Food - Drink
Why You Need To Trim The Fat From
Pork Chops
When Grilling
For years, fear of trichinosis led to countless stiff, dry pork chop hockey pucks being served for dinner. However, these days, the USDA says you’re safe to cook pork chops to 135 degrees (letting them rest until they achieve 145), as opposed to the previously recommended 165.
There's no excuse not to slap some medium-rare pork chops on your grill this summer, but it’s important to remember to trim the excess fat. Trimming some of the fat off of your pork chop allows it to stay rich and full of flavor without dripping onto the heating elements and causing flare-ups.
When it comes to grilling, pork chop fats may cause flare-ups that can escalate into larger grease fires if not careful. To effectively prepare the chop, whether it's still on the bone or not, simply trim the exterior fat down to about one-quarter-inch width, leaving a nice band of fat to give moisture and flavor to your meat without causing severe flare-ups.