How to Grill a Pork Chop Using the Dry Rub Method

The perfectly grilled pork chop is a mystery to many. Often, in an effort to fully cook the meat, cooks wind up producing a very dry pork chop that lacks flavor and requires many glasses of water to finish. Here is how to grill a pork chop to perfection and impress everyone with your god-like cooking skills.

Ingredients

  • 1 Well cut pork chop
  • 1 Container of Season Salt (I prefer McCormick)
  • 1 Container of Oregano

Steps

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    Select a pork chop that is cut lean but with enough fat around the edges to enhance flavor.
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    Bring the pork chop home, and place on a plate or pan.
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    Sprinkle a good amount of season salt on the plate next to the pork chop, and place the pork chop in the salt, lightly coating each side. You can also lightly coat the sides of the pork chop for added flavor if desired.
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    Using your first two fingers, rub the salt into the pork chop until the seasoning is fully set in.
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    Lightly sprinkle Oregano on each side, and firmly pat in until the Oregano is well bonded to the meat.
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    Preheat gas or coal grill to 350 °F (177 °C) for about 15 minutes to burn off any pre-existing food residue. After this, designate the 'Hot' and 'Warm' spots on your grill. With gas, you will do this by turning half of your grill totally off. If you are using Coal, you will place your coals to one side of the grill.
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    Place the pork chop on the grill in the 'Warm' spot, NOT over direct flame or heat.
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    After about 20 minutes, flip the pork chop over, and cook for another 20 minutes.
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    To test for complete cook-through, simply make a small cut in the center of the pork chop, and allow the juices to seep out. If the juice runs clear, the pork chop is fully cooked.
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    The last step is to then throw your pork chop over the 'Hot' spot on your grill, and let each side blaze for about 1-2 minutes or until the outside becomes slightly darker and begins to sizzle. After this, your pork chops are ready to enjoy!
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    Finished.

Tips

  • A good pork chop can be pink when cut into.
  • This is what is called a Dry Rub method. The theory is that when cooked over indirect heat, the season salt caramelizes and seals in the meat's natural juices. These juices heat up and cook the meat from the inside with steam. This same method works great with steak and chicken as well.
  • In the beginning, you may have to cut the meat open every time to see if it is fully cooked. Over time, though, you will begin to notice that when you first put the meat on it is limp and pliable, yet when the pork chop is finished cooking, however, it will be firm. Eventually, you will be able to just pick up the pork chop, and tell if it is done by its composure.

Warnings

  • Never, ever grill indoors.
  • As always, be careful when it comes to lighting gas grills. It is not safe to turn on your gas too long before attempting to light your grill.
  • Pork chops can be extremely hot inside when first cut open. Be sure to give them some time to cool off before your first bite to avoid burns.

Article Info

Categories: Barbecue | Pork Chops