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4 servings, 1 topped chop (126 g) each
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Heat gas barbecue at least 10 min. on high heat before searing meat to prevent it from sticking to the barbecue. Make sure your barbecue is clean before using. Use a simple hand test to judge the heat of the barbecue. When you cannot hold your hand 5 inches over the barbecue for more than 2 sec., it's hot and ready for the pork chops.
Pork loin chops are easily recognized by their T-shaped bones. Rib chops are the equivalent of beef prime rib. They have some fat and a bone to chew on. Purchase 3/4-inch-thick chops and trim excess fat to prevent flare-ups. Lightly brush or spray chops with oil.
Do not be tempted to open the lid of the barbecue to check on the meat every couple of minutes. Every time you open the lid, heat escapes, which means it will take longer to get those pork chops on your table.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.