Grilled Pork Chop Recipe

The science behind perfect grilling

We got on the phone with Dave Joachim, a food writer and author of "Mastering the Grill: The Owner's Manuel for Outdoor Cooking" (Chronicle Books, 2007) and "Fire It Up. 400 Recipes for Grilling Everything" (Chronicle Books, 2011). When Joachim says "everything," he means it: His cookbook contains recipes for everything from bison cheeseburgers to grilled watermelon. "Grilling is typically cooking directly over a heat source at relatively high heat, 350 degrees Fahrenheit (176 degrees Celsius) or above for a relatively short amount of time, about 30 minutes," Joachim said. "Barbecue is somewhat the opposite. It's cooking at 250 degrees F or less for a long period of time, usually at least two hours." When the internal temperature of the meat hits 130 F (54 C), the proteins in the muscle fibers denature, meaning that long, convoluted strands of protein lose their shape and unravel. Then they coagulate back together. That's when meat starts to take on an opaque look. At 160 F (71 C), the connective tissues that hold together the muscle fibers start to melt and turn into gelatin. That's the jelly-like yellowish-white stuff you see at the bottom of a roasting pan that you've cooked meat in, Joachim said. [ 7 Foods Your Heart Will Hate ] That added moisture can take many different forms, Joachim said. He uses apple butter in turkey burgers and steak sauce in hamburgers. Simplest of all, he said, you can just mix ice water into the ground meat, along with whatever seasonings you want to use to spice up your burger. The ice water adds in moisture while keeping the inside of the burger cool so it doesn't overcook. [ Grilled to Perfection: Joachim's Recipe for Bison Cheeseburgers with Horseradish Mustard ] The trick to grilling vegetables is remembering that they're edible raw, Joachim said, so you don't need to leave them on the grill until they scream for mercy. Just oil them, sear them over medium-high heat and enjoy. For firmer veggies like corn, you'll need a little more time. For corn, Joachim says simple is best: Throw the ears, husks and all, on the grill over medium-high heat and let them cook for 15 or so minutes, turning occasionally, until the husks are blackened. Inside, the corn will be perfectly done.

Featured Recipe: Chili-Rubbed Pork Chops With Grilled Pineapple ...

Bring new inspiration and variety to your weeknight meal planning by adding pork to your shopping list. Most cuts take minimal preparation time and the savory flavor pairs well with almost any ingredient you already have in your kitchen, as well as your family’s favorite side dish.

One of the most versatile cuts is the perennial favorite, the pork chop. From bone-in to boneless, it tastes great stuffed with peppers, topped with pineapple (see recipe) or straight off the grill brushed with sweet-and-sour sauce. Here are a few tips to spur some inspiration for you:

Experiment with spice. Sweet and smoky is a tried and true combination that can be perfected with so many variations. Try smoky paprika or chipotle alongside sweet cinnamon or brown sugar for a rub, marinade or sauce that is sure to please. Think fruit. Pairing pork with fruit enhances the natural sweetness and maximizes flavor. You have heard of pork chops and applesauce, but why not try peaches, pears or strawberries to take your dish from traditional to inspirational? Take it to the grill. Your favorite recipe might recommend cooking your chop in the oven or in a skillet. Instead, fire up the grill to get a nice smoky flavor. Chili-Rubbed Pork Chops with Grilled Pineapple Salsa

Serves 4 Salt, to taste

In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture.

Prepare a grill to medium-high heat and lightly oil the grate. Grill pork until internal temperature reaches 160°F, 4 to 5 minutes per side. Grill pineapple (if using fresh) and jalapeño until lightly charred, two to three minutes per side. Remove chops from grill and let rest five minutes.

Meanwhile, dice pineapple and finely dice jalapeño. In a medium bowl, combine pineapple, jalapeño, and lime juice. Season to taste with salt.

*Or substitute any store-purchased fruit salsa.

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