How To Cook Pork Chops On Charcoal Grill

Tips For The Best Grilled Bbq Pork Chops Recipe

How to Grill Pork Chops on Charcoal
  • Get the grill nice and hot.;Pork chops are a lean meat, so they stay juiciest when cooked quickly over high heat.
  • Wait to baste the chops with the barbecue sauce;until the final 3-4 minutes of grilling. This will prevent the pork from burning on the grill. Serve additional sauce on the side.
  • The total grilling time will vary;depending on a number of different factors, such as the temperature of your grill, the temperature of your chops when they go on the grill, and the size and thickness of your meat. As a result, it’s always best to use a;meat thermometer;to know exactly when your pork is done. You’re looking for an;internal temperature of 145° F.
  • Allow the meat;to rest for at least 5 minutes before slicing. The juices will redistribute throughout the meat so that the pork chops stay nice and juicy.

Finally, don’t forget to use the store locator to find Red Neck Riviera 1776 Original Barbecue Sauce and other Red Gold® Tomatoes products in your neighborhood!

Grilled Bbq Pork Chops

Thanks to;Red Gold® Tomatoes;for sponsoring this post. As always, all thoughts and opinions are my own.

The best summer meal! Whether you’re entertaining friends for a cookout or just preparing a quick weeknight dinner, these juicy and tender;Grilled BBQ Pork Chops;always win rave reviews. Season the chops with a simple dry rub, throw them onto a gas or charcoal grill, and baste them with the sweet, zesty and flavorful Red Gold Red Neck Riviera 1776 Original BBQ sauce. Served with;pasta salad,;cornbread, coleslaw, or mac and cheese, this grilled pork chop recipe is a picnic favorite!

There’s nothing better than;grilled BBQ pork chops;on a warm summer evening. They’re quick, easy and versatile — and with a;few simple tips they stay juicy and moist;. A simple bbq dry rub and a bottle of delicious Red Gold Red Neck Riviera 1776 Original BBQ sauce adds so much great flavor to the meat — with minimal effort. The delicious, family-friendly dinner is ready in less than 20 minutes!

Is It Better To Grill With The Lid Open

Open lid means searing Foods thicker than ¾ of an inch, though, literally have more middle to cook. So, they can hold up to the heat chamber the lid creates, and in fact, the lid will help thicker cuts of meat or vegetables cook more evenly. Youll avoid an undercooked center with an overly browned, crusty exterior.

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Pork Chop Seasoning For Grilling

Need a pork chop seasoning rub that delivers beautiful flavors without completely overpowering your meat? Well look no more! Heres the best pork rub seasoning for your grill.

I feel like pork chop seasoning is often overlooked as something to always have on hand in favor of bigger name seasonings, like for chicken or brisket. But once youve locked down a recipe that you can keep to then youll be glad you did.

Im hoping that this recipe can be just that.

Pork chop seasoning is a great mix of sweet and savory, with a little touch of spice for good measure.

Like all good seasoning or pork dry rub recipes its super easy to put together, and can be stored for months and months.

The very best seasoning rubs tend to be cheap but with interesting ingredients. Its all just a matter of getting your ratios spot on.

Too much of anything and youll ruin the flavor of your pork, which should be the real star of the show.

Hopefully this recipe strikes the perfect balance for you.

It uses simple ingredients, but balances the ratios just right to give you all the sweet, savory and spice that you want in good pork chop seasoning.

For me the real secret ingredient in this brilliant recipe from Susie at Hey Grill Hey is the smoked paprika. Growing up, I was obsessed with paprika flavored chips, so when I saw it listed as one of the ingredients in this recipe, I knew I had found a winner.

Photo: Morgan

Thermal Basics Of Grilling Pork Chops


Pork chops come from the pork loin, the pork equivalent of the beef rib eye. If you dont see much resemblance, its because American pork is bred to be exceedingly lean, eliminating all the fatty marbling that you see in a rib eye. If you can manage to find a heritage-breed pork chop, not only are you in for a treat, but youll see that it looks like a much smaller rib eye steak.So what do the leanness and location have to do with the thermal principles of grilling a pork chop? Everything. First, note that the loin is a little-used muscle on the hog, and will, therefore, have little connective tissue. Cooking pork chops is nothing like cooking pork butt or pork steaks that come from the shoulder because you dont need to dissolve any collagen to tenderize the meat. That means you can cook them relatively quickly.

But the leanness coupled with the lack of connective tissue means that there is not moisture reserve in the meat if you overcook it. This makes it even more critical that you hit your target temperatures, or you may be eating dry pork that will have you reaching for the jar of applesauce in your cupboard.

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How To Grill Pork Chops Perfectly

Specific instructions can be found on the printable recipe card below.To make the best pork chops on the grill:

  • Start with thick pork chops. Rub or brush the pork with olive oil. Season generously with the spice mix, rubbing the seasoning into the meat.
  • Clean and oil the grill grate.
  • Preheat an outdoor grill to medium-high heat and turn off the burners on one side of the grill to create 2-heat zones. A direct heat zone and an indirect heat zone. Instructions for charcoal grill can be found in the recipe card below.
  • Sear the pork chops over direct heat until well browned, about 2 to 4 minutes per side .
  • Move the pork chops to the indirect heat area. Cover the grill and cook until the meat reaches an internal temperature of 135 degrees Fahrenheit when checked with an instant read thermometer.
  • Remove the pork chops from the grill and allow them to rest for 10 minutes before serving or slicing. After the resting period, the pork should reach a temperature of 145 degrees Fahrenheit.

Fred Thompsons Top 3 Rules For Grilling Pork Chops

Rule #1: Go thick, not thin. Dont try to grill thin pork chops. Bread them and fry them, and theyll taste great. But if you put them on the grill, theyll cook too fast and end up tough and flavorless. Buy chops that are at least 3/4 to 1 inch thick. He prefers bone-in chops, like a;gracefully-curved rib chop or a husky, center-cut T-bone,;which cook more evenly and have more flavor than boneless chops.
Rule #2: Brine, brine, brine. Brining pork chops, even for a short time, provides a little wiggle room on doneness. If you are forgetful and cook the chops for a minute or two too long, the brine will help keep the meat moist. And remember to pat the chops dry with paper towels so they sear, rather than steam, on the grill.
Rule #3: Watch the heat.;Pork doesnt like high heat. Put a chop over a hot fire and youll end up with a tough piece of meat, even if youve brined it. Setting up your grill for indirect grilling is a good way to go. You can put a quick sear on both sides of the chop and then move it to the indirect-heat area for slower cooking.

Try one of his recipesbrined pork chops with grilled summer stone fruitthat makes the most of all of the above guidelines.

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What Temperature Should Pork Be Cooked To

According to USDA guidelines, pork should be cooked to an internal temperature of 145 degrees Fahrenheit. Grill the pork chops until the meat reaches an internal temperature of 135 degrees Fahrenheit when checked with an instant read thermometer on the thickest part of the chop. Remove from the grill and let the meat rest for 10 minutes. During this time, the meat will reach a safe 145 degrees Fahrenheit which puts them at a nice juicy medium temperature.

How To Grill Pork Chops Without Drying Them Out

How to Grill Pork Chops | Kingsford

You dont need much to make juicy pork chops, just good quality chops, canola oil, and your pork chop seasoning of choice .

Sprinkle the pork chop seasoning on lightly oiled pork chops, making sure to coat both sides well. Allow the rub to rest into the chops as the grill pre-heats so the flavor seeps into the pork chops before searing on the grill and sealing in flavor.

Then, its just a matter of throwing the pork chops on the grill and letting them cook through. You want to turn the chops just once while theyre on the grill.

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What Temperature Pork Should Be Cooked To Eat Safely

For years, cooks have been told to cook pork until well done, resulting in a dried out piece of meat nobody wants to eat. No more!

According to recent changes in the USDA guidelines, it is safe to eat pork cooked medium rare.;Cook the pork chops to an internal temperature of 140°F and still barely pink inside, then rest for about 5 minutes for the residual heat will continue to cook and raise the internal temperature.

For thin cut, bone-in pork chops about 1/4 inch thick, cook over direct medium-high to high heat for a total of 3-5 minutes, with the lid closed, turning once.

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.

If cooked properly, the pork chops will release a bit of juice as they rest, a sign theyre still nice and juicy on the inside.

Ingredients For Easy Grilled Bbq Pork Chops

You only need a handful of simple, high-quality ingredients for the best grilled pork chops. Here you’ll use both a dry rub and bbq sauce together;for great flavor and texture. Applying the;dry rub before cooking, and then;basting with barbecue sauce during the final few minutes,;gives you the best of both worlds — a crisp, seared exterior that’s finished with the sticky, sweet sauce!

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One Option To The Marinade Recipe We Have Listed In This Article Is A Simple Brine

It can be made in a minute and it will add to the flavor of the pork, even if the brining only lasts for 30 minutes. Heres an easy recipe:

2-4 Tablespoons saltYour choice of herbs for extra flavor, such as:peppercorns, thyme, bay leaves, star anise, orange peels, juniper berries, lemongrass, liquid smoke4 boneless pork loin chops

  • Dissolve the salt in the water; stir well.
  • Put the pork chops in a shallow container then pour the brine over the meat.
  • Add your choice of herbs and spices to the brine and cover. Allow it to sit for between 15 minutes up to two hours. If you will brine it for longer than 30 minutes, place it in the refrigerator.
  • When youre ready to grill, drain the brine from the pork chops. Pat them dry with a paper towel.
  • Follow the grilling instructions below.
  • Perfect Grilled Pork Chops

    The Best Juicy Grilled Pork Chops

    Perfect Grilled Pork Chops are actually really easy to make. Choose the right cut, add some seasoning, and grill the best pork chop youve ever had in your life!

    Perfect Grilled Pork Chops are actually really easy to make. Choose the right cut, add some seasoning, and grill the best pork chop youve ever had in your life!

    These pork chops are magical! They rival any beef steak. Every time I make them people rave that they are the best pork chops theyve ever had in their life. Follow my instructions and you will be the star of every backyard barbecue! People cant get enough of my perfect pork chops.

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    How To Grill Pork Chops And Tenderloin

    Many cooks like to pork chops, pork tenderloin, and pork kebabs before grilling to ensure the meat stays moist.

    Grill pork chops, pork tenderloin, and kabobs over direct heat for the sear,; then finish the job with indirect heat. When the internal temperature reaches 140 degrees F , pull the meat off the grill; it’ll continue to cook due to the residual heat and will reach 145 degrees F . Let the pork rest for 5 to 10 minutes before serving to redistribute the juices.

    Try these recipes:

    Hungry for more? Find inspiration with out collections of grilled pork chops, grilled pork tenderloin, and grilled pork kebabs.

    How To Season Pork Chops

    Once you have your seasoning ready youre good to go on seasoning your pork chops.

    Like with most types of seasoning or rubs, apply it to your raw defrosted meat liberally and evenly over all sides. Try to get into every area you can and dont be shy with it.

    And yes, youll need to use your hands.

    Once youve applied it be sure to rub it in firmly. Were trying to really work it into the flesh of the meat as best as possible.

    Once thats done, you dont need to leave the meat out or store it in the refrigerator. Were pretty much ready to grill right away.

    As a side note, if youre wanting to bake or pan fry this instead then this seasoning will still work just fine. If its not obvious, Im just completely biased towards grilling!

    Set up your charcoal or gas grill for indirect grilling at a fairly low heat. Once ready, transfer your pork chops to the indirect zone of your grill, and slowly work to raising the temperature within your grill chamber.

    The reason for this is to allow the seasoning itself to cook and form a slight coat on the surface of your pork chops. It will work better into the flesh of the pork too, giving you juicy, flavor-packed meat.

    Our target internal temperature for pork is 145°F, so be sure to use a good grill meat thermometer to monitor this.

    This should give you a beautifully sweet and spicy edge to your grilled pork chops, and give you a pork rub that you can come back to again and again.

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    Juicy Grilled Pork Chops

    Pork chops have long been known as a working mans meal. Theyre economical, lean and healthy, and quick to cook. They also have a history of coming to the dinner table dry and withery as shoe leather.

    But no more! Today is the day to banish that belief because tough, dried out pork chops are about to be expelled from your vocabulary.

    My husband has made these simple grilled pork chops so many times hes figured out the secrets. Whether bone-in or boneless, these pork chops turn out tender, juicy, a little bit smokey, and far from any mode of foot fashion.

    Even better, these grilled pork chops dont need a marinade or a brine, so they go from package to grill to dinner in 30 minutes.

    Heres how to make perfectly juicy grilled pork chops every time.

    What Kind Of Pork Chops Should I Buy For Grilling


    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 dont 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.

    If you like this recipe you may be interested in these other pork chop recipes:

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    Grilling Thick Pork Chops

    In order to cook a thick chop to the proper temperature, you cant just throw it on a high-heat grill. By the time the internal temp reaches 140°F for your pull temp, the entire outside of the chop will be overcooked, dry, tough, and chewy. Large cuts need a slightly slower, slightly longer cooking time. Thats where grill roasting comes in. Grill-roasting is accomplished with a two-zone fire, with one side of the grill very hot and the other without any heat.

    Grill-roasting is accomplished with a two-zone fire, with one side of the grill very hot and the other without any heat.

    It looks like this:

    Place the chops in the indirect-heat zone, which should be in the range of about 350°F , and cook them until they reach 130°F . When the alarm on your Smoke sounds, move them to the hot side for just a minute or two to sear a few tasty grill marks onto the surface. With a Thermapen, verify that their internal temperature has reached 140°F and no higher before removing them from heat to rest. This method yields juicy, tender pork chops that will leave a lasting impression, especially on those that have been eating overcooked pork their whole lives. Toss in a few grilled fresh apricots, and you have a dinner that celebrates not just National Grilling Month, but the whole of summer.

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