Unlike chicken, properly cooked medium pork should have a slightly pink center (the internal temperature will be 150 degrees Fahrenheit, according to the National Pork Board). Oil up the grates and set your heat to medium before you pop them on the grill.
Using a dry rub is highly recommended, too, so add some spices to your pork chops and let them sit at room temperature for at least 30 minutes. Make sure they're at least 1-inch thick and that they have some fat on them, which will prevent it from drying out and will infuse a lot of flavor.
Pork chops are the perfect cut of meat for grilling. If the skewer or tines of the fork are warm to the touch your fish is perfectly cooked, but if they're hot the meal is likely overdone. Once it is removed, place it on the bottom of your thumb to gauge the temperature. Simply insert the skewer or fork into the thickest portion of the fish and wait three seconds before removing it. If you're opposed to touching your dinner before it hits the table, you could also use a metal skewer or the tines of a fork to check on the fish's progress. However, if the fish resists flaking or appears translucent, it needs more time to cook. If you're trying to determine when a piece of fish is properly cooked and ready to be consumed, apply gentle pressure from your fingertip to the thickest part of the filet. The high heat will allow for the skin or flesh to get crispy, which will enable it to easily release from the grate. Use a little bit of oil all over, and place it on a very hot grill. Take the fish out of the fridge or freezer and let it evenly come down to room temperature. If you have frozen fish, make sure it thaws properly before cooking.
First, it's always best to use fresh fish that hasn't been frozen. However, there are a few simple things to keep in mind to successfully prepare grilled fish. Grilling fish seems like a scary prospect because most of us have experienced it falling apart.
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