Have you used the grill as much as we have this summer? I’ve cooked on the grill every chance I got instead of heating up my kitchen to a temperature that I couldn’t stand. But with all the fuss about National Grilling Month, you can’t have forgotten about the simple pork chop, can you?
I say humble, but there is nothing small or meek about big, juicy pork chops. Pork chops are much cheaper than even cheaper steak cuts and can be seasoned with a lot of different spices. Today we’re going to talk about how to cook very thick double-cut pork chops on the grill to show how versatile they are.
As the weather starts warming up, it’s time to fire up the grill and enjoy some delicious grilled meats And let’s be honest, there’s nothing more satisfying than a perfectly cooked, thick and juicy pork chop hot off the grill But grilling thick cut pork chops can be tricky. If you don’t get the temperature and timing just right, you could end up with dry, overcooked meat.
Well, I’m here to share my secrets to grilling the most mouthwatering thick cut pork chops. With my tips and techniques, you’ll be an absolute pro in no time. Keep reading to learn exactly how to grill up tender, succulent chops every single time.
Choosing the Right Thick Cut Pork Chops
The first step is selecting high-quality, thick cut pork chops at the store. You’ll want bone-in chops that are at least 1 to 1 1/2 inches thick. The bone adds flavor and prevents the meat from drying out on the grill. Go for chops with good marbling, which keeps them extra moist and tasty.
Many people prefer rib chops which come from the rib section. They tend to be nicely marbled with great flavor. Loin chops from the loin section are leaner but can also work well. Talk to your butcher to find the best thick cut chops available.
Perfectly Prepping Thick Cut Pork Chops
Proper prep is key for grilling any meat, and pork chops are no exception. Here are some of my top tips for getting your chops grill-ready:
-
Trim excess fat. While you do want some fat for flavor and moisture, too much can lead to flare-ups on the grill. I recommend trimming off any large fatty areas.
-
Season generously. A good seasoning blend enhances flavor and forms a tasty crust when grilled. I like using a basic blend of salt, pepper, garlic powder, onion powder, and a little brown sugar. Apply it liberally on both sides.
-
Consider brining or marinating. Soaking the chops in a saltwater brine or marinade for a few hours adds moisture and gives great flavor. My favorite easy brine is just salt, water, and spices.
-
Let them come to room temp. Always let your chops sit out for 20-30 minutes before grilling. This helps them cook more evenly later.
Following this simple prep will help ensure your chops turn out juicy and packed with flavor.
Grilling Thick Cut Pork Chops to Perfection
Now comes the fun part – firing up the grill! Follow these steps for grilling flawless thick cut pork chops:
-
Use medium-high heat. You want the grill hot enough to sear the outside of the chops, but not so hot that the outside burns before the inside cooks through. Medium-high heat around 400°F is perfect.
-
Cook 4-6 minutes per side. Depending on thickness, most chops need about 4-6 minutes per side over direct heat. Use a meat thermometer to check for doneness.
-
Shoot for an internal temp of 145°F. This ensures the chops reach a safe temperature without overcooking. Let them rest 5 minutes before serving.
-
Avoid flare-ups. If you start seeing excessive flaming, move the chops to a cooler part of the grill. Flare-ups char the outside before the inside is cooked.
-
Watch for doneness cues. Look for some nice grill marks and a hint of pink/juice inside when you nick a chop. This indicates it’s cooked properly without being overdone.
Follow these steps and you’ll achieve the charred outside with a tender, juicy interior that makes an awesome grilled pork chop.
Next-Level Grilled Pork Chop Tips and Ideas
Once you’ve mastered the basics, it’s fun to try more advanced chop grilling techniques. Here are some of my favorites:
Indirect grilling – This uses indirect heat to gently cook the chops without charring or drying them out. Place the chops to the side of the hot coals or turn the burners on just one side of a gas grill.
Two-zone fire – Similar to indirect grilling, this uses both direct and indirect heat. Sear chops over the hot zone first, then move to the cooler zone to finish cooking.
Smoking – Want to take your chops to the next level? Try smoking them low and slow before giving them a quick sear. The smoky flavor is amazing.
Marinades and rubs – Endless marinade and dry rub combinations can give your chops a flavor boost. Try citrus marinades, Asian flavors, jerk seasonings, or your own unique blend.
Wood chips and planks – Soaking wood chips or planks in water then placing on the grill adds a wonderful smoky aroma. I like using hickory, apple, mesquite, or other flavored woods.
Grilling thick cut pork chops is easy once you know the secrets. With the right techniques and a little practice, you’ll be biting into the juiciest, most flavorful chops off your grill in no time. Fire it up and enjoy this classic summer treat!
Here are the frequency of entities within the content:
pork chops: 21
grill: 16
thick cut: 7
juicy: 6
flavor: 5
meat: 4
marinade: 3
brine: 2
temperature: 2
smoke: 2
sear: 2
How to grill pork chops
Pork chops come from the pork loin, the pork equivalent of the beef rib eye. There isn’t much of a difference because American pork is bred to be very lean, which takes away all the fat that you see in a rib eye. There is a heritage-breed pork chop that looks like a much smaller rib eye steak. If you can find one, you will be in for a treat. What does the pork chop’s leanness and where it is placed have to do with how it cooks on a grill? First, keep in mind that the pig’s loin is a muscle that doesn’t get used very often, so it won’t have much connective tissue. There is no need to break down collagen when cooking pork chops, so they are not the same as cooking pork butt or pork steaks from the shoulder. That means you can cook them relatively quickly.
But because the meat is lean and doesn’t have any connective tissue, there is no “moisture reserve” if you cook it too long. This makes it even more important to get the temperatures right, or you might end up with dry pork that makes you want to grab a jar of applesauce.
Around 120°F (49°C), the meat’s muscle fibers start to break down. This makes the meat more firm and opaque. The little fat that there is in the meat begins to render at about 130°F (54°C). When muscle fibers reach 150°F (66°C) in temperature, they shrink, getting even firmer, and start quickly releasing water. The pork should reach 145°F (63°C) to get the right texture with the fat and muscle fibers and to be safe to eat, but not more than that. Stay away from the higher temperature ranges that will leave the pork irreversibly tough and dry. Remember that an overcooked pork chop doesn’t have any fat to make up for the fact that the muscle fibers have lost all their water, and it doesn’t have any gelatin ready to come out and add water back to the meat.
Because we don’t want the pork chops to get too done, we need to talk about two important things: target temperature and temperature monitoring. A few years ago, the USDA lowered the safe doneness temperature for pork from 160°F (71°C) to 145°F (63°C), which is 15°F (8°C) lower. Everyone was happy about this.
That means you can safely cook pork until it is done in a way that makes it taste good instead of dry. To get the chops to the right temperature, you should have a pull-temperature of about 140°F (60°C), but this will depend on the cooking method and the size of the chops.
(To learn more about pork doneness, look at our post on the new USDA temp recommendations for pork!)
To make sure you get those temperatures right, you have to monitor them. And to do that, you need a high-speed, accurate thermometer like the Thermapen® that can keep up with the changing temperature in the very center of your pork chop. And for the grill-roasting you’ll be doing if you cook very thick chops, a SmokeTM dual-channel thermometer (on Sale now)—or another leave-in probe thermometer—with an alarm can help you know exactly what your chops are doing under the lid of the grill.
Grilling thick pork chops
In order to cook a thick chop to the proper temperature, you can’t just throw it on a high-heat grill. By the time the internal temp reaches 140°F (60°C) for your pull temp, the entire outside of the chop will be overcooked, dry, tough, and chewy. Large cuts (like the two-inch thick cuts we use in this recipe based on one from the James Beard Foundation) need a slightly slower, slightly longer cooking time. That’s where grill roasting comes in. Grill-roasting is accomplished with a two-zone fire, with one side of the grill very hot and the other without any heat.
A two-zone fire is used for grilling, with one side of the grill being very hot and the other not hot at all.
It looks like this:
Place the chops in the indirect-heat zone, which should be in the range of about 350°F (177°C), and cook them until they reach 130°F (54°C). When the alarm on your Smoke sounds, move them to the hot side for just a minute or two to sear a few tasty grill marks onto the surface. With a Thermapen®, verify that their internal temperature has reached 140°F (60°C) and no higher before removing them from heat to rest. This method yields juicy, tender pork chops that will leave a lasting impression, especially on those that have been eating overcooked pork their whole lives. Toss in a few grilled fresh apricots, and you have a dinner that celebrates not just National Grilling Month, but the whole of summer.
Juicy Grilled Pork Chops | How to Dry Brine Pork Chops
FAQ
How long to cook thick cut pork chops on the grill?
What is the secret to grilling pork chops?
What is the best way to cook pork chops without them drying out?
How long do you cook pork chops before grilling?
Flip pork chops and grill 2nd side for 2-3 minutes, just to sear. When internal temperature is 140° (F) remove pork chops from grill and let rest on a plate for 5 minutes before serving. For best results, remove pork chops from refrigerator and sit out at room temperature for 30 minutes prior to grilling.
How to cook thick pork chops?
Check the thickest one with an instant meat thermometer while it’s still on the grill. The pork chops are done when the temperature reaches 145°F. Let the meat rest for 5 minutes before serving. This is how to cook thick pork chops with juicy and tender meat grilled to perfection. Quick and easy recipe that will be ready in 30 minutes.
Can You Grill a thin cut pork chop?
A wet brine leaves the chop too plumped with water, which means poor browning. Once the meat has been brined—which you can do for as little as an hour or up to a full day—it’s ready to be cooked. The grill can be a thin-cut pork chop’s worst enemy, but a thick-cut chop’s best friend.
How long do you marinate pork chops before grilling?
Brush your pork chops with a thin layer of avocado oil then season each side of your pork chops evenly with dry seasoning. Refrigerate to marinate for 30 minutes up to 24 hours. When ready to grill, leave the pork chops at room temperature for 10-15 minutes while grill is heating up. Heat the grill to medium high heat (350-450F).