Juicy chops are tricky. Chops (trimmed of fat) and cutlets are typically lean, meaning it’s easy to turn them dry and tough during the cooking process. Add to that the common fear that pork must be really cooked for fear of trichinosis, and, well, you often get over-cooked, leathery chops. Not so yummy.
For the record, pork’s suggested cooking temperature is 160 degrees. From what I read, the parasite that causes trichinosis is destroyed at 137 degrees. No worries if your cooked pork chop is just the slightest bit pink inside.
This recipe for Juicy Pork Chops is fast, easy and full of flavor. The flavor boost comes from a marinade. Liquid marinades combine acid (vinegar, citrus juice) and base (oil, yogurt, honey) ingredients into a solution for soaking proteins prior to cooking. Marinades can also be dry and are commonly called “rubs.” Rubs are typically salt-based. Brines, both liquid and salt-based, are solutions intended to tenderize protein and help it retain moisture while cooking.
Late breaking news: last night I grilled chicken, shrimp and veggie kabobs. The marinade I used for the chicken is a keeper. Mix 3 teaspoons minced garlic with 2 tablespoons each of soy sauce, lemon juice, teriyaki sauce, olive oil and Worcestershire sauce. Add a pinch of salt and pepper. Pour over chicken and refrigerate for 1 hour. Source: foodnetwork.com.