As a child, I was not a big fan of meat, but would still eat chicken, turkey, and the occasional ground beef dishes (homemade meatballs and meatloaf.) I was very picky and it had to be cooked perfectly in order for me to eat it (aka, chicken completely dry and overcooked.) As I got older, I realized there were many meat alternative dishes that I could enjoy while others indulged in an awesome BBQ meal.
I am always the salad and side lady. My husband cooks the meat for people, and I will create an awesome appetizer that everyone can enjoy, with enough servings so I can enjoy it as my actual meal. This being the case, it always works out perfectly because I make what I want to eat. However, what happens when your husband is distracted cleaning his truck and cannot get to the BBQ? Well, the vegetarian cooks the pork chops of course…
It went perfectly considering it was my first time ever cooking pork chops on the BBQ (or meat in general.) Since I never liked pork chops, steaks, ribs, etc. I never learned to cook them on the grill (or even other meats for that matter.) I was surprised at the ease, but I also lived in fear the entire time of overcooking the pork chops. In the end, everyone enjoyed these moist, thick pork chops, while we shared my Grilled Balsamic Asparagus and Cucumber, Avocado, and Chickpea Salad. The secret in my research was to sear the outside of the pork chops real quick and then reduce the temperature to ensure the meat cooked through. I didn’t touch the meat unless it was to flip the pork chops to get the sear on both sides, and then flipping once to cook the other side after the original 6 minute interval.
- 4 (1-2 inch thick) boneless pork chops
- Worcestershire sauce
- Freshly ground black pepper
- Place pork chops onto a plate and season with a pinch of salt, and freshly ground black pepper (make sure to get both sides.) Shake some Worcestershire sauce over the pork chops, and flip to repeat on the other side. Allow to sit while you heat the grill.
- Heat your grill on high. When heated, place your pork chops onto the grill. Do NOT touch them for one minute. After one minute, flip the pork chops and allow to sit for another minute.
- Flip again and place on an angle so you can different char-marks. Lower temperature and allow to sit around 375F to 400F for 6-8 minutes per side(BBQ lid closed), depending on the thickness (6 minutes was perfect for our 1¼ inch thick chops.) When your 6-8 minutes passes for the first side, flip the pork chops and cook for another 6-8 minutes or until juices run clear.
- Allow the pork chops to rest under tinfoil for 5 minutes and serve!
- *Usually you want to take your meat off the BBQ a bit earlier than the desired final temperature, because the meat will continue to cook even sitting on a plate under foil. This resting period brings the meat up to the appropriate safe temperature. But if you are unsure, use a thermometer to check your temperatures.
My husband got the Worcestershire idea from his father. It adds a lot of flavour without masking the natural flavours of the meat. I can’t say I have had it, but Dan swears by it. I kind of get disappointed when I find a pork chop recipe that sounds delicious and he says not to bother because he likes his “Worcestershire and ground pepper” pork chops. Fine by me, nice and easy, and he usually cooks them!