Caribbean Grilled Thin-Cut Pork Chops

From Cook's Country | August/September 2010

Why this recipe works:

To ensure that our Caribbean Grilled Thin-Cut Pork Chops would brown quickly, we partially froze them to eliminate excess moisture from the exterior. Salting them first prevented them from drying out and allowed us to skip brining. A combination of softened butter and brown sugar spread over… read more

To ensure that our Caribbean Grilled Thin-Cut Pork Chops would brown quickly, we partially froze them to eliminate excess moisture from the exterior. Salting them first prevented them from drying out and allowed us to skip brining. A combination of softened butter and brown sugar spread over the chops resulted in a golden-brown crust when they came off the grill.

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Serves 4 to 6

To prevent the chops from curling, cut 2 slits about 2 inches apart through the fat around the outside of each raw chop.

Ingredients

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