Purchase chops that are about an inch thick, as anything thinner will dry out quickly on the barbecue. Purchase your chop cuts with the bone left in, as the bone adds flavour while you grilling.
(Photo by Jon Tyson on Unsplash)
Oil the grill grid with some olive oil or cook and spray to prevent the chops from sticking.
When grilling pork chops you need to remember to sear the outside with a high heat then slow cook the inside. By searing it you lock in the natural juices, which prevents the chops from charring.
Marinating Pork Chops
Allow your pork chops to thaw overnight in the refrigerator, rather than defrosting it in the microwave. Coat the chops with your favourite marinate and spices before you place it in the fridge to thaw out. Leaving it in the marinate overnight allows the flavours to sink through.
Use ingredients like vinegar and olive oil to tenderize the meat. Adding a dry rub will also enhance the flavour.
Using a wet and dry marinate together work really well.
Grill Pork Chops
Set your grill to the highest temperature setting and sear the outside of the chop for one minute on each side. Then turn down the heat to a low to medium heat and slow cook the meat till it cooks through.
Keep coating the chops with your favourite barbecue sauce to keep it moist. Grilling time is 5 – 8 minutes depending on the heat of the grill. Once the chops are done, you need to let the juices settle for ten minutes before you eat.