Grilled pork chops can be one of the most flavorful meats to come off of your grill. With a few tips you can turn mild tasting pork into a tasty meal.
There are several cuts of pork chops to choose from. There are sirloin or rib chops with or without the bone. If the chops are too think they will end up dry and tough. For the grill choose chops that are about 1 inch thick.
There are several ways to prepare pork chops for the grill. A good marinade will boost flavor and can be done ahead of time. Herbs, olive oil, citrus and spices are all good choices. Combine the flavors that you like. Rosemary and lemon with olive oil or orange zest with cumin are examples of good combinations. Garlic is always good with pork. Just add them sliced so they don’t overwhelm the marinade. Put the chops and the marinade in a sealable plastic bag so it can be turned to distribute the marinade periodically. Marinades can be left on the meat for half an hour to overnight. Dry the meat well before grilling the chops.
Another good choice is a dry rub. You simply mix dry seasoning such as chili powder, paprika, onion salt, dried herbs, garlic powder, and cayenne together. Add a little brown sugar for cartelization. Rub this on a clean dry chop and let it sit in the fridge for at least 30 minutes. Cook them slowly on a cooler part of the grill to allow the meat juices to mix with the spices producing a delicious barbeque coating.
If you have thick chops then they will be most tender by brining them. A brine is simply a mixture of water and salt. Add some spices if you like and add the meat. Let it sit overnight or at least for several hours. Dry the chops before grilling and brush with oil. Brining can produce some of the juiciest chops you have ever eaten.
Place the prepared chops on a hot grill and close the lid to sear the outside sealing in the juices. Flip them after a minute and let the other side sear for a minute. Move the chops to a part of the grill that is medium to medium low heat to give them a chance to cook through. Cook 3 to 4 minutes on each side. They should be cooked to medium doneness. Cook until the meat thermometer measures 140 to 145 degrees.
Once they are done take them off the grill promptly and let them sit, loosely covered, for about 10 minutes to let the juices redistribute into the meat. This is the secret to a juicy grilled pork chop.