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Sunday, October 18, 2009 - 11:16 PM
Pork, the "other white meat" -- my earliest memories of pork chops were dried up little things my mom put on our plates. They were chewy, dry and with all due respect to Mom - they were awful.
It wasn't her fault - she was afraid we'd get sick if we ate undercooked pork.
Luckily the pork of her youth is no more and with some care, pork chops can be tender and juicy.
The secret? LOW HEAT - slower cooking -- you don't want to be searing chops with high heat, you want a nice, slow heat to cook it without the outer layers shrinking and drying.
Give it a try next time - grill some chops outside, spread the coals out and keep it "low and slow". We had them tonight and they were wonderful!!
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