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| The basil garlic rub recipe with the brush and therm. that came with the coupons for the review! |
We cooked them on both sides and then tested them for the correct temperature for pork (145 degrees F) and then knew that they were good to go!
All 4 were cooked and had great grill marks on them... yum!
Then served them with some Uncle Ben's Brown Rice and Oxnard fresh strawberries! Delicious meal!
JUST THE FACTS!
Description: Pork chops are the
most popular cut from the pork loin, which is the strip of meat that
runs from the pig’s hip to shoulder. Depending on where they originate,
pork chops can be found under a variety of names, including loin, rib,
sirloin, top loin and blade chops.
Loin chops are from the lower back (just behind the rib chop) and have a characteristic T-bone shape. These chops include a lot of meat as well as a bit of tenderloin meat. Rib chops originate in the center of the loin in the rib area and include some back and rib bone. Sirloin chops come from the area around the hip and often include part of the hip bone. Top loin chops (some times called Center Cut Chops) are boneless and located above the loin chops, toward the head. The 1 1/4 inch-thick top loin chop is also called an “America’s Cut.” Blade chops are cut from the beginning of the loin in the shoulder area. They may contain some blade bone as well as back-rib bone. Blade chops are usually thicker and more marbled. They often are butterflied and sold as pork loin country-style ribs.
It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.
Loin chops are from the lower back (just behind the rib chop) and have a characteristic T-bone shape. These chops include a lot of meat as well as a bit of tenderloin meat. Rib chops originate in the center of the loin in the rib area and include some back and rib bone. Sirloin chops come from the area around the hip and often include part of the hip bone. Top loin chops (some times called Center Cut Chops) are boneless and located above the loin chops, toward the head. The 1 1/4 inch-thick top loin chop is also called an “America’s Cut.” Blade chops are cut from the beginning of the loin in the shoulder area. They may contain some blade bone as well as back-rib bone. Blade chops are usually thicker and more marbled. They often are butterflied and sold as pork loin country-style ribs.
It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.
Cooking Methods
Butcher Tips
- Choose meat that's pale pink with a small amount of marbling and white (not yellow) fat.
- Choose wrapped packages without any tears, holes or leaks. There should be little or no liquid in the bottom of the tray.
BASIL GARLIC RUB recipe (for more than just pork!)
Times
Cook Time: 10 minutes
Ingredients
4 pork bone-in rib chops, 3/4-inch thick
Basil-Garlic Rub:
2 cloves garlic , peeled
1 cup fresh basil, packed
2 tablespoons lemon juice , fresh
2 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Basil-Garlic Rub:
2 cloves garlic , peeled
1 cup fresh basil, packed
2 tablespoons lemon juice , fresh
2 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Cooking Directions
With
machine running, drop garlic through feed tube of food processor to
mince. Stop, add fresh basil, and process until chopped. Add lemon
juice, oil, salt, and pepper and process to make thin wet rub. Spread
both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
Makes 4 servings
Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
Makes 4 servings
Serving Suggestions
Top
the chop with shavings of Parmesan cheese (shave from a wedge of cheese
with a vegetable peeler) and toasted pine nuts, if desired. Serve with
slices of ripe tomatoes and mozzarella on a bed of arugula drizzled with
balsamic vinegar and olive oil or with the Pantry Basil-Garlic Rub.
Nutrition
Calories: 210 calories
Protein: 27 grams
Fat: 14 grams
Sodium: 620 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 4 grams
Carbohydrates: 3 grams
Fiber: 0 grams
Protein: 27 grams
Fat: 14 grams
Sodium: 620 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 4 grams
Carbohydrates: 3 grams
Fiber: 0 grams
I received a product sample, coupon, collateral or other special premium from BzzAgent.
