When it comes to pork on the grill, there’s that risk of cough worthy dryness. So dry in fact, that the tough bits get stuck in between your teeth. There’s nothing worse than hearing one of your guests politely say “It’s a little dry.” Not in my kitchen fool! Meanwhile, I always seem to get meat stuck on my top right molar which is another story, and one that is more suited towards a dentist.
To resolve this dilemma, the less time they spend on the grill, the better. To do this, we boil the hunk of meat.
This recipe is another family gem and is better cooked by the kitchen master, my Mum! Nonetheless, I’m always willing to give it a go.
Zee Ingredients
1 Kg Pork Chops with fat. Don’t trim off these jewels.
Oil
Pepper
Salt
Vinegar
4 cloves of garlic
Fresh Corn Cobs
The Procedure
Pre-cooking
The Pork
Add enough water to fill half a standard pot. Whilst that’s heating up, chuck those juicy buggers (the pork chops) into a large bowl. Coat each piece with the crushed garlic then season well with salt and pepper. Add six table spoons of white vinegar and combine with your hands.
Seal the bowl with cling wrap and set it aside in the fridge for ten minutes. During this waiting game, you may choose to hoover down a fudge brownie whilst slow dancing to Prince’s Beautiful Ones. Well, the latter being optional. Everyone has their own cooking music.
Now, after realising that your neighbors’ have been watching your terrible dance moves through the window, you may proceed to bring the chops to a boil for no longer than 8 minutes. TIP: Prick to ensure there’s no blood. This is enough time to lock in the flavour. Refrain from over boiling. Take out meat, drizzle with oil and wrap in aluminum foil.
The Corn
Peel off husks and soak in water for 10 minutes to provide moisture during cooking and lightly dry. Set up the BBQ. I’ve chosen to cook over the good old charcoal beads. Who needs gas?
The Grillin
Considering the pork chops have already been cooked to tenderness, grilling time is minimal. As a guide, four to five minutes on each side should be sufficient. TIP: If you’re a crackling addict like me; you can strip these off and leave to cook on their own for a little longer.
Meanwhile, simply place the corn over medium heat with no oil or butter continually rotating to prevent charring. When ready, a few pricks to a few kernels will burst out their juice.
You’ve been served!
The result? On your plate, the pork chops should be smokey and juicy with a mouth watering tang compliments of the vinegar. The corn must be lathered with butter. In fact, why not soak it in butter. Kidding…..sort of…
I’ll give you two minutes fool!!
So um, what’s your cooking music?
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Don’t really have any cooking music. I just turned on the tele and have some sort of noise in the background.
That piece of pork and corn is looking mighty yummy. do I get an invite the next time?
.-= penny aka jeroxie´s last blog ..Old fashioned honey candy =-.
Perfectly cooked pork chops there! We are trying your bbq trout recipe this weekend!
.-= 3hungrytummies´s last blog ..Pork loin cooked in milk =-.
I havent eaten meat all week and now your teasing me with a juicy porky pig. Its such an asian thing to marinate meat <3 <3.
Only time the charcoal bbq comes out is when cooking those filo pork / beef skewers that is eaten while drinking beer nom nom nom. Totally loving charcoal cooked meats. Even tho it takes a billion years to cook its totally worth the flavours.
.-= Leona´s last blog ..A healthy breakfast option, Goodness Superfoods =-.
Looks fabo! Nice summery treat =)
My cooking music.. hmmm… not sure…. the tv is usually on 😛 But when it’s not, something upbeat that gets me dancing in between processes 😛
.-= Iron Chef Shellie´s last blog ..Spicy Chicken Meatballs =-.
While I prefer a quick two-step (to Abba’s Voulez Vous), I’ll definitely be giving this recipe a try. Great idea to parboil the pork – I always worry about germs from undercooking.
.-= Belle@OohLook´s last blog ..The old ‘Butterflies in a Frame’ trick =-.
Haha, love your recipe instructions. Not sure that I would try the slow dancing if I try the pork chops though. 🙂
.-= Agnes´s last blog ..Japan: Kyoto – Tea ceremony =-.
I have just recently started boiling my pork ribs first, but I do it for almost 2 hours! I knew thought about doing it with pork chops and not for such a short time! I should try it.
Like others, I have the TV on when I’m cooking!
Pork chops look so yum! Look at all that fat! Hehe.
Ha dry pork chops you say? Not on my watch! 😛 I’ve always wanted to say that hehe. They look good! Thanks for the tips Adrian! 🙂
.-= Lorraine @ Not Quite Nigella´s last blog ..Liz Lemon Lemon & Sour Cream Cookies =-.
They look smoking good!!!
.-= Ellie´s last blog ..Anthony Bourdain’s Chocolate Hazelnut Tart =-.
Hey Penny- oh, it was. My buds were so satisfied in fact that I had overeaten! Oh for sure, we should plan something? Whatever happened to yum cha? LOL
Hey 3hungrytummies- oh cool!! Let me know how it goes
Hey Ms Leona- ah…a meatless week! I know right? Vely Asian…Charcoal BBQing is the bomb. Yes, patience is required as well as the discipline to clean up. But it’s all worth it. Ahuh- perfect with a beer.
Hey Michele- yeah, my music changes deepening on what I’m cooking. When it comes to Italian, it’s usually something fast and dessert = slow music as it’s much more delicate.
Hey Belle- Yeah same, so I boil the suckers till theyre nicely tender. No pork blood!!
Hey Agnes- hehe, thanks. After a full stomach, I wouldn’t wanna be slow dancing as well!
Hey Rilsta- yeah, boiling ribs is the best. With chops, you can boil them for a longer period if you’d like. I’d normally boil until I see no blood when pricked.
Hey Joey- haha! Lovin the fat
Hey Lorraine- Exactly right..hell no! LOL No probs
Hey Ellie- And smokin they were! 🙂
Pork chops have always been a nemesis for me. I have tried cooking them several times and each time the turned out white, dry and tough.
I just got through cooking them this way, and eating them and have to say this way is a winner. They were the most tender, juicy pork chops I have had.
I started with two big inch thick pork chops. Marinaded them as above, boiled them for 7 minutes and removed, patted dry and seasoned with salt and pepper.
Before I started the boiling I turned my BBQ grill on full and heated the coals until they were piping hot. After boiling and seasoning, I turned the grill right down and let these cook for 4-5 min each side.
They came out very nicely browned and tender.
Thanks for the tip.
Hey Captain Cook- so glad that it worked out! Yes, prior to me boiling pork chops, I too was faced with the wrath of dryness.