I made some pork chops tonight for dinner; some nice Iowa chops that were marinated for most of the day. One of the twists that I use is to cook the really nice chops standing up. I'm surprised that more people don't cook them on edge-it's really the best way to cook a chop.
Standing them on edge allows the bone to transfer the heat and I don't get a lot of charring on the sides. Cooking the chops on their edge also allows the fat to render through the chop rather than drip into the fire. I also used up the last of the frozen sweet corn from last fall.
Both the corn and the chops take 20 minutes to cook, the corn needs turned every 7 minutes or so. One of the chops wanted to fall, so the corn is the perfect place to rest it so it stays standing up.
For the last few minutes I lay the chops down and give them a minute or two on each side, just enough to put some grill marks on them.
The corn isn't as good as fresh, but still pretty good. The chops are nice and juicy and the fat edge is nicely caramelized.
I do love grilling season.
Standing them on edge allows the bone to transfer the heat and I don't get a lot of charring on the sides. Cooking the chops on their edge also allows the fat to render through the chop rather than drip into the fire. I also used up the last of the frozen sweet corn from last fall.
Both the corn and the chops take 20 minutes to cook, the corn needs turned every 7 minutes or so. One of the chops wanted to fall, so the corn is the perfect place to rest it so it stays standing up.
For the last few minutes I lay the chops down and give them a minute or two on each side, just enough to put some grill marks on them.
The corn isn't as good as fresh, but still pretty good. The chops are nice and juicy and the fat edge is nicely caramelized.
I do love grilling season.