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Succulent grilled pork chops make a perfect dinner, any night of the week. A super simple marinade that you throw together with common pantry ingredients does all the work for you; all you have to do is fire up the grill and make a salad.
This is a foolproof recipe for the most delicious, tender grilled pork chops around, even on busy nights. Balsamic vinegar, Worcestershire sauce, and dijon mustard give the chops incredible flavor. If you’re already tired of burgers, this recipe will get you out of that mid-summer slump.
What is the center cut rib chop?
This cut is also known as bone-in ribeye chop, or rib end cut. Because it is cut from the lower loin, this is one of the best pork chops money can buy. The best pork chops are center-cut loin chops or center-cut rib chops that are about one inch thick. Whether you go with a loin chop or a rib chop, you’ll have tastier results with any bone-in pork chops. Not only does the bone contribute flavor, it also helps the pork chop stay nice and juicy.
How do you select the best pork?
If you can, talk to your butcher; they can help guide you if you’re having trouble. Look for pork that is a deeper pink or red; this pork will taste better. Also, avoid meat that is very pale and has liquid in the package.Pork that has marbling or is flecked with small bits of fat adds incredible flavor to your cut. Furthermore, avoid any cut of pork that has a dark colored bone. Finally, inspect the fat around the cut; fat of any pork should be white without dark spots.
What can you substitute for soy sauce in a marinade?
If you’re trying to limit soy in your diet, try liquid aminos or coconut aminos in place of soy sauce.
How does a marinade work for pork chops?
The key to a good marinade is a balance of acid, oil, flavorings, and salt. The sodium in the soy sauce used in this marinade penetrates the tissues of the meat and helps to pull the flavor of the marinade beyond the surface. The acid helps to tenderize the meat, breaking down tougher proteins. The oil carries the flavors of the herbs and spices throughout the marinade.
How do you grill pork chops?
Cooking is a breeze. Trim any excess fat, then cook hot and fast. A good pork chop can be treated much like a good steak. After pre-heating the grill for 10 minutes, clean and oil the grill grate. Place the pork chops on the grill, with the heat to medium, over the direct heat and sear, turning once, until nicely marked on both sides, 3 to 5 minutes per side.
Are grilled pork chops cooked on direct or indirect heat?
I like to use direct heat at a medium high temperature on a gas grill, but if you’re cooking on a coal-fired grill, you may want to start them off over direct heat and then move them to indirect to finish cooking. Before you throw them on the grill, you may want to let the chops sit out at room temperature so they aren’t too cold when you put them on the grate.
Can you grill pork chops frozen?
It is safe to cook frozen or partially-frozen pork in the oven, on the grill without defrosting it first; the cooking time may be about 50 percent longer. In this case, use a meat thermometer to check for doneness. Of course, you can’t marinate frozen pork chops, so that’s something to keep in mind!
What temperature are grilled pork chops done?
The target temperature for cooking grilled pork chops is about 145 degrees. If you use a meat thermometer, try not to poke the needle into the chops too many times, so the juices stay in the meat.
How do you keep grilled pork chops from getting dry?
It’s true- no one ever wants a tough, chewy chop. This marinade should help with that, but still, overcooking is one of the main reasons for dry pork. In the past, people only ate their pork well done, but today’s pork carries less risks and is safe to eat at 145 degrees. Because pork is also leaner than it used to be, overcooking it can be a common problem. Watch those chops closely; they’ll be done before you know it!
What are the best side dishes to eat with Grilled Pork Chops?
Because this recipe is so versatile, the sky is the limit! Maybe grill up some Mexican Street Corn right along side the chops, or a simple green salad with Balsamic Vinaigrette. If you’re throwing a party, my recipe for Easy Deviled Eggs is always a hit, too. Just promise me you’ll have fun and eat well.
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Grilled Pork Chops
Ingredients
For the marinade:
- 1/2 cup Worcestershire sauce
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 tablespoons olive oil plus more for oiling the grill
- 3 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
For the pork chops:
- 4 (8 ounce) pork chops center-cut, about 1 ½ to 2 inches thick each
- 2 tablespoons fresh parsley minced, for garnish, optional
Instructions
To make the marinade:
- In a large bowl, combine Worcestershire sauce, balsamic vinegar, soy sauce, olive oil, garlic, Dijon mustard, cayenne pepper, and black pepper.
- Add pork chops; turn to coat. Marinate in the refrigerator at least 3 hours or overnight.
To make the pork chops:
- Preheat grill over high heat for 10 minutes. Clean and oil grate. Remove pork chops from marinade and wipe off excess.
- Reduce heat to medium and grill pork chops over direct heat, turning occasionally, until well-browned, about 3 to 5 minutes per side.
- Transfer to indirect heat, cover, and continue cooking until a thermometer reads 145 degrees at the thickest part, about 5 to 10 minutes longer. Let rest 10 minutes before serving. Garnish with parsley if desired.
Recipe Video
Notes
- ½ cup olive oil
- 1 teaspoon lemon zest
- ¼ cup fresh lemon juice
- ¼ cup honey
- 6 cloves garlic minced
- 1 jalapeño pepper seeded and minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I only want to grill the frozen pork chop (1 in) to get the smoked flavor and then refrigerate when i want to fry it. Is that possible?
Hi Janet, I haven’t tried this myself. If you were to do something like this, I would recommend grilling, then immediately cooking it to 145 degrees internally. If you partially cooked it, then refrigerated it, it could potentially become hazardous. I could see grilling it, then finishing the chops in the oven as an option. Thanks – Meggan
My pork is frozen . trying 1st x 2 make dinner . so I’m grilling my pork. I do not have that mustard . but have everything else . help 911.
Hi Jennifer, you can substitute some regular yellow mustard if you don’t have Dijon. If they are still frozen, it’s okay, the cooking time may be longer. Hope it turns out well! – Meggan
These are awesome. So tender!!
This recipe is a keeper! Every single one of my kids and even my husband who doesn’t usually like pork LOVED these! Marinated them over night and they were perfect.Â
Awesome! Thanks so much for the kind words Paige! :D -Meggan
Most likely the best porkchops I’ve eaten. Had to substitute balsamic with cidar and red wine vinegar, but they came out perfect. Officially on my list.
WOW! Thank you so much! This made my day! :D -Meggan
These were amazing! Definitely restaurant quality and flavor. More worcestershire sauce than I’ve ever used in a single recipe, but perhaps that was the secret! That and the balsamic vinegar. We only had time to marinate them for about an hour, but they still had plenty of flavor. I did increase the garlic, but I do that with all recipes. :-) This is a keeper!
Parsley is mentioned, but not listed in the ingredients. How much?
Hi William, sorry about that. The parsley can be added at the end as an optional garnish; it doesn’t belong in the marinade. So sorry about that typo. Thanks for letting me know! -Meggan
Thick Grilled Pork Chops article is so helpful.Especially every member of my family loves to eat Chops
Found this on a Pinterest Porkchop page, yours looked the best so I made them for my kids this weekend. Clean plates all around! Thanks for the recipe just signed up for the email too