Grilled Apple Cider Pork Chops Recipe - Out Grilling (2024)

FAQs

How do you cook pork chops on the grill so they don't dry out? ›

The way to keep pork chops from drying out on the grill is to cook them over direct medium-high heat. You want to make sure you cook them quickly so that they sear on the outside and stay nice and juicy on the inside.

Pat the pork chops dry with paper towels, season both sides with salt, pepper and a spice rub if you'd like, then brush them with oil. Sear the chops on the hot side of the grill and let them cook until they easily release without sticking, about 4 minutes. Flip and cook on the other side 4 minutes more.

Tender Grilled Pork Chops

Refrigerate and marinade for at least 3 hours and up to 24 hours. Heat a charcoal, propane, or pellet grill to medium and grill the chops 6-8 minutes per side (depending on how thick they are) until an instant-read thermometer registers between 145 and 155 degrees F.

You may want to add a little oil so the chops don't stick. Once it is hot place the pork chops in the hot pan and sear them for about 2–3 minutes a side. Once this is done, add a 1/4 cup to a 1/3 of a cup of water and cover while it is steaming. Place in oven for 20 minutes.

Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...

You may already be aware that brining pork chops makes them juicier. The brining process allows the meat to retain more moisture during cooking. It's an important step when grilling as pork can dry out easily over the open flames. So I applied this method to my grilled pork chop recipe.

In fact, taking the chill off your roasts, pork chops, and even fish fillets before cooking will produce juicier, more evenly cooked meat.

For thin-cut, bone-in pork chops about ¼ inch thick, cook over direct medium-high to high heat for a total of 3-5 minutes, with the lid closed, turning once. For 1-inch thick boneless pork chops, cook for 8-12 minutes over direct heat turning every 3-4 minutes or until well grill-marked with the lid closed.

If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

Brining is a method of soaking meat in salt water that is largely intended for increasing juiciness and flavor. It's a popular alternative to marinating that requires fewer ingredients. However, brining also offers a mild tenderizing effect that is great for all kinds of boneless pork chops. What is this?

Why are my grilled pork chops tough? ›

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

Thin pork chops, shrimp, and burgers tend to cook quickly. Leaving the grill lid up will slow the cooking process by reducing the temperature around the meat. For thicker cuts, you want to close the lid to keep the temperature high and even.

High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out. This "sear-roasting" method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven.

Apple cider vinegar: Adds a little tanginess and helps to tenderize the pork. Without it, the pork tastes flat. Adding the vinegar wakes everything up. Fish sauce or Worcestershire: Seasons our cooking liquid and adds a nice burts of umami, which makes the pulled pork even more delicious.

Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference.

The very best way to reheat leftover pork chops is low and slow with a little extra moisture — you can use either broth or water with great results. While you can reheat pork tenderloin in a pan or use a cast iron to reheat lamb chops, pork chops really do reheat best in the oven.

Pork chops have a reputation of being dry, but in almost all cases, that's due to overcooking. With a few safeguards, you can guarantee your grilled chops come out flavorful and juicy. Start with thick chops. When you have the option, go for the thickest chops you can find.

Overcooked Pork Chops Are Tough

This is partly due to carry-over cooking. Even when you take the chops out of the oven or off the stovetop, they still continue to cook a tiny bit due to the retained heat. And it's often this little bit that can take them from tender to tough.