Marindade your chops in pineapple juice or crushed pineapple for 2 hours. Season with salt and pepper, maybe a good cajun shake. Then grill the chops to an internal temp of 155F. Let rest for 15 minutes. You'll never do it any other way.
If you use a fresh pineapple (not canned or juice) for 2 hours, your meat will literally be a mush! The enzymes will destroy it. Marinate it for 30-45 minutes tops. If you are using canned, the enzymes are no longer present. So it's just flavoring the meat. But not tenderizing. Fyi
@@leroysnell2916 That's true, although I would argue that some tenderizing does occur, if only very mildly. But here's the thing: Since I buy quality pork chops - unless I have no other option - I honestly never consider tenderizing. Pork is plenty tender when prepared correctly. Occasionally I'll use my meat tenderizer gadget to poke a few holes in the chops before seasoning. I like the flavor imparted by canned pineapple. Mustard is also good.
pork chops and applesauce!
Ain't that schwell?
That actually is a good combo
Shaddup!
If we need a digital meat thermometer, how about NOT repeatedly showing analog ones on this vid ?
Toss them in olive oil and add your seasoning prior to putting them on the grill
Period!!!!!!! 👏🏾👏🏾👏🏾🙌🏾
Marindade your chops in pineapple juice or crushed pineapple for 2 hours. Season with salt and pepper, maybe a good cajun shake. Then grill the chops to an internal temp of 155F. Let rest for 15 minutes. You'll never do it any other way.
If you use a fresh pineapple (not canned or juice) for 2 hours, your meat will literally be a mush! The enzymes will destroy it. Marinate it for 30-45 minutes tops. If you are using canned, the enzymes are no longer present. So it's just flavoring the meat. But not tenderizing. Fyi
@@leroysnell2916 That's true, although I would argue that some tenderizing does occur, if only very mildly. But here's the thing: Since I buy quality pork chops - unless I have no other option - I honestly never consider tenderizing. Pork is plenty tender when prepared correctly. Occasionally I'll use my meat tenderizer gadget to poke a few holes in the chops before seasoning. I like the flavor imparted by canned pineapple. Mustard is also good.
@@jakemitchell1671 All FACTS 💪🏾
145
@@DanielJohnson-ec8rk 145 is totally fine.
Marinade in Italian dressing x 2 days. Makes it tender.
Damn you..just made me drool! Lol Thanks for the tip. I'll try that next time. Cheers!
Always salt or seasoned everything prior
😀 😃 🙂 👍
Only way I’ll eat them, with apple sauce! I use Sazon, and they come out delicious! I also buy them about an inch thick......yum!! 🐷🐽🐖
Why only apple sauce?
Buy Berkshire pork. You’ll never go back. The fatty marbling is like a rib eye steak. So juicy on the grill!
Try Ibérico, it’s even better than Berkshire
No vegans allowed here
They shouldn’t be allowed anywhere
😹😹😹😹😹😹
not halal alhamdulilah
So don't eat it and let us enjoy it.
We eat haram