teaspoon salt, a dash of pepper and the poultry seasoning then mix with bread crumbs. Add a little water to stuffing to moisten. Put a small mound of stuffing on each chop. Roll and tie with twine. Roll pork rolls in flour; brown in shortening in a heavy skillet over medium heat. Add broth or water; cover and simmer for about 1 hour.
Serves 4 to 6.
 
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Everything tastes better with charcoal, so yes, I'm married to the grill. Besides, it's hard to look cool when you're holding a beer and standing over the oven door. :wink2:

I've gotten a few ideas already from this, thanks!

vrbryant, the olive oil, thyme, and cracked pepper is what I already use for my chicken breast rub when I'm prohibited from just dunking everything in Montgomery Inn BBQ sauce. :wink2:
 
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Here you go bro...

Now some people think the word Chutney is gay (Thump, I'll defer to your judgemtent)

But this si Mango Chutney...

Make this...

Then... take half, or as much as you'll think you need to use a marinade.. and put it in the blender... and puree it.. (probably will need to drizzle in some oil.. olive or other) and use it as the sauce...

But.. its not BBQ sauce really...

And you can half this easy.. or jsut use half the celery and mango... 5 is a lot..

Then serve the rest on, or next to the chops...

1/4 bunch celery
1 red bell pepper
1/2 red onion
5 mangos
2 jalapenos
1/2 bunch chopped cilantro leaves
2 ounces olive oil
1/2 tablespoon cayenne pepper
Salt and pepper
Fresh lemon juice


Dice all the vegetable ingredients and mix well. Stir in the cilantro, olive oil, cayenne, salt and pepper, and lemon juice, to taste. Cover and refrigerate.

Edit... yeah.. if you're doing charcoal.. this would be real nice...

And on VR's tip of Grilling pears... Shit.. jsut do that anyway.. good stuff... and peaches too..

Hell... if it will fit on your grill...

grill it.
 
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