How To Grill Pork Chops

Grilling pork chops can take a bit of skill to ensure you don't end up with a chewy, dry piece of pork, but it's pretty easy to learn how to grill pork chops the right way. Selecting a thicker cut chop, perhaps upwards of two inches thick, will give you the best chance of producing a tender grilled pork chop. Adding an overnight marinade will further ensure you'll be wowing your guests.

1. Preheat the grill and oil the grill grate so that your pork chops won't stick. Use a charcoal chimney starter to start your coals if you're using a charcoal grill. A charcoal chimney starter uses only one piece of newspaper and a match to light the charcoal so you won't have to worry about stocking up on charcoal lighter fluid. If you're using a gas grill, light the grill and let it remain on the high setting for at least ten minutes. Regardless of the type of grill you use, you want the grill grate to be as hot as possible to sear the outside of the pork chops.
2. Prepare the pork chops by cutting away any extra fat. Pork chops tend to have more fat than a beef steak so trim them up. If you allow too much fat to remain, you stand the chance of having a grill fire. Keep a spray bottle handy just in case to extinguish any flame.
3. If you haven't marinated your pork chops, season with just a bit of garlic, salt and pepper. Keeping the seasoning light will allow the delicate flavor of the pork to shine though. If you prefer a marinate, make a mixture of balsamic vinegar, olive oil, salt and pepper and allow the pork chops to remain in the solution overnight.
4. Place pork chops on the hot grill. You should hear a sizzle which tells you that the grill is searing the outside of the chops and keeping the juices in.
5. Grill pork chops for about seven minutes a side, for a one inch chop. Pork no longer has to be well done to be eaten as the days of trichinosis are over. Most people though will like a pork chop just slightly pink in the middle.
6. Remove the grilled pork chops and allow to rest on a plate for five minutes. You should always leave grilled meat to rest before eating so that the juices have time to redistribute throughout the meat.