Pork Chops
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Pork Chops

Thin (1/2") chops are best pan baked in the oven, thick
chops (1" and greater) are a real treat done on the
barbecue.

Remember that pork must be fully cooked! The trick is not
to over-do it and end up with a dried up piece of shoe
leather.

For the barbecue, just brown the meat on each side with high
heat for, perhaps, 1 1/2 or 2 minutes, then reduce the heat
as much as possible and cover the barbecue, if you're able.
What you want is to just let the meat simmer. If you can't
cover the barbecue, try a loose layer of aluminum foil over
the chops, held down with a couple of rocks. Ideally, leave
at low heat for 20 minutes on each side, but you'll have to
experiment depending on the barbecue temperature.

For oven cooking, just put the chops in a glass cake pan and
put a generous squirt of catsup and maple syrup on each
piece of meat. Spread it around a bit, add some salt and
pepper, and then put in a pre-heated oven at 400 degrees for 30
minutes.

Either way, a good side dish is wild rice. Buy Uncle Ben's,
either quick or regular, and just follow the directions on
the box.

 

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