It’s easy to make grilled pork chops that are juicy and tender, you just have to know a couple of simple tricks.
I’m not lying. To make juicy, tender pork chops on the grill, there are really only two things you need to know. I learned how to do it and so can you. If you don’t have a grill, no worries. Here’s how I cook pork chops in a pan.
The challenge is that pork chops are relatively lean. They can have some fat near the bone, but overall, the meat is pretty fat-free. That’s good if you’re trying to be healthy, but it means that the slightest bit of overcooking can make your chops tough and dry.
So what do you do?
One, don’t overcook it. Pork doesn’t have to be as well done as you might think. According to the National Pork Board, go for medium-rare, not medium or even well done. If you’re checking with a thermometer, that means 145-150°F. If you’re checking by touch, that means a chop that’s 1 and 1/4 inches thick (or less) should feel barely firm to the touch and definitely not rigid. So, use this if you want to roast pork or pork loin, too. On my grill, that means 5 to 6 minutes per side, but use a thermometer or the touch method and calibrate the cooking time to your grill.
And two, brine! I can’t recommend brining enough. It’s really easy to do, and it really helps any kind of lean meat, from pork chops to chicken breasts to turkey, stay juicy and flavorful. Especially if you’re cooking over a high, dry heat like you have with a grill.
Follow my tips and you’ll have juicy, tender, perfect grilled pork chops every time. Oh, and if you happen to need some gravy, I’ve got you covered there, too. You don’t even need drippings with this recipe.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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