We love a sizzling steak or juicy burger as much as the next person, but sometimes we crave something a little different from our BBQ. Enter pork chops on the grill. If done right, BBQ pork chops can be truly out-of-this-world. Lucky for us, Weber has some expert tips for grilling succulent pork chops to perfection!
1. High heat tends to char the outside of pork chops too quickly and leave the centers rare or medium rare, like a steak, so go with medium heat instead for an even doneness. For chops that are less than 11/2 inches thick, direct medium heat is all you really need.
2. For chops that are thicker than 11/2 inches, grill them over direct medium heat until you have the color of grill marks you like, and then move the chops to indirect heat for the final few minutes of cooking.
3. If any of your chops have a layer of undercooked fat around the perimeter, you might want to stand it on its edge over direct heat for up to 1 minute. Be mindful here because the fat can burn quickly, but if you work carefully, you will give your pork chop a crispy, sizzling edge.
Put your skills to the test with this delicious recipe!
Bistro-Style Pork Chops with Creamy Shallot Sauce
Serves: 4
Prep Time: 35 Minutes
Grilling Time: 8 – 10 Minutes
Ingredients:
4 bone-in pork loin chops, each about 8 ounces and 1 inch thick, trimmed of excess fat
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh tarragon leaves, divided
Kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter, divided
1½ cups thinly sliced shallots
½ cup thinly sliced dill gherkins
1½ tablespoons whole-grain mustard
¾ cup low-sodium chicken broth
3 tablespoons frozen apple juice concentrate, thawed
? cup heavy whipping cream
Directions:
1. Lightly brush the pork chops on both sides with the oil and season evenly with 1½ tablespoons of the tarragon, 1 teaspoon salt, and ¾ teaspoon pepper. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Grill the chops over direct medium heat, with the lid closed, until they are still slightly pink in the center, 8 to 10 minutes, turning once or twice.
4. Meanwhile, in a large skillet over medium heat, melt 2 tablespoons of the butter. Add the shallots and sauté until they are tender and deep golden brown, 6 to 7 minutes. Stir in the gherkins, mustard, broth, and apple juice concentrate. Bring to a boil and cook until the mixture is slightly thickened and the liquid is reduced, 1 to 2 minutes. Add the cream, return to a gentle boil, and cook until the mixture is thickened to a cream sauce consistency, 2 to 3 minutes. Season with the remaining 1½ teaspoons tarragon, ¼ teaspoon salt, and ¼ teaspoon pepper. Whisk in the remaining 1tablespoon butter. Remove from the heat and cover to keep warm.
5. Remove the chops from the grill and let rest for 3 to 5 minutes to allow the juices to accumulate. Pour the juices into the sauce and stir to blend. Serve the chops warm with the sauce.
For more information and delicious recipes, visit www.weber.com.
©2013 Weber-Stephen Products LLC. Content from Weber’s New Real Grilling™ by Jamie Purviance. Used with permission.
