Here comes kind of a long-winded explanation of how to grill juicy pork chops. If you want the TL;DR it's that the USDA lists 145°F as the pork chop done temp, as do our friends at pork.org . But the perfect done temp for grilled pork chops is something that a lot of chefs and home cooks debate! Thankfully, now they've lowered the "safe" recommended internal temperature to 145°F.
If you pull the pork right when you see that temp, you should have delicious, juicy pork chops. Grill pork chops, pork tenderloin, and kabobs over direct heat for the sear, then finish the job with indirect heat. Let the pork rest for 5 to 10 minutes before serving to redistribute the juices. Although time is a nice guideline for a recipe, the absolute most important factor in grilling your pork chops to perfect doneness is internal temperature.
Pork is perfectly cooked through, juicy, and safe to eat at 145 degrees F. Get yourself a good instant read thermometer to avoid over or under cooking your grilled pork chops. I recommend this $32 digital Thermopop from Thermoworks or the $99 Thermapen MK4 if you're really serious. Which is why some people look for barbecue pork chops recipes over grilled pork chop recipes.
Season pork chops with Kansas City Steak Seasoning or your own seasoning blend and let rest on a lined sheet pan for 10 minutes. Preheat grill to medium high, when grill is ready place pork chop on foil. Cook covered over indirect heat for approximately 20 to 25 minutes or until internal temperature reaches 160°F as measured by a thermometer.
Allow to rest for 3-5 minutes before serving. Using a digital meat thermometer, insert the tip into the thickest part of the pork chop, but not touching the bone. When the internal temperature reaches 145°F, remove it from the grill. Choosing the right cut is key to a perfect, juicy pork chops recipe. All pork chops come from the loin, but depending on what section of the loin, the chops will differ in flavor and tenderness. In my experience, the center-cut rib chops are the best choice for grilling.
They have a little fat to add flavor, but not the tough gristle of a shoulder chop. They are very tender and the flavor is mild. A boneless chop is also an option, and perhaps the most commonly used. They cook a little faster, but without any bone or fat, they often have less flavor and dry out quickly. Thicker pork chops take longer to cook. Two-zone grilling gives you the versatility to cook for longer periods without overcooking the meat.
You will need six bone-in pork chops about 1 inch thick and a bottle of your favorite marinade. Place your pork chops in a resealable plastic bag and pour in the bottle of marinade. Squeeze out the air and seal the bag. Turn the bag several times and carefully work the sauce around the chops.
Be gentle so the bones do not puncture the plastic bag. Place in the refrigerator for two to four hours. Remove the pork chops from the bag and throw away the bag. Grill over direct medium heat for about eight to 10 minutes.
Turn the meat at least once halfway through the cooking. Remove the pork chops once the temperature reaches at least 150 degree and let the meat rest for three to five minutes before serving. A 2-inch pork chop may seem daunting because of its thickness, but grilling it is simple, and the added thickness keeps the chop from drying out. Marinate it first if you like, or simply season it with salt, pepper, garlic or a rub made for pork chops. In fact, it will taste better if you remove it from the grill when it is still slightly pink.
When in doubt, use a meat thermometer. The meat is done when the thermometer reads 145 F. Investing in a digital instant-read meat thermometer is key to perfectly cooked, juicy grilled pork chops.
You'll avoid the guesswork and know exactly when to take your pork chops off the grill before they get dry and overcooked. As soon as the temperature reads 145 degrees, take them off the grill. If you've ever made grilled pork chops and had them turn out dry and tough, you're not alone.
We also like to coat them with our own sweet-and-smoky barbecue rub. It adds flavor and the sugar in it caramelizes on the outside of the chops like a glaze. When done right, grilled pork chops can be very succulent and flavorful. It all depends on your pork cut, seasoning and getting the cooking temperature and times right. Whether you use a charcoal or gas grill, you can learn how to grill pork chops perfectly at home.
This recipe works well with bone-in or boneless pork chops. Just adjust the cooking time according to the size and thickness of your meat . Pork chops should be cooked to an internal temperature of 145 degrees F.
A juicy;pork chop;with some;pink;in the middlehas been given the official "okay" by the USDA. Getting your temperature right will make a difference between eating juicy grilled pork chops and struggling with some dried out, tough chops. Then, do you love your chops boneless or bone-in?
You can set a temperature that will keep the meat tender, preserve its juices, and leave it with that smoky flavor you want. And, since these cuts are lean, no need for marinating them before grilling. Your meal can be ready in half an hour. The best pork chops for grilling are center-cut, bone-in rib chops that are at least an inch thick. To avoid drying the chops while grilling, either marinate or brine them before cooking. We suggest a basic brine solution of 1/4 cup salt to four cups of water.
Brine the pork chops in a shallow dish for two to four hours in the refrigerator. Discard the used marinade or brine, rinse chops in cold water, and pat dry with a paper towel. Liberally apply coarse salt and freshly ground black pepper to both sides.
If you're feeling adventurous, you can add a wide variety of spices, from brown sugar and chili powder to coriander, turmeric and any number of ethnic blends. The best way to ensure you have cooked your pork chops for the right amount of time is to use a meat thermometer. Insert into the thickest part of the meat and remove from grill after it reaches 145 degrees. For medium-thick pork chops (3/4 to 1 inch), I cook with direct heat. I also leave a portion of the grill with no coals in case a chop is burning, is caught in a flare-up, or is cooking too quickly. For gas grills, set one burner on medium high and another on low.
Reduce the burners to medium, close the lid, and cook for about another 15 minutes more. Actual cooking time will depend on the heat of your grill and the thickness of your pork chop. Pork needs to be cooked to an internal temperature of 145 degrees Fahrenheit. In a small bowl mix together salt, pepper, paprika, and onion powder. Bake in the preheated oven for 15 to 20 minutes, or until pork chops reach an internal temperature of 145 degrees F .
Prepare a grill for direct cooking over medium-high heat and lightly oil the grate. Add the pork chops, close the lid and cook 5-6 minutes. Flip, close the lid and cook to an internal temperature of 145°F, another 5-6 minutes. Let rest for 5 minutes before serving. Charcoal or gas, covered or not, direct or indirect heat—there's a lot to consider when grilling pork chops. I prefer charcoal kettle grills to gas, although either will work as long as you set up areas of varying heat intensity.
I often cover the grill for better heat regulation and to help dampen flare-ups. I choose direct or indirect heat depending on the thickness of the chops. The trick is to balance the quick browning of the outside with the slower cooking of the interior. Another secret to tender, juicy pork chops is not to immediately serve them as soon as they come off the grill.
Cover the pork chops with aluminum foil and let them rest for 3-5 minutes. For 1-inch thick boneless pork chops, cook for 8-12 minutes over direct heat turning every 3-4 minutes or until well grill marked with the lid closed. Add another 5 minutes resting time for the juices to set in the meat. I grill a lot of pork so I'm pretty confident in giving advice on how to get perfectly grilled pork chops. A humble dinner fork is used to poke holes in the meat to help tenderize the pork for the grill.
A citrusy marinade continues the process of ensuring tasty and tender pork chops. And a digital meat thermometer makes sure the chops aren't over-cooked. Next, use your meat thermometer to confirm the cooking temperature at the end of the cooking time. Insert it at the coldest part of the meat.
Usually, this part is the mid-section area. Once you confirm it, remove the chops, place them on an aluminum foil, and wait for its recommended resting time before serving. During the resting time, the juices will redistribute to the entire meat to result in an even, juicy pork chop.
Learn how to grill pork chops on a gas grill. You'll make juicy grilled pork chops in minutes…just a few simple steps needed. This post will cover everything you need to know for pork chops on the grill. Grilling perfect juicy pork chops on your gas grill in under 30 minutes is simple.
Use boneless or bone-in chops, do an optional brine if you have time, and season to your taste, and you will have an easy healthy dinner for the whole family. Dry, chewy pork chops are a thing of the past—these thick-cut beauties are everything an excellent grilled pork chop should be. By starting out with thick chops it's easier to prevent them from overcooking, while a dry brine keeps them seasoned and juicy. Here we utilize two-zone indirect heat, which allows you to gently finish cooking the chops after getting them browned over high heat. Unlike thin pork chops, which can easily dry out on the grill, thick chops (1 - 1 ½-inches thick) retain their moisture and rich flavor. The secret to grilling thick chops—whether on a Traeger or on a gas grill—is to brine them first.
A brine is a simple solution of water, salt, and in this case, a touch of sugar. The pork chops absorb the brine, seasoning the meat all the way down to the bone (not just on the surface!). The brine also gives the meat a higher water content and more tender texture, meaning you end up with juicier, more succulent chops. This will help stop the cooking process and redistribute the juices through the pork chop.
Bone in pork chops are the best for grilling. You want to purchase a pork chop that is at least 1-inch thick to use on the grill. If you don't see any out for purchase, you should ask at the meat counter and they can cut them for you. Ask for a 1 1/2 to 2 inch bone-in center cut rib chop or loin chop.
Either of these will be a great option for the grill. Made these last night WITHOUT brining as I did not have the time. My husband wanted grilled pork chops at the last minute.
I think what was key was putting the chops on the unlit side for 10 minutes. My chops were thick and in only ten minutes on the unlit side they came out very juicy and perfectly cooked. Great recipe and will brine next time. Remove pork chops from salt water and pat dry with paper towels, making sure to remove all moisture.
Drizzle both sides of pork chops with olive oil, then season both sides with garlic powder, pepper and paprika. You should not need to season with extra salt, but you can adjust seasonings to taste. Instead of high-sodium marinades, you can make your own at home.
