Remove from the grill and let the meat rest for 10 minutes. The internal temperature will rise and reach a safe 145 degrees Fahrenheit. 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. (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.
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. Which is why some people look for barbecue pork chops recipes over grilled pork chop recipes. 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. 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.
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. 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. Move the pork chops to the indirect heat area. Cover the grill and cook until the meat reaches an internal temperature of 135 degrees Fahrenheit when checked with an instant read thermometer.
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.
Cooking with direct heat occurs when you cook the meat directly over the heat source. The meat is cooked quickly over medium or high heat coals or over burners set to medium or high heat on a gas grill. Direct heat is used when grilling food that cooks in 30 or less minutes, such as chops, steaks, ham slices, ground patties, and precooked sausages. Fresh sausages should be poached to precook before grilling or they should be grilled using indirect heat.
Pork steaks and pork chops that are going to be grilled should be a minimum of ¾ to 1 inch thick because the high heat will cook the meat quickly. If the cuts are thinner than this, it is easy to overcook the meat, causing it to dry out. The meat must be watched carefully while grilling. Coating the pork with a little oil or marinating it before cooking will help keep it moist.
It is important that the grill be properly preheated so that it seals the juices into the meat quickly. The temperature at which the pork is cooked and the distance it is placed from the heat source are both important for providing tender, juicy, properly done pork. A 2-inch pork chop may seem daunting because of its thickness, but grilling it is simple, and the added thickness keeps the chop from drying out. Marinate it first if you like, or simply season it with salt, pepper, garlic or a rub made for pork chops. Modern feeding processes have virtually eliminated the risk of trichinosis, a pathogen previously found in pork meat, so you don't need to cook the meat until it's well done. In fact, it will taste better if you remove it from the grill when it is still slightly pink.
When in doubt, use a meat thermometer. The meat is done when the thermometer reads 145 F. Thicker pork chops take longer to cook. Two-zone grilling gives you the versatility to cook for longer periods without overcooking the meat. 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.
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. 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. You will need six bone-in pork chops about 1 inch thick and a bottle of your favorite marinade. Place your pork chops in a resealable plastic bag and pour in the bottle of marinade.
Turn the bag several times and carefully work the sauce around the chops. Be gentle so the bones do not puncture the plastic bag. Place in the refrigerator for two to four hours.
Remove the pork chops from the bag and throw away the bag. Grill over direct medium heat for about eight to 10 minutes. Turn the meat at least once halfway through the cooking. Remove the pork chops once the temperature reaches at least 150 degree and let the meat rest for three to five minutes before serving. Getting your temperature right will make a difference between eating juicy grilled pork chops and struggling with some dried out, tough chops. Then, do you love your chops boneless or bone-in?
You can set a temperature that will keep the meat tender, preserve its juices, and leave it with that smoky flavor you want. And, since these cuts are lean, no need for marinating them before grilling. Your meal can be ready in half an hour. 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. This involves a little attention and a good meat thermometer. The different techniques and cooking times will vary a little from the grill to the oven or stovetop. Just remember to stop the cooking process when the pork chop reaches 140 to 145 degrees Fahrenheit. If you like it rarer you can cook till 135 degrees and let it rest for 5 to 10 minutes, the residual heat will raise the temperature into the safe zone.
For more cooking tips and advice on how to cook all types of meat and seafood check out our other articles here. Grill time for bone-in pork chops will vary depending on thickness, so it's better to asses by temperature than time. 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. For medium-thick pork chops (3/4 to 1 inch), I cook with direct heat.
I sear both sides of the chops briefly over high heat to get a nice crust and then move them to an area of less intense heat, cover the grill, and let them cook through. I also leave a portion of the grill with no coals in case a chop is burning, is caught in a flare-up, or is cooking too quickly. For gas grills, set one burner on medium high and another on low.
Charcoal or gas, covered or not, direct or indirect heat—there's a lot to consider when grilling pork chops. I prefer charcoal kettle grills to gas, although either will work as long as you set up areas of varying heat intensity. I often cover the grill for better heat regulation and to help dampen flare-ups. I choose direct or indirect heat depending on the thickness of the chops. The trick is to balance the quick browning of the outside with the slower cooking of the interior. 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. When dealing with a thick pork chop of 16 ounces or more, you will need to allow extra time for them to cook through evenly to the proper temperature. Also, a larger cut of meat will also have a larger increase in carryover heat when resting. You will need to pull the pork chops off the heat at a lower temperature.
For best results cooking a thick pork chop, we've found that a temperature of 125 degrees and a 10-minute rest will give you juicy, safe pork chops. In my opinion, pork chops are an underrated cut of meat. They're inexpensive, juicy and packed full of flavor. Some of my favorite ways to prepare pork chops include mushroom pork chops, brown sugar pork chops, and these simple yet satisfying grilled pork chops. 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.
DO NOT OVERCOOK OR THE PORK CHOPS MAY BE DRY. Pull them off the grill and let rest for 5 minutes to let the juices distribute throughout. Grill them on one side for 4 minutes and then flip and grill them on the other side for another 4 minutes. The internal temperature of the pork must reach 145 degrees Fahrenheit to be fully cooked. Since each grill is unique, the cooking time is an estimate, be sure to use a meat thermometer to check for doneness.
Another secret to tender, juicy pork chops is not to immediately serve them as soon as they come off the grill. Cover the pork chops with aluminum foil and let them rest for 3-5 minutes. Grilling thin pork chops requires extra vigilance. On a hot grill, thin chops can quickly go from juicy to dried out, so you mustn't get distracted from the moment the chops go on the grill. I like to protect the surface of thin chops with a thick, flavorful coating, such as a spicy adobo paste.
These chops are too thin to get an accurate temperature reading, so you'll need to make a small cut to check for doneness. After a two-minute rest, the chops will have cooked a bit more and will be ready to serve. If you are looking to enjoy a good pork roast or tenderloin, a good rule of thumb is to give it 25 minutes of cook time per pound with the temperature close to 375 degrees.
This can help the cut reach the right internal temperature while keeping it tender and moist. Overcooked pork becomes tough and chewy. I find that most people overcook pork and having an instant read meat thermometer is extremely helpful to determine when the pork is done.
Our pork tenderloins are so much better, now that we use an instant read thermometer. 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.
