Grilled Pork Chops

The key to moist grilled pork chops is a great marinade, a quick sear over high heat, and then cooking over indirect heat until the internal temperature reaches 145 degrees. You will love these juicy pork chops so much that you will grill all year.

There are just a few easy key steps to making juicy, tender, and flavorful pork chops that the whole family enjoys. My parents and my husband’s parents always cooked pork until it was so dry that it had lost all moisture and flavor. The key points are so easy that even the novice cook can master them.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Pork chops: Bone-in pork chops cook up more tender and moist. Use 3/4-1 inch pork chops.
• Vinegar: I use rice vinegar, but you can use apple cider vinegar, champagne vinegar, or white wine vinegar.
• Brown sugar: Light or dark brown sugar.
• Dijon mustard: I like the tanginess of Dijon mustard, but you can substitute yellow mustard or spicy brown mustard.
• Garlic: Use fresh, crushed, or minced garlic for the best flavor.

How To Grill Pork Chops

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

Whisk the olive oil, soy sauce, rice vinegar, brown sugar, Dijon mustard, garlic, and black pepper. Place the pork chops in a glass or ceramic dish and pour the marinade over the chops. Marinate 1-3 hours for thin chops and 3-6 hours for thick pork chops. Preheat the grill to medium-high heat, or about 400 degrees.

Sear the chops on each side for 2-3 minutes, then move them to indirect heat on the grill and cook until an internal temperature reaches 145 degrees. Remove them to a plate and tent loosely with aluminum foil and let them rest for about 10 minutes to allow the juices to redistribute.

Preparation Tips and Storage

• Discard any leftover marinade.
• Always let meat rest after grilling. Cover loosely with an aluminum foil tent and let it rest in its juices for 10-12 minutes.
• Most grills are large enough to turn 2-3 burners on one side and use the other side for indirect heat.
• Pork is done when it reaches an internal temperature of 145 degrees. Instant-read thermometers are relatively inexpensive and are a priceless tool in the kitchen.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

How to Reheat Grilled Pork Chops

Remove the pork chops from the refrigerator about 40 minutes before reheating. Place them in a baking dish with 1 tablespoon of water or broth per chop. Cover the dish tightly with aluminum foil and reheat in the oven at 300 degrees for 10-12 minutes or until warm.

Serving Suggestions

I enjoy pasta salads paired with these pork chops, such as BLT pasta salad, deviled egg pasta salad, or caprese pasta salad. Potatoes are also delicious. I like to serve potatoes au gratin, instant pot sweet potatoes, or twice-baked potatoes.

More Pork Recipes

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf