Grilled Pork Chops with Crackling
I make this about once a month and always serve it with apples, gravy, mashed potatoes, and vegetables.
I make this about once a month and always serve it with apples, gravy, mashed potatoes, and vegetables.
- Carbohydrate 0.0162025 g
- Cholesterol 137.31 mg
- Fat 17.970515 g
- Fiber 0.006625 g
- Protein 41.2156375 g
- Saturated Fat 5.956315 g
- Serving Size 1 1 Serving (199g)
- Sodium 109.461 mg
- Sugar 0.0095775 g
- Trans Fat 2.585045 g
- Calories 338 calories
Step-by-step
- Line a grill tray with aluminum foil and cut through the aluminum foil where the trays drain holes are so that any remaining fat can run through to the bottom tray.
- Remove the rind and any excess fat from the chops and place on the tray.
- Trim the excess fat from the rind, leaving only a very small amount on, then cut along the length of the rind at about 1/4 inch intervals.
- Place the rind on the tray at the front and sprinkle lightly with salt.
- Turn the grill to high and cook the chops for 8 to 10 minutes, keeping a close eye on the rind as it will be cooked before the chops.
- If the rind starts to curl, it will need to be cut into sections so it lays flat, when crackled remove from the tray and lay on paper towels.
- Turn the chops and cook for a further 8 minutes.
- If the tray is not large enough to hold everything then you can cook the rind either before or after cooking the chops.
Why does the pork rind curl instead of crisping flat under high heat? Collagen shrinkage causes that warping, which requires scoring the fat at quarter-inch intervals to release tension. Forequarter cuts demand close attention because renderable fat melts at high temperatures, turning into dangerous flare-ups if foil drainage holes are blocked. Line your grill tray with heavy-duty foil, ensuring punctures align with the lower basin to allow grease evacuation. Cook the separated rind first for eight to ten minutes on high, watching for a golden bubble formation before removing it to paper towels. Raw pork chops tolerate freezing well for up to three months if tightly vacuum-sealed to prevent freezer burn. Thaw frozen chops slowly in the refrigerator for twenty-four hours before cooking to preserve muscle fiber integrity. Reheating cooked crackling in a 350-degree oven for five minutes restores snap without toughening the protein. Transform leftover chops into diced protein additions for grain bowls or bean stews on day two.
