Cody Casey
Grilled pork chops are a versatile, inexpensive, and easy-to-prepare meal. They can be made on a grill, in the oven, or in a pan. When grilling pork chops, it is important to ensure they are cooked to a minimum internal temperature of 145°F. To achieve perfect grilled pork chops, it is recommended to brine or marinate the meat before cooking. Bone-in pork chops are preferred as they are less likely to dry out. To grill pork chops in a pan, heat butter or oil in a grill pan over medium heat. Place the pork chops in the pan and cook for 5-7 minutes on each side until they reach an internal temperature of 145°F.
Grilling Pork Chops in a Pan
| Characteristics | Values |
|---|---|
| Type of Pork Chop | Bone-in, Thick-Cut |
| Brine/Marinate | Yes, for 30 minutes to 24 hours |
| Grill Pan | Cast Iron |
| Temperature | Medium-High |
| Cooking Time | 5-10 minutes per side |
| Internal Temperature | 135-145°F |
| Resting Time | 5-10 minutes |
| Seasoning | Salt, Pepper, Lemon, Rosemary, Olive Oil, Soy Sauce, Brown Sugar, Dijon Mustard, Garlic |
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What You'll Learn
Brining or marinating the pork chops
Brining or marinating your pork chops is an important step in achieving the perfect grilled pork chop. It ensures your meat is juicy, tender, and flavourful.
Brining is a simple process that involves submerging your pork chops in a mixture of cold water, salt, and sugar. The brine keeps the meat moist, providing insurance against overcooking, and helps to season the meat evenly. Brining can be done quickly, in as little as 30 minutes, but you can leave the chops in the brine for up to two hours. If you're short on time, you can also brine frozen pork chops for two hours to defrost and prepare them for grilling. After brining, dry the chops with paper towels and add some black pepper or your favourite spice rub (avoiding any salt-based rubs).
Marinating is another great way to prepare your pork chops for grilling. A simple marinade can be made with olive oil, soy sauce, brown sugar, Dijon mustard, garlic, and pepper. Alternatively, you can use a store-bought steak seasoning or make your own with spices such as paprika, black pepper, garlic powder, onion powder, coriander, and dill. Place your pork chops in a sealable plastic bag or a bowl, cover them with the marinade, and leave them in the refrigerator for at least an hour, or up to 8 hours. You can also leave them at room temperature for an hour, as some recipes suggest.
Whether you brine or marinate your pork chops, this step will ensure your grilled pork chops are juicy and full of flavour.
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Choosing the right cut of pork
First, decide between bone-in or boneless pork chops. Bone-in pork chops are generally preferred for grilling as the bone helps keep the meat moist and juicy, preventing it from drying out. Boneless pork chops can be used but may require more careful cooking to avoid over-drying.
Next, consider the thickness of the chops. For grilling, thicker cuts, typically at least 1-inch thick, are recommended. Thinner chops tend to cook too quickly and may not develop a nice crust on the outside. Thicker chops also reduce the risk of drying out.
Then, choose the desired level of fat marbling in your pork chops. The blade end of the loin, near the shoulder, is the fattiest cut and is ideal for those who enjoy more marbling in their meat. For those who prefer leaner cuts, rib or center-cut chops are good options as they are tender and have fewer chewy muscles.
Lastly, consider brining your pork chops before grilling. Brining helps keep the meat moist and also ensures even seasoning throughout the chop. A basic brine can be made by whisking cold water with salt, and you can add sugar to enhance browning. Chops should be brined for at least 30 minutes but no more than two hours to avoid altering the meat's texture.
Remember to select pork chops that suit your personal preferences and the specific recipe you are following. Always handle raw pork with care and ensure it is adequately cooked before consuming.
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Scoring the fat to prevent curling
Scoring the fat is a clever trick to prevent pork chops from curling up when cooking. The layer of fat around the outside of the meat is what makes the chops so delicious, but it is also the root cause of the problem. When the fat gets hot, it begins to render and loses moisture more rapidly than the adjoining meat, causing the pork chop to curl.
To prevent this, use a small, sharp knife, such as a paring knife, to cut slits in the fat around the raw pork chop at intervals. Make the incisions at half-inch intervals, cutting into the fat right to the edge of the meat. You can also make the cuts about every half inch to two inches, depending on the size of the pork chop. This will result in smaller pieces of fat instead of one long strip, and those pieces won't pull the meat as they melt and fry.
Scoring the fat allows the pork chop to relax and stay flat while cooking. By creating these small cuts in the fat, you prevent the meat from curling up and ensure that it cooks evenly. This technique is simple yet effective and will help you achieve perfectly grilled pork chops every time.
Additionally, it is worth noting that this issue of curling is more common with thinner-cut pork chops, which don't have the same weight as thicker cuts to keep themselves flat during cooking. Therefore, opting for thicker pork chops, such as those at least one inch thick, can also help reduce the likelihood of curling.
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Using the right pan and heat
Grilling pork chops in a pan is a convenient way to cook pork chops for dinner. It is also a perfect option for indoor cooking during the winter or on a cold day. To grill pork chops in a pan, you will need a grill pan, preferably cast iron. Cast iron grill pans are ideal for grilling pork chops because they can retain heat effectively and produce attractive grill marks on the meat.
When grilling pork chops in a pan, it is important to use the right heat setting. The pan should be heated over medium to medium-high heat. This will allow the pork chops to cook evenly and prevent them from drying out. It is also important not to crowd the pan, as this can cause the pork chops to steam instead of sear properly. If you are cooking multiple pork chops, it is best to cook them in batches.
Before placing the pork chops in the pan, make sure they are properly prepared and seasoned. This includes scoring the fat to prevent curling, marinating, and drying the chops before they go into the pan. You can also sprinkle both sides of the pork chops with salt and pepper or use a spice rub.
Once the pan is heated, add butter or oil to the pan if desired. Then, place the pork chops in the pan and cook them for 4 to 8 minutes on each side, depending on the thickness of the chops and your desired doneness. For thicker chops, it is recommended to cook them for 5 to 7 minutes per side on medium heat.
To ensure the pork chops are cooked properly, use an instant-read thermometer to check the internal temperature. The pork chops are done when they reach an internal temperature of 145°F in the thickest part of the meat. Remove the chops from the heat and let them rest for at least 3 minutes before serving.
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Cooking time and temperature
When grilling pork chops in a pan, it is important to heat the pan over medium to medium-high heat. Place the pork chops in the pan and cook for 2 to 5 minutes on one side, until the pork chop releases from the pan. Then, flip the chops and cook for another 3 to 8 minutes on the other side. The total cooking time will depend on the grill temperature and the thickness of the pork chops. Thicker chops will take longer to cook, and thinner chops may cook in less time.
The pork chops are done when they reach an internal temperature of 145°F in the thickest part of the meat, without touching the bone. This can be checked using an instant-read thermometer. It is important not to overcook the pork chops, as they can become dry. Once the desired temperature is reached, remove the chops from the heat and let them rest for at least 3 minutes before serving. The temperature will continue to rise slightly during this time due to carryover cooking.
For best results, it is recommended to use bone-in, thick-cut pork chops that are at least 1-inch thick. Bone-in chops are juicier as the bone helps prevent the meat from drying out. Thick-cut chops also take longer to cook, allowing for a nice crust to form on the outside without drying out the meat.
Additionally, brining the pork chops before grilling can help keep them moist and evenly seasoned. A basic brine can be made by whisking cold water with salt, and optionally adding sugar to enhance browning. The chops can be submerged in the brine for up to two hours, but not beyond, to avoid a spongy texture. After brining, dry the chops with paper towels and season with pepper or your favourite spice rub.
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Frequently asked questions
Thick-cut, bone-in pork chops are best for grilling as they won't dry out easily.
Grill your pork chops over medium to medium-high heat.
Grill your pork chops for 5-7 minutes on each side, or until they reach an internal temperature of 145℉.
