The chops will continue to cook the remaining 5 degrees while they rest. The energy created with the intense heat will induce carryover cooking, so pull your chops off the grill when they are about five degrees shy of desired eating temperature. The Carryover Effect: Using either method of cooking, the pork chops will be seared just before coming off the grill. Instead, set your grill up for high direct heat cooking and flip often until your chops reach the desired temperature. The same recipe can be used for thin-cut pork chops, just avoid using the reverse-sear method. The Grill Setup: Because I am using thick-cut pork chops for this recipe, I’m using the reverse-sear method for cooking them. You may consider asking your butcher for a double cut pork chop as well. I like bone-in chops myself because I like to gnaw on the bone, but boneless pork chops are great as well and can easily be used in this recipe in place of the bone-in chops I use.Įither way, I recommend a nice thick chop, at least an inch thick but preferably 1.5″ if you can find them. Are Bone-In or Boneless Pork Chops Better? Instead, use a reliable quick-read thermometer to know for sure your pork is at a safe eating temperature. Never cut into the pork chop to see if it’s done, you’ll lose valuable juice and flavor. That one is used for chicken as well, and it’s some of the worst advice given. Most common is to cut into it and see if the juices run clear. There are a number of ways people advise to check a pork chop’s doneness. The maple marinade (which I also used as a glaze) is an excellent pairing of sweetness for savory well marbled pork chops. In this case, this was literally one of the best pork chops I’ve ever eaten, it’s that good. Those that know me know that’s not how I roll, and if something is just ok or so-so, I’ll say it. I feel like the term “best ever” is way overused, has sort of lost its luster, and is inauthentic. Jump to Recipe What Are the Best Pork Chop Marinades? If you’ve never had arugula, it can be found in the produce section of just about every grocery store.īefore I get into the pork recipe, I’ll answer a few questions about pork chops and then offer some tips for grilling maple-glazed pork chops. The flavors of this pork go very well with the slight bitterness of the baby arugula, so I highly encourage you try that. This recipe though, it’s all about maple glazed pork chops. In any case, one of the things I love about pork chops is the different flavor profiles they can take on: hot, spicy, sweet, citrus, Asian fusion, classic BBQ, the list goes on. I say it hasn’t always been the case because I’m old enough to remember when the USDA recommended cooking pork chops to 165° F, which is basically catcher’s mitt consistency. It’s true-that hasn’t always been the case, but it certainly is now. It might surprise some who follow my social media, but I love a pork chop just as much as a steak. Like those, these maple glazed pork chops are super easy to make, and pack some serious flavor. Some adjustment of temperature may be necessary to maintain pressure.I’m all about combining a slightly sweet element with grilled pork chops like these blueberry chipotle pork chops for example, LOVE them! If you like pork chops, that’s a great recipe to try. Keep a close eye on the pressure cooker when cooking. There should be slight steam and consistent hissing from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. * Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Spoon over pork chops and serve immediately. Reduce cooking liquid over medium heat until thickened.

Remove and discard the garlic clove and thyme sprigs.

When the red safety valve drops, remove lid and transfer the pork chops to a serving plate. When time expires, remove pressure cooker from heat and release pressure by selecting quick pressure release. Reduce temperature to maintain pressure* and set a timer for 8 minutes.Ĥ. Turn the heat to high until the pressure cooker reaches full pressure. Secure the lid and select High pressure.ģ. Return the reserved pork chops to the pot and add the peach-apricot jam, water and thyme sprigs. Once hot, add 2 of the pork chops and brown on both sides. Put the olive oil and garlic in the Cuisinart® Pressure Cooker over medium-high heat. Season the pork chops with the salt and pepper. Grilling Cookware and Flavor Enhancementġ.The Kitchen Guide Recipes Collection & Gift Guides Register a Product

Peach marinade for pork chops