Pork chops are a classic grilling staple. When properly cooked over hot coals or gas, pork chops become tender, juicy and packed with smoky, charbroiled flavor. Grilled pork chops make for a quick and satisfying meal any night of the week. With just a few tips and tricks, you can master the art of grilling moist and delicious pork chops.
Selecting the Best Pork Chops for Grilling
Not all pork chops are created equal. When selecting chops for the grill, opt for thicker, bone-in cuts. Thicker chops will stay juicier during the high-heat cooking process. The bone also helps insulate the meat and prevent it from drying out. Look for chops that are at least 1-inch thick, preferably closer to 2 inches. Rib chops or center loin chops are ideal options. Stay away from thin, lean pork chops, which will overcook quickly on the grill.
Thickness
- Go for 1-inch thick or thicker pork chops. Thinner chops tend to dry out on the grill.
Bone-In vs Boneless
- Choose bone-in over boneless. The bone helps keep the meat moist and adds extra flavor. Boneless chops cook faster, so require more attention on the grill.
Cut
- Rib chops or center loin chops are best for grilling. They contain marbling for moisture and have good meat-to-bone ratio.
Marinating Pork Chops for Added Flavor
Marinating pork chops is a simple way to infuse extra flavor and moisture into the meat before grilling. Certain acidic marinade ingredients, like vinegar, wine or citrus juice, also help tenderize the chops. Try marinating for 1-4 hours to let the flavors permeate without breaking down the texture. Overnight marination is okay, though chops may become mushy.
Marinade Ideas
- Italian dressing, olive oil, balsamic or red wine vinegar, garlic, oregano.
- Soy sauce, honey, toasted sesame oil, ginger.
- Beer or bourbon, Worcestershire sauce, brown sugar, garlic.
- Citrus juice, brown sugar, chili powder, cumin, garlic.
Brining for Moist and Well-Seasoned Chops
If you have time, brining really takes pork chops to the next level. By soaking chops in a saltwater solution for 1-2 hours before grilling, brining boosts moisture retention and infuses seasoning into the meat. Make a simple brine using 1 cup kosher salt per gallon of water. Add other desired seasonings, like sugar, peppercorns, bay leaves or citrus.
Benefits of Brining
- Improves moisture retention during cooking.
- Allows seasoning to deeply penetrate the meat.
- Results in a juicier, well-flavored finished product.
Brining Tips
- 1 cup salt per 1 gallon water is a good base brine ratio.
- Add other flavors like sugar, citrus, herbs.
- Brine for 1-2 hours before grilling.
- Rinse and pat chops dry before grilling if brined.
How to Grill Pork Chops Perfectly
Grilling pork chops over direct high heat is the best way to achieve a charred exterior while cooking the insides to juicy perfection. Use these techniques and temp tips to nail perfectly grilled chops every time.
1. Preheat Grill Properly
- Allow grill to preheat for 15-20 minutes on high heat.
- Brush grates clean. Oil lightly to prevent sticking.
- Direct high heat is key for getting good char marks.
2. Cook Chops Over Direct Heat
- Place chops directly over hot fire or flame.
- Cook uncovered for best browning and char flavor.
- Flip once halfway through cook time.
3. Know Your Temps
- Cook to 145°F internal temp for juicy, safe pork.
- Use meat thermometer to check doneness.
- Remove from grill when 5°F below target temp.
4. Let Rest Before Serving
- Final temp will rise 5-10° as chops rest.
- Allow 5-10 minutes rest time after grilling.
- Relaxes juices and results in tender, juicy meat.
Choosing the Right Grilling Method
While direct high heat works well for most pork chops, you can also use indirect or two-zone grilling methods to cook chops low-and-slow or give them a finishing sear.
Direct High Heat
- Chops directly over hot fire.
- Best for thinner chops, 1 inch or less.
- Produces nice char, caramelization.
Indirect Low Heat
- Chops off to the side, no direct heat.
- Better for very thick chops, 2+ inches.
- Allows low, gradual cooking.
Two-Zone Grilling
- Sear chops over direct heat first.
- Move to indirect heat to finish cooking.
- Combines char flavor with gentle heat.
Managing Temperature Flare Ups
With fatty meats like pork chops, juices and drippings can hit the grill grates and cause flare ups. This very high heat can lead to burnt crust and uneven cooking. Minimize flares by trimming excess fat and using indirect heat. Have a spray bottle on hand to tame unwanted flames.
Tips for Preventing Flare Ups
- Trim excess surface fat before grilling.
- Cook over indirect low heat to avoid drippings on flames.
- Use a perforated grill tray to minimize grease drips.
- Have water spray bottle ready to tame flare ups.
Dealing with Flare Ups
- Move chops temporarily to cooler area until flames die down.
- Mist flames gently with water spray bottle if needed.
- Keep grill lid open and concentrate heat on hot spots.
- Avoid moving or basting chops during flare ups.
Getting Good Grill Marks
Those appetizing char lines on grilled meats aren’t just for looks. When done properly, grill marks add crispy texture and delicious caramelized flavor to pork chops and other grilled foods.
How to Get Better Grill Marks
- Allow plenty of time for preheating so grates are very hot.
- Brush grates clean before grilling for even heat transfer.
- Coat grates lightly with oil to prevent sticking.
- Sear chops over direct high heat for distinct marks.
- Flip only once during cooking for crisscross marks.
- Try rotating chops 45 degrees halfway through grilling.
Adding Smoke Flavor
One advantage of grilling over pan frying is getting that wonderful smoky essence infused into pork chops and other meats. Use wood chips or chunks in a smoker box, or grill over fragrant wood planks for extra smoke.
Best Wood Types for Grilling Pork
- Fruit woods like apple, cherry, peach
- Maple
- Hickory
- Mesquite
Tips for Infusing More Smoke
- Soak wood chips in water before using.
- Add soaked chips or chunks to a smoker box.
- Grill over untreated cedar or other wood planks.
- Wrap chops in bacon for smoky flavor.
- Apply smoking wood rub for hint of smoke.
Mastering Doneness and Temp
It can be tricky cooking pork chops to the perfect level of doneness on the grill. Follow these guidelines for removing chops from the heat at just the right moment.
Check Temperature
- Use instant-read meat thermometer for accuracy.
- Insert into thickest part of chop, away from bone.
- Remove from grill when 5°F below target temp.
Doneness Temps
- 145°F for juicy, slightly pink pork.
- 160°F for well done, no pink.
- 170°F and beyond leads to dry, overcooked meat.
Carryover Cooking
- Interior temp will rise 5-10°F during rest time.
- Let rest 5-10 minutes before cutting into chops.
- Allows juices to reabsorb for tender, juicy results.
Serving Suggestions for Grilled Pork Chops
From sides and sauces to creative chop preparations, you have lots of tasty options for serving up your grilled pork masterpieces.
Classic Pairings
- Baked potatoes or grilled veggies
- Corn on the cob
- Coleslaw or potato salad
- Baked beans
Fun Serving Ideas
- Chops stuffed with cheese, apple or other fillings
- Teriyaki or bourbon glazed chops
- Chops with chimichurri or herb sauce
- Chop and romaine salad with vinaigrette
Frequently Asked Questions About Grilling Pork Chops
1. What’s the best thickness for pork chops on the grill?
For grilling, go for chops at least 1 inch thick, preferably closer to 2 inches. Thinner chops tend to dry out over the high direct heat of the grill. Thicker chops stay juicier.
2. Should pork chops be marinated before grilling?
Marinating is highly recommended, as it adds extra flavor and tenderness. Acidic marinades with ingredients like vinegar, citrus or wine help break down the fibers in pork chops. Marinate for 1-4 hours for best results.
3. How long does it take to grill 1-inch thick pork chops?
Over direct high heat, 1-inch chops will take 6-8 minutes per side, for a total grilling time of 12-16 minutes. Use a meat thermometer to confirm internal temp reaches 145°F.
4. Why do my pork chops taste burnt on the grill?
Chops that are blackened or taste burnt were likely overcooked. Always pull chops at 5°F below target temp to account for carryover cooking. Try slower indirect heat and watch for temp flare ups next time.
5. Can you grill pork chops that are frozen?
It’s best to thaw pork chops fully before grilling to ensure even cooking. If using frozen chops, grill over indirect low heat, keep lid closed, and increase cooking time by at least 50%.
6. How do I stop pork chops from drying out on the grill?
Go for thicker chops, brine before grilling, cook over indirect heat, and avoid overcooking. Pull chops when they first hit 140°F internally, then let carryover cooking finish. Marinade and basting also helps add moisture.
Conclusion
With their quick cook time and classic smoky flavor, grilled pork chops make a stellar dinner any night of the week. For the juiciest, most tender and flavorful chops, go for thicker cuts, brine when possible, and master your grill temps. Combine the sizzle of an open flame with flavorful marinades and rubs for next-level barbecue pork chops even grill masters will admire.