Comments on: How to Grill a Large Pork Chop

By: Casa Hiedra

Casa Hiedra — Wed, 03 Feb 2010 01:08:06 +0000

I expect that you have eaten it by now. I wouldn’t grill it I would roast it in the oven at 190c until really brown and the skin/rind is crispy.

By: vallaw

vallaw — Wed, 03 Feb 2010 00:27:07 +0000

You must be starving by now. Answer is use your senses – sight : does it look cooked? smell: does it smell cooked? touch : prod it with a finger – if it feels solid, that’s right for pork. (There are very interesting touch tests for different meats and levels of cooking – all based on finger/palm comparisons.) Can’t say how long – don’t know what your grill is like – cooking is a scientific art, not a science whatever Heston Blumenthal may try to kid you into.

By: frankmilano610

frankmilano610 — Tue, 02 Feb 2010 23:51:46 +0000

8 mins each side

By: doggoneit

doggoneit — Tue, 02 Feb 2010 22:54:55 +0000

About 5 minutes per side for every inch of thickness.

By: Bob G

Bob G — Tue, 02 Feb 2010 21:58:57 +0000

It depends on how hot the fire is and how thick the chop. A thicker chop needs a longer cooking time with a cooler fire to avoid burning on the outside while getting the inside done. The place you want to check for doneness is right next to the bone. You shouldn’t see any pink.

By: RetroGirl

RetroGirl — Tue, 02 Feb 2010 21:36:25 +0000

The easiest thing to do is just watch it. Try about 3 or 4 minutrs on the first side and about the same on the second. The juices should run clear, and it should never be pink inside(cut a small place to check.) ENJOY IT NO MATTER WHAT!

By: golfjunkie

golfjunkie — Tue, 02 Feb 2010 21:00:51 +0000

till the juices run clear when you stick a knife init