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. A tender, well-seasoned pork chop caramelized over a bed of hot coals or a gas flame is pretty hard to beat during the summer grilling season. The trick that most home cooks struggle with is how to keep them juicy every single time. I have resisted making pork chops for years at home because they always turned out so dry. Now I'm on a low cholesterol diet and needs some variety other than chicken, so wanted to try the pork chops again.
I used this recipe with a 1/2 inch thick pork loin chop, no bone and no fat to speak of. Never had such a juicy pork chop IN MY ENTIRE LIFE. So grateful for this recipe. Which is why some people look for barbecue pork chops recipes over grilled pork chop recipes. 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.
Remove from the grill and let the meat rest for 10 minutes. The internal temperature will rise and reach a safe 145 degrees Fahrenheit. 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. Place the pork chops on a cutting board or a platter, loosely cover with foil, and allow them to "rest" for five minutes to allow the juices to settle back into the meat.
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. (pork will reach safe temperature of 145°F after resting).
Actual cooking time will depend on the heat of your grill and the thickness of your pork chop. Be excited, because it's time to grill — and we're pretty certain your crew is hungry for your delicious dinner. We think you should ditch the dry, tough pork chops for good, so we're sharing this dish from recipe developer Mikayla Marin over at The Flour Handprint.
Read on to learn the key steps to cooking up juicy grilled pork chops every single time you make them. With a simple brining technique and just as simple grilling method we'll be sharing today, you'll know just how to achieve that perfect medium, juicy chop on your grill. In short, you can use this easy grilled pork chops recipe with rib chops, loin chops or boneless chops.
Our preference is always a 1-2 inch "thick-cut" chop. The chops shown here each weighed about 8 ounces and measured about 1.5-inches thick. Light a charcoal grill or preheat the oven to 500°.
Scrape some of the marinade from the pork chops, leaving a light layer, and rub the chops with the oil. Grill over a medium-low fire until browned outside and lightly pink and juicy in the center, 25 to 30 minutes. Alternatively, set the chops on a baking sheet, fat side up, and roast in the top third of the oven for about 20 minutes. Cut down between the ribs of each double chop, then serve 1 chop per person. So keeping with the "grilling recipesdon't have to be hard" theme, we'll focus on technique this week while producing some delicious grilled pork chops for dinner. Like chicken breasts, pork chops are a favorite freezer dweller for me.
Thin and lean pork chops thaw out relatively quickly, making them perfect to keep on hand for last minute dinner grilling. Let's get to grilling these pork chops. Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side.
Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce. After your pork chops are finished cooking, transfer them to a plate and slather with more barbecue sauce. Let the pork rest 3 minutes before serving. While the pork cooks, the juices are forced away from the heat to the middle of the meat. The resting time allows for the redistribution and reabsorption of the juices throughout the whole chop for optimal flavor and juiciness.
If you don't allow for this calming period, valuable moisture-giving juices will seep out and be lost when you slice into the pork, resulting in less juicy pork chops. 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. Had I had time to brine they would have had that lovely char on the outside, but I brushed the chops with a bit of honey and they had a sweet taste in the grill marks.
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. Remove the pork chops from the brine, rinse them under cold water and pat them very dry with clean kitchen towels.
Combine the spice rub ingredients and rub the mix into both sides of the pork chops. Let the chops rest at room temperature for 30 minutes while you pre-heat the grill to medium-high heat. The important thing to remember when you do brine meats, is that you rinse the brine off after it has marinated, dry it well and do NOT season the meat again with salt. In this recipe, we rub a spice blend on the pork instead that does not contain salt. The pork chops can sit out for about an hour or so to come to room temperature before you grill.
This will allow the chops to cook faster on the grill and it gives you the necessary time to get the grill ready, especially if you are cooking on a charcoal grill like I do. 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 . The juiciest grilled pork chops are coated in a simple and tasty homemade spice rub and grilled until perfectly tender, golden brown and delicious.
This recipe includes instructions for gas, pellet and charcoal grills. According to USDA guidelines, pork should be cooked to an internal temperature of 145 degrees Fahrenheit. During this time, the meat will reach a safe 145 degrees Fahrenheit (63° C) which puts them at a nice juicy medium temperature. While the grill is preheating make this easy and delicious black bean and mango salad.
Simply mix 1 can of drained black beans with, 1 cup chopped cilantro, 1 jalapeno , 1/2 red onion , 1 mango , 1/2 lime , 2 Tbs olive oil, and 1/2 tsp kosher salt. Once this is mixed well, put it to the side and wait for the grilled pork chops to be served. While grill is heating, allow pork chops to come to room temperature and season chops with salt and pepper to taste. Grill pork chops for about 6-8 minutes, turning halfway through to brown evenly. They should have a nice char with a barely pink center, with an internal temperature of 145°F. The beauty of this juicy grilled pork chop recipe is its pure simplicity.
You will only need five ingredients — pork chops included — in order to make a perfectly seasoned, perfectly cooked chop every time. This means the grilled pork chops will be slightly pink inside which is OKAY. They are FABULOUS, easy and simple for grilling any day of the week and a delicious way to mix up the usual routine.
Pork chops are also budget friendly and can emerge as flavorful and as juicy as a anything when done right-and this recipe is done right. These Grilled Pork Chops are melt-in-your-mouth tender, juicy with complex sweet, savory, smoky, spicy notes with a saucy, caramelized finish. I guarantee they will become a dinner time staple for all your busy days. In a large bowl, make pork chop marinade by mixing brown sugar, kosher salt, black pepper, garlic, and onion powder. Add in olive oil, soy sauce, Worcestershire sauce, balsamic vinegar and lemon juice.
A meat thermometer can be inserted into the center of the cut of meat to give the inner temperature. The USDA suggests that you aim for an internal temperature of 145 degrees F for your pork chops. Because the meat will continue to rise in temperature internally after it is removed from the heat source, remove the chops when they register around 140 degrees F.
As the meat rests for several minutes after cooking, the internal temperature will rise to about 145 degrees F. 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. Heat coals, gas grill, or grill pan to medium-high heat.
Brush grates with oil to prevent sticking. Place meat on the grill and cook for about 5-6 minutes per side or refer to the cooking time chart above for other cuts. The pork is done when it reaches an internal temperature of 145 degrees F.
This cut is also known as bone-in ribeye chop, or rib end cut. Because it is cut from the lower loin, this is one of the best pork chops money can buy. The best pork chops are center-cut loin chops or center-cut rib chops that are about one inch thick. Whether you go with a loin chop or a rib chop, you'll have tastier results with any bone-in pork chops.
Not only does the bone contribute flavor, it also helps the pork chop stay nice and juicy. Prepping the meat for this recipe involves two steps. The first is to bring your chops to room temperature about an hour before cooking. The second is to brush them with extra virgin olive oil and add a sprinkle of kosher salt and black pepper right before they head to the barbecue.
The salt and pepper is an essential seasoning step while the oil prevents the chops from sticking to the grill. Season the chops with the salt and pepper. Place over the hot part of the grill and cook 2 minutes, watching carefully for flare-ups and to avoid burning. Remove from the grill and top each chop with a tablespoon of cornichon butter. Let rest, loosely tented with foil, 5 to 10 minutes before serving.
When it comes to grilling — especially with pork chops — the cut does matter. Thinly sliced boneless pork chops are a recipe for frustration on a hot grill when you're after juicy and tender. Instead, opt for bone-in chops that are at least 1 inch thick. You can use boneless if you prefer, but choose only the nice thick ones.
The thickness ensures you'll be able to properly sear both sides and get it to the correct internal temperature without overcooking it . 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 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 juicypork chop with some pinkin the middle has finally been given the official "okay" by the USDA. A juicypork chop with some pinkin the middle has been given the official "okay" by the USDA. Rub or brush the pork chops with olive oil and sprinkle generously with the spice mix, massaging it into the meat. You can allow the pork to sit on the counter while you heat up the grill or you can refrigerate them covered, overnight.
