Grilled pork chops are one of our favorite summer dinners. The key is to maintain the pork’s tenderness and juiciness and avoid the pork chop’s reputation for being dry and tough.
Recently, Root + Holler dropped some info with a guide to succulent and tender pork chops. You can make a juicy, tender pork chop on the grill every time just by following these five tips.
1. Go for thick, center-cut chops.
Bone-in or boneless is a personal choice, but center-cut pork chops are more tender from the start and almost guarantee a juicy grilled pork chop. Thicker pork chops also prevent overcooking. Overcooking leads to dry and leathery pork chops.
2. Always be brining.
A brine, that flavorful salt-water bath the pork chops should take a dip in, is the secret to juicy pork chops every time. Even better, brining gives you some insurance against overcooking, as slightly overdone grilled pork chops will still be moist if they were brined.
We suggest a basic brine solution of 1/4 cup salt to four cups of water. Brine the pork chops in a shallow dish for two to four hours in the refrigerator. Discard brine, rinse chops in cold water, and pat dry with a paper towel. Liberally apply coarse salt and freshly ground black pepper to both sides. Or, if you’re feeling adventurous, you can add a wide variety of spices, from brown sugar and chili powder to coriander, turmeric and any number of ethnic blends.
3. Use two-zone grilling.
You want two things when grilling pork chops — pretty (and flavorful) grill marks and a rosy, juicy interior. The two-zone grilling approach (Direct & Indirect Heat) will take care of both things. Fist, place the pork chops on the hottest part of the grate, directly above the coals. Sear all the chops for about three minutes per side, turning only once, until they develop a brown crust. If the grill flares up, temporarily move the chops away from the coals until the flames die down.
Next, move the chops to the cooler (indirect heat) side of the grate, with the bone side of the pork chop facing the coals or gas burners to act as a heat shield. If you’re using a probe-style digital meat thermometer, insert it into the thickest part of the pork chop now and replace the lid.
4. Save saucing for the end of cooking.
Sauces for grilled food are much like icing on the cake; so much flavor can be delivered in a sauce. Problem is that sauces tend to burn on the grill if added to pork chops before cooking. For sugar-based glazes, apply it about 10 minutes prior to removing the pork chops from the grill to prevent the glaze from burning onto the chops. Apply the glaze to one side of the chops, close the lid for five minutes to let it bake on, then open the lid, turn the chops, and repeat the process.
5. Rest the pork chops for maximum juiciness.
Though there’s debate about whether you should rest steaks post grilling, there is no denying pork chops absolutely benefit from a 5 to 10 minute rest post-grilling. This rest allows for carry-over cooking (so you’re not eating an undercooked chop) and prevents overcooking the chop. The chop will gently come up to the proper temperature. To do this correctly, remove the chop from the grill once the internal temperature reaches 145°F. Place the pork chops on a cutting board or a platter, loosely cover with foil, and allow them to “rest.”
Root + Holler offers terrific, locally raised, hormone and steroid free Berkshire pork, Angus Beef, and lamb. Check out their store here.
