Grilling Recipes

How to Grill Pork Chops the Right Way | Grilling Fridays | Serious Eats

Dry, chewy pork chops are a thing of the past—these thick-cut beauties are everything an excellent grilled pork chop should be. By starting out with thick chops it’s easier to prevent them from overcooking, while a dry brine keeps them seasoned and juicy. Here we utilize two-zone indirect heat, which allows you to gently finish cooking the chops after getting them browned over high heat.


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17 thoughts on “How to Grill Pork Chops the Right Way | Grilling Fridays | Serious Eats

  • Step 1 light grill
    Step 2 unpack chops
    Step 3 combine
    Step 4 remove when internal temperature of the thickest part of the chops reaches 63 degrees centigrade (145 real degrees)

  • I’ve always been a fan of wet brining chops. made sense to me because it works so well with chicken. I’ll try the dry brine.

  • Hiya Chef, awesome vid about grilling pork chops! Being a native Southerner, I started grilling pork chops on the family grill long, long ago. I am so happy that cooking methods have evolved to now create a beautifully seared yet quite juicy chop. The brining advice is so on point – nothing so sad as a tough dried-out pork chop, the step avoids that tragedy.
    I would love to continue to grill pork chops (with a properly slow-baked sweet potato, my favorite meal) but living in Boston in an apartment 6 floors up, grilled pork chops would be impossible. Could you put your chef intelligence and skills to figure out how some of us living without grills can cook moist delectable pork chops indoors in a small apartment? I would be so grateful, thank you!

  • Don’t forget, you can also sou vide them! Sou vide then sear in a cast iron or on the grill!

  • Like the quick, accurate format. Many times I refuse to open sites that are too drawn out.

  • When you dry brine are you supposed to rinse the salt off before cooking?

  • practicing your karate chops on your pork chops also makes them extra tender


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