Pork Chops are one of the easiest meats to grill. Like steaks, pork chops should be grilled hot and fast, but the problem most people have is overcooking them and ending up with a dried out chop. To solve this problem, you are going to need two things, good timing, and an excellent meat thermometer. Pork chops should be cooked to an internal of 145 degrees F/65 degrees C.
|Pork Chop Cut||Cooking Time|
|Boneless 3/4-Inch (2 cm)||8 to 12 Minutes|
|Boneless 1 1/2-Inch (4 cm)||12 to 20 Minutes|
|Bone-In 3/4-Inch (2 cm)||8 to 12 Minutes|
|Bone-In 1 1/2-Inch (4 cm)||20 to 30 minutes|
The secret to a great pork chop is a hot fire and the right time. Preheat the grill or broiler to high before you start and allow it to come up to its hottest temperature. If you are using a broiler, the meat should be 4 to 5 inches from the heat. On a grill, the chop should go on the hottest part of the cooking grate, over direct heat. Whether grilling or broiling, turn the pork chops over half way through the cooking time to get them cooked evenly. Watch the clock and the temperature. When testing a pork chop with a meat thermometer insert the temperature through the side right to the middle of the meat. This is the coldest part of the chop. Once that temperature reaches 140 degrees F/60 degrees C remove the chops from the grill or broiler and place them on a warm plate. Cover with aluminum foil and allow them to rest for 5 minutes. During this time, the juices and heat will distribute evenly, bringing the final temperature up to 145 degrees F/65 degrees C, the safe temperature for pork.
For the best possible chop, try my method for Cooking the Perfect Pork Chop.
Times listed are approximate. Different grills will cook at different rates. Consider these times a general guide and trust your experience and a reliable thermometer more than your watch.