If you're in the mood for pork tonight, fire up the grill and try one of these fast and flavorful grilled pork chop recipes. Mild, tender pork is a delicious match for so many flavors, and we have lots of creative and delicious options guaranteed to please your crowd. Look for pork chops that are at least one inch thick for the juiciest results. We recommend bone-in pork chops, which have the most flavor, but be sure to check the recipe to find out how thick the pork chops should be. These grilled pork chop recipes are so delicious that you can keep the rest of the meal simple. Round out your menu with a simple green salad, some crusty bread, or baked potatoes.
This infuses the meat with flavor, and helps to create a crispy, seared exterior on the chops while keeping the insides tender and juicy. 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. A simply glaze, made of sticky-sweet honey, savory soy sauce, and fresh garlic, drenches each perfectly grilled pork chop in this recipe from Chef Ludo Lefebvre. 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. 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. (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.
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.
Great recipe and will brine next time. 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. 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.
The dynamic spice rub is made with smoked paprika, chili powder, garlic powder, onion powder,chipotle pepper, salt and pepper. The seasonings envelop the pork in a smoky, earthy, robust, crust with just the right kick of heat that creates a caramelized seasoned crust once grilled. Have you grilled pork chops before? 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. 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.
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. Combine the salt, black pepper, cayenne pepper and sugar together in a small bowl. If the chops have a thick edge of fat on them, score the fat 2 or 3 times around the edge of the pork chop so the chop stays flat while cooking. Generously season the pork chops on both sides with the spice mixture.
Place the chops on a rack over a rimmed pan and refrigerate uncovered for 8 to 16 hours. Remove the pork chops from the fridge 1 hour before grilling. Once you have selected your chops and scored the fat, it's time to brine the chops. Brined pork chops are harder to over-cook, plus brining seasons the pork perfectly too. It's not difficult – the spice rub only has four ingredients – but it does take at least 8 hours for the brine to have any effect on the chops. Season the meat with the spice rub and place the chops on a rack over a pan in the refrigerator, uncovered.
This allows the chops to dry a little while they brine, rather than sitting in their own juices. 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. Thin pork chops are great for grilling because they cook quick with less time to dry out. Thicker pork chops can be just as tender and just as juicy as thin. Again, it comes down to the cut you choose.
For a quick-cooking boneless pork chop, choose pork chops with a thin fat cap that are about 1 inch thick. Place your pork chops in the bowl and let them marinate in the refrigerator for at least one hour. 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. Three stars seems a bit high, but in all honesty, it was a good recipe. However I wouldn't say it was anything other than just an above-average barbecue recipe.
However, in terms of a meal that would be special or might impress dinner guests or a date, this just doesn't offer very much. The second thing is to choose the cut of chop. My favorite chop for grilling is a rib chop . It has a bone with a portion of the pork loin attached and has a relatively high fat content. Don't let a high fat content dissuade you – you don't have to eat the fat on the chop, but it will help prevent the chop from drying out as you cook. The other chop that will work is a center cut or loin chop .
This chop has a portion of the loin on one side of the bone and a smaller portion of the tenderloin on the other side. Unfortunately, the two sections of meat on either side of the bone cook at different speeds, so it can be a challenge to get the chop cooked just right. I find it also has less flavor and is less tender than the more expensive rib chop, but it still works well in this recipe. 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. 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. Place pork chops on grill over medium heat.
I often grill boneless pork chops since they are my husband's favorite. To combat this from happening, keep reading for his three golden rules when it comes to grilling pork chops. Brush the pork chops with a little olive oil. Place the pork chops on the hot zone of the grill for 3 minutes on each side to sear the outside of the chops.
The pork chops should reach a temperature of 150°F with an instant read thermometer. Heat grill to 450° and season the pork chops with salt on each side. Sear pork chops on each side, turning frequently to develop a crust on all surfaces, about 7 minutes total. Lower the heat and cook through, continuing to turn, about 15 to 20 minutes more, until they are cooked through and reach an internal temperature of 145°. Brush the pork chops with the honey garlic glaze, and serve with additional glaze.
Lean grilled pork chops come out juicy and tender every time thanks to a simple sprinkling of pork dry rub for a dinner that's ready in under 30 minutes. This means the grilled pork chops will be slightly pink inside which is OKAY. One of the most important components of a great grilled bbq pork chop recipe is the barbecue sauce! It tastes like a homemade sauce that's been simmering on your stovetop all afternoon, with just the right amount of zesty kick and sweetness. 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. 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. The thicker the chop, the longer it will take to dry out.
A general rule of thumb is that it takes about ten minutes to cook an inch-thick cut of most proteins, and that's also true for pork that's an inch thick. Thinly sliced pork chops cook in five to six minutes, especially if they're less than half-an-inch thick. 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. Simple seasoning, a hot grill, and the right timing are all that's needed to make grilled pork chops perfectly tender and juicy every time. 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° F. Baste with Red Gold Redneck Riviera 1776 Original BBQ Sauce during the final 3 minutes. 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. The truth is that I love pork chops and pork meat in general. Pork is lean, incredibly flavorful, readily available and budget friendly. Grilling pork chops on a gas grill outdoors , a pellet or charcoal grill or even on the stove top on a grill pan, seems to add an extra layer of delicious flavor. A homemade chipotle pepper barbecue sauce gives these grilled pork chops an extra hit of smoky flavor. Served over creamy Smoked Gouda Grits, these chops are a meal fit for company.
However, you can get that perfect marriage of pork and BBQ flavor a lot faster by making this BBQ Pork Chop recipe. Pork chops sometimes get a bad name as a tough, dry cut of meat. However, if you cook them correctly, you'll end up with juicy chops that rival the flavor of your favorite beef steak at a fraction of the price. To know if your chops have cooked through, press on the chops as they cook. When they are raw, they will feel soft.
As they cook, the meat will become firm. The very best way to know if the chops are cooked, however, is to test with an instant read thermometer. The pork should reach an internal temperature of 150ºF.
Then, with 5 minutes of resting time, they will be cooked to perfection. The key to grilling pork chops successfully is to create two zones on your BBQ. Start by searing both sides of the chops in the high heat zone of your grill. Don't move them around while they sear. There may be smoke from the grill as the fat on the chops starts to render, but don't move the chops for 3 minutes per side. They'll be fine and need some time to sear and get good grill marks.
