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Boiling Pork Chop first --
This is one of my
grilled bbq pork chop recipes, but it was the standard for many years and some people swear by it. The advantage is that the pork chop is completely cooked before it touches the grill and, therefore, the risk of salmonella illness is zero. The drawback is that the pork chop has no flavor beyond that top layer of BBQ Sauce. If you choose to go this route, simply skin and boil the pork chop pieces for about 20 minutes; drain well. Preheat the grill to low while the pork chop boils. Put the pork chop on the grill and brush with barbecue sauce. The object here is simply to finish the pork chop and caramelize the sauce, which takes about 10 minutes. Because this is virtually fool-proof, I recommend it for those who are new to grilling or particularly afraid of food-borne illness.
Top Grilled BBQ Pork Chop Recipes & Tricks
If you choose to go this route, simply skin and boil the pork chop pieces for about 20 minutes; drain well. Preheat the grill to low while the pork chop boils. Put the pork chop on the grill and brush with barbecue sauce. The object here is simply to finish the pork chop and caramelize the sauce, which takes about 10 minutes. Because this is virtually fool-proof, I recommend it for those who are new to grilling or particularly afraid of food-borne illness.
Marinate and roast pork chop first –
This is the second option of
my grilled bbq pork chop recipes. Again, the pork chop is cooked before it hits the grill, so food-borne illness risk is low. The difference is that, in this method, the pork chop is marinated or rubbed in the seasoning(s) of your choice (
try McCormick GrillMates Mesquite, Emeril's Pork chop Rub or Nantucket Rubs) and then baked to pre-cook before finishing and saucing on the grill. This gives the pork chop more flavor than it could ever possibly get from boiling! Marinate pork chop for 48 hours at the most, refrigerated, or up to 60 minutes at room temperature. Bake pork chop at 350 degrees until done and then finish and sauce on the grill as in the boiling method.
Cooking on a foil-covered grill –
Let’s try another way of
my grilled bbq pork chop recipes. More difficult than the first two options, this requires wrapping the grill grate well in heavy-duty aluminum foil to help prevent excessive charring and flare-ups from dripping fat. Lightly oil or spray the foil to prevent sticking. I recommend removing excess skin, if not all of it, before seasoning. Marinate or rub the pork chop as above and pre-heat the barbeque grill to medium as directed by the manufacturer. Let pork chop cook for 30 minutes, turning every 8 minutes, and begin checking with a meat thermometer after 25 minutes. When it reaches 174 degrees Fahrenheit (79 Celsius), it's done. Do not put a barbecue sauce or grilling glaze on the pork chop until the pork chop is close to done, then let cook about 10 minutes more to finish and caramelize the glaze.
Cooking directly on the grill –
Finally, this is the last option of my
grilled bbq pork chop recipes. Lightly oil or spray a clean grill rack. Marinate or rub pork chop as above. Remove the skin before seasoning. Dripping fat causes flare-ups that can be dangerous and cause severely burned spots on the food. Place the pork chop on the grill once it has pre-heated to medium. (Keep a spray or squirt bottle of plain water handy to extinguish any flare-ups that do occur!) Cook the pork chop for 30 minutes, turning every five, and rotating as needed to balance hot and cool spots on your grill. After 25 minutes, check with a meat thermometer. Brush with sauce or glaze of your choice about 10 minutes before removing the pork chop from the grill.
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