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Grilled Pork Chops

One of the most common questions I get asked when doing recipe demos, is "how to you get your pork so juicy and tender." My response is always the same, don't over cook it. I was raised that pork must be cooked well done. This resulted in a dry, leathery end product, that needs a chainsaw to cut, and tastes like shoe leather. Several years ago the government lowered the recommended internal temperature for pork to 145 degrees followed by a three minute rest time.
For pork chops we all want those beautiful grill marks that give the meat that great charred taste. To get the marks you need high heat, but you don't want to cook at a high temperature. You will dry out the chops. I cook on both sides of my grill, high heat to seal and char the meat then low indirect heat to finish the cooking. Start on the hot side preheated to about 425 degrees to get the perfect grill marks, then move to the other side, with the burner turned off, and let the indirect heat from the hot side continue cooking the meat. I do each side on high heat for about 3 to 4 minutes each side, then move to the low heat for about 5 to 6 minutes. Check the temperature and when the internal is 145, turn the grill off.
I leave the chops on for a few more minutes to raise the temperature to about 150, then remove and allow to rest 3 to 4 minutes before serving. You should have tender, moist chops that just melt in you mouth when done.

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