Grilled Juicy Herb Pork Chops

This evening's blog feature is a guest post by Jeremy Martin and Nuthin' Fancy. I'm really looking forward to trying this recipe out. I hope you all get a chance to try it too.

Grilled Juicy Herb Pork Chops

by Nuthin' Fancy Foods

Tonight I was set to grill some Pork Chops. My side was only and simply, Michaelangelo's Eggplant Parmesean. I should tell you, I am one of the original Grillmeister's. I guess that would make me an OG, or an OGM. I used:

• 6 Bone-in chops with a little fat along the edges. About one inch thick
• Salt
• Pepper
• Rosemary
• Thyme
• Garlic powder

I have gotten into the habit of running my pork under some water to rinse it, then pat dry. Although not technically necessary, still pat dry. Season both sides and preheat the grill. Hot heat is important so when things start to heat, add a dozen or so more coals then wait for the 1-2 second heat. The old 1-2 second heat is how long you can hold your hand over the flame. (1 is very hot, 2 is hot, 3 is medium, 4 is warm,5 is cool.)

I have also gotten into the habit of spraying the grill with some nonstick spray. For this I remove the grill and spray off to the side.This makes it easier for any herbs to stay with your meat rather than on the grill itself.

Okay, another secret is to flip often, I know that goes against everyone's thoughts on grilling. But in my experience, and I have been grilling an awful long time, I achieve better results from flipping frequently. Although, I try to let the sides turn a darker color before first flip, it's okay to flip sooner. With pork, the general rule is about the same as chicken, low heat and long cook time, but if you flip a lot and PAY ATTENTION (so you don't burn the food) you can go with a hotter flame. However, I do like to have a cold spot somewhere on the grill, just in case.

So, to sum up what happened here...the herbs added flavor, the fat on the edges added flavor and fire flair-up, and the frequent flipping add the juiciness that I am sure you will love. Also a heads up here, it is okay to have a little pink with your pork, not a raw pink, just a little pink hue. And careful, not to dry it out as it can be an easy thing with pork, hence a wasted dinner, or guest gagging on the other dry white meat.

The eggplant, Michaelangelo's of Cutchogue prepared. Enjoy your chops! This meal was Nuthin' Fancy.