![]() Now, you can quickly grill up a pork chop dinner that’s juicy, safe and delicious – even if you don’t have any gravy on hand. So much so that in 2012, the USDA reduced the recommended doneness temperature from 160F to 145F. It was honestly one of my favorite school night dinners – so long as I got extra gravy.įast forward to today, and farm and feeding practices have improved dramatically. My mom did a great job and made up for the dryness by covering the pork chops with mushroom gravy and a side of egg noodles. ![]() Unfortunately, that resulted in rather dry meat. USDA recommended that in order to reduce the risk of trichinosis. If you’re a kid of the 80s or 90s, your parents probably cooked pork until it was beyond well done. Pork chops have come a long way in the past few decades. Temperature matters when it comes to juicy pork Remove the chops from the brine and discard the brine. For a gas grill, heat all burners to high (at least 450☏). The pork chops will continue to cook to 145☏ after you remove it from the heat source. Remove your chops from the grill when the meat thermometer registers at 140☏ or 5☏ below the target temperature. For a charcoal grill, arrange the lit coals over one half of the grill and leave the other side empty. For incredibly juicy and tender pork chops you want an internal temperature of 145☏. Temperature matters when it comes to juicy pork Place the pork chops on the grill and cook for 2 to 3 minutes per side, depending on how thick they are. About 20 minutes before you’re ready to cook, heat an outdoor grill.
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