Grilling pork chops is similar to grilling steaks. We prefer thick chops (at least 1 inch thick, preferably 1½ inches). The best technique for grilling thick chops is searing them over high heat and then moving them over low to medium-low heat to finish cooking. Thinner chops can be grilled entirely over medium-high heat for a slightly shorter cooking time. As with steaks and other meat, the keys to a good grilled pork chop include letting the meat come to room temperature, patting the meat dry, using fairly high heat, and letting the meat rest off the heat before slicing. Today’s pork is bred very lean, so it also pays to watch cooking times carefully. Cook the pork until it is still slightly pink in the center, and it will finish cooking off the heat as it rests.

Prep: 5 minutes
Rest before grilling: 1 to 6 hours
Grill: About 10 minutes.

– Long-handled tongs.

– If you prefer boneless meat, replace the rib chops with boneless rib chops or center-cut loin chops and reduce the cooking time slightly.
– For smoky-tasting chops, soak 1 cup of hickory or oak wood chips in water for 20 to 30 minutes. Add the soaked chips to the high-heat area of the grill until they begin to smolder. Grill the chops as directed, covering the grill to trap the smoke.

Pork loin chops vary from market to market, but you’ll probably find two basic choices: center-cut chops and rib chops. Center-cut loin chops are similar to T-bone beef steaks, with loin meat on one side, a smaller bit of very tender tenderloin meat on the other side, and a T-shaped bone in the middle. Rib chops are cut from the rib section of the loin and have a rib bone running along one edge of the chop and one large portion of loin meat on the other side. We generally like to grill rib chops because they have a bit more intramuscular fat, which helps keep them from drying out on the grill. You might also find two other pork chops at your market: sirloin chops and blade chops. These chops also make good choices for grilling.

Direct heat, high (500°F)
Clean, oiled grate on lowest setting
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals) with high- and low-heat areas
Clean, oiled grate on lowest setting
Direct heat, red hot
12-by-12-inch bed with a 4-inch-deep area for high heat and a 2-inch-deep area for low heat
Clean, oiled grate set 2 inches above the fire.

4 bone-in pork rib chops, each 1 to 1½ inches thick (about 3 pounds total)
2 teaspoons kosher salt
½ teaspoon ground black pepper
Oil for coating grill grate
2 tablespoons olive oil.

1. Trim the fat on the chops to about ¼ inch. Pat the chops dry with paper towels and sprinkle all over with the salt and pepper. Let the chops rest at room temperature for 1 hour, or cover and refrigerate for up to 6 hours.
2. If you refrigerated the chops, bring them to room temperature before grilling, about 45 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Rub the olive oil all over the chops. Put the chops on the grill, cover, and cook over high heat until nicely grill-marked, 2 to 3 minutes per side. Reduce the heat under the chops to medium-low (on a gas grill) or move the chops to the low-heat area (on a charcoal or wood grill), cover, and grill for another 5 to 6 minutes for medium (145°F on an instant-read thermometer inserted into the thickest part).
5. Transfer to a platter or plates, cover loosely with foil, and let rest for 5 minutes before serving.


This entry was posted on Friday, December 16th, 2011 at 7:23 am and is filed under Steaks, Chops, and Other Quick- Cooking Cuts BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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