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How to Grill Pork Chops - Tips for Juicy Pork Chops that Won't Dry Out
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Aug 23, 2023
Original Seasoning and Chipotle Relish available here: https://kentrollins.com/shop-1 Our Top Grilling Tips Playlist: https://bit.ly/2wluuWO In this video we're sharing an easy trick to get a tender and juicy pork chop. If you're wanting to learn how to grill pork chops that won't dry out, following our easy steps from how to season pork chops to how to tell when they are done on the grill. =================== Want more recipes and tips? Sign up for our monthly email newsletter: https://bit.ly/2inQnOJ Check out our BEST SELLING cookbook, A Taste of Cowboy. Get your signed copy here: http://www.kentrollins.com/shop-1 Also available at bookstores nationwide, and Amazon http://amzn.to/2uBl4EM ===================== Connect with us! https://twiter.com/Kent_Rollins https://facebook.com/cowboykentrollins
View Video Transcript
0:00
Hey folks, want to know my number one trick for getting the most tender juicy pork chop on the grill you ever had
0:05
Stick around, I'm fitting to show you. It is a beautiful day
0:19
And by the way, if some of y'all are new to our channel, first of all, me and Shan want to welcome you to this
0:25
What are we doing today? I'm going to show you how to grill the perfect pork chop
0:30
to make it tender, to make it juicy. So many people, when they grill a piece of pork
0:34
they tend to dry it out because they overcook it. How can you achieve this
0:38
and still have that tender juiciness on the inside? Well, today is your lucky day, folks
0:43
because I'm going to show you how. And first of all, there's one thing you've got to know that's very important
0:48
Don't be going up there to your local store and buying one of them pork chop
0:51
that's about maybe 3 16ths of an inch bigger than a gnat's bristle
0:55
because they ain't going to work. You'll burn them up. You can see through them
0:59
read the newspaper. I'm talking about something, get some size on that rascal. At least inch and a
1:05
quarter, 14, 15 ounce, bone in. Why bone in? Because it's a handle. That's what it's for
1:12
Start with that lime juice. Remember what I've told you. Lime is for beef, pork, wild game
1:19
Anything that's got fins or feathers, what are we going to put on it? Lemon juice. The acidity in
1:26
they're braced down muscle connective tissue which is going to what gonna make
1:30
it more tender but it does not mask the flavor no it enhances flavor that lime
1:37
juice a little meat tenderizer and of course that ever popular you should have
1:41
in your cabinet every day of the week 365 days a year red river ranch seasoning
1:45
so lime juice both sides really will rub it in really well I like to get it
1:51
everywhere sides turn it over do the same thing meat tenderizer make sure it ain't got no msg in
2:01
there folks because i'm allergic to that and i might show up and eat at your house so you don't
2:05
want to give me the poisoning red river ranch original now i'm cooking on mesquite today but
2:13
if you ain't got no mesquite and you like that flavor you can sure order you some red river ranch
2:18
musquite seasoning. Now say you're gonna cook this recipe today but you ain't got
2:24
this and you just got to get her done, find you some coarse ground black pepper
2:27
some good sea salt, some garlic, maybe a little smoked paprika, put it on there
2:33
But make sure you season it well Two things you really got to watch out for when you cooking a piece of pork Underseason overcooked That going to make dryness What happens next You take this little rascal put it in a baggie
2:47
take it in there and put it in an ice box. Yeah, I said ice box. Now to Shan, that means I don't know
2:54
It's a refrigerator. Yeah, we call it ice box here where I'm from. Set it in there in a sack, let it set at least four hours
3:00
Then you're going to bring it out and then you'll be ready to throw it on the grill. But due to the magic of science and YouTube TV, we already have one of them prepared
3:10
Now this pork chop is pretty thick as you can see. And if we just put it out there on a really hot fire, it's going to brown up on top too much
3:17
Might even burn a little. So watch the trick that I'm going to give you all today
3:22
It's magic, folks. You ready? Aluminum full. And if Channels zoom in here, I want her to see how this sort of makes its own marinade
3:32
What we got here, real American butter. Now you gotta have some butter every day
3:39
What if it's not American butter? Ireland has really good butter. Huh, well according to Shan, a lot of folks have really good butter
3:50
Now I'm gonna take me some of this really good butter that is unsalted
3:54
I'm gonna lay one right there and I'm gonna lay one right there
3:59
And I'm going to fold it up just like you was wrapping the Christmas present. Seal him up really good
4:05
Now some of you might be wondering what we're going to grill it on. Bertha is on a sabbatical
4:10
She cooked over a thousand steaks in the last two weeks and she's taking a couple of days off
4:15
But her little sister Christina is here to do the jobs. We're going to lay this right on the hottest part of that fire
4:21
What's it going to do? Steam these pork chops. Well folks, we got him and his buddy out there
4:28
That's Porky Pig and his brother Perry Pig. It's gonna start cooking that pork before it actually ever hits that fire
4:35
What is that doing? It's gonna keep that moisture in there, make it more tender
4:39
and we're not gonna have to be as long right on that direct heat. So we're not gonna burn this meat nor dry it out
4:44
I'm gonna let them go probably three to four minutes on each side
4:48
just depending on how hot that fire is. And it is pretty hot
4:52
It'll burn the hair off a frog's butt in a hurry, I promise. And we'll take it out of that full and we will go to grilling
4:58
Well, we've been about three and a half to four minutes on each side, so I'm going to
5:06
pull them right over here so I don't burn all the hair off of me again. You want to be careful on this part of it because there's some steam in there that will give
5:13
you a facial if you ain careful You can see how that meat has done sort of begin to turn white So let put him right there Hear that sound That is a good sound
5:29
I got me one side that's a little cooler than the other side. I always like to do that when I'm grilling any kind of meat
5:35
But it is good and hot. Remember that rule of thumb, fingers, and burnt knuckles
5:40
If you can hold it there for more than five seconds, it ain't hard enough. because I want that stuff to take a halt and go to work
5:46
So that's why we need a hot flame. If you're doing this on a gas grill, go ahead and shut that lid to keep that heat in there
5:52
Now, you'll begin to see that as it'll brown on these edges first and really clear
5:57
And you'll even see it pull just a tad away from this bone on the underneath side
6:01
But don't be afraid you can turn it too many times. I mean, we ain't gonna throw it up in the air
6:05
and get rough with it. But I'm gonna check it two or three times. This amount of heat, you may have to turn again
6:11
It's beginning to brown a little on that end from that hot fire
6:15
So we're going to take a peek at him. See there? That's what I'm after
6:18
Slow him down just a little. So we're going to move him right over here
6:22
See that caramelization taking place there? I'm talking I'm already hungry. So let's slow him down on that side, move him directly off that hot side to what I would
6:32
call the medium side of the fire. Well folks, we flipped them steaks back over again
6:37
They're getting that color and you can see I touched them. Now we explain all that in an earlier video on how to grill the perfect steak and you can go back and check that out
6:45
The link's above. I'm going to touch them steaks as you've seen me do or them pork chops
6:49
I'm going to go by the way they feel. It's going to set up pretty good. Be firmer than what it would be with a medium steak
6:55
So when we're feeling that piece of pork chop, what are we looking for? Now them two, not this one, these two, put it together, feel this muscle here on the inside
7:05
That's about what a medium pork chop is going to feel like. Now I think we need to zoom back in here and take a little gander at this because I'm pretty sure
7:14
These rascals are coming off the fire But you'll see it pull away from the bone you'll see the good color remember we done steam this deal
7:24
So I know it's done. We just don't want to dry it out as they say
7:29
In loading cow business we're gonna double-deck Oh, there is good color there. It is good to the touch
7:36
If you look around here, it's pulled away from that bone a little as you can see
7:40
Everything sort of draw it up. We're gonna let that same set and rest just like you do a steak folks
7:46
We've got to let it rest a little bit then we'll cut that rascal
7:51
If you're not sure about all this stuff here get you one of them thermometers stick it in there
7:56
Don go through try to hit the middle of that pork chop And we looking about 147 150 Now 145 they lowered it some years back to where it would be they thought that was
8:07
the perfect doneness for pork, just a little pink in the middle
8:11
I like about a 150 along in there. See what we got there
8:22
That is what we call flavor. Keep it moist. Keep it tender
8:27
Bring out all the flavor. But you got to remember one more thing
8:30
Something you got to have in your pantry that I just so happen to have right here
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What is it? Green chili chipotle relish. You know that guy right there? He is good people
8:40
The reason I come up with this relish so many years ago was just for these pork chops
8:45
praise the lord and pass the biscuits and give me another pork chop that is good that pork chop is
8:57
so juicy so tender you could cut that thing with a fork if you wanted to place it in some aluminum
9:03
foil two pats of butter seal it up put it over there about three and a half to four minutes
9:09
aside turn it same thing on the other side take it full off of it grill it to perfection
9:15
and get ready to indulge yourself in the best pork chop you ever eat in your life
9:20
We hope you learned something. Hope you enjoyed something. Now, it's getting grilling season, which really grilling season for me runs year-round
9:28
Memorial Day's coming up. Everybody's going to break out a grill then. Shan has created you a playlist of some of the best grilling tips and tricks you'll ever need to know
9:37
It'll be right on the little link below. Clicky, click, click. Might be a grilled recipe on how to grill possum properly
9:43
I don't really know yet. but thank you again for stopping by for all you new people that have subscribed lately hey thank
9:49
you and god bless you so much i got one little deal i gotta do a shout out to my man moose from
9:54
down under take care see y'all down the trail god bless you let's get the car get by whenever you're ready frank quite on the set
10:12
quite on the set frank frank calm down you're too excited now i want to no wait wait i want to thank y'all so much for helping me with this pork chop video
10:26
that I'm going to reward you, okay? There is yours. Now, this beagle here, folks, he is really well-trained
10:34
You wait, okay? You just wait. You get back. You done had yours
10:38
You wait. Okay. I'm not going to let Frank at it
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