Memorial Day has passed, and that signals the official kick off to warmer weather, summer picnics and grilling season.

"Ohio pork is a natural partner for the grill, thanks to its versatile flavor and easy preparation," said Heather Hetterick of the Ohio Pork Producers Council (OPPC). "By mastering a few simple techniques and experimenting with new flavor-boosting recipes, rookies and home chefs alike will be well on their way to becoming VIPs on the grilling scene." Hetterick said despite recent news headlines regarding H1N1 Influenza A, pork is safe to eat and Ohio cooks should continue to prepare and serve their favorite pork dishes with confidence, just as they always have.

For a sizzling season that's full of perfect pork on the grill, the Ohio pork experts offer master grillers the following grilling tips:

* Marinate for flavor. Marinades typically consist of three key ingredients -- an acid (such as vinegar or fruit juice), an oil (such as olive oil or Italian dressing) and herbs and spices. Shoppers can choose from store-bought selections or create their own at home, such as the one used in Calypso Pork Chops (recipe below). For even distribution, place chops and marinade in a re-sealable plastic bag or covered container and refrigerate for 30 minutes to 12 hours before grilling.

* Rub it in. Without any liquid, the punch packed into a rub stays with the meat. The flavors of a few crushed spices rubbed over the meat will unite in just 30 minutes and cook to a tasty crust on pork cuts.

* Watch your tail. When grilling with pork tenderloin, one end will be thinner than the other -almost like a tail. To keep the tail from overcooking, fold the end over and tie it with some household string. Many cooks also cut it off for use in soup or stews, or place the thin end over a "cooler" part of the grill.

* Cook to medium. For juicy and tender grilled pork, cook to medium doneness over direct heat. Use a meat thermometer to judge doneness -- 160 degrees for perfect, slightly pink-on-the-inside pork. For exact cooking times, please visit www.theotherwhitemeat.com.

In addition to pork's flavor versatility, Hetterick said it is also a nutritious mealtime option. Pork contains many of the nutrients recommended by health organizations to build and maintain a healthy body, including six essential vitamins, four important minerals, protein and energy. Pork's lean meat serves as an excellent source of thiamin, vitamin B6, phosphorus and niacin, and a good source of riboflavin, potassium and zinc.

Additionally, a study released in 2006 by the USDA reveals six common cuts of fresh pork are leaner today than they were 15 years ago -- on average about 16 percent lower in total fat and 27 percent lower in saturated fat. The leaner pork is the result of new technology in hog production and superior genetics.

Ohio ranks 10th in the nation for pork production and is third in the nation for the total number of hog farms per state with more than 4,100 hog farms, the vast majority of which are family owned and operated. Ohio hog farmers are committed to providing safe affordable food for consumers and caring for their animals and the environment.

For more information, or for delicious pork recipes, please visit www.ohiopork.org or www.TheOtherWhiteMeat.com.

Calypso Pork Chops

6 boneless pork chops, about 4 oz. each

1 cup chicken broth

1/2 cup orange juice

2 Tbl. dark rum (optional)

2 Tbl. lime juice

2 Tbl. brown sugar

1 clove garlic, minced

1/2 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate for four to 24 hours. Remove chops from marinade; discarding leftover marinade. Grill chops quickly over indirect heat in covered grill about 10-12 minutes, turning once to brown both sides.

Serves six.