Mastering Pork Chops On The Bbq Grill

how to cook pork chops on bbq grill

Grilled pork chops are a tasty, juicy, and healthy meal that can be prepared in under 30 minutes. They are a great option for a barbecue or a quick dinner. Here are some tips and tricks for how to cook pork chops on a BBQ grill.

Characteristics Values
Grill temperature 350°F to 450°F
Grill type Gas grill, charcoal grill, grill pan
Pork chop thickness 1-inch thick chops are best for grilling
Bone-in or boneless Bone-in or boneless Boneless chops may cook faster
Marinade or rub Marinade or rub can be used for seasoning
Brining Brining is recommended to keep the meat moist
Grill time 8-20 minutes depending on the thickness of the pork chops
Internal temperature 140°F to 145°F
Resting time 5 minutes to allow juices to set into the meat

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Choosing the right cut of pork chop

Types of Pork Chop Cuts

The pork chop is a versatile cut of meat that can be sliced from different areas of the loin, each offering unique characteristics:

  • Blade End Chop: This cut is from the front section of the loin, near the shoulder, and is the fattiest option.
  • Rib Chop: Taken from the rib section, these chops are leaner and have a large, smooth chunk of meat.
  • Bone-in Center-Cut Chops: These chops include both the loin and tenderloin and are considered a premium option for grilling.
  • Sirloin Chop: Cut from the back end, sirloin chops contain various muscles and are best suited for braising or slow cooking.

Factors to Consider When Choosing Pork Chops for Grilling

When selecting pork chops for grilling, consider the following:

  • Thickness: Opt for chops that are at least 1-inch thick. Thinner chops tend to cook too quickly, drying out the meat.
  • Bone-in vs. Boneless: Bone-in chops are preferable for grilling as they stay juicier and more flavourful. Boneless chops are leaner and can easily overcook, leading to dryness.
  • Marbling and Fat Content: A good amount of fat marbling will contribute to flavour and moisture. Avoid extremely lean cuts, as they tend to dry out on the grill.
  • Fresh vs. Frozen: Always choose fresh pork chops over frozen ones, as the latter can lead to uneven cooking and dryness.

Tips for Buying the Right Pork Chops

When shopping for pork chops, keep these tips in mind:

  • Ask your butcher for recommendations if you're unsure. They can guide you towards the best cuts for grilling.
  • Look for chops with a nice, pink hue and avoid those with excessive amounts of fat or connective tissue.
  • If you can't find the desired thickness, don't hesitate to ask the butcher to cut them to your preferred size.

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Brining your pork chops

To make a brine, start with a base of cold water whisked with salt. You can add sugar to help with browning on the grill, and aromatics like citrus peel, peppercorns, or bay leaves. If you're using Diamond Crystal kosher salt, use 1/3 cup. Otherwise, use an equal weight, not volume, of salt, as the size of salt granules varies across brands.

Submerge your pork chops in the brine and leave them in the refrigerator for 30 minutes to 2 hours. Don't leave them any longer, or the texture of the meat may become spongy. You can brine frozen pork chops, too—just leave them in the brine for the full 2 hours, and they'll be defrosted and ready to grill.

After brining, there's no need to rinse the chops with water. Simply dry them with paper towels, then season with black pepper or a salt-free spice or spice rub.

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Marinades and seasoning

A brine is a great way to ensure your pork chops stay moist. A basic brine is made up of two cups of water with one tablespoon of salt. You can add brown sugar and garlic to this mixture, too. Brining can be done in as little as 30 minutes, but no longer than two hours. If you do brine your pork chops, be sure to rinse them before seasoning.

If you don't brine, you can still achieve juicy pork chops by using olive oil, canola oil, or grapeseed oil. Oil your chops, not your grill, to prevent sticking.

A dry rub is a great way to add flavour to your pork chops. You can make your own or buy a store-bought pork seasoning. If you brine your pork chops, be sure not to use a rub with salt in it.

If you want to add a sauce to your pork chops, a simple barbeque sauce can be made with easy-to-find ingredients like ketchup, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper.

You can also try a marinade. One recipe includes olive oil, low-sodium soy sauce, brown sugar, Dijon mustard, garlic, and pepper. Marinate your pork chops for at least an hour, and up to eight hours.

If you want to add a sauce to your pork chops during grilling, brush it on during the last five minutes of cooking, and again during the last two minutes.

No matter which seasoning method you choose, always let your pork chops rest for at least five minutes before serving.

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Grill temperature

The ideal grill temperature for pork chops is between 350°F to 450°F. A grill temperature higher than this will overcook the outside of the meat before the insides are done, drying out the pork.

For a charcoal grill, this means arranging the lit coals on one side of the grill and leaving the other side empty. For a gas grill, turn the burners to high to sear the pork chops and then lower one of the burners to medium to finish cooking.

The grill temperature will affect the cooking time, which is typically 12-15 minutes for a 1-inch thick pork chop to reach an internal temperature of 145°F. Thinner chops will take less time, and thicker chops will take longer.

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Resting the meat

After removing the pork chops from the grill, it is important to let them rest for a few minutes before serving. This allows the juices to settle into the meat, ensuring that your pork chops are moist and flavourful. The resting time also gives the muscle fibres a chance to relax, resulting in a more tender bite. Aim for at least a 5-minute rest, but if you can, let the pork chops rest for up to 10 minutes.

During the resting period, it is best to cover the pork chops loosely with aluminium foil to keep them warm. This will help maintain the temperature of the meat while still allowing steam to escape. If you cover the meat too tightly, the steam will condense and make the surface of the meat soggy, undoing all the hard work you put into getting those beautiful grill marks!

While resting the meat is essential, be careful not to rest the pork chops for too long, especially if you are cooking in a cold environment. If the meat gets too cold, the fat will start to solidify, and you will lose some of those delicious juices when you cut into the meat.

Additionally, the pork chops will continue to cook while resting due to residual heat. This is especially important if you are aiming for a specific internal temperature. For example, if you are aiming for a final internal temperature of 145°F, remove the pork chops from the grill at around 140°F, as the temperature will continue to rise during the resting period.

Finally, if you are making BBQ pork chops and adding a BBQ sauce, be sure to add a final coat of sauce during the last few minutes of grilling and again during the resting period. This will ensure that your sauce is nice and sticky and has plenty of time to permeate the meat.

By following these simple steps, you will ensure that your grilled pork chops are juicy, tender, and full of flavour!

Frequently asked questions

It depends on the thickness of the pork chops and the temperature of the grill. Generally, it takes around 10-15 minutes to grill pork chops to an internal temperature of 145°F.

There are several ways to prevent pork chops from drying out: brine the meat beforehand, cook at a lower temperature, stop grilling when the internal temperature reaches 140°F, and let the meat rest for a few minutes after grilling.

Thick-cut pork chops are best for grilling, ideally about 1-inch thick. Boneless or bone-in pork chops can be used, but bone-in chops may take longer to cook.

You can season pork chops with a dry rub or a marinade. A basic dry rub includes salt and pepper, while a simple marinade can be made with olive oil, soy sauce, brown sugar, Dijon mustard, garlic, and pepper.

A grill surface temperature of around 450°F is ideal for grilling pork chops. This is usually achieved with medium-high heat on a gas grill or by adjusting the vents on a charcoal grill.

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