These juicy pork chops will become a summer (or year-round!) favorite thanks to the marinade made of just three simple ingredients.
This is pretty much the only way we cook pork chops. The pork chops are tender, flavorful and so, so juicy!.
You can use a store bought steak seasoning (like Montreal) or you can make your own.
Two tablespoons of paprika, two tablespoons of freshly ground black pepper, one tablespoon of kosher or coarse salt, one tablespoon of garlic powder, one tablespoon of onion powder, one tablespoon of coriander, one tablespoon of dill, and half a tablespoon of crushed red pepper flakes make up homemade steak seasoning. Combine all the spices together and store in an airtight container.
As a busy home cook, I’m always looking for quick, easy ways to prepare delicious dinners for my family. That’s why infrared grilling has become my go-to for weeknight meals. The intense infrared heat helps lock in moisture and flavor while giving pork chops (and other proteins) an incredible sear.
If you’re new to infrared grilling, cooking pork chops this way may seem a little intimidating. But have no fear! With the right techniques you can achieve mouthwatering, juicy pork chops with nice grill marks on your infrared grill.
In this guide, I’ll walk through everything you need to know to cook pork chops perfectly on an infrared grill every time. From choosing the right chops to temperature control and cooking methods, let’s dive in!
Selecting the Best Pork Chops for Infrared Grilling
Not all pork chops are created equal Here are a few things to look for when buying chops for the infrared grill
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Go thin: Choose chops that are 1/4 to 1/2-inch thick. They’ll cook quickly without drying out.
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Get boneless or bone-in: Either will work, but bone-in may take slightly longer. Watch for boneless “cutlets”.
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Pick your cut: Rib chops have more fat for flavor and moisture. Loin chops are leaner.
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Seek out freshness: Opt for bright color and no off smells. Avoid old, freezer-burned pork.
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Consider marinating: Marinades add flavor and tenderize. Try apple cider vinegar, citrus, soy sauce, herbs.
Selecting the right thin, fresh chops sets you up for infrared grilling success. Now let’s get them prepped.
Preparing Pork Chops for the Infrared Grill
Proper prep ensures your pork chops cook evenly and absorb plenty of flavor. Here are the key steps:
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Trim excess fat: Leave just a thin layer to prevent drying out.
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Season generously: Coat all sides with spices or dry rub before and after marinating.
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Marinate (optional): Soak chops for 1-4 hours in the fridge for added flavor.
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Pat dry: Blot with paper towels before grilling to improve browning.
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Bring to room temp: Let chops sit out for 30 minutes so they grill more evenly.
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Coat with oil: Brush a thin layer of oil over chops to prevent sticking.
With quality chops and proper prep, you’re ready to grill for the best results.
Setting Up Your Infrared Grill for Success
Infrared grills cook hot and fast, so setup is key for cooking pork chops properly:
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Preheat fully: Let the grill heat for 15+ minutes on high (500°F+). The grates need to be hot.
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Clean the grates: Scrub grates to prevent food from sticking. Oil them with a grill brush, if needed.
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2-zone fire: Set up the grill with direct and indirect heat zones. Sear chops over direct heat, then move to indirect heat.
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No peeking: Avoid lifting the lid too often. Infrared heat escapes quickly.
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Have a game plan: Know exactly where you’ll sear and finish cooking the chops before starting.
With a hot grill and a plan of action, you’re ready to throw those chops on!
Searing for a Flavorful, Caramelized Crust
The high heat of an infrared grill is perfect for getting a flavorful sear on pork chops in just minutes:
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Sear over direct heat: Place chops over the hottest part of the grill grates. No need to move or flip constantly.
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Just 2-3 minutes per side: Resist the urge to move them around. The sear happens fast.
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Look for grill marks: Nice char lines mean you achieved an optimal sear.
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Check for doneness: Use instant-read thermometer to test. Remove chops at 145°F.
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Avoid flare-ups: If fat causes flaming, move chops temporarily to indirect heat.
With just a quick sear over direct heat, your chops get a gorgeous caramelized crust.
Finishing Over Indirect Heat
After searing, finish cooking your chops gently over indirect heat:
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Move to indirect zone: The cooler area of the grill prevents overcooking.
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Cook until 145°F: Use an instant-read thermometer to monitor doneness.
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Flip once halfway: Ensures even cooking, but don’t fuss with them too much.
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Add smoked wood: Soak wood chips and add to indirect side for extra flavor.
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Brush with sauce/glaze: Add sticky sauces over indirect heat to prevent burning.
Thanks to indirect heat, your chops cook to tender perfection.
Infrared Grilling Mistakes to Avoid
It’s easy to go wrong cooking pork chops on a infrared grill if you’re not careful:
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Too much flipping: Constantly moving chops leads to uneven cooking. Sear, flip once, then leave them alone.
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Searing too long: More than 2-3 minutes per side over direct heat risks overcooking.
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Setting heat too high: Anything above 500°F will burn the outside before the inside cooks.
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Peeking too often: Lifting the lid frequently causes heat and smoke loss. Open sparingly.
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Rushing the sear: If grill marks are pale, increase heat. But let the grill fully preheat first.
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Overcooking: Use a meat thermometer for doneness. Pork is safe at 145°F.
Avoid these mistakes, and you’ll be a infrared grilling pro in no time!
Serving Suggestions and Sauce Pairings
Beautifully grilled pork chops deserve equally tasty accompaniments. Here are some serving ideas:
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Seasonal sides: Grilled summer corn, baked potatoes, or roasted veggies pair deliciously.
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Cool, crunchy salads: Try fresh greens, shredded cabbage, or broccoli slaw.
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Savory sauces: Round out the flavors with chimichurri, romesco, chimichurri, or mustard sauces.
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Fruity glazes: Complement the pork with peach, plum, cherry, or apricot glazes.
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Creamy spreads: Top chops with herb-flecked compound butters or tangy creme fraiche.
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Crunchy toppings: Toasted nuts, crispy onion strings, or bacon crumbles add fun textures.
With so many possibilities, you can create amazing pork chop meals off the infrared grill all summer long.
Grilling pork chops on an infrared grill helps them cook up super juicy and flavorful in minutes. Once you get the hang of it, you’ll be searing up perfectly cooked chops anytime you get a craving.
I hope these infrared grilling tips take the guesswork out of cooking pork chops. Trust me—the payoff of tender, nicely charred chops is so worth it. Give it a try and get ready to enjoy the best pork chops of your life!
What to Serve With This
I usually use 1/2- to 1-inch thick
I set my pellet grill to 375 for medium heat.
I marinate them and then put them in the freezer. When I take them out of the freezer, I let them defrost in the fridge for about 24 hours. Once they are defrosted, I put them on the grill.
How to Cook the Pork Chops
I almost always grill these pork chops. They turn out perfect every time (as long as I don’t over cook them!).
You can air fry them, cook them in a pan, or put them in the oven on broil.
The important thing is to cook them until the thickest part of an instant-read thermometer reads 145 degrees F. Remove them from the heat, tent with foil, and let them rest 10 minutes before serving.
These pork chops are so delicious they force me to grill rain, snow or shine. We enjoy them year round!.
And they are the perfect dish to serve to company. Talk about a simple show stopper!
With hundreds of five-star reviews, their popularity is deserved!
Here are a few rave reviews from people other than myself:
Michelle said, “Wow! This is the best pork I’ve made in a long time! Thank you so much!”
Barbara: Best pork chops. I have used this recipe many times and it is the only way I will make them. Previously my husband refused to have pork chops now he asks for them.
Dawn Jean: I grilled pork tenderloin tonight and made this. If it was dry, I swore to my husband I would never grill pork again. I will definitely make this again because it was so tasty!
Erika: Spot on. Would not change one thing. Still tender with so much great flavor knowing my hubby eats everything well done. Will be making this every week but taking mine off sooner. Thank you for sharing this recipe with us.
How To Grill Pork Chops On A Gas Grill | Juicy Grilled Pork Chops Recipe
FAQ
How long to grill pork chops on an infrared grill?
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Temperature
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Thickness
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Total Cook Time
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Med-Med Well
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1/2″
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6-8 min
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Med-Med Well
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1″ +
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10-12 min
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How long do you grill 1 inch thick pork chops?
How do you cook pork chops on a grill?
Preheat grill to 350 degrees. Mix rub ingredients together in small bowl. Sprinkle pork chops with rub and massage into meat on both sides. Let pork chops rest for 5 minutes. Place on grill and grill 6-8 minutes on each side. Remove from grill when pork reaches and internal temp of 145 degrees.
How long do you cook pork chops over indirect heat?
Sear the chops on the hot side of the grill and let them cook until they easily release without sticking, about 4 minutes. Flip and cook on the other side 4 minutes more. 4. Finish Cooking the Pork Over Indirect Heat
Can You Grill pork chops on a gas grill?
You can either use a gas grill or a charcoal grill for making perfect pork chops. Gas Grill – Light your gas grill to preheat on high and bring the temperature up to 350 to 400 degrees F., this should take about 10-15 minutes. Charcoal Grill – Charcoal grills are the best way to grill pork chops
How do you use an infrared grill?
Sear each side of the food for about a minute, and for thicker cuts of meat, use the “reverse-sear” technique of starting with low or medium heat and finishing with a quick sear over the infrared burner. Unleash your inner grill master with our guide on how to use infrared searing burner. Enhance flavors and seal in juices with these easy steps!