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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There’s something so satisfying—along with so quick and easy—about using a pre-made ingredient as a marinade. This recipe for pork chops with bottled ranch dressing is just that.
Pork’s mild flavor makes it a great blank slate and an ideal complement to the creamy and tangy herb-driven taste of a ranch marinade. The dressing adds flavor and moisture to grilled pork chops. You can, of course, make your own ranch dressing if you’d like, which would take the flavor to the next level, but the convenience factor is the big appeal of this recipe.
Add some veggies such as corn or foil-wrapped potatoes to the grill while you’re cooking the chops, to go with them, or serve with mashed potatoes. It’s also great alongside a fresh green salad, too.
1/2 cup ranch salad dressing
4 boneless loin pork chops, about 1-inch thick
Gather the ingredients.
Combine dressing and pork chops in a shallow bowl and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
When ready to cook, prepare and preheat the grill, building a two-level fire.
Remove the chops from the marinade; discard marinade.
Place chops on the hottest part of the grill and cook for 1 to 2 minutes.
When the chops release, turn them and sear on the second side, for 1 to 2 minutes.
Then move the chops to the cooler part of the grill. Cover and grill for 4 minutes.
Turn the chops and cover; grill for 4 to 6 minutes longer or until a meat thermometer registers 145 to 150 F.
Remove chops from grill, place on serving plate, and cover. Let stand 5 to 10 minutes.
- This recipe was written for a charcoal grill, but you can use a gas grill if that’s what you have. The instructions are just about the same. Start the chops on the hotter part of the grill, as directed in this recipe, and then move to a cooler part to finish cooking them.
- You can also bake these chops in the oven if you’d prefer. Put them on a rimmed baking sheet and bake for about 15 to 18 minutes at 350 F. Don’t forget to check for doneness (145 to 150 F) with a thermometer.
- This recipe can easily be doubled.
How to Store and Freeze Ranch-Marinated Pork Chops
Cooked pork chops will keep in the refrigerator, well wrapped, for up to 3 or 4 days. Reheat in foil in a low oven (325 F) for 10 to 15 minutes. You can also use the meat cold from the fridge in a soup, or perhaps topping a salad with ranch dressing.
Why Are My Pork Chops Always Tough?
Pork chops are an exceptionally lean cut of meat, which means it’s very easy to overcook them, which makes them dry and tough. This can happen quickly in just a couple of minutes, whether it’s on the stovetop, in the oven, or on the grill. The marinade helps keep them juicy, and so does checking them for doneness. The most important thing is to cook it until it reaches 145 to 150 F on an instant-read thermometer.
Video about Thin Cut Pork Chops On The Grill
Grilled Thin Cut Pork Chops Recipe | Slow N Sear Smoked Pork Chops on the Weber Kettle | Barlow BBQ
Today we show you how to take a pork FLOP and turn it into a juicy pork chop with this easy grilled thin cut pork chops recipe using the reverse sear method on the Weber Kettle Grill. To keep the chops from getting overcooked and dried out, we’ll cook them until they hit an internal temp of 135-140 degrees. This method can be used with the Slow ‘N Sear from Adrenaline Barbecue Company or the Weber charcoal baskets. Full recipe is below!
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Check out the thermometers used in this video:
Maverick ET-732 Dual Probe Thermometer: https://abcbarbecue.com/product/et-732-abc-package/
Try the Rattlesnake Bite rub and many other seasonings from Rustlin’ Robs:
GRILLED THIN CUT PORK CHOPS RECIPE:
Take your pork chops and trim off the line of fat and underlying sliver skin from the rim of the chops. Season with your favorite rub and spices, then set in the fridge until it’s time to cook.
Using your Slow ‘N Sear or Weber Charcoal basket, light approx 10 charcoal briquettes. Once they are lit, add some unlit charcoal to the Slow ‘N Sear or Weber baskets. Add some chunks of your favorite wood. We used fresh hickory. Cover and set your bottom vent to about 1/3 of the way open. Let grill temp come up to 225-250 degrees.
When the grill is ready, add the pork chops to the opposite side of the charcoal so they can smoke indirect. Insert a meat thermometer, cover, and cook until internal temp hits 115-120 degrees.
When the chops have hit the target temp, open your bottom vent all the way to provide more airflow to the charcoal so they will heat up for the sear. Move the chops over to the hot side of the grill and sear for 30 seconds to a minute each side until internal temp hits between 135-140 degrees. Remove and enjoy!
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