How to Grill a Pork Chop

Grilling pork chops isn't as hard as most people think - the trick is to get the temperature just right and marinate the pork for at least 6 hours before grilling. Follow these simple directions to grill the perfect chop. (Marinade recipe below.)

Step 1: Prep the Pork

The simplest way to prep either bone-in or boneless pork chops is to sprinkle them with salt and pepper, then bring them out to the grill on a covered platter. 

A great way to enhance the taste of grilled pork chops is to marinate them for at least 6 hours before putting them on the grill. Marinade both adds flavor and tenderizes the pork.

To marinate the pork, mix your favorite marinade in a medium bowl or cup measure. Put the pork chops into a sturdy resealable plastic bag (a freezer-weight works best). Pour the marinade into the bag and seal the bag. Squish the bag with your hands to cover the chops in the marinade. Put the bag of chops into the refrigerator. Refrigerate for at least 6 hours and up to 24 hours.

Tip: The longer you leave the chops in the marinade, the more flavorful they will become. But if you’ve only got a couple of hours, prick your pork with a fork to help it absorb the marinade faster. 

Step 2: Grill the Chops

For a gas grill, heat the grill to about 450 degrees F. Dampen a paper towel with canola oil and use tongs to grease the grill. Remove the chops from the plastic bag and use tongs to put them on the grill. Sear one side of the chops for 1-2 minutes. Turn the chops over with the tongs. If the chops were marinated, baste some of the marinade onto the chops. Turn the fire down to low and close the lid on the grill.

Cook the chops until an instant-read thermometer reads 150 degrees F. Take the chops off the grill and let them rest for 5-10 minutes under a tent of foil. The internal temperature will rise 5-10 degrees as the chops rest.

Tip: If you don’t want marinade to drip onto the burners of your grill, pat the pork chops dry with a paper towel before putting them on the grill.

Tip: It takes about 10 minutes to cook a one-inch thick pork chop. 

For a charcoal grill, light the coals and let them burn hot, then go out. Dampen a paper towel with canola oil and use tongs to grease the grill. Using the tongs, put the pork chops onto the grill right over the hot coals. Sear the chops for about 2 minutes. Turn the chops with the tongs, placing them towards the edge of the grill further from the hottest coals. If the chops were marinated, baste some of the marinade onto the chops. Close the cover on the grill.

Cook the chops until an instant-read thermometer reads 150 degrees F. Take the chops off the grill and let them rest for 5-10 minutes under a tent of foil. The internal temperature will rise 5-10 degrees as the chops rest.

Step 3: Serve the Pork Chops

Serve the pork chops after they have rested for 5-10 minutes under a foil tent. Great sides for pork chops might be grilled baked potatoes, grilled veggies, or rice.

Sunny Pork Chop Marinade

Ingredients:
1/4 cup sweet orange marmalade
1/4 cup white wine vinegar
6 tablespoons lemon juice
6 tablespoons lime juice
4 tablespoons canola oil
1/2 cup dry white wine
Fresh ground black pepper to taste
12 sprigs fresh herbs (thyme, sage, savory, marjoram, rosemary)

Procedure: 
Put all ingredients except herbs into a medium bowl or liquid measuring cup and stir until the marmalade has dissolved and the marinade is well mixed. Pour the marinade into a gallon-sized resealable plastic bag. Add the herb sprigs and the pork chops, then seal the bag. Squish the chops around in the bag to spread the marinade over them. Put the bag of chops into the refrigerator. Refrigerate for at least 8 hours or overnight. 

Follow the grilling steps to cook the marinated pork chops to perfection.