Grilling thin cut pork chops can be a quick and easy way to get dinner on the table. But how long should you grill them for?
With so many different opinions and methods out there, it can be hard to know what’s best. In this article, we’ll explore some of the most popular techniques for grilling thin cut pork chops and help you determine the perfect cooking time for your next meal.
Whether you’re a seasoned grill master or a beginner, we’ve got you covered. So fire up the grill and let’s get cooking!
How Long To Grill Thin Cut Pork Chops?
The answer to this question depends on a few factors, such as the thickness of your pork chops and the heat of your grill. Thin cut pork chops, which are typically less than 1 inch thick, can cook up super fast on the grill. Over high heat, they should take about 2 minutes per side to cook.
However, if you prefer your pork chops to be more well-done, you may need to adjust your cooking time accordingly. For boneless pork chops that are one inch thick, you should grill them for 6 to 8 minutes total on the grill.
It’s important to note that recent changes in USDA guidelines have made it safe to eat pork cooked medium rare. To achieve this level of doneness, cook your pork chops to an internal temperature of 140°F and let them rest for about 5 minutes. This will allow the residual heat to continue cooking the meat and raise the internal temperature.
Preparing Thin Cut Pork Chops For Grilling
To prepare thin cut pork chops for grilling, start by removing them from the store packaging and patting them dry with paper towels. Cut three 1/2″ slits near the outer edge of each chop. Season each chop with salt on both sides, rubbing the salt into the meat.
Next, set your grill for direct medium heat (350°F to 400°F) and preheat it. While the grill is heating up, whisk together the ingredients for a brinerade in a small bowl. Put the pork chops in a large bowl or baking dish and pour the brinerade over them, reserving 2 tablespoons for later. Flip the pork chops a few times to evenly coat them with the marinade, then let them rest while the grill preheats. Alternatively, you can put the chops in the refrigerator and brinerate for up to 4 hours, turning occasionally to coat with the brinerade.
Once your grill is heated, remove the pork chops from the brinerade and pat them dry with paper towels. Then, place them on the grill over direct medium heat. Keep the lid closed as much as possible while cooking to ensure even cooking. Grill the chops until they have good grill marks on the bottom, about 2 minutes, then rotate them 90 degrees (don’t flip them – just rotate them) and grill until they have a good crosshatch of grill marks on the bottom, about 2 more minutes.
At this point, your thin cut pork chops should be cooked through – they’ll have gone from pink to white on the side that’s been facing up the whole time. Remove them from the grill and let them rest for five minutes. If you have thicker chops and the top is not cooked through, flip them over and cook them for another minute.
For added flavor, you can glaze your pork chops with the reserved brinerade before serving. Simply remove the chops to a platter and pour the reserved brinerade over them. Let them rest for five more minutes before serving and enjoy!
Direct Vs. Indirect Heat: Which Is Best For Thin Cut Pork Chops?
When it comes to grilling thin cut pork chops, the debate between direct and indirect heat is a common one. Direct heat involves placing the pork chops directly over the heat source, while indirect heat involves cooking the pork chops away from the heat source.
For thinner pork chops, direct heat can be a good option if you are looking to sear them quickly and get some grill marks on them. However, it’s important to be cautious as thin cuts can cook very fast and may dry out or become tough if left on the grill for too long.
On the other hand, indirect heat can be a better option for thin cut pork chops if you want to ensure they cook evenly and remain juicy. This method involves cooking the pork chops away from the direct heat source, which allows them to cook more slowly and evenly.
To use indirect heat for thin cut pork chops, set up your grill for two-zone grilling by creating a direct heat zone and an indirect heat zone. Start by searing the pork chops over the direct heat for 1-2 minutes per side to get some color and grill marks. Then move them over to the indirect heat zone and continue cooking until they reach an internal temperature of 145°F.
How To Tell When Thin Cut Pork Chops Are Done
When it comes to thin cut pork chops, it’s important to make sure they are cooked properly to avoid any risk of foodborne illness. The best way to determine if your pork chops are done is by using a meat thermometer.
First, make sure that the internal temperature of the thickest part of the pork chop has reached at least 145°F. This is the minimum temperature recommended by the USDA for safe consumption. However, if you prefer your pork chops to be more well-done, you can cook them until they reach an internal temperature of 160°F.
To use a meat thermometer, insert the probe into the thickest part of the pork chop without touching any bone. If you don’t have a meat thermometer, you can also check for doneness by pressing down on the center of the chop with a pair of tongs. If it feels firm and springs back, it’s likely done. However, if it’s still soft and squishy, it needs more time on the grill.
It’s important to note that even if your pork chops still have a slight pinkish hue in the center, they are safe to eat as long as they have reached the minimum internal temperature of 145°F. Waiting for them to turn completely white throughout will result in dry and overcooked meat.
Once your pork chops are done cooking, let them rest for 3-5 minutes before serving. This allows the juices to redistribute throughout the meat and ensures that each bite is juicy and flavorful.
Resting And Serving Thin Cut Pork Chops
After your thin cut pork chops have finished cooking on the grill, it’s important to let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat and will make for a more tender and flavorful chop.
To rest your pork chops, simply remove them from the grill and place them on a plate or cutting board. Cover them loosely with foil and let them rest for about 5 minutes. This will give you enough time to prepare any sides or sauces you plan on serving with the pork chops.
When it’s time to serve, be sure to slice against the grain of the meat. This will help ensure that each bite is tender and easy to chew. You can also drizzle any leftover marinade or sauce over the pork chops for added flavor.
Flavorful Marinades And Rubs For Thin Cut Pork Chops.
Thin cut pork chops are a great option for a quick and easy meal. However, to really elevate the flavor of your pork chops, it’s always a good idea to marinate or rub them before grilling. Here are some flavorful marinades and rubs that are perfect for thin cut pork chops:
1. Brown Sugar and Soy Sauce Marinade: This marinade is sweet and savory, with a touch of tanginess from the Worcestershire sauce. Mix together brown sugar, soy sauce, Worcestershire sauce, garlic, and olive oil to create a delicious marinade for your pork chops.
2. Smoky Maple Marinade: For a more complex flavor profile, try this smoky maple marinade. Mix together maple syrup, smoked paprika, cayenne pepper, garlic, and olive oil to create a sweet and spicy marinade that will take your pork chops to the next level.
3. Honey Garlic Marinade: This classic marinade is always a crowd-pleaser. Mix together honey, soy sauce, garlic, and olive oil to create a sweet and savory marinade that is perfect for thin cut pork chops.
4. Cajun Rub: If you’re looking for something with a little more kick, try this Cajun rub. Mix together paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create a spicy rub that will add some heat to your pork chops.
No matter which marinade or rub you choose, be sure to let your pork chops marinate for at least 30 minutes before grilling. This will allow the flavors to penetrate the meat and make it more tender and juicy. Happy grilling!
