Our resident pork chop connoisseur Monte Bowen throws down the gauntlet for grillers everywhere
segment today, our resident pork chop expert gives us some grilling tips and a surprise taste tester shows up to sample the results. monte bowen>> hi, i’m moe bowen, welcome to this edition of the backyard barbeque. today i’m going to make a plain old, simple porkchop. what you do is get a 16 ounce bottle of italian sald dressing. and you put the porkchop in and let it soak in a bag. marinate for 4 hours or overnight if wanted. it doesn’t matter, i don’t think you can over do it. put it in a zip lock, put the dressing in a bag or in a bowl. marinate it. then you put the chops on t grill. chop a on grill b. andyou cook it 10 minutes per side. the best way to tell if they’re done – pork’s a little different than beef, because pork can still be really pink on the inside and you can’t tell from the outside. watch for clear juices, probably the best way to tell with pork chops. i’m kind of a
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