Novi recepti

Nježni svinjski kotleti na žaru

Nježni svinjski kotleti na žaru

U ovom receptu upotrijebite sok od kiselog kupusa za ozbiljne greške

Kiseli kupus odlično se slaže sa svinjetinom i tradicionalna je pratnja posebno svinjskih kotleta. Ovaj recept je zahvaljujući ljubaznosti Biotta sokovi.

Sastojci

  • 4 svinjska kotleta bez kostiju
  • 1/4 šolje maslinovog ulja
  • 1 šolja Biotta soka od kiselog kupusa
  • 2 kašike soja sosa
  • 1 mala ljutika, mlevena
  • 1 češanj belog luka, mleven
  • 1 žlica majčine dušice, nasjeckane
  • 1 kašika ruzmarina, iseckanog
  • 1 žlica Dijon senfa

Serviranje4

Kalorije po obroku1916

Ekvivalent folata (ukupno) 15µg4%


Dimljeni svinjski kotleti, pravilno napravljeni, sočni su, nježni i aromatični. Šteta što ne možete osjetiti miris dima sa ove slike, ali tu je.

Kuhanje svinjskog kotleta na pravi način nije toliko različito od kuhanja odrezaka. Nekad sam ih samo bacala na rešetku na jaku vatru i čekala dok test vilice ne pokaže ružičastu boju u sokovima. Ali ta tehnika ima brojne nedostatke koji dovode do suhih, previše kuhanih kotleta.

Evo nekoliko ključnih savjeta koji se odnose na roštilj ili dimljenje. Ahem. . . Snažno preporučujem da nabavite pušač na pelete ako želite dosljedno kuhati ukusno meso, ali ove tehnike funkcioniraju i za uobičajene roštilje.

7 savjeta za nježne, sočne svinjske kotlete. 1, 3, 5 i 6 su najvažniji:

Odaberite debele rezane kotlete, bez kosti (najbolje) ili bez kosti. Što je ružičasto/crvenije, to bolje.

Ako se smrzne, odmrznite najmanje 2 sata prije pripreme.

Osušite ih slanom vodom oko 40 minuta, a zatim isperite so.

Puši ih. Ako nemate pušača, ispecite ih na žaru.

Pretražite ih unatrag kada dosegnu oko 120 - 125F.

Povucite ih na unutrašnjoj temperaturi od oko 140 F.

Ostavite ih pokrivene 5 minuta ili dok ne dosegnu minimalnu unutrašnju temperaturu od 145 F.

Slijede objašnjenja ili se pomaknite prema dolje da vidite recept!

1a) Zašto koristiti tanko narezane kotlete umjesto tankih rezova?

Deblji kotleti = više vremena na pušaču (ili roštilju) = više okusa. Iako tanje kotlete imaju veću površinu po zalogaju da pokupe dim ili aromu sa roštilja, pa ovdje postoji zamjena.

Mnogo ih je lakše povući na odgovarajućoj temperaturi u odnosu na tanje komade koji brže mijenjaju temperaturu.

Manji rizik od slanih kotleta u procesu soljenja. Tanji komadi skupljaju više soli (veći odnos površine prema zapremini).

Ako se ipak odlučite za tanje kotlete, zadržite pokazivač iznad njih poput sokola s termometrom za trenutno očitavanje kada se približe 140F.

1b) Zašto pri odabiru kotleta tražiti roza/crvenije meso?

Nisam sasvim siguran (doh!), Ali to je ono što sam čitao. Nešto o našim ludostima u prehrani u SAD -u navelo je svakoga da proizvodi mršaviju svinjetinu, koja je bljeđa i manje ukusna, ali i zdravija. Sada vidimo oživljavanje takozvane svinjske baštine, poput Duroca, Berkshirea i Mangalitse, sve ukusnije (i masnije). U svakom slučaju, ružičastiji imaju bolji okus :)

2) Zašto se odmrzavati najmanje dva sata unaprijed?

Meso mora cijelo vrijeme biti na istoj temperaturi ako želite da se sve skuha na dosljednih 145 stepeni. Inače, do trenutka kada najhladnije mjesto dostigne 140F, druga područja će biti veća (prekuhana/žilava). Ostavite ih u hladnjaku barem nekoliko sati, dajte mesu vremena da postigne dosljedan temperaturni gradijent iznutra. Takođe, ako koristite sondu, moći ćete više vjerovati njenom očitavanju kada se meso ravnomjerno odmrzne.

3) Zašto ih osušiti salamurom?

Njihovo soljenje pomaže u zadržavanju vlage tokom kuhanja, što rezultira sočnijom svinjetinom. Bitno ih je salamuriti, ali nemojte ih soliti predugo jer mogu postati previše slane. Uvijek isperite sol nakon što ih nasolite. Uvijek možete dodati još soli, ali je ne možete oduzeti.

4) Zašto je pušenje bolje od roštilja? Zašto su oboje bolje od pečenja ili sotiranja?

I pušenje i roštilj dobar su izbor za okus i niske kalorije. Pušenje daje najbolji ukupni okus i nema rizika od pojava upale. Koristim pušač na pelete, koji ima brojne prednosti u odnosu na druge vrste pušača. Više informacija ovdje. Moj je poput Green Mountain Grille-a Daniel Boone Pellet Grill, iako postoje neki novi modeli poput Green Mountain Prime Grills-a i CampChef Woodwind-a sa odličnim karakteristikama kao što su "pelet dump" i "fire-pit dump" koje biste trebali provjeriti.

Roštilj daje i dobar okus, definitivno bolji od pečenja, zdraviji od sotiranja, ali nije u istoj ligi kao pušač. Da biste uspješno pekli na roštilju, morate biti u mogućnosti kontrolirati unutrašnju temperaturu vašeg roštilja kako biste prilično dosljedno postizali i održavali niske temperature, poput 150 do 200F, a istovremeno svinjsko meso kuhali na indirektnoj vatri kako biste izbjegli pojavu požara. To znači da kotleti moraju biti iznad plamenika koji je isključen ili na niskom nivou, dok ostali plamenici drže roštilj negdje u rasponu od 150 do 200F.

5a) Zašto u početku kuhati na laganoj vatri?

Kuhanje na visokoj temperaturi znači da se vanjski slojevi mesa kuhaju brže od unutrašnjih, što rezultira da se vanjski rubovi mesa sa svih strana prepeku do trenutka kada unutrašnjost postigne sigurnu temperaturu. Da biste to izbjegli, kuhajte kotlete na najmanjoj temperaturi koju možete podnijeti (u rasponu od 150F do 200F) kako biste cijeli komad ravnomerno zagrijali, za dosljednu gotovost tokom cijelog perioda. Napomena: morate držati iznad 140F da biste ubili bakterije. Ako nemate pušač na pelete pa ga postavite na 150F, najbolje je pucati za 175 ili 200F na roštilju.

5b) Zašto obrnuto pretraživanje na kraju?

Spolja stavlja lijep šarg i čini ono što Maillard reagira, potamnivši vanjštinu kako bi dodala okus.

Može izgledati lijepo ako sa svake strane dodate oznake roštilja :)

Dodaje dodatni sloj sigurnosti protiv bakterija. Oni postoje samo na površini mesa (osim ako ne govorimo o mljevenom mesu), pa lijepo vruće pečenje na kraju ubija sve tvrdoglave bakterije koje su mogle preživjeti proces kuhanja na niskim temperaturama.

6) Zašto ih vući na 140, čak i ako su malo ružičaste?

Još uvijek se kuhaju, zbog velike vrućine pečenja unatrag. Ako ih odmarate pet minuta (pokriveno), debeli rezani komadi obično će završiti između 145 i 150F.

Boljeg su okusa i sočnije su. Sve što je iznad 150F unutarnje temperature počinje se sušiti. 145F (nakon odmora) je približno idealno.

FDA je 2011. godine revidirala preporučene temperature svinjskog mesa sa 160 na 145F, iako je odredilo vrijeme odmora od 3 minute. Možete ih sigurno povući negdje u rasponu od 140, pri najnižoj unutrašnjoj temperaturi koju možete pronaći, sve dok ih odmarate dobrih pet minuta. Svoje gledam sa termometrom za trenutno očitavanje.

7) Zašto ih odmarati nakon kuhanja?

Održava ih sočnijima. Ako ih odmah izrežete, sok će završiti po cijelom tanjuru. Ako pričekate pet minuta, meso zadržava više soka. Ne, nisam shvatio zašto, uprkos tome što sam to pročitao :)

Ujednačava unutrašnju temperaturu. Ako postoje hladne ili vruće tačke, one će se međusobno zagrijavati ili hladiti radi dosljednije temperature i nivoa spremnosti.

Sigurnost. Ako uspijete izvući kotlete na 145F, to vam omogućava da kotleti nastave kuhati interno najmanje 3 minute odmora koje preporučuje FDA.


Dimljeni svinjski kotleti, pravilno napravljeni, sočni su, nježni i aromatični. Šteta što ne možete osjetiti miris dima sa ove slike, ali tu je.

Pravljenje svinjskog kotleta na pravi način nije toliko različito od kuhanja odrezaka. Nekad sam ih samo bacala na rešetku na jaku vatru i čekala dok test vilice ne pokaže ružičastu boju u sokovima. Ali ta tehnika ima brojne nedostatke koji dovode do suhih, previše kuhanih kotleta.

Evo nekoliko ključnih savjeta koji se odnose na roštilj ili dimljenje. Ahem. . . Snažno preporučujem da nabavite pušač na pelete ako želite dosljedno kuhati ukusno meso, ali ove tehnike funkcioniraju i za uobičajene roštilje.

7 savjeta za nježne, sočne svinjske kotlete. 1, 3, 5 i 6 su najvažniji:

Odaberite debele rezane kotlete, bez kosti (najbolje) ili bez kosti. Što je ružičasto/crvenije, to bolje.

Ako se smrzne, odmrznite najmanje 2 sata prije pripreme.

Osušite ih slanom vodom oko 40 minuta, a zatim isperite so.

Puši ih. Ako nemate pušača, ispecite ih na žaru.

Pretražite ih unatrag kada dosegnu oko 120 - 125F.

Povucite ih na unutrašnjoj temperaturi od oko 140 F.

Ostavite ih pokrivene 5 minuta ili dok ne dosegnu minimalnu unutrašnju temperaturu od 145 F.

Slijede objašnjenja ili se pomaknite prema dolje da vidite recept!

1a) Zašto koristiti tanko narezane kotlete umjesto tanko rezanih?

Deblji kotleti = više vremena na pušaču (ili roštilju) = više okusa. Iako tanje kotlete imaju veću površinu po zalogaju da pokupe dim ili aromu sa roštilja, pa ovdje postoji zamjena.

Mnogo ih je lakše povući na odgovarajućoj temperaturi u odnosu na tanje komade koji brže mijenjaju temperaturu.

Manji rizik od slanih kotleta u procesu soljenja. Tanji komadi skupljaju više soli (veći odnos površine prema zapremini).

Ako se ipak odlučite za tanje kotlete, zadržite pokazivač iznad njih poput sokola s termometrom za trenutno očitavanje kada se približe 140F.

1b) Zašto pri odabiru kotleta tražiti roza/crvenije meso?

Nisam sasvim siguran (doh!), Ali to je ono što sam čitao. Nešto o našim ludostima u prehrani u SAD -u navelo je svakoga da proizvodi mršaviju svinjetinu, koja je bljeđa i manje ukusna, ali i zdravija. Sada vidimo oživljavanje takozvane svinjske baštine, poput Duroca, Berkshirea i Mangalitse, sve ukusnije (i masnije). U svakom slučaju, ružičastiji imaju bolji okus :)

2) Zašto se odmrzavati najmanje dva sata unaprijed?

Meso mora cijelo vrijeme biti na istoj temperaturi ako želite da se sve skuha na dosljednih 145 stepeni. Inače, do trenutka kada najhladnije mjesto dostigne 140F, druga područja će biti veća (prekuhana/žilava). Ostavite ih u hladnjaku barem nekoliko sati, dajte mesu vremena da postigne dosljedan temperaturni gradijent iznutra. Takođe, ako koristite sondu, moći ćete više vjerovati njenom očitavanju kada se meso ravnomjerno odmrzne.

3) Zašto ih osušiti salamurom?

Njihovo soljenje pomaže u zadržavanju vlage tokom kuhanja, što rezultira sočnijom svinjetinom. Neophodno ih je salamuriti, ali nemojte slaniti predugo jer mogu postati previše slane. Uvijek isperite sol nakon što ih nasolite. Uvijek možete dodati još soli, ali je ne možete oduzeti.

4) Zašto je pušenje bolje od roštilja? Zašto su oboje bolje od pečenja ili sotiranja?

I pušenje i roštilj dobar su izbor za okus i niske kalorije. Pušenje daje najbolji ukupni okus i nema rizika od pojava. Koristim pušač na pelete, koji ima brojne prednosti u odnosu na druge vrste pušača. Više informacija ovdje. Moj je poput Green Mountain Grille-a Daniel Boone Pellet Grill, iako postoje neki novi modeli poput Green Mountain Prime Grills-a i CampChef Woodwind-a sa odličnim karakteristikama kao što su "pelet dump" i "fire-pit dump" koje biste trebali provjeriti.

Roštilj daje i dobar okus, definitivno bolji od pečenja, zdraviji od prženja, ali nije u istoj ligi kao pušač. Da biste uspješno pekli na roštilju, morate biti u mogućnosti kontrolirati unutrašnju temperaturu vašeg roštilja kako biste prilično dosljedno postizali i održavali niske temperature, poput 150 do 200F, a istovremeno svinjetinu kuhali na indirektnoj vatri kako biste izbjegli pojavu požara. To znači da kotleti moraju biti iznad plamenika koji je ili isključen ili na niskom nivou, dok ostali plamenici drže roštilj negdje u rasponu od 150 do 200F.

5a) Zašto u početku kuhati na laganoj vatri?

Kuhanje na visokoj temperaturi znači da se vanjski slojevi mesa kuhaju brže od unutrašnjih, što rezultira da se vanjski rubovi mesa sa svih strana prepeku do trenutka kada unutrašnjost postigne sigurnu temperaturu. Da biste to izbjegli, kuhajte kotlete na najmanjoj temperaturi koju možete podnijeti (u rasponu od 150F do 200F) kako biste cijeli komad ravnomerno zagrijali, za dosljednu gotovost tokom cijelog perioda. Napomena: morate držati iznad 140F da biste ubili bakterije. Ako nemate pušač na pelete pa ga postavite na 150F, najbolje je pucati za 175 ili 200F na roštilju.

5b) Zašto obrnuto pretraživanje na kraju?

Spolja stavlja lijep šarg i čini ono što Maillard reagira, potamnivši vanjštinu kako bi dodala okus.

Može izgledati lijepo ako sa svake strane dodate oznake roštilja :)

Dodaje dodatni sloj sigurnosti protiv bakterija. Oni postoje samo na površini mesa (osim ako ne govorimo o mljevenom mesu), pa lijepo vruće pečenje na kraju ubija sve tvrdoglave bakterije koje su mogle preživjeti proces kuhanja na niskim temperaturama.

6) Zašto ih vući na 140, čak i ako su malo ružičaste?

Još uvijek se kuhaju, zbog velike vrućine pečenja unatrag. Ako ih odmarate pet minuta (pokriveno), debeli rezani komadi obično će završiti između 145 i 150F.

Boljeg su okusa i sočnije su. Sve što je iznad 150F unutarnje temperature počinje se sušiti. 145F (nakon odmora) je približno idealno.

FDA je 2011. godine revidirala preporučene temperature svinjskog mesa sa 160 na 145F, iako je propisalo vrijeme odmora od 3 minute. Možete ih sigurno povući negdje u rasponu od 140, pri najnižoj unutrašnjoj temperaturi koju možete pronaći, sve dok ih odmarate dobrih pet minuta. Svoje gledam sa termometrom za trenutno očitavanje.

7) Zašto ih odmarati nakon kuhanja?

Održava ih sočnijima. Ako ih odmah izrežete, sok će završiti po cijelom tanjuru. Ako pričekate pet minuta, meso zadržava više soka. Ne, nisam shvatio zašto, uprkos tome što sam to pročitao :)

Ujednačava unutrašnju temperaturu. Ako postoje hladne ili vruće tačke, one će se međusobno zagrijavati ili hladiti radi dosljednije temperature i nivoa spremnosti.

Sigurnost. Ako uspijete izvući kotlete na 145F, to vam omogućava da kotleti nastave kuhati interno najmanje 3 minute odmora koje preporučuje FDA.


Dimljeni svinjski kotleti, pravilno napravljeni, sočni su, nježni i aromatični. Šteta što ne možete osjetiti miris dima sa ove slike, ali tu je.

Kuhanje svinjskog kotleta na pravi način nije toliko različito od kuhanja odrezaka. Nekad sam ih samo bacala na rešetku na jaku vatru i čekala dok test vilice ne pokaže ružičastu boju u sokovima. Ali ta tehnika ima brojne nedostatke koji dovode do suhih, previše kuhanih kotleta.

Evo nekoliko ključnih savjeta koji se odnose na roštilj ili dimljenje. Ahem. . . Snažno preporučujem da nabavite pušač na pelete ako želite dosljedno kuhati ukusno meso, ali ove tehnike funkcioniraju i za uobičajene roštilje.

7 savjeta za nježne, sočne svinjske kotlete. 1, 3, 5 i 6 su najvažniji:

Odaberite debele rezane kotlete, bez kosti (najbolje) ili bez kosti. Što je ružičasto/crvenije, to bolje.

Ako se smrzne, odmrznite najmanje 2 sata prije pripreme.

Osušite ih slanom vodom oko 40 minuta, a zatim isperite so.

Puši ih. Ako nemate pušača, ispecite ih na žaru.

Pretražite ih unatrag kada dosegnu oko 120 - 125F.

Povucite ih na unutrašnjoj temperaturi od oko 140 F.

Ostavite ih pokrivene 5 minuta ili dok ne dosegnu minimalnu unutrašnju temperaturu od 145 F.

Slijede objašnjenja ili se pomaknite prema dolje da vidite recept!

1a) Zašto koristiti tanko narezane kotlete umjesto tanko rezanih?

Deblji kotleti = više vremena na pušaču (ili roštilju) = više okusa. Iako tanje kotlete imaju veću površinu po zalogaju da pokupe dim ili aromu sa roštilja, pa ovdje postoji zamjena.

Mnogo ih je lakše povući na odgovarajućoj temperaturi u odnosu na tanje komade koji brže mijenjaju temperaturu.

Manji rizik od slanih kotleta u procesu soljenja. Tanji komadi skupljaju više soli (veći odnos površine prema zapremini).

Ako se ipak odlučite za tanje kotlete, zadržite pokazivač iznad njih poput sokola s termometrom za trenutno očitavanje kada se približe 140F.

1b) Zašto pri odabiru kotleta tražiti roza/crvenije meso?

Nisam sasvim siguran (doh!), Ali to je ono što sam čitao. Nešto o našim ludostima u prehrani u SAD -u navelo je svakoga da proizvodi mršaviju svinjetinu, koja je bljeđa i manje ukusna, ali i zdravija. Sada vidimo oživljavanje takozvane svinjske baštine, poput Duroca, Berkshirea i Mangalitse, sve ukusnije (i masnije). U svakom slučaju, ružičastiji imaju bolji okus :)

2) Zašto se odmrzavati najmanje dva sata unaprijed?

Meso mora cijelo vrijeme biti na istoj temperaturi ako želite da se sve skuha na dosljednih 145 stepeni. Inače, do trenutka kada najhladnije mjesto dostigne 140F, druga područja će biti veća (prekuhana/žilava). Ostavite ih u hladnjaku barem nekoliko sati, dajte mesu vremena da postigne dosljedan temperaturni gradijent iznutra. Takođe, ako koristite sondu, moći ćete više vjerovati njenom očitavanju kada se meso ravnomjerno odmrzne.

3) Zašto ih osušiti salamurom?

Njihovo soljenje pomaže u zadržavanju vlage tokom kuhanja, što rezultira sočnijom svinjetinom. Bitno ih je salamuriti, ali nemojte ih soliti predugo jer mogu postati previše slane. Uvijek isperite sol nakon što ih nasolite. Uvijek možete dodati još soli, ali je ne možete oduzeti.

4) Zašto je pušenje bolje od roštilja? Zašto su oboje bolje od pečenja ili sotiranja?

I pušenje i roštilj dobar su izbor za okus i niske kalorije. Pušenje daje najbolji ukupni okus i nema rizika od pojava. Koristim pušač na pelete, koji ima brojne prednosti u odnosu na druge vrste pušača. Više informacija ovdje. Moj je poput Green Mountain Grille-a Daniel Boone Pellet Grill, iako postoje neki novi modeli poput Green Mountain Prime Grills-a i CampChef Woodwind-a sa sjajnim karakteristikama kao što su „pelet dump“ i „fire-pit dump“ koje biste trebali provjeriti.

Roštilj daje i dobar okus, definitivno bolji od pečenja, zdraviji od sotiranja, ali nije u istoj ligi kao pušač. Da biste uspješno pekli na roštilju, morate biti u mogućnosti kontrolirati unutrašnju temperaturu vašeg roštilja kako biste prilično dosljedno postizali i održavali niske temperature, poput 150 do 200F, a istovremeno svinjsko meso kuhali na indirektnoj vatri kako biste izbjegli pojavu požara. To znači da kotleti moraju biti iznad plamenika koji je isključen ili na niskom nivou, dok ostali plamenici drže roštilj negdje u rasponu od 150 do 200F.

5a) Zašto u početku kuhati na laganoj vatri?

Kuhanje na visokoj temperaturi znači da se vanjski slojevi mesa kuhaju brže od unutrašnjih, što rezultira da se vanjski rubovi mesa sa svih strana prepeku do trenutka kada unutrašnjost postigne sigurnu temperaturu. Da biste to izbjegli, kuhajte kotlete na najnižoj temperaturi (u rasponu od 150F do 200F) kako biste cijeli komad ravnomerno zagrijali za dosljednu gotovost. Napomena: morate držati iznad 140F da biste ubili bakterije. Ako nemate pušač na pelete pa ga postavite na 150F, najbolje je pucati za 175 ili 200F na roštilju.

5b) Zašto obrnuto pretraživanje na kraju?

Spolja stavlja lijep šarg, i čini ono što Maillard reagira, pocrnjevši izvana kako bi dodalo okus.

Može izgledati lijepo ako sa svake strane dodate oznake roštilja :)

Dodaje dodatni sloj sigurnosti protiv bakterija. Oni postoje samo na površini mesa (osim ako ne govorimo o mljevenom mesu), pa lijepo vruće pečenje na kraju ubija sve tvrdoglave bakterije koje su mogle preživjeti proces kuhanja na niskim temperaturama.

6) Zašto ih vući na 140, čak i ako su malo ružičaste?

Još uvijek se kuhaju, zbog velike vrućine pečenja unatrag. Ako ih odmarate pet minuta (pokriveno), debeli rezani komadi obično će završiti između 145 i 150F.

Boljeg su okusa i sočnije su. Sve što je iznad 150F unutarnje temperature počinje se sušiti. 145F (nakon odmora) je približno idealno.

FDA je 2011. godine revidirala preporučene temperature svinjskog mesa sa 160 na 145F, iako je propisalo vrijeme odmora od 3 minute. Možete ih sigurno povući negdje u rasponu od 140, pri najnižoj unutrašnjoj temperaturi koju možete pronaći, sve dok ih odmarate dobrih pet minuta. Svoje gledam sa termometrom za trenutno očitavanje.

7) Zašto ih odmarati nakon kuhanja?

Održava ih sočnijima. Ako ih odmah izrežete, sok će završiti po cijelom tanjuru. Ako pričekate pet minuta, meso zadržava više soka. Ne, nisam shvatio zašto, uprkos tome što sam to pročitao :)

Ujednačava unutrašnju temperaturu. Ako postoje hladne ili vruće tačke, one će se međusobno zagrijavati ili hladiti radi dosljednije temperature i nivoa spremnosti.

Sigurnost. Ako uspijete izvući kotlete na 145F, to vam omogućava da kotleti nastave kuhati interno najmanje 3 minute odmora koje preporučuje FDA.


Dimljeni svinjski kotleti, pravilno napravljeni, sočni su, nježni i aromatični. Šteta što ne možete osjetiti miris dima sa ove slike, ali tu je.

Kuhanje svinjskog kotleta na pravi način nije toliko različito od kuhanja odrezaka. Nekad sam ih samo bacala na rešetku na jaku vatru i čekala dok test vilice ne pokaže ružičastu boju u sokovima. Ali ta tehnika ima brojne nedostatke koji dovode do suhih, previše kuhanih kotleta.

Evo nekoliko ključnih savjeta koji se odnose na roštilj ili dimljenje. Ahem. . . Snažno preporučujem da nabavite pušač na pelete ako želite dosljedno kuhati ukusno meso, ali ove tehnike funkcioniraju i za uobičajene roštilje.

7 savjeta za nježne, sočne svinjske kotlete. 1, 3, 5 i 6 su najvažniji:

Odaberite debele rezane kotlete, bez kosti (najbolje) ili bez kosti. Što je ružičasto/crvenije, to bolje.

Ako se smrzne, odmrznite najmanje 2 sata prije pripreme.

Osušite ih slanom vodom oko 40 minuta, a zatim isperite so.

Puši ih. Ako nemate pušača, ispecite ih na žaru.

Pretražite ih unatrag kada dosegnu oko 120 - 125F.

Povucite ih na unutrašnjoj temperaturi od oko 140 F.

Ostavite ih pokrivene 5 minuta ili dok ne dosegnu minimalnu unutrašnju temperaturu od 145 F.

Slijede objašnjenja ili se pomaknite prema dolje da vidite recept!

1a) Zašto koristiti tanko narezane kotlete umjesto tanko rezanih?

Deblji kotleti = više vremena na pušaču (ili roštilju) = više okusa. Iako tanje kotlete imaju veću površinu po zalogaju da pokupe dim ili aromu sa roštilja, pa ovdje postoji zamjena.

Mnogo ih je lakše povući na odgovarajućoj temperaturi u odnosu na tanje komade koji brže mijenjaju temperaturu.

Manji rizik od slanih kotleta u procesu soljenja. Tanji komadi skupljaju više soli (veći odnos površine prema zapremini).

Ako se ipak odlučite za tanje kotlete, zadržite pokazivač iznad njih poput sokola s termometrom za trenutno očitavanje kada se približe 140F.

1b) Zašto pri odabiru kotleta tražiti roza/crvenije meso?

Nisam sasvim siguran (doh!), Ali to je ono što sam čitao. Nešto o našim ludostima u prehrani u SAD -u navelo je svakoga da proizvodi mršaviju svinjetinu, koja je bljeđa i manje ukusna, ali i zdravija. Sada vidimo oživljavanje takozvane svinjske baštine, poput Duroca, Berkshirea i Mangalitse, sve ukusnije (i masnije). U svakom slučaju, ružičastiji imaju bolji okus :)

2) Zašto se odmrzavati najmanje dva sata unaprijed?

Meso mora cijelo vrijeme biti na istoj temperaturi ako želite da se sve skuha na dosljednih 145 stepeni. Inače, do trenutka kada najhladnije mjesto dostigne 140F, druga područja će biti veća (prekuhana/žilava). Ostavite ih u hladnjaku barem nekoliko sati, dajte mesu vremena da postigne dosljedan temperaturni gradijent iznutra. Takođe, ako koristite sondu, moći ćete više vjerovati njenom očitavanju kada se meso ravnomjerno odmrzne.

3) Zašto ih osušiti salamurom?

Njihovo soljenje pomaže u zadržavanju vlage tokom kuhanja, što rezultira sočnijom svinjetinom. Neophodno ih je salamuriti, ali nemojte slaniti predugo jer mogu postati previše slane. Uvijek isperite sol nakon što ih nasolite. Uvijek možete dodati još soli, ali je ne možete oduzeti.

4) Zašto je pušenje bolje od roštilja? Zašto su oboje bolje od pečenja ili sotiranja?

I pušenje i roštilj dobar su izbor za okus i niske kalorije. Pušenje daje najbolji ukupni okus i nema rizika od pojava. Koristim pušač na pelete, koji ima brojne prednosti u odnosu na druge vrste pušača. Više informacija ovdje. Moj je poput Green Mountain Grille-a Daniel Boone Pellet Grill, iako postoje neki novi modeli poput Green Mountain Prime Grills-a i CampChef Woodwind-a sa odličnim karakteristikama kao što su "pelet dump" i "fire-pit dump" koje biste trebali provjeriti.

Roštilj daje i dobar okus, definitivno bolji od pečenja, zdraviji od prženja, ali nije u istoj ligi kao pušač. Da biste uspješno pekli na roštilju, morate biti u mogućnosti kontrolirati unutrašnju temperaturu vašeg roštilja kako biste prilično dosljedno postizali i održavali niske temperature, poput 150 do 200F, a istovremeno svinjsko meso kuhali na indirektnoj vatri kako biste izbjegli pojavu požara. To znači da kotleti moraju biti iznad plamenika koji je ili isključen ili na niskom nivou, dok ostali plamenici drže roštilj negdje u rasponu od 150 do 200F.

5a) Zašto u početku kuhati na laganoj vatri?

Kuhanje na visokoj temperaturi znači da se vanjski slojevi mesa kuhaju brže od unutrašnjih, što rezultira da se vanjski rubovi mesa sa svih strana prepeku do trenutka kada unutrašnjost postigne sigurnu temperaturu. Da biste to izbjegli, kuhajte kotlete na najmanjoj temperaturi koju možete podnijeti (u rasponu od 150F do 200F) kako biste cijeli komad ravnomerno zagrijali, za dosljednu gotovost tokom cijelog perioda. Napomena: morate držati iznad 140F da biste ubili bakterije. Ako nemate pušač na pelete pa ga postavite na 150F, najbolje je pucati za 175 ili 200F na roštilju.

5b) Zašto obrnuto pretraživanje na kraju?

Spolja stavlja lijep šarg i čini ono što Maillard reagira, potamnivši vanjštinu kako bi dodala okus.

Može izgledati lijepo ako sa svake strane dodate oznake roštilja :)

Dodaje dodatni sloj sigurnosti protiv bakterija. Oni postoje samo na površini mesa (osim ako ne govorimo o mljevenom mesu), pa lijepo vruće pečenje na kraju ubija sve tvrdoglave bakterije koje su mogle preživjeti proces kuhanja na niskim temperaturama.

6) Zašto ih vući na 140, čak i ako su malo ružičaste?

Još uvijek se kuhaju, zbog velike vrućine pečenja unatrag. Ako ih odmarate pet minuta (pokriveno), debeli rezani komadi obično će završiti između 145 i 150F.

Boljeg su okusa i sočnije su. Sve što je iznad 150F unutarnje temperature počinje se sušiti. 145F (nakon odmora) je približno idealno.

FDA je 2011. godine revidirala preporučene temperature svinjskog mesa sa 160 na 145F, iako je odredilo vrijeme odmora od 3 minute. Možete ih sigurno povući negdje u rasponu od 140, pri najnižoj unutrašnjoj temperaturi koju možete pronaći, sve dok ih odmarate dobrih pet minuta. Svoje gledam sa termometrom za trenutno očitavanje.

7) Zašto ih odmarati nakon kuhanja?

Održava ih sočnijima. Ako ih odmah izrežete, sok će završiti po cijelom tanjuru. Ako pričekate pet minuta, meso zadržava više soka. Ne, nisam shvatio zašto, uprkos tome što sam to pročitao :)

Ujednačava unutrašnju temperaturu. Ako postoje hladne ili vruće tačke, one će se međusobno zagrijavati ili hladiti radi dosljednije temperature i nivoa spremnosti.

Sigurnost. Ako uspijete izvući kotlete na 145F, to vam omogućava da kotleti nastave interno kuhati najmanje 3 minute odmora koje preporučuje FDA.


Dimljeni svinjski kotleti, pravilno napravljeni, sočni su, nježni i aromatični. Šteta što ne možete osjetiti miris dima sa ove slike, ali tu je.

Kuhanje svinjskog kotleta na pravi način nije toliko različito od kuhanja odrezaka. Nekad sam ih samo bacala na rešetku na jaku vatru i čekala dok test vilice ne pokaže ružičastu boju u sokovima. Ali ta tehnika ima brojne nedostatke koji dovode do suhih, previše kuhanih kotleta.

Evo nekoliko ključnih savjeta koji se odnose na roštilj ili dimljenje. Ahem. . . Snažno preporučujem da nabavite pušač na pelete ako želite dosljedno kuhati ukusno meso, ali ove tehnike funkcioniraju i za uobičajene roštilje.

7 savjeta za nježne, sočne svinjske kotlete. 1, 3, 5 i 6 su najvažniji:

Odaberite debele rezane kotlete, bez kosti (najbolje) ili bez kosti. Što je ružičasto/crvenije, to bolje.

Ako se smrzne, odmrznite najmanje 2 sata prije pripreme.

Osušite ih slanom vodom oko 40 minuta, a zatim isperite so.

Puši ih. Ako nemate pušača, ispecite ih na žaru.

Pretražite ih unatrag kada dosegnu oko 120 - 125F.

Povucite ih na unutrašnjoj temperaturi od oko 140 F.

Ostavite ih pokrivene 5 minuta ili dok ne dosegnu minimalnu unutrašnju temperaturu od 145 F.

Slijede objašnjenja ili se pomaknite prema dolje da vidite recept!

1a) Zašto koristiti tanko narezane kotlete umjesto tanko rezanih?

Deblji kotleti = više vremena na pušaču (ili roštilju) = više okusa. Iako tanje kotlete imaju veću površinu po zalogaju da pokupe dim ili aromu sa roštilja, pa ovdje postoji zamjena.

Mnogo ih je lakše povući na odgovarajućoj temperaturi u odnosu na tanje komade koji brže mijenjaju temperaturu.

Manji rizik od slanih kotleta u procesu soljenja. Tanji komadi skupljaju više soli (veći odnos površine prema zapremini).

Ako se ipak odlučite za tanje kotlete, zadržite pokazivač iznad njih poput sokola s termometrom za trenutno očitavanje kada se približe 140F.

1b) Zašto pri odabiru kotleta tražiti roza/crvenije meso?

Nisam sasvim siguran (doh!), Ali to je ono što sam čitao. Nešto o našim ludostima u prehrani u SAD -u navelo je svakoga da proizvodi mršaviju svinjetinu, koja je bljeđa i manje ukusna, ali i zdravija. Sada vidimo oživljavanje takozvane svinjske baštine, poput Duroca, Berkshirea i Mangalitse, sve ukusnije (i masnije). U svakom slučaju, ružičastiji imaju bolji okus :)

2) Zašto se odmrzavati najmanje dva sata unaprijed?

Meso mora cijelo vrijeme biti na istoj temperaturi ako želite da se sve skuha na dosljednih 145 stepeni. Inače, do trenutka kada najhladnije mjesto dostigne 140F, druga područja će biti veća (prekuhana/žilava). Ostavite ih u hladnjaku barem nekoliko sati, dajte mesu vremena da postigne dosljedan temperaturni gradijent iznutra. Takođe, ako koristite sondu, moći ćete više vjerovati njenom očitavanju kada se meso ravnomjerno odmrzne.

3) Zašto ih osušiti salamurom?

Njihovo soljenje pomaže u zadržavanju vlage tokom kuhanja, što rezultira sočnijom svinjetinom. Bitno ih je salamuriti, ali nemojte ih soliti predugo jer mogu postati previše slane. Uvijek isperite sol nakon što ih nasolite. Uvijek možete dodati još soli, ali je ne možete oduzeti.

4) Zašto je pušenje bolje od roštilja? Zašto su oboje bolje od pečenja ili sotiranja?

I pušenje i roštilj dobar su izbor za okus i niske kalorije. Pušenje daje najbolji ukupni okus i nema rizika od pojava. Koristim pušač na pelete, koji ima brojne prednosti u odnosu na druge vrste pušača. Više informacija ovdje. Moj je poput Green Mountain Grille-a Daniel Boone Pellet Grill, iako postoje neki novi modeli poput Green Mountain Prime Grills-a i CampChef Woodwind-a sa odličnim karakteristikama kao što su "pelet dump" i "fire-pit dump" koje biste trebali provjeriti.

Roštilj daje i dobar okus, definitivno bolji od pečenja, zdraviji od sotiranja, ali nije u istoj ligi kao pušač. Da biste uspješno pekli na roštilju, morate biti u mogućnosti kontrolirati unutrašnju temperaturu vašeg roštilja kako biste prilično dosljedno postizali i održavali niske temperature, poput 150 do 200F, a istovremeno svinjetinu kuhali na indirektnoj vatri kako biste izbjegli pojavu požara. To znači da kotleti moraju biti iznad plamenika koji je isključen ili na niskom nivou, dok ostali plamenici drže roštilj negdje u rasponu od 150 do 200F.

5a) Zašto u početku kuhati na laganoj vatri?

Kuhanje na visokoj temperaturi znači da se vanjski slojevi mesa kuhaju brže od unutrašnjih, što rezultira da se vanjski rubovi mesa sa svih strana prepeku do trenutka kada unutrašnjost postigne sigurnu temperaturu. To avoid that, cook the chops at as low a heat as you can handle (in the 150F to 200F range) to bring the entire chop up to temperature evenly, for consistent doneness throughout. Note: you must keep it above 140F to kill bacteria. If you don’t have a pellet smoker that let’s you set it at 150F, it’s best to shoot for 175 or 200F on your grill.

5b) Why reverse-sear at the end?

It puts a nice char on the outside, and does that Maillard reaction thing, browning the exterior to add flavor.

It can look pretty if you add grill marks on each side:)

Adds an extra layer of safety against bacteria. They only exist on the surface of the meat (unless we’re talking about ground meat), so a nice hot sear at the end kills any stubborn bacteria that might have survived the low temperature cooking process.

6) Why pull them at 140, even if they’re a little pink?

They’re still cooking, due to the high heat of the reverse sear. If you rest them five minutes (covered), thick cut chops will typically end up between 145 and 150F.

They taste better, and are more juicy. Anything much above 150F internal temperature starts to dry out. 145F (after resting) is about ideal.

The FDA revised its recommended temperatures for pork from 160 down to 145F back in 2011, although stipulating a 3 minute rest time. You can safely pull them off somewhere in the 140 range, at the lowest internal temperature reading you can find, as long as you rest them for a good five minutes. I tend to monitor mine with an instant read thermometer.

7) Why rest them after cooking?

Keeps them juicier. If you cut into them right away, the juice will end up all over the plate. If you wait five minutes, the meat retains more juice. No, I haven’t figured out why, despite reading up on it:)

Evens out the internal temperature. If there are any cold or hot spots, the will heat or cool each other for a more consistent temperature and doneness level throughout.

Sigurnost. If you do manage to pull the chops right at 145F, this lets the chops keep cooking internally for the minimum 3 minute rest time that the FDA recommends.


Smoked pork chops, done right, are juicy, tender, and flavorful. Too bad you can’t smell the smoky flavor from this picture, but it’s there.

Cooking a pork chop the right way is not so different than cooking a steak. I used to just throw them on the grille at high heat and wait until the fork test showed no pink in the juices. But that technique has numerous flaws that lead to dry, over-cooked chops.

Here are a few key tips that apply to either grilling or smoking. Ahem . . . I strongly encourage getting a pellet smoker if you want to consistently cook delicious meats, but these techniques work for normal grills as well.

7 tips for tender, juicy pork chops. 1, 3, 5, and 6 are most important:

Select thick cut chops, either bone-in (best) or boneless. The pinker/redder, the better.

If frozen, thaw at least 2 hours before prep.

Dry brine them for 40 minutes or so, then rinse salt off.

Smoke them. If you don’t have a smoker, grill them.

Reverse-sear them when they reach about 120 - 125F.

Pull them at about 140 F internal temperature.

Rest them, covered, for 5 minutes or until they reach a minimum internal temperature of 145 F.

Explanations follow, or else scroll down to see the recipe!

1a) Why use thick cut chops instead of thin cut?

Thicker chops = more time on the smoker (or grill) = more flavor. Although, the thinner chops have a more surface area per bite to pick up smoke or grilled flavor, so there’s a trade-off here.

Much easier to pull them at the right temperature, vs. thinner pieces which change temperature more rapidly.

Less risk of salty chops from the brining process. Thinner pieces pick up more salt (more surface to volume ratio).

If you DO opt for thinner chops, hover over them like a hawk with an instant-read thermometer once they get close to 140F.

1b) Why look for pinker/redder meat when selecting the chops?

I’m not entirely sure (doh!), but that’ what I’ve been reading. Something about our diet crazes in the U.S. leading everyone to produce leaner pork, which is paler and less flavorful, but also healthier. We are now seeing a resurgence of so-called heritage pork, like Duroc, Berkshire, and Mangalitsa, all more flavorful (and fattier). Anyway, the pinker ones taste better:)

2) Why thaw at least two hours in advance?

The meat needs to be at the same temperature throughout if you want it all to cook to a consistent 145 degrees. Otherwise, by the time the coldest spot gets up to 140F, other areas will be higher (over-cooked/tough). Leaving them in the refrigerator for at least a couple of hours give the meat time to reach a consistent temperature gradient inside. Also, if you are using a probe, you will be able to trust its reading more when the meat is evenly thawed.

3) Why dry brine them?

Brining them helps to retain moisture while cooking, resulting in juicier pork. It is essential to brine them, but do not brine them for too long or they may become too salty. Always rinse the salt off after brining them. You can always add more salt, but you can’t take it away.

4) Why is smoking better than grilling? Why are both better than baking or sauteing?

Both smoking and grilling are good choices for flavor and low calories. Smoking gives the best overall flavor, and has no risk of flare-ups. I use a pellet smoker, which has numerous advantages over other smoker types. More info here. Mine is as Green Mountain Grille Daniel Boone Pellet Grill, although there are some new models like Green Mountain Prime Grills and CampChef Woodwind out with great features like “pellet dump” and “fire-pit dump” you should check out.

Grilling gives good flavor as well, definitely better than baking, healthier than sauteing, but not in the same league as a smoker. To grill successfully, you have to be able to control the internal temperature of your grill to reach and hold low temperatures such as 150 to 200F fairly consistently, while also cooking the pork over indirect heat to avoid flare-ups. That means the chops have to be over a burner that is either off, or on low, while the rest of the burners are keeping the grill somewhere in the 150 to 200F range.

5a) Why cook at low heat initially?

Cooking at high heat means the outer layers of meat cook faster than the interior, resulting in the outer edges of the meat on all sides being overcooked by the time the interior reaches a safe temperature. To avoid that, cook the chops at as low a heat as you can handle (in the 150F to 200F range) to bring the entire chop up to temperature evenly, for consistent doneness throughout. Note: you must keep it above 140F to kill bacteria. If you don’t have a pellet smoker that let’s you set it at 150F, it’s best to shoot for 175 or 200F on your grill.

5b) Why reverse-sear at the end?

It puts a nice char on the outside, and does that Maillard reaction thing, browning the exterior to add flavor.

It can look pretty if you add grill marks on each side:)

Adds an extra layer of safety against bacteria. They only exist on the surface of the meat (unless we’re talking about ground meat), so a nice hot sear at the end kills any stubborn bacteria that might have survived the low temperature cooking process.

6) Why pull them at 140, even if they’re a little pink?

They’re still cooking, due to the high heat of the reverse sear. If you rest them five minutes (covered), thick cut chops will typically end up between 145 and 150F.

They taste better, and are more juicy. Anything much above 150F internal temperature starts to dry out. 145F (after resting) is about ideal.

The FDA revised its recommended temperatures for pork from 160 down to 145F back in 2011, although stipulating a 3 minute rest time. You can safely pull them off somewhere in the 140 range, at the lowest internal temperature reading you can find, as long as you rest them for a good five minutes. I tend to monitor mine with an instant read thermometer.

7) Why rest them after cooking?

Keeps them juicier. If you cut into them right away, the juice will end up all over the plate. If you wait five minutes, the meat retains more juice. No, I haven’t figured out why, despite reading up on it:)

Evens out the internal temperature. If there are any cold or hot spots, the will heat or cool each other for a more consistent temperature and doneness level throughout.

Sigurnost. If you do manage to pull the chops right at 145F, this lets the chops keep cooking internally for the minimum 3 minute rest time that the FDA recommends.


Smoked pork chops, done right, are juicy, tender, and flavorful. Too bad you can’t smell the smoky flavor from this picture, but it’s there.

Cooking a pork chop the right way is not so different than cooking a steak. I used to just throw them on the grille at high heat and wait until the fork test showed no pink in the juices. But that technique has numerous flaws that lead to dry, over-cooked chops.

Here are a few key tips that apply to either grilling or smoking. Ahem . . . I strongly encourage getting a pellet smoker if you want to consistently cook delicious meats, but these techniques work for normal grills as well.

7 tips for tender, juicy pork chops. 1, 3, 5, and 6 are most important:

Select thick cut chops, either bone-in (best) or boneless. The pinker/redder, the better.

If frozen, thaw at least 2 hours before prep.

Dry brine them for 40 minutes or so, then rinse salt off.

Smoke them. If you don’t have a smoker, grill them.

Reverse-sear them when they reach about 120 - 125F.

Pull them at about 140 F internal temperature.

Rest them, covered, for 5 minutes or until they reach a minimum internal temperature of 145 F.

Explanations follow, or else scroll down to see the recipe!

1a) Why use thick cut chops instead of thin cut?

Thicker chops = more time on the smoker (or grill) = more flavor. Although, the thinner chops have a more surface area per bite to pick up smoke or grilled flavor, so there’s a trade-off here.

Much easier to pull them at the right temperature, vs. thinner pieces which change temperature more rapidly.

Less risk of salty chops from the brining process. Thinner pieces pick up more salt (more surface to volume ratio).

If you DO opt for thinner chops, hover over them like a hawk with an instant-read thermometer once they get close to 140F.

1b) Why look for pinker/redder meat when selecting the chops?

I’m not entirely sure (doh!), but that’ what I’ve been reading. Something about our diet crazes in the U.S. leading everyone to produce leaner pork, which is paler and less flavorful, but also healthier. We are now seeing a resurgence of so-called heritage pork, like Duroc, Berkshire, and Mangalitsa, all more flavorful (and fattier). Anyway, the pinker ones taste better:)

2) Why thaw at least two hours in advance?

The meat needs to be at the same temperature throughout if you want it all to cook to a consistent 145 degrees. Otherwise, by the time the coldest spot gets up to 140F, other areas will be higher (over-cooked/tough). Leaving them in the refrigerator for at least a couple of hours give the meat time to reach a consistent temperature gradient inside. Also, if you are using a probe, you will be able to trust its reading more when the meat is evenly thawed.

3) Why dry brine them?

Brining them helps to retain moisture while cooking, resulting in juicier pork. It is essential to brine them, but do not brine them for too long or they may become too salty. Always rinse the salt off after brining them. You can always add more salt, but you can’t take it away.

4) Why is smoking better than grilling? Why are both better than baking or sauteing?

Both smoking and grilling are good choices for flavor and low calories. Smoking gives the best overall flavor, and has no risk of flare-ups. I use a pellet smoker, which has numerous advantages over other smoker types. More info here. Mine is as Green Mountain Grille Daniel Boone Pellet Grill, although there are some new models like Green Mountain Prime Grills and CampChef Woodwind out with great features like “pellet dump” and “fire-pit dump” you should check out.

Grilling gives good flavor as well, definitely better than baking, healthier than sauteing, but not in the same league as a smoker. To grill successfully, you have to be able to control the internal temperature of your grill to reach and hold low temperatures such as 150 to 200F fairly consistently, while also cooking the pork over indirect heat to avoid flare-ups. That means the chops have to be over a burner that is either off, or on low, while the rest of the burners are keeping the grill somewhere in the 150 to 200F range.

5a) Why cook at low heat initially?

Cooking at high heat means the outer layers of meat cook faster than the interior, resulting in the outer edges of the meat on all sides being overcooked by the time the interior reaches a safe temperature. To avoid that, cook the chops at as low a heat as you can handle (in the 150F to 200F range) to bring the entire chop up to temperature evenly, for consistent doneness throughout. Note: you must keep it above 140F to kill bacteria. If you don’t have a pellet smoker that let’s you set it at 150F, it’s best to shoot for 175 or 200F on your grill.

5b) Why reverse-sear at the end?

It puts a nice char on the outside, and does that Maillard reaction thing, browning the exterior to add flavor.

It can look pretty if you add grill marks on each side:)

Adds an extra layer of safety against bacteria. They only exist on the surface of the meat (unless we’re talking about ground meat), so a nice hot sear at the end kills any stubborn bacteria that might have survived the low temperature cooking process.

6) Why pull them at 140, even if they’re a little pink?

They’re still cooking, due to the high heat of the reverse sear. If you rest them five minutes (covered), thick cut chops will typically end up between 145 and 150F.

They taste better, and are more juicy. Anything much above 150F internal temperature starts to dry out. 145F (after resting) is about ideal.

The FDA revised its recommended temperatures for pork from 160 down to 145F back in 2011, although stipulating a 3 minute rest time. You can safely pull them off somewhere in the 140 range, at the lowest internal temperature reading you can find, as long as you rest them for a good five minutes. I tend to monitor mine with an instant read thermometer.

7) Why rest them after cooking?

Keeps them juicier. If you cut into them right away, the juice will end up all over the plate. If you wait five minutes, the meat retains more juice. No, I haven’t figured out why, despite reading up on it:)

Evens out the internal temperature. If there are any cold or hot spots, the will heat or cool each other for a more consistent temperature and doneness level throughout.

Sigurnost. If you do manage to pull the chops right at 145F, this lets the chops keep cooking internally for the minimum 3 minute rest time that the FDA recommends.


Smoked pork chops, done right, are juicy, tender, and flavorful. Too bad you can’t smell the smoky flavor from this picture, but it’s there.

Cooking a pork chop the right way is not so different than cooking a steak. I used to just throw them on the grille at high heat and wait until the fork test showed no pink in the juices. But that technique has numerous flaws that lead to dry, over-cooked chops.

Here are a few key tips that apply to either grilling or smoking. Ahem . . . I strongly encourage getting a pellet smoker if you want to consistently cook delicious meats, but these techniques work for normal grills as well.

7 tips for tender, juicy pork chops. 1, 3, 5, and 6 are most important:

Select thick cut chops, either bone-in (best) or boneless. The pinker/redder, the better.

If frozen, thaw at least 2 hours before prep.

Dry brine them for 40 minutes or so, then rinse salt off.

Smoke them. If you don’t have a smoker, grill them.

Reverse-sear them when they reach about 120 - 125F.

Pull them at about 140 F internal temperature.

Rest them, covered, for 5 minutes or until they reach a minimum internal temperature of 145 F.

Explanations follow, or else scroll down to see the recipe!

1a) Why use thick cut chops instead of thin cut?

Thicker chops = more time on the smoker (or grill) = more flavor. Although, the thinner chops have a more surface area per bite to pick up smoke or grilled flavor, so there’s a trade-off here.

Much easier to pull them at the right temperature, vs. thinner pieces which change temperature more rapidly.

Less risk of salty chops from the brining process. Thinner pieces pick up more salt (more surface to volume ratio).

If you DO opt for thinner chops, hover over them like a hawk with an instant-read thermometer once they get close to 140F.

1b) Why look for pinker/redder meat when selecting the chops?

I’m not entirely sure (doh!), but that’ what I’ve been reading. Something about our diet crazes in the U.S. leading everyone to produce leaner pork, which is paler and less flavorful, but also healthier. We are now seeing a resurgence of so-called heritage pork, like Duroc, Berkshire, and Mangalitsa, all more flavorful (and fattier). Anyway, the pinker ones taste better:)

2) Why thaw at least two hours in advance?

The meat needs to be at the same temperature throughout if you want it all to cook to a consistent 145 degrees. Otherwise, by the time the coldest spot gets up to 140F, other areas will be higher (over-cooked/tough). Leaving them in the refrigerator for at least a couple of hours give the meat time to reach a consistent temperature gradient inside. Also, if you are using a probe, you will be able to trust its reading more when the meat is evenly thawed.

3) Why dry brine them?

Brining them helps to retain moisture while cooking, resulting in juicier pork. It is essential to brine them, but do not brine them for too long or they may become too salty. Always rinse the salt off after brining them. You can always add more salt, but you can’t take it away.

4) Why is smoking better than grilling? Why are both better than baking or sauteing?

Both smoking and grilling are good choices for flavor and low calories. Smoking gives the best overall flavor, and has no risk of flare-ups. I use a pellet smoker, which has numerous advantages over other smoker types. More info here. Mine is as Green Mountain Grille Daniel Boone Pellet Grill, although there are some new models like Green Mountain Prime Grills and CampChef Woodwind out with great features like “pellet dump” and “fire-pit dump” you should check out.

Grilling gives good flavor as well, definitely better than baking, healthier than sauteing, but not in the same league as a smoker. To grill successfully, you have to be able to control the internal temperature of your grill to reach and hold low temperatures such as 150 to 200F fairly consistently, while also cooking the pork over indirect heat to avoid flare-ups. That means the chops have to be over a burner that is either off, or on low, while the rest of the burners are keeping the grill somewhere in the 150 to 200F range.

5a) Why cook at low heat initially?

Cooking at high heat means the outer layers of meat cook faster than the interior, resulting in the outer edges of the meat on all sides being overcooked by the time the interior reaches a safe temperature. To avoid that, cook the chops at as low a heat as you can handle (in the 150F to 200F range) to bring the entire chop up to temperature evenly, for consistent doneness throughout. Note: you must keep it above 140F to kill bacteria. If you don’t have a pellet smoker that let’s you set it at 150F, it’s best to shoot for 175 or 200F on your grill.

5b) Why reverse-sear at the end?

It puts a nice char on the outside, and does that Maillard reaction thing, browning the exterior to add flavor.

It can look pretty if you add grill marks on each side:)

Adds an extra layer of safety against bacteria. They only exist on the surface of the meat (unless we’re talking about ground meat), so a nice hot sear at the end kills any stubborn bacteria that might have survived the low temperature cooking process.

6) Why pull them at 140, even if they’re a little pink?

They’re still cooking, due to the high heat of the reverse sear. If you rest them five minutes (covered), thick cut chops will typically end up between 145 and 150F.

They taste better, and are more juicy. Anything much above 150F internal temperature starts to dry out. 145F (after resting) is about ideal.

The FDA revised its recommended temperatures for pork from 160 down to 145F back in 2011, although stipulating a 3 minute rest time. You can safely pull them off somewhere in the 140 range, at the lowest internal temperature reading you can find, as long as you rest them for a good five minutes. I tend to monitor mine with an instant read thermometer.

7) Why rest them after cooking?

Keeps them juicier. If you cut into them right away, the juice will end up all over the plate. If you wait five minutes, the meat retains more juice. No, I haven’t figured out why, despite reading up on it:)

Evens out the internal temperature. If there are any cold or hot spots, the will heat or cool each other for a more consistent temperature and doneness level throughout.

Sigurnost. If you do manage to pull the chops right at 145F, this lets the chops keep cooking internally for the minimum 3 minute rest time that the FDA recommends.


Smoked pork chops, done right, are juicy, tender, and flavorful. Too bad you can’t smell the smoky flavor from this picture, but it’s there.

Cooking a pork chop the right way is not so different than cooking a steak. I used to just throw them on the grille at high heat and wait until the fork test showed no pink in the juices. But that technique has numerous flaws that lead to dry, over-cooked chops.

Here are a few key tips that apply to either grilling or smoking. Ahem . . . I strongly encourage getting a pellet smoker if you want to consistently cook delicious meats, but these techniques work for normal grills as well.

7 tips for tender, juicy pork chops. 1, 3, 5, and 6 are most important:

Select thick cut chops, either bone-in (best) or boneless. The pinker/redder, the better.

If frozen, thaw at least 2 hours before prep.

Dry brine them for 40 minutes or so, then rinse salt off.

Smoke them. If you don’t have a smoker, grill them.

Reverse-sear them when they reach about 120 - 125F.

Pull them at about 140 F internal temperature.

Rest them, covered, for 5 minutes or until they reach a minimum internal temperature of 145 F.

Explanations follow, or else scroll down to see the recipe!

1a) Why use thick cut chops instead of thin cut?

Thicker chops = more time on the smoker (or grill) = more flavor. Although, the thinner chops have a more surface area per bite to pick up smoke or grilled flavor, so there’s a trade-off here.

Much easier to pull them at the right temperature, vs. thinner pieces which change temperature more rapidly.

Less risk of salty chops from the brining process. Thinner pieces pick up more salt (more surface to volume ratio).

If you DO opt for thinner chops, hover over them like a hawk with an instant-read thermometer once they get close to 140F.

1b) Why look for pinker/redder meat when selecting the chops?

I’m not entirely sure (doh!), but that’ what I’ve been reading. Something about our diet crazes in the U.S. leading everyone to produce leaner pork, which is paler and less flavorful, but also healthier. We are now seeing a resurgence of so-called heritage pork, like Duroc, Berkshire, and Mangalitsa, all more flavorful (and fattier). Anyway, the pinker ones taste better:)

2) Why thaw at least two hours in advance?

The meat needs to be at the same temperature throughout if you want it all to cook to a consistent 145 degrees. Otherwise, by the time the coldest spot gets up to 140F, other areas will be higher (over-cooked/tough). Leaving them in the refrigerator for at least a couple of hours give the meat time to reach a consistent temperature gradient inside. Also, if you are using a probe, you will be able to trust its reading more when the meat is evenly thawed.

3) Why dry brine them?

Brining them helps to retain moisture while cooking, resulting in juicier pork. It is essential to brine them, but do not brine them for too long or they may become too salty. Always rinse the salt off after brining them. You can always add more salt, but you can’t take it away.

4) Why is smoking better than grilling? Why are both better than baking or sauteing?

Both smoking and grilling are good choices for flavor and low calories. Smoking gives the best overall flavor, and has no risk of flare-ups. I use a pellet smoker, which has numerous advantages over other smoker types. More info here. Mine is as Green Mountain Grille Daniel Boone Pellet Grill, although there are some new models like Green Mountain Prime Grills and CampChef Woodwind out with great features like “pellet dump” and “fire-pit dump” you should check out.

Grilling gives good flavor as well, definitely better than baking, healthier than sauteing, but not in the same league as a smoker. To grill successfully, you have to be able to control the internal temperature of your grill to reach and hold low temperatures such as 150 to 200F fairly consistently, while also cooking the pork over indirect heat to avoid flare-ups. That means the chops have to be over a burner that is either off, or on low, while the rest of the burners are keeping the grill somewhere in the 150 to 200F range.

5a) Why cook at low heat initially?

Cooking at high heat means the outer layers of meat cook faster than the interior, resulting in the outer edges of the meat on all sides being overcooked by the time the interior reaches a safe temperature. To avoid that, cook the chops at as low a heat as you can handle (in the 150F to 200F range) to bring the entire chop up to temperature evenly, for consistent doneness throughout. Note: you must keep it above 140F to kill bacteria. If you don’t have a pellet smoker that let’s you set it at 150F, it’s best to shoot for 175 or 200F on your grill.

5b) Why reverse-sear at the end?

It puts a nice char on the outside, and does that Maillard reaction thing, browning the exterior to add flavor.

It can look pretty if you add grill marks on each side:)

Adds an extra layer of safety against bacteria. They only exist on the surface of the meat (unless we’re talking about ground meat), so a nice hot sear at the end kills any stubborn bacteria that might have survived the low temperature cooking process.

6) Why pull them at 140, even if they’re a little pink?

They’re still cooking, due to the high heat of the reverse sear. If you rest them five minutes (covered), thick cut chops will typically end up between 145 and 150F.

They taste better, and are more juicy. Anything much above 150F internal temperature starts to dry out. 145F (after resting) is about ideal.

The FDA revised its recommended temperatures for pork from 160 down to 145F back in 2011, although stipulating a 3 minute rest time. You can safely pull them off somewhere in the 140 range, at the lowest internal temperature reading you can find, as long as you rest them for a good five minutes. I tend to monitor mine with an instant read thermometer.

7) Why rest them after cooking?

Keeps them juicier. If you cut into them right away, the juice will end up all over the plate. If you wait five minutes, the meat retains more juice. No, I haven’t figured out why, despite reading up on it:)

Evens out the internal temperature. If there are any cold or hot spots, the will heat or cool each other for a more consistent temperature and doneness level throughout.

Sigurnost. If you do manage to pull the chops right at 145F, this lets the chops keep cooking internally for the minimum 3 minute rest time that the FDA recommends.


Smoked pork chops, done right, are juicy, tender, and flavorful. Too bad you can’t smell the smoky flavor from this picture, but it’s there.

Cooking a pork chop the right way is not so different than cooking a steak. I used to just throw them on the grille at high heat and wait until the fork test showed no pink in the juices. But that technique has numerous flaws that lead to dry, over-cooked chops.

Here are a few key tips that apply to either grilling or smoking. Ahem . . . I strongly encourage getting a pellet smoker if you want to consistently cook delicious meats, but these techniques work for normal grills as well.

7 tips for tender, juicy pork chops. 1, 3, 5, and 6 are most important:

Select thick cut chops, either bone-in (best) or boneless. The pinker/redder, the better.

If frozen, thaw at least 2 hours before prep.

Dry brine them for 40 minutes or so, then rinse salt off.

Smoke them. If you don’t have a smoker, grill them.

Reverse-sear them when they reach about 120 - 125F.

Pull them at about 140 F internal temperature.

Rest them, covered, for 5 minutes or until they reach a minimum internal temperature of 145 F.

Explanations follow, or else scroll down to see the recipe!

1a) Why use thick cut chops instead of thin cut?

Thicker chops = more time on the smoker (or grill) = more flavor. Although, the thinner chops have a more surface area per bite to pick up smoke or grilled flavor, so there’s a trade-off here.

Much easier to pull them at the right temperature, vs. thinner pieces which change temperature more rapidly.

Less risk of salty chops from the brining process. Thinner pieces pick up more salt (more surface to volume ratio).

If you DO opt for thinner chops, hover over them like a hawk with an instant-read thermometer once they get close to 140F.

1b) Why look for pinker/redder meat when selecting the chops?

I’m not entirely sure (doh!), but that’ what I’ve been reading. Something about our diet crazes in the U.S. leading everyone to produce leaner pork, which is paler and less flavorful, but also healthier. We are now seeing a resurgence of so-called heritage pork, like Duroc, Berkshire, and Mangalitsa, all more flavorful (and fattier). Anyway, the pinker ones taste better:)

2) Why thaw at least two hours in advance?

The meat needs to be at the same temperature throughout if you want it all to cook to a consistent 145 degrees. Otherwise, by the time the coldest spot gets up to 140F, other areas will be higher (over-cooked/tough). Leaving them in the refrigerator for at least a couple of hours give the meat time to reach a consistent temperature gradient inside. Also, if you are using a probe, you will be able to trust its reading more when the meat is evenly thawed.

3) Why dry brine them?

Brining them helps to retain moisture while cooking, resulting in juicier pork. It is essential to brine them, but do not brine them for too long or they may become too salty. Always rinse the salt off after brining them. You can always add more salt, but you can’t take it away.

4) Why is smoking better than grilling? Why are both better than baking or sauteing?

Both smoking and grilling are good choices for flavor and low calories. Smoking gives the best overall flavor, and has no risk of flare-ups. I use a pellet smoker, which has numerous advantages over other smoker types. More info here. Mine is as Green Mountain Grille Daniel Boone Pellet Grill, although there are some new models like Green Mountain Prime Grills and CampChef Woodwind out with great features like “pellet dump” and “fire-pit dump” you should check out.

Grilling gives good flavor as well, definitely better than baking, healthier than sauteing, but not in the same league as a smoker. To grill successfully, you have to be able to control the internal temperature of your grill to reach and hold low temperatures such as 150 to 200F fairly consistently, while also cooking the pork over indirect heat to avoid flare-ups. That means the chops have to be over a burner that is either off, or on low, while the rest of the burners are keeping the grill somewhere in the 150 to 200F range.

5a) Why cook at low heat initially?

Cooking at high heat means the outer layers of meat cook faster than the interior, resulting in the outer edges of the meat on all sides being overcooked by the time the interior reaches a safe temperature. To avoid that, cook the chops at as low a heat as you can handle (in the 150F to 200F range) to bring the entire chop up to temperature evenly, for consistent doneness throughout. Note: you must keep it above 140F to kill bacteria. If you don’t have a pellet smoker that let’s you set it at 150F, it’s best to shoot for 175 or 200F on your grill.

5b) Why reverse-sear at the end?

It puts a nice char on the outside, and does that Maillard reaction thing, browning the exterior to add flavor.

It can look pretty if you add grill marks on each side:)

Adds an extra layer of safety against bacteria. They only exist on the surface of the meat (unless we’re talking about ground meat), so a nice hot sear at the end kills any stubborn bacteria that might have survived the low temperature cooking process.

6) Why pull them at 140, even if they’re a little pink?

They’re still cooking, due to the high heat of the reverse sear. If you rest them five minutes (covered), thick cut chops will typically end up between 145 and 150F.

They taste better, and are more juicy. Anything much above 150F internal temperature starts to dry out. 145F (after resting) is about ideal.

The FDA revised its recommended temperatures for pork from 160 down to 145F back in 2011, although stipulating a 3 minute rest time. You can safely pull them off somewhere in the 140 range, at the lowest internal temperature reading you can find, as long as you rest them for a good five minutes. I tend to monitor mine with an instant read thermometer.

7) Why rest them after cooking?

Keeps them juicier. If you cut into them right away, the juice will end up all over the plate. If you wait five minutes, the meat retains more juice. No, I haven’t figured out why, despite reading up on it:)

Evens out the internal temperature. If there are any cold or hot spots, the will heat or cool each other for a more consistent temperature and doneness level throughout.

Sigurnost. If you do manage to pull the chops right at 145F, this lets the chops keep cooking internally for the minimum 3 minute rest time that the FDA recommends.


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