Cajun Grilled Pork Chops Recipe - The Mountain Kitchen (2024)

FAQs

What is the secret to grilling pork chops? ›

The secret to tender pork chops is using bone-in pork chops and cooking the meat to 145 degrees F. If you cook your meat to a higher temperature it can get tough and dry. Also, when you take the meat off the grill, let it rest for 5 minutes so the juices stay in the meat.

A simple brine was all it took. For about two large pork chops (you can use bone-in or boneless), this is how it's done. You'll mix about 2 cups of water with ¼ cup of kosher salt and ¼ cup of granulated sugar until everything is dissolved.

Preheat to 350°F. Lightly oil the grate. Remove the pork chops from the marinade, shake off the excess, and discard the marinade. Grill the pork chops until the pork is no longer pink in the center, while brushing occasionally with the reserved marinade, for about 4-5 minutes on each side, or until done.

In contrast to popular belief, you should NOT poke holes in pork chops before marinating. This actually drains out the valuable juices and will result in less juicy meat.

Add worcestershire sauce to both sides of the pork chops and then season liberally on both sides with salt, pepper, and grill seasoning. Let the pork chops sit for at least 15-20 minutes at room temperature before grilling.

After you bring your pork chops home, time to brine! 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.

To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.

No, you do not want to rinse the marinade off of the pork chops. If you're grilling the pork chops, they can go straight from the marinade onto the grill. If you're cooking the pork chops in a skillet, I do recommend patting them dry before adding them to the skillet.

Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown.

Mix seasoned salt, garlic powder, onion powder, paprika, Worcestershire sauce, pepper, and liquid smoke together in a small bowl until thoroughly combined. Rinse pork chops. Sprinkle wet chops on both sides with spice mixture. Massage spices into meat, then let stand for 10 minutes.

Why are my grilled pork chops tough? ›

It's important for the pork to reach 145°F (63°C) to develop the proper texture with the muscle fibers and fat and to be safe to eat, but really no higher. Stay away from the higher temperature ranges that will leave the pork irreversibly tough and dry.

Marinate the Pork Chops

Mild tenderizing is accomplished through the use of acidic ingredients. Lemon juice, flavored vinegar, red wine, and coffee are all recommended as marinade ingredients that can soften the meat a little.

If you're cooking chops that are an inch thick or thicker, close the lid if you're using a gas grill to help maintain the grilling temperature. You can grill the chops uncovered on a charcoal grill regardless of thickness. Flip the pork when it releases from the grate easily. If it's sticking, it's not ready.

Mix seasoned salt, garlic powder, onion powder, paprika, Worcestershire sauce, pepper, and liquid smoke together in a small bowl until thoroughly combined. Rinse pork chops. Sprinkle wet chops on both sides with spice mixture. Massage spices into meat, then let stand for 10 minutes.

You've basically got two choices when it comes to cooking pork chops ~ go quick and hot or low and slow… both will result in tender juicy chops if you're matching the right cut to the right method.

If using a gas grill, lower one of the burners to medium heat. Place the chops on the hotter side of the grill, cover, and cook until grill marks form on the bottom, about 3 minutes. Finish cooking over medium heat.