How to Make Perfect Grilled Pork Chops | The Stay At Home Chef

Today on The Stay At Home Chef I'm showing you how to make perfect grilled pork chops. When I make pork chops they can rival a good beef steak. They are so so so so good and you absolutely have to try this recipe. It may very well change your life. Now the most important thing about making pork chops is choosing your cut. There are actually four different cuts of pork chops. Shoulder chop, rib chop, center cut loin chop, and boneless. You don't want to use shoulder chops or boneless pork chops for grilling. They just don't produce the best results. You want to choose from either rib chops or center cut loin chops which have like a t-bone in the middle. Today I'm using rib chops which have a rib bone that runs right along the outside. The best way to get the perfect pork chop for grilling is to go to the meat counter and ask for it. Your butcher will be thrilled to help you with it. I always ask for a 1 1⁄2 inch pork chop. You can see just how thick it is and a thick bone-in pork chop like this will not dry out. Now that you've learned all about pork chops it's time to get cooking. Preheat an outdoor grill to high heat which is about 450 to 500 degrees Fahrenheit. Then we'll take some olive oil and we'll drizzle just a little bit onto each chop and rub it into the top, the sides, and a little bit more on the bottom. Then we'll set those chops to the side for a second and put together our rub. We'll keep it really simple with 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of smoked paprika, and toss this together. Then we're going to use this to season our chops. Sprinkle it on generously and then you can rub it in. Once you have all of your chops seasoned it's time to head on out to the grill. We're going to start out by searing it directly on the grill grates. Then close the lid and give it 2 to 3 minutes to sear on one side. Then just give it a flip and give it 2 to 3 minutes on the other side as well. After the chops are seared on both sides we're going to turn the heat on the grill to medium and move all of your chops to this upper rack so they can finish cooking over indirect heat. An alternative method is to simply turn off the flame on one half of your grill and move your pork chops to that half and leave the flame on the other side, and that's indirect heat as well. You'll want to let them finish cooking until they reach an internal temperature of 145 degrees Fahrenheit. My rule of thumb is 5 minutes per 1⁄2 inch, but you can always use a meat thermometer to ensure 100% accuracy. Thanks for watching! You can find the full written recipe in the video description. Be sure to subscribe, like, and follow, and check out the rest of my videos, where you can find hundreds of restaurant quality recipes you can easily make at home. See you later!