One of the Top Five Recipes For Pork Chops

There are so many different ways that you can get pork chops. Hopefully, we are going to give you one of the top five recipes for pork chops here today. First of all, look at how you can purchase them. You can have the bone in, or you can get them without the bone: hence, the term, boneless.
You can get your pork chops loin, or you can get them as they are called rib chops. But here is the most important thing to consider when you are buying and grilling the pork chop: thickness. For the thinner chops, meaning under three-fourths of an inch, they need to be handled just a little bit different than the thicker pork chops. And then, again, when I say, thicker, I mean anything that is over that three-fourths of an inch.

Simply put, for all recipes for pork chops, the thinner ones will tend to dry out faster. So those we need to grill (or bake, or fry on the stovetop) faster and quicker over a higher heat than the thicker ones.

With the thicker ones, we need to cook them slower and over a lower heat because we want them to cook all the way through but at the same time not to dry out.

When grilling thin chops we need a fire that is hot so that we can BBQ them quickly. We are going to treat them just like a good steak. We are going to just flip them once over a fire as hot as we can get. The whole thing with those thin chops should not take us more than about five minutes. Remember, those thin chops will dry out rather quickly so that is why we are going to be cooking them over a hot and fast fire.

Now when we are thinking of recipes for pork chops, a lot of times thicker cut pork chops come to mind. That is a good thing for they are so tasty and delicious...when they are cooked right. And that would mean just the opposite of barbequing the thinner ones.

Here is a good tip for grilling up those thicker cuts of pork chops. At the start we want the fire just as hot as when we would be doing the thinner cuts because we are going to sear the chops on both sides very quickly over that high heat.

Preheat your grill as high as it will go (if you are using charcoal build your fire hotter on one side for searing with a cooler side to finish them off on). Put the chops on the grill and close the lid. After one minute open the grill and flip the chops. Close the lid for one minute. Now turn down the heat on your grill to medium (or move the chops to the cooler side of your charcoal grill). Rotate the chops to get your cross hatch marks and let them cook for about 3 more minutes with the lid down. After this time flip the chops over and continue cooking for about 4 more minutes. It is best at this point to turn your grill down to its lowest setting (or close the vents on your charcoal grill).

Now, that is a basic primer for cooking pork chops. And I know that this will be a little different but today we are going to give you a recipe for what I would call 'indoor cooking.' You are going to be baking your pork chops in the oven with this recipe, but trust me, it is really good.

I will be talking about French's Mustard, but in the restaurant I used to use Ranch dressing. The end result that you wind up with is still the same: you are going to get a product which is tasty, juicy, moist, and you will really be impressed with it.

With all that being said, I though I would write about one of my favorites that I would fix in honor of one of my kids who is a 'mustard' nut. Mustard, mustard, mustard, as long as it was French's and it was yellow.

Ingredients:

6 pork chops
Salt & pepper to taste
French's mustard
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with salt & pepper to taste. Brush the mustard on both sides.
3. Coat on both sides with the bread crumbs and then place on a wire rack so that it is off of a baking sheet. You do not want it sitting in a pan. You want the hot air of the oven to be able to reach all sides of the meat.
4. Bake in the preheated oven for 1 hour.

There you go, one of the top recipes for pork chops. They are really good and have a hint of mustard flavor seasoning the meat. And then, of course, you know that the resting part is the most important part of cooking, whether it be grilling or baking. Once you get them the way you want them, then place them on a dish, or plate and cover with aluminum foil for about five to ten minutes to let them rest. This period of recovery is what lets the meat loosen up and the juices to flow back into the pork chops.

And remember you can always make your pork chops barbeque style, Cajun, Asian, Mexican, or even Southwestern. You can even add some honey/mustard. If you are going for that Mediterranean flavor then try adding some garlic, basil, thyme, and rosemary. If it were Asian, then you can always add ginger, garlic, and crushed red pepper flakes. If it were to be barbeque, then some good barbecue rub along with some Liquid Smoke.

Hopefully I have given you some good ideas for when you are looking for recipes for pork chops.
For more great recipes and tips and advice from Chef Michael check out my barbeque blog at: Recipes For Pork Chops

Article Source: http://EzineArticles.com/?expert=Mike_Cobb