Grilled Thin-Cut Pork Chops
From Cook's Country
To ensure that our 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.
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.
Register for CooksCountry.com
It's FAST and it's FREE.
WHY REGISTER? The recipe you requested is only available to registered users of CooksCountry.com. Register today for FREE access to every recipe, rating, and kitchen discovery from the current season of Cook’s Country TV.