How To Cook The Perfect Pork Chop On The Grill
Pork chops are perfect to cook on either a gas or charcoal grill. This method will take 2 1/2 hours from start to finish. The brining will take about two hours and cooking time takes about 30 minutes.;
What you will need:
*Rib chops are a great option since they are the pork equivalent of a beef rib steak. The combination of meat and fat on a good section of bone make this the best pork chop. However, any pork chop will work perfectly for this method.
Trim the pork chops of any large pieces of fat to reduce flare-ups while grilling. Do not remove all the fat, just the large sections.
Make sure to fully read the directions before starting. While the pork chops are brining, make the spice rub and glaze so they are ready when needed.
How To Make Bone
For fabulous results, youll use both indirect and direct heat for grilling bone-in pork chops on your gas grill. With my Twin Eagles 36 inch grill, the zone dividers make it very easy to regulate different temperatures on the grill for instances like these.
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.;
Read Also: How Do You Make Bbq Chicken On The Grill
How Long To Grill Pork Chops
Boneless or bone in pork chops, about 1 inch thick, will cook in 8-10 minutes. If you are grilling thicker pork chops, the bone will start to affect the timing of your cook. 1 1/2 inch thick boneless pork chops typically cook through in 14-18 minutes and bone-in chops at that thickness can take up to 20 minutes or more.
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 youre really serious.
How To: Pork Chops
- When it’s 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.
Don’t Miss: What Is The Best Indoor Smokeless Electric Grill
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.
Brined Pork Chops With Grilled Stone Fruit
For the brine:
- 1/4 cup firmly packed brown sugar
- 1 tsp. dried thyme
- 1 tsp. juniper berries
- 1/8 tsp. red pepper flakes
- 2 Tbs. kosher salt
- 1 Tbs. freshly ground black pepper
- 6 bone-in pork chops, each at least 1 inch thick
- 6 ripe but slightly firm plums, peaches or nectarines, halved and pitted
- Canola oil for brushing
To make the brine, in a large bowl, combine the water, vinegar, brown sugar, thyme, juniper berries, red pepper flakes, salt and black pepper. Stir until the sugar and salt dissolve.
Place the pork chops in a large sealable plastic bag and pour in the brine. Seal the bag closed, squish the brine around the chops and refrigerate overnight.
At least 30 minutes before you plan to begin grilling, remove the chops from the refrigerator. Discard the brine, rinse the chops briefly in cold water and pat dry with paper towels.
Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350° to 375°F. If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat, and place a drip pan in the center. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
Grilling authority Fred Thompson is the author of the book Williams-Sonoma Grill Master, which includes more than 100 recipes. To buy the iBook version, which includes exclusive videos, search;Williams-Sonoma in iBooks;on your mobile device.
You May Like: Should The Grill Be Open Or Closed
Tip #3: 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.
Trick For Perfectly Cooked Pork Chops
- Pork is considered safe to eat at 145 degrees F. Its internal temperature will continue to rise as the pork rests, however, so if you wait until your pork chop hits 145 on the grill, it will be overcooked by the time you eat it.
- I prefer to pull pork from the grill when it reaches 135 degrees F, covering it, and letting it rest for 10 minutes to let the carry over cooking finish the job and the meats juices to reincorporate. This method yields perfectly cooked, juicy pork every time!
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!
What Temp To Grill Pork Chops
For an outdoor gas grill, turn your gas grill to medium heat and allow it to preheat for 10-15 minutes. After it is preheated give it a good scrape with your grill brush and give it another 5 minutes or so to burn off the last little baked-on bits and you are ready to go!
For an outdoor charcoal grill, a trick to attaining medium heat is to simply use less charcoal. As opposed to using a full grill and waiting for the heat to dissipate. If using a charcoal chimney starter only fill the chimney 1/2 to 3/4 full of charcoal.
When the charcoal is ready evenly distribute the coals, replace the cooking grill and allow 5-10 minutes for the charcoal to burn off and baked on bits from ghosts of barbecues past.
Dont have an outdoor grill? Or weather has taken a turn and it looks like your barbecue is going to get rained out? No worries. Simply try this alternate cooking method
The Best Cut Of Meat For Grilled Pork Chops
Pork chops are a loin cut perpendicularly to the spine of the pig and usually contain a rib or part of a vertebra. There are four major sections where pork chops come from: shoulder chops;, rib chops;, loin chops;, and boneless chops;.
Shoulder chops have a lot of fat, connective tissue, and tough gristle, so the meat does best when it’s tenderized or braised in slow, moist heat over a long period of time. By contrast, rib chops, loin chops, and boneless chops are naturally lean and tender, so they are best suited for quick-cooking over high heat — making them perfect for grilling!
What Is The Best Cut Of Meat For Grilling Pork Chops
There are five different cuts of pork chops.
- Rib Chops: This is a tender cut from the rib section, mild tasting with some fat and with a bone running along one side. Other names are center-cut rib chops, rib pork chop, pork chop end cut.
- Loin Chop: Very lean, mild flavor with a t-bone in the middle. Each chop has two different types of meat which cook at different rates. For this reason, these pork chops are a bit difficult to cook. Other names are center-cut loin chops, pork loin end chop, top loin chop, porterhouse.
- Shoulder Chop: These are flavorful with a fair amount of fat, gristle and bone. They are best for braising. Other names are blade chops, blade steaks, blade-end pork loin chops, pork shoulder steaks, pork loin blade chops.
- Boneless Chop:These are very lean and boneless pork chops. This is a very popular cut. Due to the lack of fat and bone these chops are easy to overcook. Its best to marinate them or brine them. Its also wise to buy thick boneless chops as thinner ones are even easier to overcook and dry up. Other names are Americas cut, pork loin filets.
- Sirloin Chop: Lots of pork flavor, lots of bone and tough. These chops require long cooking times. Not a great pork chop for grilling.
How To Prepare Pork Chops
Just like when preparing steaks for the grill, pork chops are easy to prepare. There are two ways I recommend preparing your pork chops for the grill. The first way is with a dry rub or seasoning. This BBQ Rub is excellent and pairs perfectly with pork adding a delicious, smokey flavor. After coating one side of the pork chop, gently press the seasoning into the pork with your fingers or palm, dont rub it in. Rubbing seasonings into any cut of meat tends to make for an uneven coating, making each bite inconsistent in flavor.
The other way is by marinading. Marinading is a great method for cheaper, thinner cuts of meats which pork chops tend to be.; Try this All-Purpose Marinade when your looking for added flavor and tenderness. To do this, first place the pork chops in a Ziploc bag and pour the marinade over them. Next, let as much air out of the bag as possible to allow the marinade to coat the pork evenly. Finally, allow them to marinate between 30 minutes and 3 hours.
How To Make It
Making the sauce
How To Know When Pork Is Cooked
The most important factor juicy pork is to not overcook. Grill pork according to the heat and times in this recipe for best results.
Here are a few ways to tell if pork is cooked:
- Internal temp: The easiest and most accurate way is to check with a quick-read digital meat thermometer. The internal temp should reach 145 degrees to be safe.;
- Visual check: Cut into the center of the pork with a knife. It should be slightly pink for medium.
How To Make Grilled Maple Pork Chops:
- Preheat your grill for 350 degrees F.; Have a reliable instant read thermometer nearby, you are going to need it!
- Warm maple syrup in the microwave for 20-30 seconds. Combine glaze ingredients, cover, and set aside.
- Blot the pork chops dry with paper towels and brush with oil.
- Combine seasoning and apply evenly to both sides of pork chops.
- Place chops onto the grill and cook for 20-22 minutes. Watch for flare-ups, adjust heat, or move chops to a cooler part of the grill and finish cooking indirectly.;
- After the first 10 minutes, start applying glaze every 3-4 minutes until chops are done.
- Once chops have reached an internal temperature of 150 degrees F., remove from grill and loosely tent with aluminum foil. Let chops rest for 5-7 minutes.
- Serve these grilled maple pork chops garnished with your herb of choice. Lightly drizzle with warmed maple syrup and serve.;
Preparation And Storage Tips
- Prepare a batch of the;bbq dry rub 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 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° 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.
The First Step: Brining
A brine;is a salt water solution that penetrates meat; it adds extra liquid resulting in juicier meat. Brining make the difference between a dry and flavorless chop and a juicy, tasty pork chop
What you need for the brine:
The general rule for brine is 1 tablespoon of salt and sugar per 1 cup of water. The sugar offsets the salt, preventing the pork from tasting too salty.
Combine the brine ingredients in a large container and stir until mixed. Add pork chops and cover. Refrigerate for two;hours. Feel free to add any herbs or spices to the brine;;this will lightly enhance the brine but won’t overpower the natural flavor of the protein. After two hours, remove the pork chops from the brine and rinse thoroughly to remove any extra salt from the surface. Pat the pork dry with paper towels.