4 Grilled Pork Chop Recipes That Go From Dry to Divine

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Are you tired of eating overcooked, dry pork chops? 

I’ve been there, done that. It even came to a point where I had to set my foot down and say, enough is enough! So, after a lot of trial and error, I’ve finally figured it out.

I’ve cracked the code and now, I know the secrets to achieving tender and absolutely divine pork chops. 

Grab a notepad and jot these down, because these are the lessons I learned along the way:

  1. Using a meat thermometer to ensure the meat reaches an internal temperature of 145°F is a game changer for keeping your pork chops from drying out.
  2. Grilling each side for six to eight minutes gives you a perfect pork chop every time.
  3. Since every pork chop is a bit different in thickness, using indirect heat helps cook thicker cuts all the way through without burning the outside.
  4. And last but not least, a good marinade makes all the difference.

Marinades don’t just add flavor to your pork chops, they also make them juicier, and here’s why. 

Marinades are all about those acids, oils, herbs, and spices that really get into the meat and make it juicy when you cook it. 

I’ve been playing around with pork chop marinades for years, trying to find the best ones. And let me tell you, some are way better than others! 

Lucky for you, I’ve gathered all my top recipes right here. With these, you’ll be grilling up tender and juicy pork chops without fail!

1. Korean-Style Grilled Pork Chops

Did you know that mukbang started in South Korea? It’s a trend where creators eat large amounts of food in front of a camera. 

Although the concept was pretty simple, it became a worldwide phenomenon. I think one major reason behind this success is the food they were eating. 

Korean food has a way of drawing you in — it’s like they were made for the camera!

But instead of simply watching, why not try to whip up your own Korean dish at home?

If you’ve never made Korean food before, this is a good recipe to start with: Korean-style grilled pork chops. 

It’s simple enough to make on any night of the week and takes hardly any effort. Just marinate your pork chops, throw them on the grill, and you’re good to go!

The first step is making the marinade, and here’s what you’ll need: a quarter cup of soy sauce, two tablespoons of honey, four minced garlic cloves, a teaspoon of minced ginger, and a teaspoon of sesame oil.

Also, don’t forget to grab two teaspoons of gochujang (Korean chili paste), a tablespoon of olive oil, and some black pepper to taste. 

Blend your ingredients and pour them over four boneless pork chops. Then, let your meat absorb the juices for at least 20 minutes (or more if you have the time).

Then, when you’re all set to grill, grease your grates with olive oil before dropping your seasoned meats on top. Let them cook for eight minutes before flipping your pork chops over. 

While your meats are cooking, feel free to baste any leftover marinade on top to amp up the flavor some more!

Once your pork chops reach an internal temperature of 145°F, take them off the heat and let them rest for five to 10 minutes before taking a bite.

With this recipe, you don’t have to just sit back and watch influencers eat delicious Korean food. Now, you can finally participate and indulge in the sweet, spicy, savory Asian flavors. 

2. Moroccan-Spiced Grilled Pork Chops

Aside from the Korean-style grilled pork chops, you can also make this Moroccan-spiced recipe, which I would describe as having rich, complex, and aromatic flavors.

This recipe is laden with spices, making every other bite just as flavorful as the first. And here’s how to make it.

To start off, grab two minced garlic cloves, a teaspoon of olive oil, half a teaspoon of ground cinnamon, coriander, cumin, and paprika, a bit of salt and pepper, and — of course — four pork chops. 

I usually go for half-inch thick pork chops, but if you prefer a thicker slice, by all means, go for it. Just be sure to check its temperature every few minutes to avoid overcooking.

Now that you have your ingredients ready, you can move on to the next step, which is making your spice blend. 

So, whisk your garlic and oil together with your spices to form a paste. Then, press this mixture onto both sides of your pork chops.

Let the spices infuse into the meats while you prepare your grill. As usual, grease the grates before placing your meats on top. This helps prevent your pork from creating a sticky mess.

When your grill is all fired up, place your pork chops on top and cook for eight minutes. Once they’re finished cooking, just sprinkle some salt and pepper, and you’re done!

All in all, this recipe takes nine ingredients and just 30 minutes of your time. But, if you want to make a complete meal out of it, here are some iconic pairings you can try out:

  • Couscous: A classic Moroccan side that offers a nice textural contrast to your pork chops.
  • Grilled vegetables: If you prefer veggies, grill up carrots, zucchini, and bell peppers seasoned with paprika, coriander, and cumin for extra flavor.
  • Hummus: For a creamy pairing that balances the spiced chops, homemade hummus — with its subtle flavors — is a great choice.

Honestly, I can’t pick a favorite. These three options taste incredible when matched with perfectly grilled Moroccan-spiced pork chops.

3. Greek Yogurt-Marinated Grilled Pork Chops

Up to this point, you’ve had Korean and Moroccan-style grilled pork chops. What about having a crack at something inspired by Mediterranean flavors?

This Greek yogurt-marinated grilled pork chop dish is tender and melts in your mouth, perfect for enjoying at the end of the day while dining leisurely al fresco.

The key to this recipe lies in the marinade and the type of meat you choose. 

Since Greek yogurt has an acidic nature, it gently tenderizes the meat, keeping it nice and juicy even after grilling. 

With regards to the meat, I suggest choosing bone-in loin chops because they typically have a richer, fuller flavor compared to boneless pork chops. 

So, now that you know what makes this dish top-notch, grab your ingredients.

These include a cup of plain Greek yogurt, three cloves of minced garlic, the juice of one lemon, a teaspoon of olive oil, and one and a half tablespoons of Greek spice blend.

Mix the ingredients to make your marinade. Then, pour them into a food-safe container with four pork chops (center-cut and bone-in). Leave the container in the fridge for at least two hours to marinade.

When the two hours are up, take your pork chops out of the liquid, and discard the leftover marinade. Place your chops on the grill grates and cook for eight minutes per side. 

If you’re working with thicker slices, feel free to leave them longer, using indirect heat to cook the meats further.

Just a little friendly reminder: use a meat thermometer to check if your pork chops are cooked properly. 

Once they reach the right temperature, remove them from the heat and let them sit for five more minutes. Sprinkle dried oregano and a squeeze of lemon juice on top, and you’re ready to dig in!

I enjoy having my grilled Greek yogurt-marinated pork chops with either grilled Brussels sprouts or a fresh Horiatiki salad.

Both of these sides are easy and quick to make, making them great for a fast and tasty meal.

4. Apple Cider-Brined Grilled Pork Chops

If you’re feeling more confident now that you know three grilled pork chop recipes, why not level up your game with these apple cider-brined grilled pork chops? 

Brining is sort of like marinating, but there are a couple of differences:

  • Objective: Marinating aims to add flavor, while brining is all about keeping the meat juicy.
  • Ingredients: Marinating uses a mix of complex ingredients, whereas brining mainly uses salt or acid.
  • Duration: Marinating can be done in as little as 20 minutes, but brining needs at least an hour to take effect.

Now that you have a better understanding of what brining is, let’s get on with the recipe, shall we?

To start, get all the essentials for your brine. These include four cups of apple cider vinegar, two cups of water, a quarter cup of salt and light brown sugar, three bay leaves, and a tablespoon of black peppercorns.

But that’s not all. You’ll also need three sprigs of fresh rosemary, 10 sprigs of thyme, some olive oil, and extra ground pepper.

After getting the ingredients you need, prepare the brine. 

To do this, just put all the ingredients in the pot over low to medium heat. Then, stir well to dissolve your sugar and salt. 

Once that’s done, simmer the mixture for five minutes before taking it off the heat to cool at room temperature. 

Then, grab a large ziplock bag, toss in eight bone-in pork chops, and pour your cooled brine over them. Seal the bag up and leave it in the fridge to chill overnight (roughly around eight hours). 

Come the next morning, take your meats from the brine and pat them dry. Throw away your leftover liquid and season your pork chops with some salt and pepper. 

Just set your seasoned pork chops aside for now as you move on to your sauce. 

To make the sauce, you’ll need a third cup of apple cider vinegar, a quarter cup of whole grain mustard and Dijon mustard, half a teaspoon of salt, a tablespoon of brown sugar, and a pinch of red pepper flakes.

All you have to do is add all your ingredients to a saucepan and whisk them thoroughly until they come together. 

Continue stirring until you arrive at a rather thick consistency, which should take about eight to 10 minutes.

Now, get your grill ready and cook your pork chops for about six minutes. Then, turn the pork chops over to cook the other side.

You know how it goes: Once the meat thermometer shows a temperature of about 140-145° F, remove the pork chops from the heat and let them rest for a little while. 

While your pork chops are cooling, take four apples, cut them into thin slices, and put them on the grill to get a nice char for about two minutes on each side.

Finally, it’s time to put all the components together: plate your cider-brined grilled pork chops, top them with your charred apple slices, and drizzle your sauce. 

Experts say that brining is the perfect solution for leaner cuts of meat like pork chop, and I completely agree. 

Because there’s lower fat content for these meats, they tend to dry up faster. Brining helps keep the moisture intact and leaves the meat as tender as can be. 

Dry and Overcooked Grilled Pork Chops No More

With this list, you no longer have to suffer through another plate of dry and overcooked pork chops. Each of these recipes is juicy, tender, and absolutely divine!

You can choose from Korean, Moroccan, and Mediterranean flavors. Plus, if you have more time under your belt, you can also try experimenting with brining.

So, give it a shot and let me know what you think. I’m eager to hear about what you come up with!

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