Try this Grilling Pork Chops recipe, or contribute your own.
- Carbohydrate 0.3402525 g
- Cholesterol 0 mg
- Fat 0.017115 g
- Fiber 0.139125 g
- Protein 0.0574875 g
- Saturated Fat 0.005145 g
- Serving Size 1 1 serving (1g)
- Sodium 38.02005 mg
- Sugar 0.2011275 g
- Trans Fat 0.000735000000000002 g
- Calories 1 calories
Step-by-step
- Remove the chops from the refrigerator about an hour before cooking.
- Lightly coat with the oil and generously season with the salt and pepper.
- When you're ready, turn the grill on high to get it nice and hot.
- Add the chops at a 45 degree angle to the grill grates. For thick cut chops, we are going to allow to cook 4 minutes per side for each rotation on the grill.
- After 4 minutes, rotate to the hot side of the grill. See the instructions in the blog post for varying the temperature under the chops.
- Check the temperature of the meat close to the bone or in the thickest part of the chop. It should register 145 degrees.
- Remove from the grill, cover with foil and allow to rest about 5 minutes.
- Serve hot and enjoy!
High heat demands strict management when cooking thick protein cuts outdoors, requiring deliberate temperature zones to prevent exterior burning before the interior reaches safety. Thick chops benefit from a tempered start, sitting out at room temperature for roughly sixty minutes to take the chill off the center. This reduction in thermal shock ensures even cooking once the meat hits the grates.
Freezing and Reheating Guidelines
Raw pork chops tolerate freezing well when wrapped tightly in moisture-proof butcher paper or vacuum-sealed bags for up to four months. Thaw frozen chops entirely in the refrigerator over twenty-four hours before oiling and seasoning. Reheating cooked pork requires low, gentle heat to avoid toughening the muscle fibers. Warm leftover chops in a 300-degree oven shielded by aluminum foil until the internal temperature reaches 125 degrees, then sear briefly in a hot skillet to revive the crust.
- Overcooking remains the primary error, causing moisture loss and dry texture.
- Skipping the resting phase allows hot juices to escape onto the cutting board instead of redistributing through the meat.
