The most important factor to consider when grilling pork chops is the thickness. Thin cut chops (under 3/4-inch thickness) need to be handled differently from thick cut pork chops (anything over 3/4-inch thickness). Thin chops will dry out faster so they need to be cooked quicker, while thicker chops need time to get cooked through the middle without drying out the surface so they need to be cooked slower.
I consider our pork chops as thin ... and perfectly grilled ( tender and juicy)
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| Marinade with oil, vinegar, herbs and spices. |
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| perfectly grilled and resting for 5 to 10 minutes. |
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| how delicious with a fresh taboule!!! |
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Resting :
This recovery period lets the meat loosen up and the juices flow through the pork chop.
This really is the most important part of the whole process....
Good appetite :)
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