Brining your pork helps keep it juicy when cooking it over dry heat, like a grill.īut if you don't have time for that, dunking your pork chops into a large bowl is fine. We recommend brining your pork chops beforehand. Second, you won't wrestle for dominance with your grill. This has two purposes: first, it helps your spices to stick to the chops. Then take your olive oil and coating your chops evenly on each side. This way, each chop gets an even coating of all your flavors and you don't have any extra salty or extra spicy "special editions." Any more ingredients, and your spices - not your grilled pork chops - are the star of the show.Ĭook Time: 20 minutes Step 1: Prep and Pamper Lots of recipes use complicated ingredients, but we like our grilled pork chops simple. How to Make Tender, Simple Grilled Pork Chops: A Simple Recipe Grill Day Recipe Checklist ![]() But if you want a little extra OOMPH! in your dish, 1-inch thick pork chops are even better. So here's a good rule of thumb: get chops that are at least half an inch thick. Too thin, and you risk overcooking your pork chop. With thicker pork chops, it's easier to sear the outside and get a nice, even, savory crust that will balance out the tender meat inside. Whether you get frozen pork chops or fresh ones, the golden rule here is thicker is always better. You can try loin meat if you need a lot of protein for the day.
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