![]() Remove pork chops from marinade and dab both sides dry with paper towels. In a mixing bowl, whisk together cumin, paprika, garlic powder, black pepper, onion powder, cinnamon and cayenne pepper. You know they’re ready when the middle of the chop no longer feels squishy when you press down on it with tongs. Transfer to refrigerator and let marinate 2 4 hours (if possible turn and rotate bag halfway through marinating). Cook the chops for roughly 4 minutes on each side on the hottest, middle part of the grill, turning them when they have become charred on each side. Spray the barbecue grill or grill pan with cooking oil to stop the pork from sticking. Please use an instant read thermometer to check for doneness. Cook: Transfer pork chops to the preheated grill and grill, covered, for 7 to 10 minutes per side, or until internal temperature reaches 145F. Using a sharp pair of scissors, create several cuts through the rind of each one to make sure they cook evenly. Heat Grill: Preheat an outdoor grill to 400F about medium to medium-high. When this is done, spread the charcoal out so you can fit the grill over the top. To cook the chops on the barbecue, heat the charcoal until the coals are grey and hot, using tongs to pick up any pieces that are not catching and piling them into the middle. Marinade the pork chops (do this in a bowl covered in cling film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for at least 2 hours, but preferably overnight. To get more flavour out of the thyme leaves, gently bash them with a rolling pin before adding them to the marinade. To make the marinade, crush the garlic and combine it with the paprika, thyme, lemon juice, oil and plenty of salt and pepper.
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