the best
Barbecue Pork Chops (The Best)
1. Choose the right thickness
Go with pork chops that are at least 1 1/2 in (4 cm) thick. This makes it easier to control the cooking temperature, allowing the chops to stay on the grill long enough to develop a good sear without overcooking or drying it out. Leave the bone in as it adds a more pronounced flavour.
2. Use a dry rub
We prefer a dry rub made with salt and spices over a liquid marinade. A dry rub delivers more concentrated flavours, while the salt helps the meat retain moisture, ensuring the pork chops are tender and juicy. Coat the chops evenly and let marinate for two hours. Just before placing them on the grill, rub them with a lemon half. The acidity helps tenderize the meat and dissolves any excess salt.
3. Grill with the lid open
Given that the pork chops are cooked over direct heat, we recommend leaving the barbecue lid open. This helps prevent flare-ups when the fat drips onto the flames. It’s also a good idea to keep a spray bottle of water nearby to tame any flames, if needed.
4. Always use a thermometer
A meat thermometer is essential for achieving perfectly pink and juicy pork chops. Aim for an internal temperature of 125°F (52°C) while the meat is still on the grill, then let rest for a few minutes so the heat can redistribute throughout the chops, ensuring even cooking. During the resting period, the internal temperature will continue to rise. Serve the pork chops once they’ve reached 135°F (57°C).
Want to cook more pork chops on the grill? Try these recipes: