How to Grill Pork Chops on a Gas Grill. Learn how to grill a great pork chop on a gas grill with these easy step by step photo instructions. Every grill master needs to learn these easy tips. There is not much better or easier than a grilled pork chop. Pork and a grill just go together. Start with a simple brine followed by a short grilling, and youre in hog heaven so to speak. Publisher note Orginally published in September 2. This post has been expanded from 3. New photos and just generally buffed up including dog pictures. Grill pork chops should be a standard in every grill masters skill set. It is ultra simple to do right once you understand a few tricks. A brine is your friend. All pork chops cook approximately the same as long as they are real pork chops. Be sure to rest the chop after grilling. Season to your taste. There are lots of options. My Rating. A low 5 but I love me some pig. But it isnt pork butt so I cant be a solid 5. About Pork Chops Lets talk about pork and pork chops. First, pork is not graded like beef. There is no prime, choice, etc. A pork chop is from the loin of the hog. If there is a bone, it is the same bone as you will find in baby back ribs. Constant basting with this lively sauce ensures moist chops and plenty of flavor. Warm potato salad with tarragon and white wine is the natural accompaniment. These chops are so easy and very tender. Its based on a recipe in the Mama Dips Kitchen cookbook. Be sure to follow the important steps of letting the chops rest with. Go for bonein center loin chops or loin chops at least 1 12 inches thick. Meatier chops ensure a good char while the inside cooks through. Get Grilled Apple Brined Pork Chops Recipe from Food Network. Easy Seasoning For Grilled Pork ChopsBackyard barbecuing becomes an easy weeknight option with quickcooking chops and a crisp cucumber salad. How To Make Healthy Dough more. Dry rubs are also a terrific way to season pork chops. Select chops of close to an inch in thickness nothing flimsy then grill them over steady medium heat. With three simple ingredients in the marinade, these tender grilled pork chops are bound to become a summer or yearround favorite Years ago, years and years ago. Tender and flavorful grilled pork with honey mustard glaze. A quick and easy pork chop recipe packed with savory spices that your guests will love When youre in the. The Best Thin Cut Pork Chops Recipes on Yummly Smothered Pork Chops, Buffalo Muffaletta Sandwich, Mexicali Pork Chops. Creamy Cajun Pork Chops pork chops smothered in mushrooms, onions and creamy Cajun gravy. Serve over hot, buttered egg noodles. Unfortunately, the powers in pork marketing changed the names of various cuts of pork to change perceptions. That just adds confusion about what you are getting. I have listed five chops but only the middle three should be considered real chops and will all cook same. The other two chops do not cook the same and to me, should be avoided. Shoulder Chop AKA Blade Chop, Pork Shoulder Steak, Pork Steak Think of it as part pork loin and part pork butt. Hard to cook and it is more of a low and slow meat like a pork shoulder butt. I dont consider it in the same class as the real pork chops and should not be cooked the same. Avoid this cut unless you know what you are doing. Rib Chop AKA Pork Rib Chop, Bone In Ribeye Chop, Rib End Cut Frequently sold boneless and are the most common boneless chop. Cut from the rib section of the loin. These chops are easily identified by the bone that runs along one side and the one large eye of loin muscle. An excellent real pork chop. Center Cut Loin Chop AKA Porterhouse Chop, Top Loin Chop The porterhousecenter cut has both loin and tenderloin sections. So it is very similar to the loin chop with a small section of tenderloin in some versions. Also a very good chop. Loin Chop AKA Pork Loin Chop, Pork Loin End Chop, New York Pork Chop A little further down the loin. None with sections of tenderloin, otherwise very much like the center cut loin chop and excellent for the home cook. Sirloin Chop AKA Pork Sirloin Chop, Sirloin Steak These chops, cut from the sirloin end of the loin area may contain tenderloin, loin meat, and some hip bone. Generally not recommended. Like the shoulder cut, this cut should not be cooked like the true pork chops. Notes on How to Grill Pork Chops. All pork chops are cooked approximately the same. Some prefer bone in believing it adds some flavor. It may help some with temperature stabilization and prevent over cooking also. Given a choice, go with the bone in which I do if not buying in bulk. Mobile/Grilled_Pork_Chops_with_Basil-Garlic_Rub_mobile.jpg' alt='Seasoning For Grilled Pork Chops' title='Seasoning For Grilled Pork Chops' />How to choose pork chops I believe you should grill pork chops that are 1 to 1 12 inches thick. A brine will help that some but you will be happier with thicker. Many stores sell 12 inch cuts. These should never see a grill. Bread them then bake or fry. Many stores sell 12 inch cuts. These should never see a grill. Bread them then bake or fry. Many stores sell 12 inch cuts. These should never see a grill. Bread them then bake or fry. Chops thicker than 1 12 may require either reverse searing or some time over indirect heat. I dont do these thicker chops usually since I consider them too big for a serving. How to brine pork chops A brine is used to add moisture to meat like pork or chicken. A standard pork brine is 1 cup of water with 1 tablespoon of salt. The salt is standard table salt. If using a different salt, you should adjust accordingly. But if you are salt sensitive, cut it back some. Be sure to rinse the meat under running water before cooking. If adding more seasoning after that, it should not contain salt. Most will add some sugar to the brine at about the same amount as the salt. Other flavors like garlic can be added, and garlic is required by my wife. You can skip the brine for speed, but it does add some moisture and avoids that dry pork thing that is easy to get. Trim the fat or not There is usually a layer of fat on the edge of a chop. You can trim it if you want but many think it adds some flavor and helps prevent drying. I do suggest if it is over 14 inch, then trim it to 14 inch thick. Also, it should be scored every inch to prevent cupping. The final temperature for pork chops When I was young, the recommendations for cooking pork was 1. Trichinosis. This has not been a problem in the US for decades, but old ideas die hard. Yes, I cook my pork butt to 2. I like to cook pork chops to 1. My wife does not like any pink in pork, so I tend to go even a little higher to 1. The FDA recommends 1. Also, remember the temperature of the chop will climb several degrees after removing from the grill, so account for that. The Cooking Time for Grilled Pork Chops This is mostly a thickness thing. A 34 inch thick chop may only be about 1. A 1 inch thick chop is more like 1. A bone in chip may take longer than boneless. Also, the starting temp of the chop and the exact grill temperature will have large effects. As always, COOK TO THE FINAL INTERNAL TEMPERATURE AND NEVER BY TIME ALONG. The Grill settings for pork chops The grill should be 4. If you have questions about grill set up see A Beginners Guide to Grill Temperature on a Gas Grill. This should work fine on a charcoal grill as well as a gas grill. Just get the heat down a little from maximum. Last words This is a great straight up pork chop. Next, you get to modify it with modifying the brine or do a glaze. Go wild since you now know how to get a good start. Trim a couple of 1 to 1 12 inch pork chops. Boneless or bone in are both ok. If you are leaving a layer of fat on the edge, score it every inch to prevent cupping. Mix brine in 1 gallon zip lock 2 cups cold water, 2 tablespoons table salt, 2 tablespoons brown sugar and one teaspoon garlic powder optional. Mix well and submerge the pork. Refrigerate for 1 2 hours. Salt Note 2 tablespoon of table salt is 3 tablespoons of Diamond kosher salt or 4 tablespoons of Morton kosher salt. When ready to cook, preheat grill to medium high 4. Rinse the pork under running water. Pat dry, add pepper to taste. Do not add salt if you did the brine. If you skipped the brine, also add salt. Grill on a well oiled grill for about 4 minutes per side initially then flip occasionally aiming for an internal temperature of 1. About 1. 2 1. 8 minutes total time depending on grill and thickness. If you want BBQ, then add sauce the last 2 minutes. Remove from grill and let rest for 5 minutes or a little more before serving. Trim a couple of 1 to 1 12 inch pork chops. If you are leaving a layer of fat on the edge, score it every inch to prevent cupping. Mix brine in 1 gallon zip lock 2 cups cold water, 2 tablespoons table salt, 2 tablespoons brown sugar and one teaspoon garlic powder optional, Mix well and submerge the pork. Refrigerate for 1 2 hours. Salt Note 1 tablespoon of table salt is 1 12 tablespoons of Diamond kosher salt or 2 tablespoons of Morton kosher salt. When ready to cook, preheat grill to medium high 4. Rinse the pork under running water. Pat dry, add pepper to taste. Do not add salt if you did the brine. If you skipped the brine, also add salt. Grill on a well oiled grill for about 5 minutes per side initially then flip about every 5 minutes aiming for an internal temperature of 1. About 1. 2 2. 0 minutes depending on grill temperature and thickness. If you want BBQ than add sauce the last 2 minutes.