PORK CHOPS ON THE GRILL HOW TO

Roasted Parmesan Green Beans - delicious crispy roasted green beans.

Grilled Corn in the Husk - our favorite way of cooking corn - it couldn't be simpler!.

Italian Tomato Salad - a juicy tomato salad that's perfect for a BBQ.

Roasted Broccolini - fantastic, tender broccolini that is easy to make.

Here are some delicious sides for your chops.

Mediterranean Grilled Vegetables - veggie skewers that make a perfect side dish.

Grilled Red Snapper - a fantastic and easy fish recipe that's lightly spicy.

Grilled Cod in Foil - the best way to cook tender cod with lemon and garlic.

If you love grilling, try some of our other favorites. Remove the pork chops from the heat and allow them to rest for 10 minutes on a cutting board. The pork chops will be done when they reach an internal temperature of 145 degrees F on an instant read thermometer. If you’d like to add BBQ sauce, now is the time to do it, brush it on both sides of the chops. Move the chops to the hot side of the grill, over the flames, and allow them to develop grill marks, flipping occasionally for 3 to 6 minutes. Allow them to cook for 15 minutes in indirect heat.

Place the chops on the side of the grill without heat and close the lid of your grill. While the pork rests at room temperature, heat half of your grill to medium-high heat (400 degrees) - the chops will be cooked on direct and indirect heat. If the layer of fat along the side of the pork chops is thick, use a sharp knife to slice into it in 2 to 3 places to prevent the chops from curling. Remove the pork chops from the refrigerator 30 minutes before using, to bring them to room temperature. Refrigerate for at least 2 hours, preferably up to 24 hours (if possible). Place the pork chops on a rimmed baking sheet with a wire rack. Flip the pork chops and sprinkle on the remaining spice blend and rub it in. Sprinkle half the mixture over the pork chops and rub it in. Pat dry the pork chops with some paper towels and set them on a cutting board.Ĭombine the salt, brown sugar, paprika, cumin, garlic powder, onion powder, and dried rosemary. Most grocery stores will have one kind of bone-in chop, but you may have to go to a butcher or specialty meat store to get a specific kind. Bone-in pork chop types include center-cut rib chops, shoulder chops, and rib chops, which will both work for this recipe. They'll dry out too quickly when you do the reverse sear.īecause this is a high heat method of cooking chops, you should use a bone-in pork chop for the best results. I do not recommend using boneless pork chops for this recipe. You can cook thinner chops in a manner similar to pork tenderloin under low, slow heat. Thin pork chops will dry out and become too tough. This helps to retain moisture better and will result in juicy chops. I highly recommend using thicker chops (1 ⅓ inch to 1 ½ inch thick). Thick-Cut, Bone-In Pork Chops (the thickness of the chops matters!).Here's what you'll need to make the best grilled pork chops. While this recipe does require you to plan ahead for the dry brine it's so worth it! Jump to: They'll keep in the refrigerator for several days and make great leftovers. You can serve them with a few sides or slice them up and them to pork chop recipes like our Pork Chop Sandwich. This grilled pork chops recipe does have a few steps, but it's easy to follow and you'll love the results! This process calls for a dry brine - I highly recommend brining the pork chops for 24 hours, but if you are pressed on time, you can do it in 2 hours.

PORK CHOPS ON THE GRILL HOW TO

These juicy grilled pork chops are an absolutely delicious meal! I'll show you step-by-step how to get the best flavor and texture from grilled pork chops.

Pork chops on the grill