Grilled Pork Chops (chop types and doneness explained)
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- Опубліковано 16 чер 2024
- Serves 4:
4 pork chops (ideally bone-in rib chops 1.25 inch thick)
Salt and pepper
Glaze:
1 garlic clove
2 tsp Dijon mustard
2 tsp soy sauce
2 Tbsp oil (I use grapeseed, but you can use any oil) - Навчання та стиль
I love the detailed instructions. It is grilling season now and we're excited to try this. Thank you!
You are awesome ! I am always discussed by the grill and hate using it. You have changed that! I CANT THANK YOU ENOUGH
Wow, Cooked this tonight. Very sublime. Thank you.
We tried your recipe and it turned of fantastic! So tender..not dry... delicious! Thanks for such a great instructional video.
Complimenti ! Very good and precise in small details that bring the outstanting difference! Tks, mc
Surprisingly good job video on grilling pork.
Major fan because the presentations incorporate science (mass, heat, time) along with excellent verbal delivery. A quandary for me is temperature measurement relative to timing, location of measurement and whether multiple measurements are needed. Perhaps this topic has been previously covered. Apologize if it has been addressed previously.
Excellent looks delicious,and I like how to prepare
Hit all the right points, I concur
You are very talented
Great video!
This is a great video. Thanks!
#realcomment Good information, Helen. Now I know what to look for in pork chops.
Yummy! I love pork!
Bravo! How can this video be a year old and only have 8,534 views? I got this link from ThermoWorks, whom I depend upon for everything Fahrenheit . Your video is exceptionally well done, educative and comprehensive while including the whys with the hows. I noticed some discourse in other postings re: finishing temp. Here in the US I would have no problem finishing at 130°F but frankly the doneness is more a function of my wife's preferences. She's happy. I'm happy.
Hi Pete,
Welcome to my channel! So glad you found this video helpful. I am a huge fan of ThermoWorks too :)
Cheers,
-Helen
Hi Helen. What fileting knife are you using? im Looking to purchase a good one. Thanks. Christian
Smart and a sexy accent....what more could you ask from a video? I've followed her directions , and have had perfect results every single time. Some people can't stand cooked perfection; for those, let them cook it until there is no juice left in it at all, and they can go through life as they go. Me? I'm a fan. She has a "matter of fact" science based sexy brain, too! I had a mother that served the driest, most arid turkey there was, and I didn't find that I actually love white meat until I was in my 40's and had it cooked correctly. A whole new culinary world opened to me. This lady is right on the mark. Now, I want to see all of her videos.
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
great thanks....
Salting it 1 day before makes all the difference! I will try the glaze next time I grill.
What should the grill temperature be when you put the pork chops on? Medium, like about 350 to 400°?
I am as hungry as a cow after watching this. Thank You
Hi, Helen. Can I use the foil over the grate technique on charcoal grill too to get the grate really hot before scrubbing the particles off?
i don't think it's necessary on charcoal. if you use a chimney starter to make a good fire, your grate will be plenty hot. that being said, I don't have a ton of experience with charcoal. i mostly grill on gas.
Are you Surinamese?
scoring instead of removing fat is key.
thank you for sharing... did you wash the salt off before you continue?
no, don't wash the salt off. Just dry the pork shops. We are not trying to reduce how much salt is on it, just make it dry so that it browns well.
what if i don't have thermometer ?
Would marinading over night be good if Pan grilling? I wouldn't want it to steam by applying a glaze.
I would salt overnight and dry before searing. If using a pan instead of a grill, you might want to skip the graze entirely. Here is my pan seared pork chop video: ua-cam.com/video/uLaaNEr1Lq4/v-deo.html
Thank you,
They say pork is done @145°Fahrenheit.
I think that that only counts for pork tenderloin.
To my taste pork chops need to get hotter to render the fat.
I pull my chops @150 to 155farenheit.
There have been fewer than 20 cases of trichinosis per year in the US since 2000. Almost all, if not all, we’re from eating game, especially bear. When you consider how many million pounds of pork are consumed in the US, the risk of trichinosis from medium rare pork is vanishingly small. I have a better chance of beating Tom Brady in a Super Bowl.
I'll have a beef steak medium rare, but not pork. Don't want any parasites.
Pork doesn't have any parasites these days. That was long ago :)
That might be, but i still would'nt eat pink pork. I believe (if cooked right) pork can still be moist and flavorfull...without being pink...
I thought pork should always be "well done" as well as chicken. That's what I've learnt in culinary school.
Alexander Ten this girl cooked it raw. I would do 160
When I was a kid,we had a problem with trichinosis. Today with modern cross-breading, veterinary meds, and such, the USDA now says done to medium 140° is okay. I was raised eating pork well done, and that’s the way I like it.
The minimum temperature for pork should be 145F as to per The National Pork Board, while USDA guidelines recommend 160F, with minimum of 145F. So I would suggest to make corrections in your video to be on a safer side and not endanger the health of your viewers. Thanks
the NPB and USDA never had a medium-rare pork chop tho
Only because trich dies at 137f. She makes a note that its basically non-existent these days and its unnecessary to cook it that high. That said, I prefer the texture of taking them off at 140 and letting them rise to whatever they do.
What is it with people and under cooking food. Why is there this big sentiment that rare meat is so much better. If I saw a undercooked pork chop on my plate, I'd vomit.
the USDA likes to be a little safer than they need to but Ive found that pork cooked under 145 tastes a little slimy
Usda has long changed its pork temp recommendation to 145. Probably in 2011 or even before then. But, in any case it was changed more than 3 years ago.
Pork the devil's meat
grow up...
@@colinbutler2552 like I said the devil's meat ¯\_(ツ)_/¯ is that your comeback Colin you should grow up 😂😂😂