Pork chops are not only great for pan-frying, they are also a good cut for grilling. Pork chops, however, can easily dry out. To prevent this, make sure to get chops that have a generous amount of marbling. You should avoid overcooking it.
According to the USDA, pork is safe to eat if it’s cooked to at least 145 degrees F, which gives you medium to medium-well meat. If that is too rare for your taste, try cooking the pork to around 150 degrees F. In these situations, it’s a good idea to invest in a meat thermometer, which will ensure that you won’t overcook meatever again.
Yields: 4 servings
Serving Size: 1 pork chop
Preparation & Cooking Time: 30 minutes
- 3 tablespoons apple juice (unsweetened)
- 6 tablespoons Dijon mustard
- 3 tablespoons Worcestershire sauce
- 5 tablespoons brown sugar
- 4 pork loin chops (bone-in)
- Vegetable oil
- Combine the apple juice, Dijon mustard, Worcestershire sauce and brown sugar in a large mixing bowl. Mix until the sugar dissolves.
- Pour one half of the marinade in a resealable plastic bag.
- Put the pork chops inside the bag and seal. Shake to coat well.
- Refrigerate for at least eight hours.
- Place the remaining mixture in the refrigerator as well.
- Preheat your grill and grease it with oil.
- Grill the pork chops for four to five minutes on each side.
- Baste both sides with remaining marinade.
- Internal temperature should reach 145 degrees F.
Transfer the pork chops on a chopping board and allow to rest for five minutes before slicing and serving.