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 you’re in “hog heaven” so to speak.
Publisher note: Orginally published in September 2013. This post has been expanded from 300 words to 1300 works with additional content. New photos and just generally buffed up including dog pictures.
Grill pork chops should be a standard in every grill master’s 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.
A low 5 but I love me some pig. But it isn’t pork butt so I can’t be a solid 5.
About Pork Chops:
Let’s talk about pork and pork chops. First, pork is not graded like beef. There is no prime, choice, etc. unless made up as a marketing gimmick. 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.
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 don’t 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 porterhouse/center 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.
How to choose pork chops: I believe you should grill pork chops that are 1 to 1 1/2 inches thick. 3/4 inch is a little too thin and can dry out more. A brine will help that some but you will be happier with thicker. Many stores sell 1/2 inch cuts. These should never see a grill. Bread them then bake or fry.
Chops thicker than 1 1/2 may require either reverse searing or some time over indirect heat. I don’t 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 1/4 inch, then trim it to 1/4 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 170 to kill Trichinosis. This has not been a problem in the US for decades, but old ideas die hard. Yes, I cook my pork butt to 200 degrees plus but that is a taste thing not for safety.
I like to cook pork chops to 145-150. My wife does not like any pink in pork, so I tend to go even a little higher to 155. The FDA recommends 145 minimum with a 3-minute rest.
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 3/4 inch thick chop may only be about 10 minutes. A 1-inch thick chop is more like 12-14 minutes, and a 1 1/2 inch may take up to 20 minutes. A bone-in chop 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 450-500 degrees surface temperature. 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 1/2 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 (450-500 surface temperature). 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 145-150. About 12-18 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.
September 2, 2013
August 30, 2017