How To Keep Pork Chops From Drying Out
My fondest childhood memories are eating over at my grandmothers house. That sweet, southern woman could cook the perfect fried chicken, but give her a pork chop and she would serve up a tough leathery hockey puck. Its the reason weve all shied away from cooking pork chops for so long! Am I right? But fear not. There are tried and true ways to ensure those chops are tender and juicy.
- Buy bone-in pork chops, ideally the center-cut rib chop, which is the most tender.
- Thick pork chops are key. Anything less that ¾ in thickness will inevitably end up cooking too quickly and drying out.
- If you do end up with a different cut or a boneless pork chop, soaking them in a salt water brine for a minimum of 30 minutes tenderizes the meat throughout the chop.
- Bringing the meat to room temperature helps the meat cook more evenly.
- Use a meat thermometer to make sure your pork chops reach exactly 145 degrees, and remove them from the grill immediately.
- Make sure your pork chops get their moment of rest . The fibers of the meat relax as it is resting, and this gives the pork chops the juicy tenderness we all aspire to.
Is This A Healthy Grilled Pork Chop Recipe
Yes! Pork chops are lean meat and a healthy main dish option. They are low in saturated fat and calories and high in protein. While you’ll often find sugar added to pork chop recipes, I think it’s totally unnecessary to take a healthy cut of meat and add unhealthy sugar. The paprika and onion powder in the marinade add the perfect gentle sweetness to this recipe so there is no need for sugar.
This recipe is low-carb, gluten-free, paleo, sugar-free, and Whole30. But most importantly, it’s delicious!
Best Grilled Pork Chop Marinade
This marinade is my absolute favorite. It’s a BBQ-friendly version of the one I use in my Juicy Baked Pork Chops recipe and very similar to the one I use in my Best Grilled Chicken Breast recipe.
The spices you’ll need are:
- Paprika
- Salt
- Pepper
To make the marinade, you mix the spices with some oil and apple cider vinegar until a paste forms. The vinegar tenderizes the meat and the wet rub helps prevent the chops from drying out on the grill. It’s the perfect grilled pork chop marinade.
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Perfectly Grilled Pork Chops
This recipe for Perfectly Grilled Pork Chops appeared first on the blog four years ago. It deserved an upgrade with new photos and text. With this marinade and simple set of tips youll achieve perfectly grilled pork chops all summer long.
I grill a lot of pork so Im 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 arent over-cooked.
A long time ago pork was raised differently and pork needed to be essentially over-cooked to ensure safety. Thats not true now, thankfully. The pork industry is so well-regulated that the meat is safe to eat when cooked like a steak. The Ohio Pork Council says, properly cooked pork is cooked to 145° F, removed from the heat and allowed to rest for three minutes before slicing. Cooking to 145° will result in tender, juicy pork that will have a blush of pink in the center.
How Do You Keep Pork Chops Moist After Grilling
The key here is to not over-cook your pork chops. While the internal temperature of pork needs to be 145 degrees F. to be considered safe to eat, you should take them off the grill when they hit approximately 140/142 degrees F. Then, as they rest, the internal temperature will continue to rise that last 5 degrees or so. Also, if you cant eat immediately, you can always brush them with a little avocado oil and then cover with foil then will stay plenty juicy!
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How To Cook Pork Chops On A Gas Grill Or Charcoal Grill
Pork chops are far more lean than they used to be back in the day, and is the same reason why they can easily be overcooked. To make sure they come out juicy and flavorful theres a few tips to deliver juicy bites every time.
Choose the right pork chop for grilling. While lean chops are good, too leanlike sirloin chopsare not great for grilling. Instead, choose center-cut rib chops and center-cut loin chops with a bit more fat for flavor and tenderness.
Fat or thin, both chops win. Thin pork chops are great for grilling because they cook quick with less time to dry out. Thicker pork chops can be just as tender and just as juicy as thin. Again, it comes down to the cut you choose. For a quick-cooking boneless pork chop, choose pork chops with a thin fat cap that are about 1 inch thick.
Oil your chops, not the grill. Boneless pork chops dont have much fat and can stick to the grill if not oiled. We use canola, grape seed or olive oil.
Simply season grilled pork chops. Just like any protein, seasoning is the key. Choose your favorite store-bought pork seasoning or make your own, like my dry rub for ribs thats loaded with flavor.
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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Boneless Vs Bone In Pork Chops Which Should I Use And Does The Cooking Time Change
These are both center cuts and the cooking time is the same for each. Boneless chops will be less juicy but have more meat per pound. A bone-in rib chop can have more flavor due to the extra fat. There is another benefit of the extra fat: while grilling the fat will smoke up and infuse smoky flavor into the meat.
Pro tip: I like to grease the grill grates with vegetable or olive oil for most meats to prevent sticking. This is not required for bone-in pork chops since the fat cooks off and helps lubricate the grill.
How Long To Grill Pork Chops On A Gas Grill
On the grill, pork chops cook in a short amount of time. The grilling time for pork chops will vary depending on the thickness of the slice. Please ensure your griddle slats are warm, whether youre cooking with gasoline or coal.
Cook the pork chops for 5-6 minutes on a gas grill with the lid closed. Cook for another 5-6 minutes on the other side, flipping, closing the cover , and heating to a core warmth of 145-degree Fahrenheit.
- When its Done:145°F for medium
- Salt and pepper to taste
- Glaze or marinade
- Cook time: 30 minutes
- Servings: 4
If youve ever wondered how to season, prep, brine and grill a perfectly tender pork chop, youve come to the right place. Master these seven simple steps and youll be able to fire up the best chops on the block, with Kingsford® Charcoal.
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How To Grill Pork Chops : Overview
Whether its the summer grilling season and you need to add some variety to your weekly backyard barbecue or you want something hearty and full of flavor to pair with your winter squash, grilled pork chops are the ideal and often forgotten meat.
The key, however, is knowing exactly what goes into grilling the perfect juicy pork chop. Weve all had the disappointing chewy, dry, and overcooked pork chop. Taking a few simple steps will ensure you have perfectly cooked juicy pork chops.
Cook’s Tips And Recipe Variations:
- 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.
- Adjust the seasonings to suit your taste. You can use a prepared all-purpose seasoning, barbecue seasoning, cumin, paprika, ground red pepper , any combination of your favorite herbs, or just keep it simple with salt and pepper.
- Health Benefits of Pork Chops: Grilling pork chops can be a healthy way to prepare this lean cut of meat. Pork chops have 24 grams of protein in a 3-ounce portion and offers a good source of zinc. A 6-ounce grilled pork chop seasoned with olive oil and all-purpose seasoning has about 250 calories, 13 grams of fat, zero carbohydrates, and 31 grams of protein. This is a Keto-friendly and low-carb option.
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Preparation And Storage Tips:
- Prepare a batch of the seasoning blend in advance, so that the pork chops only require a few minutes of actual hands-on prep before they go on the grill.
- Store leftover grilled pork chops in an airtight container in the refrigerator for 3-4 days.
- Wrapped tightly, the grilled pork chops will last in the freezer for up to 2 months.
- How to reheat grilled pork chops: Place the pork chops in a dish and cover with foil. Warm in a 350 degree F oven for 10-15 minutes, or just until heated through. Be careful not to overcook them, or they will become tough and dry.
- You can grill pork chops from frozen, but you will need to increase the cooking time by about 50 percent. Again, use a meat thermometer to know when the pork is done.
Pork Chop Grilling Basics
Pork chops are most often cut from the pork loin and are the pig equivalent of ribeye steaks. Now that may seem incredible, as ribeyes are deeply marbled and known for their fatty richness, but modern chops are actually quite lean and have only a hint of the spinalis cap muscle that crowns a ribeye. This is because of the way that consumer demand shaped hog-breeding practices in the USA. The fear of fat and cholesterol led to the breeding of pigs with little intramuscular fat and therefore leaner chops. If you want a rich and fatty chop, you can still get one, but it will have to come from a heritage breed of pig like Berkshire.
Because of that market-imposed leanness, pork chops are often overcooked and dry. To combat the drying tendency, its best to keep your chops moving as you cook them. Get your grill ripping hot so that you can get those tasty Maillard-browned grill lines of charry goodness, but dont leave your chop on one side all the way until its halfway done, and then flip it. Instead, give your chops about 6090 seconds per side, then flip them multiple times.
Pro Tip: Score the Fat for Even Cooking
Pork chops have a tendency to buckle as they cook, making it hard to maintain even contact with the pan. The layer of fat around the chops exterior shrinks faster than the meat inside, squeezing it and causing it to buckle. Score the fat in two or three places with a sharp knife. The chops wont look flawless, but theyll cook a heck of a lot more evenly.
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Tip #: Spice Things Up With A Slammin Rub
Pork chops are fine plain, but a rub will dial up the flavor. Best part? Spice blends are easy to experiment with and customize to your liking. Start with a couple tablespoons of paprika and a teaspoon of pepper, and add your favorite herbs and spices to the mix.
Just getting started? Follow the recipe below for a step-by-step guide to grilling tender, juicy pork chops, with tips from our Test Kitchen.
Why This Recipe Works
Comes together quickly: This boneless pork chops recipe only requires 10 minutes of prep and about 20 minutes on the grill.
Easy BBQ sauce: My simple barbeque sauce is cooked on a stovetop with easy -to-find pantry ingredients .
Tender pork: Buying thick-cut pork chops ensures a tender, juicy, chop on the grill.
Great BBQ flavor: Adding BBQ sauce to both sides of the pork chops while grilling sears in its delicious flavor all around.
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Filipino Bbq Pork Chop Recipe
Filipino BBQ pork chop is my definition of a good grilled pork chop. This has an awesome taste which you will find interesting. It goes well with rice along with some salted eggs and Filipino salad .
Preparing Filipino BBQ Pork Chop is easy. The first thing that we need to do is marinate the pork in a special mixture of soy sauce, ketchup, and seasonings. I suggest that you let the pork stay overnight so that it can absorb the marinade better. If you are in a hurry, 3 hours should be enough.
When grilling the pork chop, it takes a little skill and experience. Some grill produces too much heat. This can burn the pork chop easily while leaving the inner part raw. If this is the scenario, try flipping the meat every 3 minutes while basting with the leftover marinade. This method will avoid burning and will keep the meet moist and savory.
What is the best dipping sauce for BBQ Pork Chop dish? Spicy vinegar will work, so will ponzu or toyomansi , which is a combination of soy sauce and lemon. Inihaw na pork chop is another grilled pork chop dish similar to this one.
Try this Filipino BBQ Pork Chop Recipe. Let me know what you think.
Why Pork Chop Is The New Steak
Did you know that pork’s actually pretty healthy?
The next time someone tells you that you’re “fat as a pig,” well… here’s a comeback: pork’s a yin-yang experience. It’s the perfect balance of nutrition, calories, and taste .
Pigs also have 16% less body fat than humans these days. Shocker, right?
Eating pork is also better for the environment than eating beef. So if you’re not yet ready to go cold turkey on meat, here’s a great alternative to reduce your carbon footprint.
And if you’re still not convinced, it’s time to have a taste. After trying out this recipe, you might change your mind!
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How To Grill Moist Tender Pork Chops
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I used to avoid barbecuing pork chopsthey always ended up dry, overcooked, and blah. To compensate, Id slather them with sugary barbecue sauce, which meant all I tasted was the sauce. I may as well have grilled up a nice piece of cardboard. But over the years, Ive improved my pork chops, so now theyre tender and juicy and dont need to be covered up. Here are some tips:
1. Start with better chops. Thin, fast-fry chops cook so quickly that the inside is overdone long before the outside gets any colour. Thicker chopsat least an inchgrill better and stay moister. As you would with steak, look for chops that have generous marbling, the thin streaks of fat that will help keep the meat succulent and flavourful. A marbled chop is sometimes hard to find. Pigs have been bred to be so lean, and were so used to seeing pork with little fat, thats often all you can find at the grocery store. But even at my local Food Basics , I found this decently marbled chop:
Make a basic brine by dissolving 1/4 cup each of salt and sugar in 4 cups water. If you like, boil the water and steep a bunch of thyme, rosemary, savory, or another aromatic herb, or garlic, or other flavourings in the brine. Once the brine has cooled, marinate the chops for three hours or so. If you brine, dont salt the meat.
If you use a thermometer to check your chops remember to insert the probe in from the edge, and dont let the tip touch the bone.
Enjoy!
How To Grill Pork Chops Without Drying Them Out
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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