The intense heat of the grill quickly dries out lean meats like pork and chicken. This technique calls for a disposable aluminum roasting pan that, once the chops have a nicely seared crust, acts as an oven to take them to a juicy finish.
- 4 bone-in rib loin chops or center cut chops 1 1/2 inches thick
- 2 1/2 tablespoons lemon pepper
- 1 1/2 tablespoons dried oregano
- 1/2 teaspoon salt
- 1 to 2 tablespoon extra virgin olive oil
Preheat the grill to high with the lid down until very hot, about 10 to 15 minutes. Pat the surface of the chops dry with a paper towel. In a small bowl combine the lemon pepper, oregano and salt. Add the olive oil and stir until the mixture resembles a thick paste, adding more oil if necessary. Rub both sides of the chops with the paste and let sit for ½ hour.
When ready to grill, leave one burner on high and turn the other to medium low. Grill the chops on the hotter side of the grill for 3 minutes per side. Move the chops to the cooler part of the grill, cover with the aluminum roasting pan and continue to grill for another 8 or 9 minutes, turning once until an instant-read thermometer inserted into the thickest part of the chop (away from the bone) reads 135 degrees. Transfer chops to a platter, cover with foil pan and let stand for 5 minutes. Serve immediately. Makes four chops.
NICE TO KNOW: Bone-in chops and steaks are the best choices for grilling. Fat that provides flavor is in the meat nearest to the bone. Because the bone does not conduct heat it cooks the meat closest to it a little slower, preserving the juiciness.
Photo by Jodi Miller