Pork chops are easy to grill.
The only thing one has to worry about is to keep them from drying out. The trick lies on the thickness of the chops. Thin chops (any cuts less than 1”) are to be grilled quicker because they dry out faster. Thick chops (cuts 1” – up) are to be grilled slower and cook through the middle to avoid drying. Right after getting thin or thick chops off the grill, place them in a plate and cover loosely with foil for 5 – 10 minutes to loosen up the meat and let the juices flow.
- For Thin Pork Chops
- Marinate thin cuts with Italian dressing that contains water, oil, vinegar, herbs and spices for 30 minutes. Marinades add flavors to the meat while protecting it from the intense heat and to tenderize meat.
- Grill them like you would a steak, over an intense heat with minimum flipping for 4 -5 minutes. Preheat your grill to its hottest temperature. Place the chops on the grill and close its lids. After 1 minute, rotate the meat 45 degrees and close the lid. After another minute, flip the thin chops over and close the lid. After 1 minute, rotate 45 degrees. After 1 more minute, your grilled pork chops are cooked.
- For Thick Pork Chops
- Brining thick pork chops is the best way to add moisture to the meat. Brining is a combination of 1 tbs. salt to a cup of water. Soak thick pork chops for about 2 – 4 hours. Rinse the chops and remove excess salt.
- Preheat your grill to its hottest temperature. Place the chops on the grill and close the lid. After 1 minute, flip it over and close the lid. After 1 minute, adjust the heat to medium. Rotate thick pork chops 45 degrees and cook for about 3 minutes. Adjust the heat to low. Flip the pork chops and cook for 4 more minutes.