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To grill juicy pork chops, preheat the grill, choose the right thickness, and flip frequently. Marinating adds flavor, and a meat thermometer ensures safe cooking.
Barbecue pork chops typically means preheating the grill and cooking them to the right temperature and for the right amount of time to ensure a juicy, fully cooked pork chop. You can also marinate pork chops for added flavor. Usually, thicker pork chops benefit from cooking at lower temperatures and for longer periods than thinner cuts. Whichever type of cut you choose, however, you typically need to flip for even cooking and to avoid scorching. Additionally, you may benefit from using a meat thermometer to determine when you’re done with your ribs.
Marinating before barbecued pork chops can help enhance the taste of the chops, and there are many marinades to choose from. For example, you can make a marinade with honey, mustard, soy sauce, cooking oil, and spices. Some people also make marinades with ketchup, cooking oil, soy sauce, Worcestershire sauce, brown sugar, and spices. Typically, grilled pork chop recipes call for marinating the pork chops for at least an hour.
Preheating the grill is usually important when grilling pork chops. You’ll want to make sure the grill is hot enough to begin the cooking process as soon as you place the pork on the grill. If you have a charcoal grill, you’ll probably need to preheat it for about 20 minutes to get it ready, but a gas grill will tend to heat up quicker. You may do well to read the manufacturer’s instructions for how long it will take to preheat your gas grill, but many require about 10 minutes to heat up enough to grill pork chops and other foods.
The thickness of the pork chops you choose will usually be very important when it comes to the temperature and time it takes to cook them. A thinner pork chop will likely cook better over high heat and for a shorter amount of time — often, thin cuts are done in minutes. If you cook this type of pork chop for too long, you risk making it dry and tough. A thicker cut, on the other hand, often does best with lower grill temperatures and a longer cook time to avoid drying out the meat and burning the surface before the inside is done. Thicker pork chops usually take 10 to 12 minutes to cook.
When grilling pork chops, most cooking experts recommend turning them frequently. This also promotes cooking and helps prevent burning. Similarly, flipping can also help discourage meat from sticking to the grill grates. If you’re broiling thin pork chops, you’ll need to cook them at least a few times as they cook. The thicker pork chops may need to be flipped every 3 to 4 minutes or so.
While you can use the recommended cook times as a guideline, you may do well to obtain a meat thermometer and use it to determine when chops are safe to eat. Pork chops should be cooked to at least 145°F (about 62.77°C) and then allowed to rest for a few minutes before serving. If you cook them at a lower temperature, you risk poisoning the food.
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