Pork, known as “the other white meat,” lends itself nicely to barbecuing because you “get a lovely crust on the outside while tender and juicy on the inside,” says Nicole Harrison, administrator and coordinator at Liaison College of Culinary Arts in Hamilton.
Advising on how to cook pork, Harrison says that contrary to popular belief, “a little pink is good.” It means that the moisture has collected in the centre and will remain nice and juicy.
Other tips for barbecuing pork and other meats include allowing the meat to rest, covered, for at least five minutes before serving. “Don’t rush it,” says Harrison, you want to allow the juices to set in the middle of the meat, rather than coming out all over the plate as soon as you slice into it.
Harrison also suggests gently re-seasoning your meat after you’ve sliced it. Just a touch of salt will really bring out the flavours and make a difference in the taste.
Try these tips on this delicious barbecued pork chop recipe, which allows you to get a little more creative with the grill.
This Ain’t Your Mother’s Pork Chop
Makes 6 servings
Ingredients
*6 large centre-cut pork chops, about 1 inch thick & ½ pound each
*1/3 cup olive oil
*½ cup fresh orange juice
*3 tablespoons Chinese 5 spice powder
*Kosher salt
*Freshly ground pepper
Marmalade-Rum Glaze
*¼ cup orange marmalade
*¼ cup dark rum
Instructions:
1. Several hours before cooking the pork chops, pat the pork chops dry with paper towels. Place the pork chops in a non-reactive dish or marinater and pour the orange juice and olive oil over them. Marinate, covered, in the refrigerator for several hours, turning occasionally, or 30 minutes in the marinater.
2. Just before cooking, build a charcoal fire or pre-heat a gas grill. Remove the pork chops from the dish, discard the marinade. Rub the chops with the 5-spice powder, sprinkle with salt and pepper and set aside.
3. Meanwhile, make the glaze: Mix the marmalade and rum in a small bowl until it is smooth.
4. Place the pork chops on the cooking grate over direct medium heat. Cover and grill for 5-6 minutes per side, or until they feel firm to the touch. The outside of the pork chop should be crusty and the inside juicy and just a little pink.
5. Brush the chops with the glaze and continue grilling for 2-3 minutes, or until glaze is set. Remove from grill, let rest 5 minutes and then serve.
TIP: This recipe works equally well with pork tenderloins. Follow the directions above but increase the cooking time to 18-20 minutes, turning once halfway through grilling.
From the book Taming the Flame, this dish is tried tested and true to the recipe by chefs and home chefs of Liaison College/Hamilton. For more information on Liaison College, visit
www.liaisonhamilton.com. Or watch their videos at www.dailywebtv.com where you can learn something every day.
