Heres What Youll Need To Make Juicy Grilled Pork Chops
- Pork chops
- Spices: salt, paprika, garlic powder, onion powder, cumin, ground mustard, pepper, chili powder
- Brown sugar
Cook Time: Total Time:
Pork chops are soaked in a salty brine, then seasoned with a dry rub and grilled to perfection. Unbelievably tender and juicy every time!
- 4 pork chops, about 1 inch thick
- 2 cups water
- 2 tablespoons brown sugar
You Can Have Tender Juicy Grilled Pork Chops
Pork chops are like beef steaks but there’s some significant differences…
The biggest difference is that beef steaks have more marbling than pork chops. This means that a pork chop can dry out much easier than a nicely marbled beef steak.
Pork chops are also smaller than beef steaks. This means you have to cook a pork chop less because smaller pieces of meat cook faster and dry out sooner than large cuts.
A lot of people have been raised with the idea that pork has to be well done to prevent illness.
This used to be the case, but not anymore.
Because of laws regulating the care and feeding of hogs, trichinosis has been virtually eliminated.
According to the CDC, during 2008â2012, 15 cases were reported per year on average. This is probably due to people eating wild game, like bear and wild boar.
Trichinosis occurs in animals that eat raw meat. Laws that have been in place since the 1950s prohibit the feeding of raw meat to hogs raised for food.
This means it’s safe to eat a pork chop that hasn’t been cooked to death.
The CDC and the USDA recommends cooking whole cuts of pork to 145Â°F.
For a tasty and juicy grilled pork chop, you should cook it until the internal temperature is between 135Â°F-140Â°F. This will give your pork chop better texture and more moisture.
And don’t worry, it’s safe to eat at this temperature.
Now you understand why grilled pork chops come out dry and chewy.
But I have a solution…
How To Flavor Grilled Pork Chops For Grilling
There are two main ways that you can flavor pork chops for grilling > marinades or dry rubs.
: a marinade is like a flavor bath for your pork. It infuses the meat with delicious flavors and leaves your pork extra juicy. In this recipe, were using our go-to pork chop marinade .
Dry Rubs: dry rubs are a great way to add amazing texture to the outside along with intense flavor. If youd rather use a dry rub for this recipe, we recommend our Pork Rub. Its sweet, savory, and a little smokey.
You May Like: Steaks On Traeger Grill
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 its 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!
Best Pork Chops On The Grill
My family loves pork chop recipes. I usually prepare pork chops on the stove or in the oven, but lately one of my favorite ways to make them is on the grill! Grilled pork chops have an incredible flavor only the grill can give them, and they are so juicy.
To keep things simple, my easy pork chops recipe uses just 5 ingredients. The best part about it is you can prep them to cook in only 5 minutes, and theyre ready to eat after 30 minutes on the grill!
Grilled pork chops are a perfect choice for a BBQ cookout or for a fun family meal. Living in Florida, grilling is a staple part of my weekly meals and these pork chops are near the top of the list! Just try them, you will see why!
Also Check: How Does A Kamado Grill Work
How Long Should You Brine Pork Chops
Pork chops can benefit from just a 20-minute brine, but for best results its best to plan ahead for a couple hours. A few hours will better break down some of the muscle tissue and draw moisture into the meat.
- Thick-cut, bone-in pork chops: best brined for 1-4 hours in the refrigerator.
- Thinner or boneless pork chops: best brined for about 30 minutes at room temperature up to 2 hours in the refrigerator.
Best Grilled Pork Chop Marinade
The spices you’ll need are:
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.
Also Check: Cooking Frozen Salmon On Grill
How To Grill Pork Chops Perfectly: 6 Easy Tips From Bobby Flay
To get those coveted grill marks and ensure the final result is as tender as it is juicy, TODAY Food spoke to chef, restaurateur and cookbook author Bobby Flay. So tie on your grilling apron and prepare to be the next pork-chop pitmaster.
Bobby Flay’s Grilled Balsamic Pork Chops with Peppers by Bobby Flay
Tip #: Buy The Right Type Of Pork Chop
Its common knowledge that quality ingredients make a quality meal. And grilled pork chops are no exception. James suggests picking out 1-inch rib chops. Why? A thicker chop has a higher tolerance for direct heat. This means itll yield a nice sear without overcooking. Plus, rib chops have more fat than other chops-and fat equals flavor. Lastly, choosing a bone-in chop is important, too. The bone helps insulate the meat, keeping it moist and flavorful as it cooks.
Also Check: How To Get Grease Stain Off Concrete
Tips For Grilling Moist Pork Chops
While pork chops are a favorite among backyard grillers across the country, the problem is that all too often they come out tough and dry. In an effort to ensure moist and tender chops each and every time they hit the grill, Grillocracy’s compiled a few tips to help get you there.
Facts and Fiction: Internal Temperature of Pork Chops
If youre like me, you grew up eating dry, over cooked pork chops. Even today, its not uncommon for consumers to insist on cooking chops well past the point of well done out of a fear of contracting trichinosis. The truth is, however, that trichinosis in pork has declined dramatically over the past several decades and that chops cooked to an internal temperature of 145 degrees are not only safe, they are much more moist than ones cooked well done.
Brines and Marinades*
An overnight soak in a brine or oil-based marinade is an excellent way to not only add moisture to pork chops, but to also amp up the flavor. To create a simple brine, combine 1/8 cup salt, 1/8 cup brown sugar, 2 cups water and fresh herbs and garlic then mix well until the salt and sugar have completely dissolved. For a simple marinade, combine 1 cup olive oil or canola oil, 1 cup balsamic vinegar and fresh herbs and garlic then stir well to combine.
Bone-on Versus Boneless
Thickness of the Chop
Stuffing the Chops
Temping the Meat and Abandoning the Cut Method
Resting the Meat
Tips by Clint Cantwell, courtesy of Kingsford.com
Tips For Making Grilled Pork Chops
- After applying the dry rub. Cover the chops and place them in the refrigerator for 30 minutes.
- Dont Over Cook: When grilling use a meat thermometer to help you keep an eye on the internal temperature. Overcooking will dry out the meat.
- Dont Poke: Dont poke or cut into the chops when grilling. This will allow the juices to run out and dry out the meat.
- Rest: This is one of the most important steps for juicy pork chops. When the meat reaches an internal temperature of 145 degrees F. Remove it from the grill and let them rest on a plate. This will all the juices to redistribute back into the meat.
Don’t Miss: What Temp For Pork Chops On Grill
How To Make Juicy Grilled Pork Chops Every Time
Because grilled pork chops dry out, we need a way to keep that moisture inside the meat.
Which ones should you choose?
Let’s look at some different types of pork chops and discover their characteristics…
The picture below is from a pack of assorted pork chops. The chops are packaged in a way that makes it hard to tell what you’re getting. Often, it’s something like this…
The two on top are rib chops. The ones on the bottom left and center are blade chops. The one to the far bottom right is a sirloin chop.
Rib chops come from the loin section of the pig.
They have a good amount of fat and are tasty.
You can tell a rib chop by the single rib bone and the large piece of loin muscle attached.
Blade chops come from the shoulder end of the loin.
They are a little tough.
As you can see in the picture below, a lot of different muscles make up this cut. This gives this pork chop lots of flavor.
These pork chops can curl up while cooking. You can fix this by slicing through the band of silver skin at the end of the pork chop. It’s the white section to the left of the pork chop in the picture below. Make some slits with a sharp knife, in two or three places, through the silver skin.
Sirloin pork chops come from the hip area of the pig. The bone you see in the pork chop below is part of the hip bone.
These pork chops are dry and tough when grilled.
In the picture below, the loin muscle is on the left side of the T-bone and the tenderloin is on the right.
Grilled Pork Chops Spice Rubbed And Slathered In Barbecue Sauce Are Juicy Flavorful And So Easy To Make
This How to Grill Pork Chops post will equip you with everything you need to know to make the best grilled pork chops of your life! They are succulent, juicy, dripping with flavor, and a winner with kids and adults alike. This recipefor Grilled Pork Chops, which happens to be one of the easiest proteins to cook, can be made with just a few ingredients in less than an hour so theyre perfect for busy weeknights but fabulous enough for entertaining. To make, the pork chops are brined 20 minutes for maximum juiciness, enveloped in an insanely delicious homemade rub thats slightly sweet, slightly savory, with just the right punch of sassy chipotle heat, grilled to perfection then brushed with your favorite barbecue sauce or my outrageously delicious homemade barbecue sauce. Add a side of baked beans, potato salad, watermelon and grilled corn and your quintessential summer meal is served!
Read Also: Grill Grates For Pellet Grills
How Should I Season My Pork Chops
After the pork chops are brined, theres no need to rinse them off with water simply dry them very well with paper towels. You can sprinkle on some black pepper at this point, or go with your favorite spice or spice rub. Just use a spice rub that doesnt contain salt, as youve already seasoned the chops.
What Is Brining
Pork chops are a lean cut of meat so they can easily dry out but that is where a brine helps! You are probably familiar with brining a turkey and the same concept holds true to create moist pork. Brining actually changes the molecular structure of the pork and increases the moisture capacity of the meat. First, the salt brine hydrates the muscle tissues via osmosis second, it changes the cells structure so that they can no longer contract when cooking. This means the cells are stuck with all the water theyve absorbed and cant squeeze out once cooked, resulting in juicier pork.
Read Also: Cooking Steaks On A Traeger
How To Make It
Making the sauce
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.
Recommended Reading: How To Charge The Auger On A Traeger Grill
Why You Must Brine Pork Chops
Consumers wanted leaner pork and, sad to say, we got it. To compensate for this leaner pork, we need a way to hold that moisture in the meat. Using a brine helps to do this.
Brining the meat adds flavor and helps hold the moisture inside the meat while cooking.
When you brine a piece of meat, the salt penetrates the outer surface. As it does this, it carries a small amount of water with it.
When you grill a pork chop, this keeps the outer layer from drying out. The result is a tasty, juicy pork chop.
Skip this step, and you’ll have the same dry pork chops you’ve always had…
The Taste Of Home Test Kitchen Shares Their Expert Tips For How To Grill Juicy Flavor
When Im dreaming up my dinner menus, pork chops always fall to the bottom of the list. They take the back seat to favorites like flaky baked salmon or juicy grilled chicken. The reason? No matter what I do, I tend to overcook themleaving my meal dull, dry and desperate to be drenched in applesauce.
This is a shame, because I know pork chops can make a delicious dinner thats easy on the wallet. Its time to make a change. Expert food editor James Schend agreed to share his best tips for cooking moist, tender and flavor-packed pork chops.
Don’t Miss: Grill Shrimp On Stove
How To Store And Reheat Grilld Pork Chops
- Serve: dont leave the grilled pork chops at room temperature longer than 2 hours because they can start to grow harmful bacteria. If youre taking them to a potluck or barbecue, plan accordingly.
- Storage: transfer grilled pork chops to an airtight container. Store in the refrigerator for up to five days.
- Microwave: transfer pork chops to a microwave safe plate. Microwave for 60 seconds then at 15 second intervals as needed.
- Skillet: drizzle some olive oil in a skillet and heat to medium heat. Add pork chops, cover and cook until warmed through, flipping once.
- Oven: Transfer pork chops to a baking sheet, cover with foil and reheat at 350F for 10 minutes or just until warmed through.
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.
You May Like: Do Traeger Grills Use Propane