-Â¼â thick. To reach the target temperature, remember to account for carry-over cooking and have a pull-temperature that is about 140Â°F (60Â°C), depending on cooking method and the size of your chops. And for the grill-roasting youâll be doing if you cook very thick chops, a SmokeTM dual-channel thermometer (on Sale now)âor another leave-in probe thermometerâwith an alarm can help you know exactly what your chops are doing under the lid of the grill. Sear the pork chops for 2 minutes on each side. Has this summer been as grill-heavy for you as it has been for us? When shopping, look for pork that is pink, moist and fresh, with no off odors. Press on the meat with your finger. It should not be Next, chill the brine in the refrigerator for 20 minutes. Place the pork chops on the grill, 2 inches apart. For National Grilling Month, try this recipe and surprise yourself how tasty pork can be if you keep to those critical temperatures and use your Thermapen Mk4 and Smoke to keep your chops safe and delicious. Boneless 3/4-inch (2 cm) 8 to 12 minutes: Boneless 1 1/2-inch (4 cm) 12 to 20 minutes: Bone-in 3/4-inch (2 cm) 8 to 12 minutes: Bone-in 1 1/2-inch (4 cm) 20 to 30 minutes The meat is done when the thermometer reads 145 F. Heat the grill to 350 degrees, if the grill has a thermometer, or until the grill is medium-hot. As always, when smoking meat I recommend you cook to temperature, not to time. All Rights Reserved. https://www.noreciperequired.com/technique/10-steps-perfect-pork-chop What does that difference mean? BEST TIME & TEMPERATURE TO GRILL PORK CHOPS 1 Chops that are 1 inch thick or thicker cook best over medium heat for a longer time. I personally have taken every chance I could to cook on the delicious grill rather than heating my kitchen to unlivable temperatures. A good, thick pork chop takes anywhere from 60-90 minutes to cook thoroughly. Grilling thick pork chops In order to cook a thick chop to the proper temperature, you can’t just throw it on a high-heat grill. Place chops directly on grill grate and cook for 30 minutes or until the internal temperature reaches 140°F. Let the pork chops rest while the apricots finish cooking. Continue to grill if necessary. You can use salt and water only if you plan to add more seasoning after brining. ; Bring the pork chops to room temperature (remove from fridge 15 minutes) before grilling or pan-frying to ensure even cooking. The Pit Boss 820 Deluxe is another, very similar pellet smoker grill. (This is for flavor only, it will not caramelize on the surface of the chops.). LIVESTRONG.com may earn compensation through affiliate links in this story. Julie Christensen is a food writer, caterer, and mom-chef. Place the chops on the grill in the indirect-heat zone. When the alarm on your Smoke sounds, move them to the hot side for just a minute or two to sear a few tasty grill marks onto the surface. It used to be believed that you had to cook pork to 175 degrees F internal temperature for it to be safe to consume, but those days are long gone. She's the creator of MarmaladeMom.org, dedicated to family fun and delicious food, and released a book titled "More Than Pot Roast: Fast, Fresh Slow Cooker Recipes.". Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the 05/29/2020. Turn the meat over and grill the other side, following the same technique, for a total cooking time of 12 minutes. (Your butcher can do this for you if you donât want to.). 3/4-inch to 1-inch thick: Grill 5-7 minutes on each side. They will impress … Center cut chops can be bone-in or boneless, and have the best flavor and tenderness when cut at least 1" thick. The ultimate goal of cooking thick pork chops is to have the internal temperature reach 145℉. These big, juicy pork chops will be flying off the grill in 30 minutes. Baste both sides of the chops with olive oil, then sprinkle with paprika, salt and pepper. Elevate this … At aboutÂ 120Â°FÂ (49Â°C) theÂ muscle fibers in the meatÂ begin to denature, making the meat more firm and opaque. Finally, cover and refrigerate the pork chops for at least 1 hour, or you … Remember, in an overcooked pork chop, there is no fat to compensate for how the muscle fibers have squeezed out all their water, and there is no gelatin waiting to appear to re-introduce liquid to the meat. (We pushed the optional. This makes it even more critical that you hit your target temperatures, or you may be eating dry pork that will have you reaching for the jar of applesauce in your cupboard. Cooking pork chops is nothing like cooking pork butt or pork steaks that come from the shoulder because you donât need to dissolve any collagen to tenderize the meat. That means you can cook them relatively quickly. To make sure you get those temperatures right, you have to monitor them. Depending on the thickness and size of your chop, it can take anywhere from eight to 30 minutes. Pork chops take well to all kinds of seasonings and flavor combinations and are far cheaper than even cheaper steak cuts.