Are you tired of dried out pork chops? These juicy grilled pork chops show you how easy it is to serve tender chops. There is nothing complicated about it and you use a dry rub made up of spices you already have. We share our favorite rub, but you can substitute for your favorites spices.
I have heard many people say they are afraid to make grilled pork chops due to them drying out. Truth be told, I struggle with making them in the oven sometimes. Occasionally I over cook them in the oven and they get a little dry. There is a very fine line between cooked and over cooked. It is hard to see that line in the oven. But on the grill? It is easier then you think to create juicy pork chops on the grill.
There are many "secrets" all over the Internet I bet. I haven't looked really but I am sure there are. The secret I have found to work is easy. It comes into 3 parts - no worries very easy steps.
The secret to juicy grilled pork chops
This is the original picture here and the one above is a more recent time of making them.
Ok this isn't a huge secret really. The first thing you need to do is create the perfect dry rub. There are different rubs you can use but I recommend it having just a touch of salt. Not a lot, but a touch. I use 1/4 tsp for this so it doesn't go sodium overboard! The dry rub is included below.
The next step is to let it them sit out after putting the dry rub on. I let them sit out for about 15-20 minutes, depending on the thickness of the meat. Meat will dry out before cooking all the way through if you throw it on the grill cold - or in the oven. I have them sitting out on wax paper here.
The last step is pretty simple too. Preheat the grill and then put the burners on medium low before adding the pork chops. Cook them with the grill covered for about 5-7 minutes (depending on thickness.) Now lift the lid and if you see the pork chop just starting to turn white, flip it carefully now.
Another way to judge is if they are starting to feel warm on top but not hot at the 5-7 minute mark, they are ready to flip.
Cook for another 5-7 minutes with the lid down. When you lift the lid, you should see a little bit of the juices coming up top. As long as it isn't pink, you are ok. Depending on your rub, sometimes it is not a clear juice. If it is pink cook another couple minutes. Most importantly, do no flip them around often. You flip once and that is it. You will lose juice if you move them around too much.
Take your grilled pork chops off the grill and put them onto your serving platter. Allow to rest for about 5-10 minutes before serving so they do not dry out. The juices need time to absorb back into the fibers.
See now I told you they are easy steps! I try to make it less complicated for all.
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As a note:
This is for a gas grill with the burners medium low, some grills cook differently and charcoal takes longer. I also cut mine to a 3/4 inch thickness from a loin. You can buy the regular pork chops as well, I just really like getting a loin on sale. It is usually much cheaper and I cut enough for a couple meals.
Juicy Grilled Pork Chops
- 2 lbs pork chops about
Dry Rub for Pork Chops
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried rosemary or dried sage
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp dried minced onion
- Mix the dry rub ingredients together. Rub all over the pork chops and let them sit out for 15-20 minutes
- Heat the grill up and then put the burners on medium low just before adding the pork chops. Add the pork chops and close the grill.Cook for about 5-7 minutes depending on thickness. They should be just starting to turn white on the top.Flip carefully, if they do not want to come off the grate yet then cook another minute before flipping.Cover and cook for another 5-7 minutes. Lift the lid and look at the pork chops. If juices on top of pork chops is no longer pink, they are done. Juices might be clear but sometimes they are a little brownish from the grill marks and the dry rub.
- Remove pork chops from the grill to a serving plate and allow to rest about 5-10 minutes. Enjoy!