This will result in perfectly grilled, tender, and delicious pork chops every time. To ensure optimal doneness, check that the internal temperature of the chops reaches 140☏ (60☌) before removing them from the grill. The goal is to achieve a well-seared exterior while maintaining a juicy interior. Next, flip the pork chops and sear the other side for an additional 2-3 minutes. Continue grilling for another 2-3 minutes. Then, using tongs, rotate the chops a quarter turn to create attractive crosshatch grill marks. Place the pork chops onto the preheated grill and allow them to cook undisturbed for 5-7 minutes, or until they release easily from the grill with minimal effort. To achieve beautifully grilled pork chops, follow these simple steps. You’re looking for a medium-high heat of about 400°(F).
Let that grilling surface get good and hot. Whether using gas or charcoal, make sure the grate is cleaned of any debris and give it a good spray with cooking spray or wipe it down with paper towels dipped in some vegetable oil.
Start with a clean, well-oiled (seasoned) grill. However, avoid leaving the pork chops out for longer than 30-45 minutes to prevent the risk of bacterial growth and spoilage. Place the pork chops directly on the grill (on direct heat) for 2 minutes per side. Sprinkle the salt and pepper on each side of the pork chops and rub it into the pork. This is because room temperature meat cooks more evenly, releases moisture more easily for better searing, and retains its natural juices better than cold meat. Rub the olive oil on both sides of the pork chops. Top the pork chops with some green apple relish and serve with the remaining serving glaze and relish.Allowing pork chops to sit at room temperature for about 30 minutes before grilling promotes even cooking, faster cooking times, better searing and browning, and improved tenderness and juiciness. Let the chops rest for 5 to 10 minutes, coating them once with the reserved serving glaze while resting.įor the relish: Combine the mint, apple, bell pepper, scallion and lime zest and juice in a bowl and toss to coat. Brush the tops with glaze, flip the chops, brush the other side with more glaze and continue cooking until the chops are caramelized, charred and sticky and the internal temperature registers 135 degrees F, another 7 to 10 minutes. Place them on the grill glazed-side down and grill without moving until the glaze begins to caramelize, about 5 minutes. Using a brush, coat the chops with the first round of glaze. 1 1/2 inch thick boneless pork chops typically cook through in 14-18 minutes and bone-in chops at that thickness can take up to 20 minutes or more. If you are grilling extremely thick chops, the bone will start to affect the timing of your cook. Coat the grates with plenty of vegetable oil to help create a nonstick surface. Boneless or bone-in pork chops that are about 1 inch thick will cook for 8-10 minutes. Divide the glaze between 2 bowls, reserving 1 bowl for basting and one for serving with the cooked chops. Simmer until the sauce is reduced and thickened, 10 to 15 minutes let cool. For the pork chops: Season the pork chops with salt and pepper set aside while making the glaze.Īdd the apricot preserves, soy sauce, ginger, garlic, orange zest and juice and habanero to a small pot and bring to a simmer.
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