BBQ Pork Chops

BBQ Pork Chops

When you out buying your pork chops try purchasing quite thick cuts, as thinner pieces tend to dry out quickly on the barbecue. Boneless chops tend to need more flavouring as the bone gives off a desirable taste.

Oil the grill grid with some olive oil to prevent your chops from sticking. The secret to pork chops is to sear the outside. By searing it your lock in the juices, which prevents the chops from drying out.

When meat cooks the fibres tighten and cause the juices to be squeezed out. This is the reason why meat dries out on a barbecue so quickly. 

Preparation & Flavouring

Don’t defrost the chops in the microwave rather let them thaw overnight in the refrigerator. Before placing the frozen chops in the refrigerator, pour over your favourite marinate and seasoning.

By leaving it to marinate overnight, you allow for the meat to fully flavour. Use ingredients like vinegar and olive oil to tenderize the meat. Adding a dry rub will also enhance the flavour. Using a wet and dry marinate together compliment one another, first coat with the dry rub then pour over the marinate.

Grilling Pork Chops

Set your grill on to the highest temperature possible and sear the chops for one minute on eachside. Turn down the heat to medium and slow cook the chop till it cooks through, normally another 5 — 8 minutes on eachside.

To prevent the chops from drying out while you are grilling, keep coating them with sauce . Your grilling time will depend on heat of the grill and thickness of the meat cuts. Let the chops settle for 10 minutes before you serve them, the juices need to settle.

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