But before you even think about cooking that chop I’ve got some tips for finding the perfect cut.
#1 Get a Thick Cut: I like to get a 1 1/2 to 2-inch thick pork chop.
#2 Color Matters: Look for pork that is closer to the dark pink color. This is an indication of the moisture content. A darker reddish pink color will have more moisture in it. Try to look for at least a 3 or above on the Pork Scale.
#3 Pork has Marbling too: Ya’ll are probably familiar with marbling in steaks and other beef cuts. But pork has marbling too. Marbling are the thin white flecks throughout meat- which are going to ensure tenderness and juiciness. Be sure to look for a cut with a lot of marbling but not thick white lines of gristle.
Those are just a few tips to get you on your way to a full flavored chop. We’ve got the full how-to in our video. We’re also sharing three great recipes to serve with your pork chop. Y’all enjoy!
Creamy Dijon Sauce
- 1/2 cup chicken broth
- 1 cup cream
- 2 tablespoons butter melted
- 2 springs fresh thyme minced
- 2 tablespoons dijon mustard
- Place the ingredients in a skillet and place over medium heat. Bring to a light boil for about 2 minutes stirring constantly. Serve warm with pork chops.
Honey Garlic Glaze
- ⅓ cup fresh lemon juice
- ¼ cup honey
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
In a small mixing bowl, mix the lemon, honey and balsamic vinegar and stir well until smooth. Sir in the garlic.
Brush the sauce on both sides of the pork when the meat is nearly done cooking/grilling. You can baste once more before serving.
Cherry Bourbon Sauce
- 4 tablespoons cherry preserves
- 2 tablespoons light brown sugar
- 1 tablespoon olive oil
- 2 tablespoons whiskey/bourbon
In a small sauce pan mix the preserves, brown sugar, and oil together well.
Place over medium heat and add the whiskey/bourbon. Bring to a simmer for 2 minutes. Use as a glaze while cooking/grilling the pork or for serving.