Grilling pork chops at home can be quite a satisfying experience when you get it right. You need to have some patience to get your pork chops to turn out tender and juicy. If you can sear the outside and slow roast the inside, you can get the desired results. Follow these simple tips and you can learn how to grill pork chops the right way.
The thickness is the most important factor to consider while grilling pork chops. If the chops are thin cut to about three-quarter inch thickness then it has to be handled carefully as it will dry out much faster. Anything that is over three-quarter inch in thickness must be cooked for a longer period of time, as it has to be cooked right through to the middle, without drying out the outer surface. Hence it has to be cooked slowly.
Brining is the best way to add moisture to any type of meat, especially thick pork chops. You can prepare the brine by adding one tablespoon of table salt to one cup of water. However, you must rinse out the chops before grilling in order to remove excess salt.
How to grill pork chops
First of all season the pork chops with the right marinade and refrigerate overnight. In case you are using a marinade, the meat should be fully submerged in the marinade and you should turn it over every couple of hours.
Preheat the grill to very high temperatures before you can start grilling the pork chops. Before you light the grill ensure that you clean it thoroughly and coat it with oil. Take out the pork chops from the refrigerator and leave it outside for about 20 minutes prior to cooking. Place the pork chops on the hot grill and close the grill. Ensure that each side is cooked for at least three minutes and then reduce the heat to low.
Ideally, you should use the meat thermometer and monitor the temperature. The internal temperature of the meat should exceed 145 degrees F.Check the pork chops to see if it is done then remove onto plate and allow it to rest for ten minutes and then serve.