I know I am not alone in this claim, pork is very popular.. look at bacon for goodness sake. Bacon isn’t just for breakfast anymore: I use it in ice cream; I candy it; I wrap jalapenos with it and I even put it in cookies. Bacon is the filet of the pork world.
The cut of meat that is underused in my opinion is the pork chop. Not just any old pork chop, the rib end cut… the cut that has a bone in it, a rim of pork fat and both white and dark meat. My mouth is starting to salivate.
For most of my life I have loved pork chops but it is the only meat I would never order in a restaurant, why do you ask? Because usually they show up on your plate bone dry and over cooked and resembling a hockey puck with a bone in it. A pork chop needs to be juicy, the golden pork fat on the outside needs to be sizzling and crisp. I must admit I love to gnaw on the bone too, the bone gives the meat so much flavor . My mom used to hate when I would but it wouldn’t stop me from doing it.
The How-2’s for cooking pork
There are 2 things, very key things you need to know about pork. The first thing is not to overcook it. Pork can actually have a little bit of pink in the middle. I know shocking but it is true! The second is once your pork is cooked it needs to rest. Do not miss this step! What do I mean by rest? Wrap it in foil, cover it for 5-10 minutes. If you don’t, you will cut it, all the juice will run out and your pork will be dry…. A real shame.
To add extra flavor and make it even juicer you can brine your pork chops.
Here is a simple recipe:
- Pork chops 4-6 approx ¾ to 1 inch in thickness
- 3/4 cup coarse salt (sea salt if you have it)
- ½ brown sugar
- ¼ maple syrup
- 1 cup boiling water
- 8 cups of cold water
- 1 tablespoon black pepper, ½ onion cut up and a few cloves of smashed garlic
Dissolve salt and sugar and syrup in the boiling water. Add it to the cold water; add pepper and seasonings and stir to combine. Chill brine completely in the refrigerator before adding pork. Place your pork in the water and place in the refrigerator for the time required. For pork chops I would say you need to brine if for 12-24 hours. Once done, remove from brine (throw the brine out) and pat dry to chops. Do not salt them but you can rub them with a bit of oil and slap them on the BBQ to cook. If your BBQ is like mine it usually sits at 450-500 degrees. Put the Pork chops on the BBQ for approx. 4 – 5 minutes on each side. Once done remove from BBQ wrap in foil and let those babies rest for 5-7 mins. Unwrap and eat. I am drooling while tying.
So the next time you are at the butchery or grocery store and are looking for something to make, buy some rib pork chops, you won’t be sorry. And if you are too embarrassed to gnaw on the bone, step away from the table and take a bite. You will like it, I promise.