Grilled Pork Chops..............smell the smoke! See the juice!

 My mom said she read on article a few weeks back about salting your steaks before cooking them. The article said to liberally salt the meat so it will retain it's moisture. I know, it sounds kinda crazy but the article asked a simple question to prove it's point....What happens to you when you eat a lot of salt? For most women this is a simple answer...we swell. You know retain moisture. I felt so stupid for a whole minute. It makes perfect sense. So the next time we were going to grill, we tried it. I figured if it would work with steak, pork chops would work too....and guess what....it did.



I liberally salted the chops and then let them rest for about a half hour. You can see how much salt and other seasonings are on the chops. Be generous but careful not to over salt. If you think you put too much, you can always rinse it off and start over. I normally season mine with salt, pepper and Emeril's Essence!

My husband grilled these to perfection! He had them over the hot coals for about 10 to 15 minutes. You can also sear them on a hot griddle before actually putting them over the coals. This also helps seal in the juices! If you have a cast iron griddle you can heat it up on the grill while waiting for the coals to heat up.

I made some broccoli au gratin rice, sweet carrots and whiskey apples to go with those beautiful chops. It was a perfect meal! Whiskey Apples are just peeled and sliced granny smith apples that you saute in butter with a little bit of cinnamon, brown sugar, a dash of cloves and a shot of whiskey, about an ounce. the sugar will cause the apples to release their juices so once the apples are cooked, add in a slurry. You can use flour or cornstarch mixed with about 1/4 cup of water to make the slurry. Make sure it is smooth before stirring it in to the apple mixture. This will make a sauce and it will look like the inside of an apple pie. My family loves this over pork chops. 

As always, Enjoy!