When preparing your grill, divide it into two: sear station and cook station. Brining your pork helps keep it juicy when cooking it over dry heat, like a grill.īut if you don't have time for that, dunking your pork chops into a large bowl is fine. We recommend brining your pork chops beforehand. Second, you won't wrestle for dominance with your grill. This has two purposes: first, it helps your spices to stick to the chops. Then take your olive oil and coating your chops evenly on each side. This way, each chop gets an even coating of all your flavors and you don't have any extra salty or extra spicy "special editions." Any more ingredients, and your spices - not your grilled pork chops - are the star of the show.Ĭook Time: 20 minutes Step 1: Prep and Pamper Lots of recipes use complicated ingredients, but we like our grilled pork chops simple.
#Half inch pork chops on grill how to#
How to Make Tender, Simple Grilled Pork Chops: A Simple Recipe Grill Day Recipe Checklist But if you want a little extra OOMPH! in your dish, 1-inch thick pork chops are even better. So here's a good rule of thumb: get chops that are at least half an inch thick. Too thin, and you risk overcooking your pork chop. With thicker pork chops, it's easier to sear the outside and get a nice, even, savory crust that will balance out the tender meat inside. Whether you get frozen pork chops or fresh ones, the golden rule here is thicker is always better. You can try loin meat if you need a lot of protein for the day. If you're not feeling up to eating bones with your bare hands, then boneless pork chops are fine, too.If you want a bone-in chop with more pork, try a shoulder chop.The rib section doesn't get a workout, so no toughness there. If you like flavor as much as texture, then bone-in pork chops might work for you.The center cut area doesn't get a lot of work, so you get fall-off-the-bone, melt-in-your-mouth juicy pork chops. The best cut to get is center-cut chops or anything near the torso.
If you're still stuck in the butcher's section, here's a quick guide for you, no matter which recipes you choose: It tells you how long you need to grill your chops, and the right heat to use for them. Your pork's thickness also matters a lot here. No matter which recipe you follow, YOUR CHOP matters. After trying out this recipe, you might change your mind! What You'll Need Choosing Your Pork So if you're not yet ready to go cold turkey on meat, here's a great alternative to reduce your carbon footprint.Īnd if you're still not convinced, it's time to have a taste. Transfer to a plate and let rest 5 minutes.Eating pork is also better for the environment than eating beef. Cook until well browned but still rosy near the bone, 4 to 5 minutes per side for bone-in pork chops that are 8 ounces each. When the oil begins to shimmer, add the pork chops to the pan, making sure there is an inch between each, so they sear and don’t steam from overcrowding. Add olive oil or neutral oil to the hot skillet. Heat a heavy skillet like cast iron or stainless steel over medium-high heat. Season them all over with salt and pepper or salt and pepper mixed with a blend of spices. If you choose thin, bone-in chops, they will cook in just the amount of time it takes to brown them.
If you cook them entirely on the stove, they'll be dry, so finish them in the oven until they reach 145 degrees F. Thick chops may take longer to cook than to brown. A note about the thickness of your pork chops.
Choose bone-in or boneless loin pork chops.
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