Sear The MeatĬonsider ramping up the grill temperature to 450 degrees and searing the chops for 2 minutes per side right away. These will hold up better to the high heat of the grill, remaining nice and juicy throughout. Whenever possible, aim for pork chops that measure 1 to 2 inches thick. Thin pork chops will cook through fast–so fast that they can turn from an appetizing meal into shoe leather in a heartbeat. Tips On Grilling Perfect Pork Chops Choose Thicker Chops If the pork chops are super thick, consider turning the temperature down to 350-375 after searing (see Tips On Grilling Perfect Pork Chops, below) to avoid excessive charring. Therefore, a bone-in pork chop that measures 1 inch thick should cook for 9-10 minutes per side.Ī grill temperature of 400 degrees works well in most cases. Grilling bone-in pork chops takes longer, but when the job is done right, the meat should be extra flavorful.įor bone-in chops, add 5 minutes to the total cooking time, using the same calculations listed above. Chops that measure 2 inches thick should stay on the grill for roughly 28 minutes total. At this temperature, expect the pork chops to cook for about 7 minutes per half-inch of thickness, flipping the meat halfway through the grilling time.įor example, if your pork chops are only 1/2 inch thick, they should cook for 3-1/2 minutes per side for a total cooking time of 7 minutes. We recommend grilling boneless pork chops over medium-high heat, or 400 degrees if you’re using a pellet smoker. In order to help you get the best results from each type of chop, we’ve outlined their average cooking times below. Thickness: Obviously, a razor-thin chop will be done sooner than one that measures a couple of inches thick.Type of Pork Chop: You can expect bone-in chops to take longer than their boneless counterparts.Grill temperature: Over high heat, the chops will cook through more quickly.How long does it take to cook pork chops on the grill? The answer depends on a number of factors: That’s what we’re here to help you avoid. Most of us have suffered the indignity of consuming pork chops that were dry and tough as a result of overcooking. Therefore, it has a lean texture that will dry out if it cooks too far past the 145-degree mark. The meat is cut from the loin area, perpendicular to the animal’s spine. Some tough, fatty cuts, like pork butt and smoked ribs, need to cook longer in order to render out the fat. That’s true of all pork products, despite earlier recommendations that cited a safe cooking temperature of 160 degrees or above. Pork chops need to cook to an internal temperature of at least 145 degrees Fahrenheit before they’re safe to eat. The meat should be mostly white throughout, with only a slight tinge of pink, and the juices should run clear when you cut into it. At this temperature, the pork should have a springy, firm texture. When a thermometer probe inserted into the thickest portion of the pork chop holds at 145 degrees Fahrenheit, the meat is fully cooked. 7 The Bottom Line How To Tell If Pork Chops Are Done
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