Drizzle over the finished asparagus and dig in. Mix the butter, garlic, and parmesan in a saucepan and stir until melted. Tip: Asparagus often gets brighter green when it’s cooking – when it looks bright green and has some good char on it, it’s done! Place on the grill until slightly charred and tender. Slice the ends of the asparagus (the end where it was cut from the ground) off and toss the spears in some olive oil. BONUS Recipe: Parmesan Garlic Asparagusĭon’t let anyone tell you that Cowboy Kent doesn’t eat his vegetables! When asparagus goes on sale at the grocery store, it’s a great vegetable to serve with pork chops. Then, wrap the pork chop again with tin foil and remove from heat until the internal temperature reaches 160. Cook directly on the grill until the internal temperature reaches 150. When the internal temperature is around 140, take off the tin foil and baste with the fig sauce. This will create a steaming effect and the pork chop will be tender and delicious. To avoid this, put a nice pat of butter on top of the pork chop and wrap tightly in tin foil. Smoking the pork chop can dry it out because it takes a long time. When you serve the pork, top with the remaining sauce. Mix together the honey garlic sauce (see printable recipe below) and baste the pork chop several times while grilling over the fire. This will cook the pork chop through, sear the outside, and stay moist and tender. When the pork chop is about 145 in the center, move it right over the fire until it’s 160 in the center. Place the pork chop on the side without the fire and tightly close the lid. You can do this on any grill by lighting the hardwood lump charcoal all the way over on one side. The first pork chop we cooked was on a grill, using indirect heat. Score that fat with a sharp knife to prevent the meat from curling up during the cooking process. ![]() Tip #2: There should be a ring of fat around the edge of the pork chop. The acid from the lime juice will break down the connective tissue and naturally tenderize pork chop. Tip #1: Use lime juice to tenderize the meat. People usually under season their meat, so use a little more than you usually would. Season all over with Original Seasoning or salt and pepper. Start by tenderizing the pork chops with lime juice. ![]() This will kill all the dangerous bacteria without ruining the flavor. Cook to 145-150 and rest until the temperature comes up to 160. ![]() Over cooking! Pork chops must be cooked thoroughly to avoid bacteria-borne illness, but many people take it too far and cook until the pork chop is as tender as a horse shoe.Or, wrap the pork chops tightly in foil so they’ll steam and hold their moisture. Cook pork chops over indirect heat (away from the flame) until they’re mostly done, then flame broil the meat. So many people buy the very thin pork chops to save money – but all you end up with is a see through pork chop! If you try them both, please let us know which you liked better! Three Things People Usually Get Wrong When Cooking Pork Chops Howdy folks, and thanks for stopping by the website! In this week’s episode, we decided to cook two thick cut pork chops using two different methods.
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