But thicker pork chops, dry them and salt them on an uncovered plate in the fridge over night.
this post was submitted on 18 Jul 2025
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Good tip on thicker chops, and for those grill marks without drying - super hot grill for just 1-2 mins per side then finish on lower heat or in oven til internal temp hits 140F (it'll rise to 145 while resting).
To get a crust on any meat, simply dry the surface of the meat as much as you can. Also with a cut like pork chop, pull the chop at like 145 or so. I’m sleepy but you can look up a temperature over time bacterial chart for answers, then target doneness based on what works best for that type of meat. You pull early because residual heat will keep cooking the meat as it rests (unless you slice it right then). If you’re ever in danger of it overcooking just pull and slice immediately to stop any carryover cooking.
How did you cook the apples?
Peeled and cored, tossed in melted butter, grilled on a grill screen, tossed in a foil pouch with the seeds and berries, more butter and rosemary. Then baked in the pouch while grilling the pork.
Thank you 🙏