Current Events > I'm terrible at grilling, any tips on grilling thick pork chops?

(+) Yeah! (+)

I thought I got a four pack of thin pork chops to make some simple shake and bake but these things are almost two inches thick. I have them marinating right now, any tips on grilling them so the outside isn't cooked to a crisp while the inside isn't still pink?

Thanks in advance

---

Here, give this a go, because science:

https://www.seriouseats.com/2014/03/the-food-lab-pork-chops-blah.html

---

just cut them in half >_>

---

I have a gas grill, I don't have a cast iron skillet

---

Bring them to room temperature before placing them on the grill, not doing this is the most common error that leads to what you're trying to avoid. Use an instant read thermometer and pull them a few degrees from where they need to be and let them rest for 10 minutes.

Other than that, just make sure you are using the correct heat and time guidelines. Try not to flip them more than once.

---

Get a sous vide.
---

Paragon21XX posted...

Get a sous vide.

This.
Or, just cheat and pop them in the microwave before grilling.

hike4safety posted...

I have a gas grill, I don't have a cast iron skillet

Misread, sorry.

https://www.seriouseats.com/recipes/2012/06/the-best-juicy-grilled-pork-chops-recipe.html

---

DespondentDeity posted...

Bring them to room temperature before placing them on the grill, not doing this is the most common error that leads to what you're trying to avoid. Use an instant read thermometer and pull them a few degrees from where they need to be and let them rest for 10 minutes.

Other than that, just make sure you are using the correct heat and time guidelines. Try not to flip them more than once.

Really I figured that would lead to food poisoning or something, I'll have to try it out.

The23rdMagus posted...

Misread, sorry.

https://www.seriouseats.com/recipes/2012/06/the-best-juicy-grilled-pork-chops-recipe.html

Ok most of the time I do grill over the flame, so that could be a problem

I didn't get around to grilling last night so I'm grilling for me and the girlfriend, wish me luck I don't fuck them up!

---

Let the meat sit out a bit to get close to room temperature while it marinades.While it's doing that start your grill to get it up to 275.Once its 250-275 lower the flame to practically nothing.
(For charcoal wait until all the coals are white and red)

Then throw on your meat and close the lid.About 8-10min in check and or flip.(May be a few min longer givin the thickness).
Should be good to go within 20min, but still sacrifice one by cutting the center if you feel uncertain about the middle.

---

DespondentDeity posted...

Bring them to room temperature before placing them on the grill, not doing this is the most common error that leads to what you're trying to avoid.

This is one of the most common misconceptions with regards to cooking meat.

See here: https://www.youtube.com/watch?v=hbt0V726RyI

And here: https://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

And also here: https://amazingribs.com/technique-and-science/myths/let-meat-come-to-room-temp


---

you guys are confusing the fuck out of me lmao

---

Get a meat thermometer

---

Grill indirectly low heat at 250 degrees until internal temps of meat reaches 140. Then grill directly/sear on high heat a minute on each side or until internal temp is 145 degrees, rest 10 minutes then eat.

145 is medium, it's how I like it but 160 for well done if you hate yourself

---

In addition to indirect heat, coat them in salt and let them air dry overnight in your fridge before cooking
---