These pork chops are magical! They rival any beef steak – yes, really! Every time we make their people happy that they have the best pork chops of their lives. Follow these instructions and you'll be the star of every backyard barbecue. People just can't get enough of The Stay At Home Chef's perfect pork chops. Fire up the grill and let's begin.
Check us out if you like our perfect grilled pork chops Crispy Fried Pork Chops.
Why our recipe?
- So simple, it's crazy. All you need is the right guidance.
- Step-by-step instructions to ensure perfect results every time, including a video demonstration.
The most popular cut of pork is the pork chop. Nothing beats a juicy pork chop sizzling on the grill. This is one of the meals on a busy night with my family. Almost no cleanup provides a delicious meal for your family so quick to toss on the grill and take you to the next event on your busy night.
Material notes
- Minced Pork: At least 1-inch thick, bone-in pork chops are best for grilling. If you do not see any out to buy, ask at the meat counter. Ask for a 1- to 2-inch bone-in center-cut rib chop or loin cut.
- Extra Virgin Olive Oil: The olive oil helps the smoked paprika stick to the pork chops.
- Smoked Paprika: Brings a subtle sweetness and perfect color. You can use regular paprika, but we just love the added smokiness of smoked paprika.
Chop the pork
There are four different cuts of pork chops so it helps to know what you're buying. The best cut for the grill is a center-cut rib chop that's 1-inch thick.
Rib Chops: This is the most preferred cut of pork chop. It comes from the rib section (hence its name) and has a large bone running down one side. This cut is very tender with a nice pork flavor.
Long Chop: This pork cut has a T-bone in the middle. It has two different types of meat, loin meat on one side and tenderloin meat on the other side. These two meats cook at different rates so it is more difficult to work with.
Boneless Chops: It is the leanest cut of pork. With very little fat, connective tissue and no bones, this cut is easy to overcook and dry. It's the best-selling cut of pork in the U.S., but it's certainly not the most desirable because it's fatty and easy to overcook.
Shoulder Cut: This is the least desirable cut of pork chop and is not commonly found in American grocery stores. They have a lot of flavor, but also a lot of gristle and bones. This cut of chop is best braised.
Pork chop thickness
The thickness of the pork chop is very important. A thin pork chop will cook too quickly and dry out. If you want to get a pork chop that rivals a beef steak, it needs to be at least an inch thick. They are so easy to make, but the thickness really makes or breaks it.
Storage and reheating instructions
Grilled pork chops are best eaten fresh.
Keep in fridge Any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in oven This is the preferred method for leftover chops because the chops will retain more moisture. Place on a baking sheet and bake in a 350-degree oven until the pork reaches an internal temperature of 145 degrees Fahrenheit. Start checking the temperature after 15 minutes as the reheating time may vary.
