How to grill thick-cut pork chops without drying them out?

Question

Get tips to grill thick pork chops that are juicy inside and seared outside.

Answer 1

To grill thick-cut pork chops without drying them out, brine them beforehand, sear them over high heat, then finish cooking over indirect heat to the desired internal temperature.

Detailed Explanation:

Grilling thick-cut pork chops can be tricky because they need enough time to cook through without becoming dry and tough. Here's a step-by-step guide to achieving perfectly grilled, juicy pork chops:

1. Brining: Brining is crucial for adding moisture and flavor. Submerge the pork chops in a brine solution (about 1/2 cup salt and 1/2 cup sugar per gallon of water) for at least 30 minutes, or up to 4 hours, in the refrigerator. This helps the meat retain moisture during grilling.
2. Prepare the Grill: Set up your grill for two-zone cooking. This means having a hot side for searing and a cooler side for indirect cooking. For a gas grill, light one or two burners to high heat. For a charcoal grill, pile the coals on one side.
3. Sear the Pork Chops: Remove the pork chops from the brine and pat them completely dry with paper towels. This is essential for achieving a good sear. Brush the chops lightly with oil. Place the pork chops on the hot side of the grill and sear for 2-3 minutes per side, until a golden-brown crust forms.
4. Indirect Cooking: Move the seared pork chops to the cooler side of the grill. Close the lid and continue cooking until the internal temperature reaches 140-145°F (60-63°C) for medium doneness, using a meat thermometer. This usually takes another 5-10 minutes, depending on the thickness of the chops.
5. Rest: Remove the pork chops from the grill and let them rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.

Pro Tip:

Always use a meat thermometer to check the internal temperature of the pork chops. Overcooking is the primary cause of dry pork chops. Aim for 140-145°F (60-63°C) and remember the temperature will rise a few degrees during resting.