If you want to cut your own chops, buy a 8-rib bone-in pork loin from your local butcher.But remember, the thickness of your pork chops affects the time it takes them to cook on the grill, so always take that into account when timing your grilled pork chops. If you can, get your chops cut at your local butcher or meat counter and request a minimum of 3/4” thick, ideally 1 to 1 ½” thick. Thick pork chops are also key to maximum flavor and juiciness.They cook a little faster, but without any bone or fat, they often have less flavor and dry out quickly. A boneless chop is also an option, and perhaps the most commonly used. They are very tender and the flavor is mild. They have a little fat to add flavor, but not the tough gristle of a shoulder chop. In my experience, the center-cut rib chops are the best choice for grilling. All pork chops come from the loin, but depending on what section of the loin, the chops will differ in flavor and tenderness. Choosing the right cut is key to a perfect, juicy pork chops recipe.Remove the pork chops from the grill and allow them to rest for 5-8 more minutes.If you have a meat thermometer, make sure the thickest part of the chops reach 145 degrees. Move pork chops to indirect heat (or reduce to medium), and continue grilling for 4-6 minutes on each side, depending on their thickness.Using your tongs, place loin chops on grill and sear for 2-3 minutes per side.Temperature in either type of grill should be 375-400 degrees prior to putting on the pork chops. Light charcoals at least 20 minutes prior to grilling. If using a charcoal grill, prepare it so you will have a place for indirect heat by banking coals on each side of the grill, leaving the center of the grill without coals/heat. If using a gas grill, preheat to medium-high 10 minutes prior to grilling.Cover and place in the refrigerator for at least 2 hours. Place pork chops in casserole dish and pour marinade over them.Add in olive oil, soy sauce, Worcestershire sauce, balsamic vinegar and lemon juice. In a large bowl, make pork chop marinade by mixing brown sugar, kosher salt, black pepper, garlic, and onion powder.2 large cloves of finely chopped garlic (or 4 teaspoons garlic powder).4 bone-in thick center cut rib chop pork chops, at least 1” thick.Slicing and carving knife (if cutting your own chops from a pork loin).Grill Set (another must-have for successful grilling!).Apron (Does any respectable grill master NOT have a sweet grilling apron?).
PORK CHOPS ON THE GRILL SERIES
PORK CHOPS ON THE GRILL FULL
Whether it’s the summer grilling season and you need to add some variety to your weekly backyard barbecue or you want something hearty and full of flavor to pair with your winter squash, grilled pork chops are the ideal and often forgotten meat. Remove pork chops from the grill and allow them to rest for at least 5 minutes.
Move pork chops to indirect heat (or lower temp to medium) and cook for 8-12 more minutes, flipping once, or until pork chops reach 145 degrees F.Place pork chops on grill and cook for 2 to 3 minutes on each side.Preheat grill to medium-high heat (375-400 degrees) 20 minutes prior to grilling.Mix pork chop marinade in a large bowl and add pork chops.
PORK CHOPS ON THE GRILL HOW TO
Frost Fire Series | 4 Piece Knife Set | Dalstrong © How To Grill Pork Chops : Overview
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