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Grilling tips with Iowa Pork Producers Association

Photo by: Dustin Hoffmann

AUDIO: Joyce Hoppes, Iowa Pork Producers

The warmer weather has brought grills back onto decks and driveways across Iowa. This is the first of a two-part grilling series with the Iowa Pork Producers Association (IPPA) and Iowa Beef Industry Council.

Joyce Hoppes of the Iowa Pork Producers talks with me about grilling pork. Today’s pork is not what it was 20 years ago. Hoppes explains that pork can now be cooked medium-rare and be safe to eat.

Pork chops and ribs are most popular, but Hoppes illustrates some other cuts good for the grill.

Hoppes says pork’s mild flavoring lends itself to cooking versatility.

There are resources available through the Iowa Pork Producers website.

That was Joyce Hoppes with the Iowa Pork Producers.

Here’s a simple pork recipe for you to try tonight from my days doing a grilling show at KLGR in Minnesota.

Dustin’s Simple Garlic Butter Pork Chops:
• 6 – Pork Chops. I prefer a one-inch thick boneless chop or rib chop
• 2 sticks of butter
• 2 Tablespoons of garlic powder
• Coarse Ground Sea Salt
• Coarse Ground Black Pepper

Preheat your grill to a medium heat. If you use charcoal, get the coals nice and white, but don’t let the fire completely go down. You want a little flame available. Also make sure that you have a cool zone, for indirect cooking.

While preheating, put your butter and garlic in an aluminum foil loaf pan. Put on grill to melt butter and mix in with garlic powder.

Sprinkle chops with salt and pepper before bringing to grill.

When ready to grill, place chops over indirect heat and brush on a thin coating of butter. Then flip chop butter side down over hot coals and baste with a little more butter. Do not fret if a flare up happens, it helps to caramelize the butter on the chop. However, don’t let them burn. If the flames get out of control, move the chops away. I cannot stress enough to keep an active role at this point. Don’t close the grill and walk away or the chops will burn the butter badly.

Keep flipping and lightly basting the chops until a nice deep brown coloring appears with some grill marks. At this point remove chops to cold zone of grill. Stack the chops in a pyramid (3-2-1) and drizzle remaining butter over them. Cover grill and let heat through to desired doneness. About 5-10 minutes at most.

If done properly, these chops will cut easily with plastic utensils. Enjoy!

Tomorrow we continue grilling tips with the Iowa Beef Council.

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