The USDA recommends letting pork chops rest for three minutes before cutting or eating them for maximum juiciness. Temperature in either type of grill should be 375-400 degrees prior to putting on the pork chops. Leave at least 1 inch of space between each chop. Don’t crowd the grill, since overpacking it will lower the temperature and prolong the cooking process. (It will come off even easier once the grill is heating up.) (This gives the chops a handsome crosshatch of grill marks and helps them cook more evenly.) If any flare-ups occur, simply move the chops to a cooler section of the grill. Close the lid and grill for 1 to 2 minutes, then rotate each chop a quarter turn and grill for another 1 to 2 minutes. Let them rest for 3 minutes and serve with a side of veggies for the perfect weeknight family dinner. Arrange the pork chops diagonally on the grill grates. If you want to add an extra step, sear your pork chops in a pan first and transfer to a baking sheet to cook for about 6-8 more minutes or until the internal temperature reaches 145 degrees. While the pork chops marinate or brine, scrape the grates clean of any debris with a grill brush. Bake your pork chops at 425 degrees for 10 minutes. Whether you’re using a gas or charcoal grill, the grates need to be hot and clean before the chops hit them. #Cook time for pork chops on grill free
Let the chops sit for about 30 minutes to 1 hour, and feel free to zhuzh up the mixture with dry spices, citrus peels or even sugar, which will help them develop a drool-worthy outer crust. A brine (aka cold water with salt) is especially great at keeping the meat moist. Not only does a wet marinade help maximize the chops’ flavor, but it also keeps them from drying out. Marinating or brining the pork chops is technically optional, but it never hurts.(Thin pork chops are best left for frying.)
Take your pick of bone-in or boneless-just be sure that the chops are at least 1 inch thick so they don’t overcook and dry out. If you use blade chops from the pig’s shoulder, cook them over a lower heat to render out all their tasty fat. Go for rib chops, which are lean and smooth without being too chewy, or center-cut chops, which boast both the loin and tenderloin.
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