Posted: 2/10/2007 12:44:23 PM EDT
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I want to grill Porkchops but have never done it before, is the cooking time roughly the same as a piece of steak the same size? Whats the best way to tell if its done w/o cutting it open to look? The pieces are about 1.5" thick but not real big in diameter SHould I do it on med/high heat like I do steak? |
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1.5 in chops about 6-8 minutes per side on high heat, don't worry if you have to go 4/4/4/4 The thinner the chop, the lower the time. With a pair of tongs you can guage the moment of doneness, it's all in the amount of resistance the chop has to being squeezed with the tongs. when the chop firms up, it's ready. I usually cook 1.5 - 2" chops for 7 on one side and 8 on the other, but I split it up with turning in-between. Be sure that you have HIGH heat to start, even if it lowers afterwards. When cooking thick chops, there is a "window of opportunity" available to you if you are a diligent chef. Too soon and it's not done enough, too late and it tough as shoe leather. I believe that the avaible window is about 45-60 seconds. The chops continue to "finish" after you remove them, but if you get them off too soon, they never finish to doneness, and if you get them off too late, they finish to overdone. It's an art. |
it won't kill you
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I dont mind a little pink in my pork I seasoned em with some Montreal chicken seasoning and season salt and let em sit for a while, then added some salt, I grilled 'em at high heat and it took about 8 minutes a side 4/4/4/4 until they seemed done then I cut one open just to be sure and they were perfect. Let em sit for a few minutes and served em up.  Im gonna do it again next week
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I cook steak hot and fast, and pork low and slow. I tend to marinate or use a barbecue sauce on pork, and I usually plan on about forty-five minutes of grill time for thick pork chops or a pork tenderloin. But I will not eat undercooked pork. These guys are probably right about trichinosis, but I still don't mess with undercooked pork. Rare beef won't hurt you, but the flesh of a pig is almost identical to the flesh of a human being. If the pig can get sick from it, so can you. Cook it long, cook it well, but don't let it dry out or burn it. Cooking a steak hot and fast leaves it red in the middle. You don't want that with pork. All of the really good pork guys I know cook it low and slow. Take your time and it will be DELICIOUS! |
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Sear over high heat, then lower heat and continue cooking until done. Flipping chops more than once or twice is perfectly acceptable to me. In fact, flipping them a lot might help it from developing a crust of carbon. I like *really* thick pork loin chops, marinated for 24 hours. The problem is getting them done in the center is a pain without burning the hell out of the outside. Just lower the temp and cook them longer, sometimes 45 minutes or so. Thin chops are much faster to cook, and better for one of my favorite dishes, saucy pork chops. I also use a bone in chop for that dish. Stubb's pork marinade is the most awesome thing I have come across for loin chops. Stubb's marinades are like ammo, I buy them cheap and stack them deep. My mom laughed because I caught a dollar off sale and literally filled a cupboard with the stuff. |
....so basically, you didnt follow anyones advice here 
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