One of the best values in the meat case at your grocery store is likely to be American pork. Pork producers have developed efficient systems to produce lean pork at a reasonable price.
One of my favorite cuts to grill is a pork loin, bone-in chop. I generally purchase a “Family Pack” of a dozen or so chops, because they represent a good price value – separating the chops into pairs and vacu-sealing them before freezing. This portion control is a good way to save money and always have something that is ready-to-cook for a quick and tasty dinner. Two packs can be thawed fairly quickly.
Today, many cuts of meat I see in the grocery meat case look big, but usually are only one inch thick or less. Because today’s modern pork is so lean and the chop is cut thin, most people tend to overcook them, which dries them out.
That’s why I’m happy to share this easy grilled pork chops recipe for a very simple way to grill pork chops, which will keep them juicy and delicious all the way to your dinner plate!
- 4 bone-in pork loin chops
- Sea salt or kosher salt
- Black pepper, if desired
- Canola oil cooking spray
- Dry off pork and rub with pinch or two of salt on both sides
- Mist with cooking spray
- Place on hot clean grates and allow to cook until sides of meat begin to show browning where the grates and meat touch, then flip.
- Remove from grates when both sides are sear marked and place in holding tray away from direct Heat until pork reaches an internal temperature of 145°F and is ready to serve
Use an instant-read thermometer to check the temperature of the pork prior to cooking and midway through. Monitoring the temperature helps you to understand how much direct and indirect cooking you need to do to finish the chops to the USDA recommend temperature of 145°F.