Grilled Pork Chops
NOTE: We prefer
center loin or center rib chops (see figure 25)
that are an inch thick for grilling. They can be seasoned with just
salt and pepper, but we prefer them when coated with a spice or herb rub and served with salsa. Serves four.
4 center loin or center rib pork chops, each 1-inch thick (about 2 pounds total)
2 tablespoons extra-virgin olive oil Salt and ground black pepper
INSTRUCTIONS:
1. Build a two-level fire (see figure 4). Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes.
2. Rub chops with oil and sprinkle with salt and pepper to taste. Grill over medium-hot fire, turning once, until both sides are browned, about 6 minutes.
3. Slide chops to cooler part of fire and cover with disposable aluminum roasting pan (see figure 29). Grill over medium-low fire, turning once, until meat is tinged with pink in center, 8 to 10 minutes. Serve immediately.