Here comes kind of a long-winded explanation of how to grill juicy pork chops. If you want the TL;DR it's that the USDA lists 145°F as the pork chop done temp, as do our friends at pork.org . But the perfect done temp for grilled pork chops is something that a lot of chefs and home cooks debate!
Thankfully, now they've lowered the "safe" recommended internal temperature to 145°F. If you pull the pork right when you see that temp, you should have delicious, juicy pork chops. These grilled bone-in pork chops are perfectly tender & juicy, drizzled with delicious garlic butter! Thick cut pork chops are used in this recipe, as their thickness makes them more forgiving and less likely to dry out. An easy salt and pepper dry brine seasons them, and ensures they stay moist throughout grilling.
You'll cook the pork chops to 145 degrees F before letting them rest a few minutes off the heat so their juices fully distribute. 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. 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 you're really serious. Although the recipe and marinade is the exact same, the texture from cooking the pork chops on the grill is totally different! Cooking over direct heat on the grill gave these grilled garlic pork chops an outstanding flavor from all the char. Each bite was juicy, tender flavorful and amazing. Marinating the pork loin chops really helped make the chops juicy and tender when grilled.
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. Quite likely the most popular cut of pork however many feel the best pork chop recipe is made with the rib end of the loin.
The center is very versatile, lean, tender and quick cooking. It adapts well to a brine, rubs, marinades, glazes and when grilling pork chops for maximum tenderness do not cook past medium doneness. (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.
Remove from the grill and let the meat rest for 10 minutes. The internal temperature will rise and reach a safe 145 degrees Fahrenheit. The best way to ensure you aren't overcooking your pork chops is to use a meat thermometer. Pork chops should be cooked to an internal temperature of 145°. There won't be any pink left when you cut into it! You can safely pull the meat off the grill at 140° and after resting for a few minutes, the meat will have continued to carry-over cook to the 145°.
It's the best way to ensure your pork chop doesn't come out dry! We recommend a cook time of 8 minutes per side, but ideally you are checking the temperature as each grill and pork chop is different. When buying your chops go for ones that are about 1" thick and boneless center cut. If you prefer bone-in those work well too. This reputed pork chop marinade creates melt-in-your-mouth tender, juicy pork chops with complex sweet, tangy, and spicy notes. Grilling perfect juicy pork chops on your gas grill in under 30 minutes is simple.
Use boneless or bone-in chops, do an optional brine if you have time, and season to your taste, and you will have an easy healthy dinner for the whole family. 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.
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. If you've ever made grilled pork chops and had them turn out dry and tough, you're not alone. However, deliciously tender, juicy chops are a cinch to make provided you have the right cut of pork and an hour to bathe them in a simple brine before cooking.
We also like to coat them with our own sweet-and-smoky barbecue rub. It adds flavor and the sugar in it caramelizes on the outside of the chops like a glaze. 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. 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. 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. Place the chops in the indirect-heat zone, which should be in the range of about 350°F (177°C), and cook them until they reach 130°F (54°C).
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 (60°C) 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. Don't own a grill or it's pouring rain outside?
No worries, these grilled pork chops can also be cooked in a grill pan on the stove top over medium heat with a little vegetable oil or olive oil. 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. 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.
Great recipe and will brine next time. 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. Make your next cookout easier than ever with these grilled pork chops you can prep in 10 minutes. A tangy honey mustard-barbecue sauce seasons thick-cut BBQ pork chops for an incredible summer dish. Cook on the grill to lend both a smoky flavor and juicy texture that's absolutely delicious. Turn these grilled BBQ pork chops into a full dinner by serving them with corn on the cob or a fruit salad for a filling summertime meal. 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. Reduce the burners to medium, close the lid, and cook for about another 15 minutes more.
Pork needs to be cooked to an internal temperature of 145 degrees Fahrenheit. Place pork chops on hot grates, close grill lid, and cook for 2 minutes without peeking. With a tongs, flip pork chops over and cook second side for 1-1/2 to 2 minutes longer, until a medium internal temperature of 145° F is reached.
Use a digital thermometer for a quick temperature reading. Remove pork chops from grill and let rest for 3 minutes to seal in juices and natural flavor. Pork chops vary in size and thickness, so adjust cooking times as necessary.
Our recipe was made with 3/4" thick center cut pork loin chops at about 8 ounces each. If you're cooking with thinner and smaller chops, reduce cooking time and check the chops earlier for doneness. You can cook these on a skillet and sear them first before you put them in the oven, which skips the broiler method in the end. You'll do the 1st sear of the pork chops, for 2 minutes on each side, over medium high heat. Then you'll move them to one side of the grill, where the burner is off. You'll close the lid, and cook for minutes with indirect heat, until the temperature of the pork chops is around 120 degrees F using a digital meat thermometer.
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. Pork chops are seriously underrated. They are relatively inexpensive, easy to prepare and can emerge as flavorful and as juicy as a steak when marinated. Best of all, this pork chop marinade recipe couldn't be any easier or more delicious! The marinade does all the heavy lifting and takes less than 5 minutes to whisk together making dinner time a breeze.
You can even prep the marinade in advance or double or triple the recipe and freeze for later. These grilled pork chops are packed with flavor thanks to the pork chop marinade and the pork chop seasoning used in this recipe. Allow enough time to marinate , don't skip it.
This is basically how I make them, making them right now. Baked Pork Chops with the BEST bbq pork chop marinade ready in half an hour! Using pantry staples and minimal ingredients, our baked pork chops come to you loaded with flavour. Perfect for dinner any night of the week with bone in or boneless chops. If the pork you have purchased is enhanced or seasoned do not use a brine solution or add any salt to the recipe. I often grill boneless pork chops since they are my husband's favorite.
Forget about any other grilled pork chop recipes you have tried in the past. We have your new go-to recipe for all your summer BBQs and potlucks! Using our simple marinade, these pork chops are so juicy and flavorful. 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 don't 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. Juicy grilled pork chops with the best, easy marinade is the perfect recipe to throw on the grill.
