Grilling pork chops is not to hard to do if you just follow a few guidelines.
- Not cut to thin
- Not to hot
- Let them rest after grilling
A thin cut pork chop is hard to grill. It will dry out real fast and the only way to prevent that is brining them. But the best way to go is to use chops that are at least 3/4 of an inch thick, this will prevent them from being dried out while cooking.
One of the most important things to do with a pork chop, and actually with all cooked meat, is to let is rest for at least 5 minutes while covered up. This will give the meat time to let all the juices flow back in the meat. This is a very important and much overlooked part of grilling.
Here is my personal recipe for 4 nice and tender pork chops on the grill.
- 1 cup of soy sauce
- 1/2 cup water
- 1/2 cup olive oil
- dash of pepper, garlic powder, salt.
- dash of steak seasoning
Let the chops and the marinade sit in a plastic bag or bowl for at least 3 hours in the fridge.
Tip:lately I prefer more and more the use of stainless steel. Plastic can contain PBA.
I like my meat to be on room temperature before grilling so I take it out of the fridge about 1 hour before I start to cook.
Heat up your grill…..But here is the trick. Do not make it to hot. Medium is hot enough.
Grill the chops for 6 – 8 minutes on both side or if you are like me and like grill marks.
3 minutes on each side and flip them 990 degrees to get nice looking grill marks.
And here comes another “must do thing” let them rest for at least five minutes like I mentioned before this lets all the juices flow back in the meat and will enhance the flavor and end result.
Let me know what you think about this recipe. Send me an e-mail with your favorite and I will publish it under your name.