Step 2 In a medium bowl, stir together the soy sauce, vinegar, olive oil, brown sugar, smoked paprika, garlic powder, and thyme.Step 1 Place the pork chops in a 13x9-inch baking dish.Tent them with foil and the internal temperature will rise as the meat rests. In fact, for extra insurance, you can remove the pork from the grill when an instant read thermometer reads over 140° in the thickest part. The FDA recommends that pork chops be cooked to 145°, colored a slight rosy pink in the middle. The thickness is important-it buys you time to get a nice crust on the outside without overcooking the inside. The best bet for a tender grilled pork chop is to buy bone-in pork chops that are at least 1 inch thick. What type of pork chops are best for grilling? Marinades are fun to play with and super forgiving, so let your flavor creativity run wild! Craving heat? Add a dash of hot sauce or cayenne pepper. Adore fresh garlic? Smash some cloves and throw them in. Love honey or maple? Try that instead of brown sugar. A little bit of fat (any oil will do) helps the protein absorb the marinade and prevents sticking during grilling.īe our guest! Use salt instead of soy (just in less of an amount: aim for about 1 teaspoon per pound of meat), and use any vinegar or citrus as a substitute for apple cider vinegar. It depends on what flavors you like, but generally, a good marinade for grilling is a balance of salt, acid (citrus juice or vinegar), seasonings (herbs, garlic, and spices), heat (if you like it!) and a little bit of sweetness to promote browning and round out the flavors. An hour is enough to impart a good layer of flavor, but these can be marinated overnight for even more flavor. Similar to steak, pork holds up well to acidic marinades. They're delicious on their own, but don't miss out on topping them with this delicious mango salsa!
If you cut too soon and the juices escape this will result in dry meat as well.These grilled pork chops will have friends and family declaring you the king (or queen!) of the cookout! While there's no shortage of delicious grilling recipes out there, these easy-breezy pork chops are a keeper, thanks to an easy marinade that's made from pantry ingredients. Remember, they're still cooking internally even after they're removed from the heat source. Resting is key - Allowing the chops to rest for a bit before cutting helps them retain moisture.Follow the method in this tried and true recipe. Alternative to grilling - If you don't have a grill, you can sear these pork chops in a pan first, then finish them in the oven.Check the temp - A thermometer inserted into the thickest part of the chop should read no less than 145 F.If you're unsure, err on the side of less time, not more, and don't be tempted to walk away from the grill to complete some other task. This could turn your culinary masterpiece into a chewy, dried-out mess. If you know your grill, you probably have a good feel for how long the chops must cook to turn out the way you like them, but keep in mind that pork cooks more quickly than beef and is very easy to overcook. Don't leave your grilling post - Chops usually take about 5 to 6 minutes per side, but cooking times will vary.
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