How to Grill Thick-Cut Pork Chops?

You don’t have to go with the norm when you want to spice things up for a dinner party or get-together. Ditch the costly steaks and chicken and try something different. If you are running out of options, it’s high time to think of pork. Pork meat is multipurpose and can be grilled immediately with no stress. Just slice it or whip it up, and your dinner is ready. Interestingly, pork chops are healthy, lean, economical, and cook quickly.

Get your grill thermometer ready if you are ready for business, because you won’t want to prepare an undercooked pork chop. Nowadays, you can find several affordable meat thermometers to help you grill thick-cut pork chops.

Part 1. What Parts of Pork Chop are Suitable for Grilling?

If it’s your first time purchasing pork meat, there are several options because you can get chops from different loin parts. The rib chops have a substantial smooth-meat section and are leaner, whereas the blade end is at the loin front – directly beside the shoulder. The sirloin is located at the back end and contains several muscles, while the bone-in centre and cut chops both include tenderloin and loin.

Notwithstanding, it is preferable to choose centre-cut or rib chops for grilling, as they lack chewy muscles and are tender. In addition, ensure you buy a pork chop at least 1 inch thick.

Part 2. Why Brine Pork Chops?

It’s always advisable to brine your pork chops prior to grilling. Most people brine their pork chops because it preserves the meat’s moisture, thereby providing some insurance if the meat becomes overcooked. The other reason is that it seasons the pork chop evenly and infuses the meat.

You don’t have to go overboard when bringing your pork chop. Chops are not like turkey, and 30 minutes can work magic. You can allow your brined pork to stay for two hours before grilling. Peradventure, your pork chop is frozen; you can also brine it as it gradually defrosts.

Part 3. How to Season Pork Chops?

After brining your pork chops, you don’t need water to clean them. You can use paper towels to dry them properly. In addition, you can sprinkle black pepper on it or use any of your favourite spices. Ensure the spice doesn’t contain any salt, since you’ve already seasoned it.

If it’s your first time, you might be thinking about how long to leave the pork chops. Well, you will need a grill thermometer to ensure you don’t go below the temperature danger zone. Assuming you are using an open-air grill, you must do two-level heating. You can grill it at a higher temperature before moving to moderate heat for the finishing process. Based on the thickness of the chop, it can take 4 to 7 minutes as the heat creates juicy meat inside while giving it a nice crust outside.

Part 4. Understanding the Right Pork Chop Temperature

You need to ensure you don’t overcook your pork chops. You have to consider two things: temperature monitoring and target temperature. A few years ago, the United States Department of Agriculture altered the recommended safe pork doneness temperature from 71°C (160°F) to 63°C (145°F).

This temperature difference means you can cook your pork safely to the delicious doneness you want, rather than getting it dehydrated. To achieve the target temperature, you need to have the best food thermometer to ensure it reaches 60°C (140°F). Nevertheless, this would depend on the chop’s size and cooking method.

Part 5. How to Grill Pork Chops?

The first step is to learn how to use a meat thermometer, as that knowledge will come in handy when grilling the pork. With that sorted out, you can get ready as you start the grilling process for your pork chops. We believe you already have your outdoor grill equipment ready to grill your pork chops.

Ingredient Needed

• 1/3 cup of salt (any salt would do)
• 5 cups of cold water
• One teaspoon of black pepper or dry rub, or salt-free spice
• Pork chops (boneless pork with at least 1-inch thickness)
• Three tablespoons of granulated sugar

Step One – Preparing the Brine

We’ve already talked about why you need to brine your pork chops. Mix 3 teaspoons of granulated sugar with 1/3 cup of salt. Add the 5 cups of cold water and whisk until dissolved. Submerge the pork chops completely into the solution. Use a bowl with a cover and store it in the refrigerator for 2 to 30 hours.

Step Two – Heating the Grill

20 minutes before the main cooking, heat the outdoor grill. If you are using a charcoal grill, arrange the coals on one side of the grill while leaving the other side empty. However, if you use a gas grill, you can heat the burners to a minimum temperature of 232°C (450°F). You can use an instant-read thermometer to check if it has reached that temperature.

Step Three – Seasoning the Pork Chop

Remove your pork chop from the brine and use paper towels to dry it. Use seasoning to spread through the pork chop. Here, it will depend on the season you use. Remember to avoid a season that contains salt since you have initially brined it with salt.

Step Four – Place the Chops Over the Grill

Scrape your oven grill if necessary. If it is a gas grill, reduce one burner to achieve medium heat. Drop the pork chops on the warmer burner and allow them to cook. Ensure you turn each side within 3 minutes once the grill mark appears.

Step Five – Finishing Cooking

Now, transfer the pork chops to an area of the grill without heat. Continue flipping every minute until you reach 145°F (62°C) with a grill thermometer. To avoid undercooking meat, the temperature must not fall within the danger zone.

Once you confirm the pork chops have reached the desired temperature with your kitchen thermometer, transfer them to a serving tray. Use aluminium foil to loosely cover it, and wait for 5 minutes before sharing it with your guests. You can refrigerate any leftovers inside a sealed container.

Conclusion

Getting your pork chop grilled doesn’t have to be stressful. You can try the recipe above and see how you can improve your grilling skills. Whether you’re grilling pork chops for a small party or dinner, you need a good grill thermometer to ensure your meat stays out of the temperature danger zone.