Grilled Pork Chops
One of the keys to a great 4th of July barbecue is not to tax yourself overmuch in your preparations, after all onerous taxes was one of the things our forefathers rebelled against. Thus, you should make some relatively easy dishes that come off summery, fun and filling.
8 - 12 pork chops
8 - 12 cloves garlic
dash black pepper (fresh ground)
dash red pepper
4 teaspoons parsely
Be sure not to start pork chops too early. Usually, when you grill chicken and some other meats it takes a considerable time, but pork, sliced fairly thinkly can be grilled quickly, evenly and with minimum charing (getting only the stripes you want). Start about 15 minutes before you plan on serving, to make sure they get done at the right moment. Grilled meats tend to lose temperature quickly when put on a serving plate.
Preheat grill to burn off previous leavings (it is my policy never to clean a grill - just burn off the left-over bits of meat). This should take no more than five minutes. If you have a gas grill, turn it on medium-low, (on a charcoal grill concentrate - or scatter - the briquetts to provide about medium heat). Flop on the pork chops. Add spices evenly on raw side. Cover grill. Check periodically, every few minutes. Flip after about 5 minutes. Cover again for five more minutes. With fork and knife taste test best looking portion. If done, place on plate and serve.