These chops have enough heft to stay juicy on the grill. Choose the right chops: Look for pork chops that are about 1.5 – 2″ thick.The internal temperature should rise to 145☏. Transfer the chops to a plate and let them rest for 5 minutes. If you wish to add BBQ sauce, baste the chops in the last 3 minutes of cooking. Cook for an additional 5-6 minutes per side or until the internal temperature is 140☏ for medium. Take the chops off the hot side and move them to the indirect heat. Meat thermometer – Many smokers have a thermometer built in, but if you don’t have one you’ll want to get an instant-read thermometer like this awesome Thermapen.Grill Tools – I swear by this set of sturdy grill tools from Cuisinart that includes everything you need for grilling, like tongs, a flipper, a digital temperature fork, silicone basting brush, and more.Propane or Charcoal – Depending on your setup.You can use whatever grill you have, whether it’s gas or charcoal. Grill – I use a Weber Genesis E325 for most of my grilling, though I also have a Z Grills Smoker/Grill combo that I sometimes use.If not, you might want to salt the chops as well. We have a great homemade pork rub here to try. Dry Rub – Use your favorite pork dry rub.If you pick chops that are very lean with no bone, they have a tendency to dry out on the grill. Pork Chops – Go for chops that are 1 1/2-2″ thick, bone in, that have some fat around the edge.We then remove them from the grill and let them rest for 5 minutes, and they come up to a perfect medium temperature of 145☏. We usually cook a 2″ thick pork chop and it takes about 7 minutes per side to reach an internal temp of 140☏. Thinner chops may need slightly less time, while thicker chops may require more. Generally, a 1-inch thick pork chop will take about 8-10 minutes per side on a preheated grill. The grilling time for pork chops depends on their thickness. Use a meat thermometer to check the internal temperature of the pork chops towards the end of the cooking time to prevent overcooking. To achieve this, preheat your grill to medium-high heat, 375° – 400° F. This temperature ensures that your pork is safe to eat and still juicy. The USDA recommends cooking pork to an internal temperature of 145☏ (63☌), followed by a three-minute rest. The resting time will also allow the juices to redistribute through the meat, which makes for a very juicy chop.The key to perfectly grilled pork chops lies in the right temperature. During the resting time, the juices and heat will distribute evenly, bringing the final temperature up to 145 F (65 C), which is a safe temperature for pork. Cover the plate with aluminum foil and allow the chops to rest for 5 minutes.Once the temperature reaches 140 F (60 C), remove the chops from the grill or broiler and place them on a warm plate.
To test a pork chop with a meat thermometer, insert the tool through the side right to the middle of the meat. Test the temperature near the end of the cooking time.
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