Remove from the grill and let the meat rest for 10 minutes. The internal temperature will rise and reach a safe 145 degrees Fahrenheit. 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. 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.
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. 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.
Two-zone grilling gives you the versatility to cook for longer periods without overcooking the meat. 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. 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. 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. 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. 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.
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.
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. 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. 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.
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. 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. 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. 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. Next, use your meat thermometer to confirm the cooking temperature at the end of the cooking time.
Insert it at the coldest part of the meat. Usually, this part is the mid-section area. Once you confirm it, remove the chops, place them on an aluminum foil, and wait for its recommended resting time before serving. During the resting time, the juices will redistribute to the entire meat to result in an even, juicy pork chop. 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.
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. Modern home cooks know that 145°F is the sweet spot of doneness and tender, juicy perfection. Use a probe thermometer inserted into the thickest part of the pork chop to check the temperature. Most recipes for pork chops will also include a five-minute rest before serving, where some carryover cooking will occur. When sliced, the interior of your pork chops should be mostly beige with a pale pink in the center and plenty of moisture still inside.
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. 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. I grill a lot of pork so I'm pretty confident in giving advice on how to get perfectly grilled pork chops. A humble dinner fork is used to poke holes in the meat to help tenderize the pork for the grill. A citrusy marinade continues the process of ensuring tasty and tender pork chops.
And a digital meat thermometer makes sure the chops aren't over-cooked. 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. 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. 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. 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. 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. As soon as your pork chops reach the correct internal temperature, remove them from the grill and let them rest for at least 5 minutes before slicing and serving.
This will help stop the cooking process and redistribute the juices through the pork chop. 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. 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.
