Best Grilled Thin Pork Chops Recipes
JUICY GRILLED THIN-CUT PORK CHOPS
I am posting this because these are the juiciest pork chops I've ever come across, even the second day. I hate left over pork chops because they are always dry. I usually make my via Shake & Bake, but only make two to avoid any leftovers. I saw this on Cook's Country and thought, why not, I love grilling and buying 4 at a time is usually the better bargain. I was shocked how juicy and tender they were. I have found my new leftover pork chop recipe. I hope you will too with this one.
Provided by CabinKat
Categories Pork
Time 1h10m
Yield 6 Chops, 3-6 serving(s)
Number Of Ingredients 8
Steps:
- Remove chops from store packaging, pat dry with paper towels. Cut (3) 1/2" slits near the outer edge of each chop. Season each chop with salt, both sides, rubbing salt into meat. Place on sheet pan covered with parchment paper or wax paper. Place in freezer for 30 minutes to an hour. Chops need to be firm but not completely frozen.
- In meantime, mix 2 tablespoons butter, brown sugar, & pepper in small bowl, set aside. DO NOT put in fridge.
- Mix 2 tablespoons butter, chives, mustard, & lemon zest in another bowl and refrigerate until solid. NOTE: You can do this a day ahead of time.
- Preheat grill and oil (with vegetable oil) grates. While grill is heating remove chops from freezer. Pat dry again with paper towels, baste both sides with butter, brown sugar mixture.
- Once grill is hot place chops on and grill 3-4 minutes each side. Meaty part of chop should face center. Remove from grill and dollop with chive butter. Cover gently and let sit for 5 minutes. Serve and enjoy.
GRILLED THIN-CUT PORK CHOPS RECIPE - (3.1/5)
Provided by Venzie
Number Of Ingredients 8
Steps:
- Serves 4 to 6 To prevent the chops from curling, cut 2 slits about 2 inches apart through the fat around the outside of each raw chop. 1. FREEZE CHOPS Pat chops dry with paper towels and rub with salt. Arrange on wire rack set inside rimmed baking sheet and freeze until chops are firm, at least 30 minutes but no more than 1 hour. Combine 2 tablespoons butter, brown sugar, and pepper in small bowl; set aside. Mix remaining butter, chives, mustard, and zest in another small bowl and refrigerate until firm, about 15 -minutes. (Butter-chive mixture can be refrigerated, covered, for 1 day.) 2. GRILL CHOPS Pat chops dry with paper towels. Spread softened butter-sugar mixture evenly over both sides of each chop. Grill, covered, over hot fire until well browned and meat registers 145 degrees, 3 to 4 minutes per side. Transfer chops to platter and top with chilled butter-chive mixture. Tent with foil and let rest 5 minutes. Serve.
GRILLED PORK CHOPS (THIN CUT)
Mmmmmmmmm! I love pork chops!!!!
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Other Main Dishes
Number Of Ingredients 8
Steps:
- Pat chops dry with paper towels. Cut slits about 2" apart through the fat around each chop & rub with salt. Arrange chops on wire rack set in rimmed baking sheet & freeze until firm, 30 - 60 minutes. DON'T FREEZE LONGER THAN 1 HOUR OR THEY WILL COOK UNEVENLY! SOFTENED BUTTER: Combine 2 tbsp butter, sugar & pepper in a bowl & set aside. FIRM BUTER: Mix remaining 2 tbsp butter, chives, mustard & lemon zest in another bowl & refrigerate until firm, about 15 minutes.
- Pat partially frozen chops dry with paper towels. Spread 1 tsp softened butter mixture evenly over both sides of each chop.
- CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes. When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover & open lid vent completely. Heat grill until hot, about 5 minutes. GAS GRILL: Turn all burners to high, cover & heat grill until hot, about 15 minutes. Leave burners on high.
- Clean & oil cooking grate. Grill chops (covered if using gas) until well browned, about 3 - 4 minutes per side. Transfer chops to platter & top with firm chilled chive butter. Tent loosely wtih foil & let rest 5 minutes.
GRILLED THIN PORK CHOPS
Steps:
- 1. FREEZE CHOPS Pat chops dry with paper towels and rub with salt. Arrange on wire rack set inside rimmed baking sheet and freeze until chops are firm, at least 30 minutes but no more than 1 hour. Combine 2 tablespoons butter, brown sugar, and pepper in small bowl; set aside. Mix remaining butter, chives, mustard, and zest in another small bowl and refrigerate until firm, about 15 -minutes. (Butter-chive mixture can be refrigerated, covered, for 1 day.) 2. GRILL CHOPS Pat chops dry with paper towels. Spread softened butter-sugar mixture evenly over both sides of each chop. Grill, covered, over hot fire until well browned and meat registers 145 degrees, 3 to 4 minutes per side. Transfer chops to platter and top with chilled butter-chive mixture. Tent with foil and let rest 5 minutes. Serve.
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