Can You Griddle Pork Chops? Griddling pork chops is not only possible, it’s actually one of the easiest and best cooking methods available. The high heat of the griddle will cook the chops quickly and evenly, allowing the meat to retain all its natural juices and succulence. The end result will be the most tender, lip-smackingly delicious chop you can imagine.
If you’re tempted to try your hand at griddling pork chops (and who wouldn’t be?), just remember a few key tips to avoid disappointment:
The thickness of the chop is crucial to the success of your dish. Thin pork chops can quickly turn dry and tasteless under the high heat of the griddle. Opt instead for a cut of at least ½ inch thickness, which will tolerate the heat and develop a beautiful brown crust while cooking.
Watch your chops like a hawk as they’re cooking. 2 minutes can make all the difference between a juicy hunk of tender goodness, and a dry, overcooked crumb. If you’re at all nervous about timings, invest in a good quality meat thermometer for guaranteed results.
Always space the chops a ½ inch apart to allow any steam to escape.
Aim for a cooking temperature of around 450 degrees Fahrenheit. To test the heat, flick a little water or oil on the surface of the pan; if the liquid sizzles and immediately evaporates, you’re good to go.
Always oil the meat, not the griddle.
Enhance the natural flavors of the pork by brining or marinating your chops before cooking.
Follow the below steps to achieve the most succulent pork chops imaginable.
Place the required number of pork chops in a resealable plastic bag and add your marinade of choice. Seal the bag and shake thoroughly to ensure an even distribution. Leave the meat to marinate in the refrigerator for as long as possible (overnight is best, but 2-4 hours will suffice at a push).
Pre-heat the pan to a medium heat.
Distribute the chops evenly across the base of the pan, allowing enough space between them for steam to escape.
After 5-7 minutes, flip the meat to check how it's looking. Once it’s golden-brown and crusted, cook the other side for a further 5-7 minutes.
Once both sides have achieved a golden hue, remove the chops from the heat and allow to rest for 5 minutes before serving.
Cooking times will vary according to the thickness of the meat. A ½ inch thick chop cooked at 450 degrees Fahrenheit will take around 5 – 7 minutes on each side. A ¾ inch thick chop will need around 8 minutes per side, while an inch-thick chop will take longer still: allow around 8-10 minutes per side.
To take the guesswork out of your calculations, use a meat thermometer. The USDA recommends pork is cooked to a temperature of 160 degrees Fahrenheit, but bear in mind this will result in a very well- done chop. If you prefer a slightly pinker, juicier chop, aim for around 145- 150 degrees Fahrenheit. This will be high enough to kill off any lurking pathogens, but low enough to allow the meat to retain its natural succulence.
Loin steak and medallions are two of the tenderest (and most expensive) cuts of pork around. Try cooking the cuts on a griddle for a delectable, golden brown crust, and a moist, succulent interior.
Remove the loin steaks or medallions from the fridge a few hours before cooking. If the meat is frozen, make sure it’s properly defrosted beforehand to ensure the outside doesn’t burn before the inside is cooked.
Pat the meat dry with kitchen paper to remove any excess moisture.
Set a small bowl at the bottom of your pan to collect any fat drippings
Drizzle the cuts with a neutral flavored oil. Aim for 1 teaspoon of oil per 1-pound of meat. Douse the meat liberally in salt and pepper. For extra flavor, try adding some herbs at the same time; sage, oregano and thyme are all excellent accompaniments to pork. To get the most flavor, thoroughly knead the seasoning into the pork with your fingers.
Take the griddle to a medium high heat and space the cuts evenly around the pan. Allow them sufficient “breathing space” for steam to escape.
After around 5 minutes, flip the meat to check whether it’s developed a golden crust. If it has, cook the other side for the same duration. If it’s not yet achieved the required “doneness”, flip back over and cook for another minute or so.
Remove the meat from the pan and pat with kitchen paper to remove any excess oil. Allow to rest for 5 minutes before serving.
Once you’ve tasted pork belly fresh from the griddle, you’ll never go back to roasting again.
If the pork belly has been refrigerated or frozen, allow it to thaw and rise to room temperature before you start to cook. Remove the pork belly from its packaging and pat away any excess moisture. Preheat your griddle. Test the heat by flicking a speck of oil or water on its surface; if it sizzles, you’re ready to go!
Season the pork belly liberally with sea salt and pepper. No need to add oil- there’s enough fat in the belly to make do. Griddle over a high heat for around 8 minutes, or until a golden crust forms. Flip the pork over and reduce the heat.
Cook for a further 5 or 6 minutes. Press the meat gently to check for “doneness”; the firmer it feels, the more well-cooked it is. Add a small pat of butter to the griddle to finish off the cooking.
Remove the meat from the heat and leave to rest for 5 minutes before serving.
Searing pork ribs on the griddle is a great way to make the most of their succulent flavor. However, before you even consider heating the pan, there’s a couple of things you need to do first.
Remove the membrane: ribs are connected by a thin membrane that cuts along the bottom of the bones. As most of us prefer to enjoy our meat without a mouthful of chewy, tough membrane, make sure to peel it away before cooking. If this sounds a little nauseating, ask your butcher to remove it for you.
Add some flavor: ribs take kindly to a tasty marinate, or even a spicy rub. Make sure to give your meat enough chance to take on the flavors of your chosen mix by leaving it to marinate for as long as possible (overnight is best).
Don’t skimp on portions: most of us will happily tuck into ½ a rack and still have room for seconds. If you want your guests to love you forever, go for 1 full rack per person.
Speed thing up: if you’re cooking up a large batch of ribs and have the luxury of 2 pans at your disposal, use them both to speed up the process.
Once you’ve finished up the preparations, it’s time to start cooking. Follow the below steps for a rack of ribs your taste buds will thank you for.
Divide the ribs into half or quarter rack portions. Use a sharp, thin- bladed knife to ensure an easy, clean cut.
Bring your griddle to a medium high heat. Rub the ribs with 1 tbsp of oil before introducing them to the pan.
Once the ribs are browned on one side (test after about 7 minutes), flip them over and sear the other side.
Once both sides are golden, add a cup of stock or wine (this will impart flavor and make the ribs fall- off the- bone tender). Throw in a liberal helping of salt and pepper, before covering the griddle with a lid.
Leave to simmer for 3 hours on a low heat. Alternatively, you may prefer to finish the ribs off in the oven (if you do, make sure to preheat it to 325 degrees Fahrenheit beforehand). Midway through the cooking time, add a little extra water to keep the ribs moist.
If you’re not serving the ribs immediately, wrap them in aluminum foil to stop them drying out. Otherwise, grab a napkin and tuck in!
If you want a dish that’s as easy to make as it is delicious to eat, you’ll love this hearty recipe for pork chops with apples and onions. The deeply savory flavor of meat is offset by the glorious sweetness of apple, while the splash of bourbon adds a delicious dash of naughtiness.
4 pork chops, around 1 to 1 ¼ inch thick
2 apples (Granny Smiths work well)
1 medium yellow onion
1/3 cup broth
1 cup whipping cream
¼ cup Dijon mustard
2 tablespoons bourbon (scotch or whisky can be used instead)
Freshly ground black pepper
2 tablespoons of vegetable oil
8 fresh thyme sprigs
Ensure the meat is removed from the fridge and bought up to room temperature before cooking.
Remove any excess moisture from the chops with kitchen paper
Cut the apples into ½ inch chunks
Thinly slice the onion
Preheat the oven to 450 degrees Fahrenheit, and, at the same time, preheat the griddle to a medium heat.
Coat the chops in oil before sprinkling with a generous helping of salt and black pepper.
Test the heat of the griddle with a flick of oil. If it sizzles, you can start cooking.
Place the pork chops evenly across the skillet. Allow enough room between each chop for steam to escape.
Sear each side for around 5-6 minutes, or until golden brown.
Remove the chops from the griddle (but keep the griddle on the heat) and allow the meat to rest on a chopping board.
Add the chopped onion and apple to the griddle and cook for around 4-5 minutes, stirring occasionally. Once browned, remove from the pan.
Pour the broth into the griddle and heat for around 1-2 minutes. Whisk the cream and mustard together before introducing to the pan. Cook for a further 1-2 minutes, stirring continuously.
Once the mixture begins to bubble, remove from the heat and add the bourbon. Stir well before mixing in the pork, apples, and onions. Add the thyme sprigs before popping the griddle into the pre-heated oven. Bake at 450° for 10 minutes. When the liquid begins to bubble, remove the griddle from the oven and leave to stand for 5 minutes before serving.
Serve with a green salad and some crusty bread.
If you want to bring the taste of Hawaii to your kitchen, try these delectable pork skewers.
1 ½ lb boneless pork (cut into 1-inch thick cubes)
½ cup Italian dressing
¼ cup white wine
¼ teaspoon ginger
12 pineapple cubes (cut to around 1 inch thick)
1 large, ripe mango (diced into 1- inch chunks)
2 medium red or green bell peppers (diced into 1- inch chunks)
Combine the meat and Italian dressing in a resealable plastic bag. Allow to marinate for a minimum of 8 hours.
Remove the pork from the bag and drain the marinade into a saucepan. Bring to the boil, before reducing the heat and allowing to simmer for 5 minutes. Remove from the heat and set to one side.
Thread the skewers with the pork, pineapple, mushrooms, mango and bell peppers in alternating sequence.
Bring your griddle pan to a medium heat.
Cook the skewers for 12 minutes (or until the juices run clear), turning frequently. Baste the kebabs in a tablespoon of marinade every few minutes.
Test for “doneness” by lightly pressing the meat. If it feels firm but springy, it’s done. Alternatively, use a meat thermometer- the dish will be cooked once the pork reaches an internal temperature of 145F.
Serve with pitta bread and chunks of lime.