Guys, grilling pork chops is so very easy. Remember: High heat until your meat hits the grill, then cut back to medium as soon as you lay the meat down. Leave the lid open until the temperature drops and let the grilling begin.
And to get those perfect grill marks, leave your meat alone. Let it cook on side A for about three minutes on medium, turn your meat a quarter turn with a pair of tongs, and leave alone for three more minutes (lid closed at this point). You should have a perfect diamond. Flip to side B and repeat.
I know, I have been cooking a great deal of onion lately, but they are so wonderful this year. Here is an easy recipe for grilling carmelized onions.
Cooking Ingredients:
1 vidalia onion
2 tablespoons butter
1 teaspoon beef bouillon granules
1 rectangle of aluminum foil about the size of a sheet of notebook paper
Cooking Instructions:
Cut your onion into even slices. Add the onion to the flat sheet of aluminum foil, then pull all four sides up to create "foil onion". Add the butter and bouillon. Scrunch the top together. Place on the grill while your meat is cooking. These carmelized onions are a great relish on top of burgers, steaks, or pork chops or can be added to your risotto just before it is finished to add an extra layer of texture and flavor.
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