How To Grill Thick Cut Pork Chops? What You Need To Know

Are you tired of dry, overcooked pork chops? Do you want to learn how to grill thick cut pork chops to perfection?

Look no further! Grilling thick cut pork chops can be a challenge, but with the right technique and a few tips, you can achieve juicy, tender pork chops that will impress your family and friends.

In this article, we’ll cover everything you need to know about grilling thick cut pork chops, from cooking times to seasoning and temperature control.

So fire up your grill and get ready to become a pork chop grilling pro!

How To Grill Thick Cut Pork Chops?

The key to grilling thick cut pork chops is to use a two-zone fire. This means that one side of the grill should be very hot, while the other side has no heat. This allows you to sear the pork chops over direct heat and then finish cooking them over indirect heat.

Start by patting your pork chops dry with a paper towel. Brush them with a thin layer of avocado oil and season each side evenly with dry seasoning. Refrigerate for 30 minutes up to 24 hours to marinate.

When you’re ready to grill, leave the pork chops at room temperature for 10-15 minutes while the grill heats up. Heat the grill to medium-high heat (350-450F). Place the seasoned pork chops on the grill over direct heat and brush the top side with a thick layer of BBQ sauce. Let them grill for 5 minutes before flipping with tongs and brushing the other side with BBQ sauce. Cook for another 5-6 minutes or until the internal temperature reaches 145F.

Next, move the pork chops to the indirect-heat zone, which should be in the range of about 350°F (177°C). Cook them until they reach an internal temperature of 130°F (54°C). When your thermometer alarm sounds, move them back to the hot side for just a minute or two to sear a few tasty grill marks onto the surface. Verify that their internal temperature has reached 140°F (60°C) and no higher before removing them from heat to rest.

Allow your pork chops to rest for about 5 minutes before slicing and serving. This method yields juicy, tender pork chops that will leave a lasting impression on your taste buds.

Choosing The Right Cut Of Pork Chop

When it comes to grilling thick cut pork chops, choosing the right cut is essential for achieving the best results. There are several types of pork chop cuts available, each with their own unique characteristics.

One popular option is the boneless loin chop. This cut is both the most popular and the trickiest to cook perfectly since it has little fat and no bones to help lock in moisture and flavor. However, with the right method, boneless loin chops can be deliciously juicy and tender.

Another option is the thin pork chop, which is perfect for pan- or deep-frying. Thin pork chops are around 1/8 to 1/4 inch thick, can be boneless or bone-in, and cook up fast. They are also a great staple to stockpile in your freezer since they thaw relatively quickly.

For those looking for a more substantial chop, the center cut pork chop is a great choice. It includes a rib bone and a medallion of lean loin meat, as well as a richer, darker piece of tenderloin on the other side of the bone. This additional meat means center cut pork chops are usually larger and may be more expensive than other cuts.

Finally, there are rib cut pork chops which include a rib bone and a medallion of lean loin meat. There is also usually some fat that helps connect the meat to the bone.

When selecting your pork chops for grilling, consider your personal preferences and what type of recipe you will be using. Each cut has its own unique flavor and texture, so choose accordingly to ensure the best results on the grill.

Preparing Your Pork Chops For The Grill

Before grilling your thick cut pork chops, it’s important to prepare them properly to ensure that they cook evenly and stay juicy.

Start by patting your pork chops dry with a paper towel. This will help the seasoning stick to the meat and prevent excess moisture from interfering with the grilling process. Brush them with a thin layer of avocado oil to help prevent sticking and promote a crispy exterior. Season each side evenly with dry seasoning, such as salt, pepper, and any other spices or herbs of your choice. You can also marinate your pork chops for added flavor and tenderness.

Refrigerate your seasoned pork chops for at least 30 minutes, or up to 24 hours, to allow the flavors to penetrate the meat. When you’re ready to grill, remove the pork chops from the fridge and let them sit at room temperature for 10-15 minutes while the grill heats up. This will help them cook more evenly.

Heat your grill to medium-high heat (350-450F) and create a two-zone fire by placing all the coals on one side of the grill or turning off one burner on a gas grill. Place the seasoned pork chops on the grill over direct heat and brush the top side with a thick layer of BBQ sauce. Let them grill for 5 minutes before flipping with tongs and brushing the other side with BBQ sauce. Cook for another 5-6 minutes or until the internal temperature reaches 145F.

Next, move the pork chops to the indirect-heat zone, which should be in the range of about 350°F (177°C). Cook them until they reach an internal temperature of 130°F (54°C). When your thermometer alarm sounds, move them back to the hot side for just a minute or two to sear a few tasty grill marks onto the surface. Verify that their internal temperature has reached 140°F (60°C) and no higher before removing them from heat to rest.

Allow your pork chops to rest for about 5 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in juicy and tender pork chops that are sure to impress.

Seasoning Your Pork Chops For Maximum Flavor

To achieve maximum flavor when grilling thick cut pork chops, it’s crucial to season them properly. A dry rub is an excellent way to infuse your pork chops with flavor. The recipe above includes a blend of smoked paprika, garlic powder, onion powder, kosher salt, thyme, oregano, black pepper, and cayenne pepper. However, you can always adjust the recipe to your liking by adding or removing certain spices.

Before seasoning your pork chops, make sure they are dry to ensure that the seasoning sticks to the meat. Brushing them with a thin layer of oil will also help the seasoning adhere. Liberally apply the dry rub on both sides of the pork chops and let them sit for at least 30 minutes in the refrigerator. You can also let them marinate for up to 24 hours for a more intense flavor.

When you’re ready to grill, allow the pork chops to come to room temperature before placing them on the grill. Brushing them with BBQ sauce during the grilling process will add an extra layer of flavor and moisture. Be sure to use a meat thermometer to check the internal temperature of the pork chops to ensure they are cooked thoroughly.

By following these tips for seasoning your pork chops and using a two-zone fire method for grilling, you’ll have perfectly seasoned and cooked thick cut pork chops that will impress your guests and leave them wanting more.

Getting Your Grill Ready For Thick Cut Pork Chops

Before you start grilling your thick cut pork chops, it’s important to prepare your grill properly. The first step is to clean the grill grates thoroughly to ensure that your pork chops don’t stick to the grill.

Next, you’ll want to set up a two-zone fire. This means that one side of the grill should be very hot, while the other side has no heat. This allows you to sear the pork chops over direct heat and then finish cooking them over indirect heat.

To achieve this, turn on all the burners on your gas grill to high heat and close the lid. Let it preheat for about 10-15 minutes until it reaches a temperature of 350-450°F.

Once the grill is hot, turn off one side of the burners and leave the other side on high heat. This creates a two-zone fire with a hot side for searing and a cooler side for finishing the cooking process.

Before placing the pork chops on the grill, brush them with a thin layer of oil and season them with dry seasoning. Refrigerate for 30 minutes up to 24 hours to marinate.

When you’re ready to grill, leave the pork chops at room temperature for 10-15 minutes while the grill heats up. Place them on the hot side of the grill over direct heat and let them cook for 5 minutes before flipping with tongs and brushing the other side with BBQ sauce. Cook for another 5-6 minutes or until the internal temperature reaches 145F.

Next, move the pork chops to the indirect-heat zone, which should be in the range of about 350°F (177°C). Cook them until they reach an internal temperature of 130°F (54°C). When your thermometer alarm sounds, move them back to the hot side for just a minute or two to sear a few tasty grill marks onto the surface. Verify that their internal temperature has reached 140°F (60°C) and no higher before removing them from heat to rest.

By following these simple steps, you’ll be able to prepare your grill properly and cook thick cut pork chops that are juicy and tender every time.

Cooking Thick Cut Pork Chops To Perfection

Cooking thick cut pork chops to perfection is easier than you might think. The first step is to choose the right pork chops. Look for bone-in pork chops that are at least 1 inch thick. Thicker pork chops will take longer to cook, but the bone-in factor contributes to both flavor and moisture, which means a juicy pork chop.

Before grilling, pat the pork chops dry with a paper towel and brush them with a thin layer of oil. Season each side evenly with dry seasoning and marinate in the refrigerator for at least 30 minutes, up to 24 hours.

When it’s time to grill, leave the pork chops at room temperature for 10-15 minutes while the grill heats up. Use a two-zone fire by heating one side of the grill to high heat and leaving the other side with no heat. Sear the pork chops over direct heat for 5 minutes on each side, brushing the top side with BBQ sauce before flipping.

Next, move the pork chops to the indirect-heat zone and cook until they reach an internal temperature of 130°F (54°C). Then, move them back to the hot side for just a minute or two to sear a few tasty grill marks onto the surface. Verify that their internal temperature has reached 140°F (60°C) and no higher before removing them from heat to rest.

Allow your pork chops to rest for about 5 minutes before slicing and serving. This method yields juicy, tender pork chops that will leave a lasting impression on your taste buds. Remember to use a meat thermometer to ensure that your pork chops are cooked to perfection every time.

Resting And Serving Your Grilled Pork Chops

Once your pork chops have reached an internal temperature of 145°F, it’s time to take them off the grill. However, it’s important to not immediately serve them as soon as they come off the grill. Cover the pork chops with aluminum foil and let them rest for 3-5 minutes. This will allow the juices to redistribute throughout the meat and you’ll also get carryover cooking where the internal temperature will rise a few degrees to the desired point.

Resting your pork chops before serving is crucial because it allows the juices inside to redistribute evenly. This makes sure the juice and flavor stay inside meat instead of running all over your plate! Additionally, resting your pork chops will make them more tender and flavorful.

When you’re ready to serve your grilled pork chops, slice them against the grain and serve them with your favorite sides. Grilled vegetables or a salad make great accompaniments to grilled pork chops. Remember, grilled pork chops are best eaten fresh, so store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a preheated outdoor grill or oven until warmed through.