Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Grilled Pork Chop

A couple of months ago someone posted a thread about grilled pork chops. I had never tried that before, always having made pork chops like my mom did, i.e., Shake N Bake in the oven. I tell you, once you get the process down, there's no comparison. I'm totally sold on it now. I've made it on the grill several times since first reading that thread, and it's amazingly good. Done right, it's tender, tasty, and juicy.

Just made four of them on the grill, and had two for dinner. I'll reheat the other two for dinner tomorrow night.

i actually had just as soon have a good grilled pork chop than a steak, that's how much I like them.

Me too.

They are good,

Yeah, thick cut, 2". Indirect sear.

Grilled is my preferred way to cook them. Plain for my youngest son. The rest usually get blackening seasoning, but either way is good.

Can't recall having one any other way. Virtually all our proteins are grilled if not cooked as an ingredient in a larger recipe.

Fish, pork, chicken, beef - on the grate.

I like them grilled, fried, and baked. Each way has its own merits. A good, thick-cut, seasoned just right, cooked on the grill, pork chop is my favorite. But, my wife likes to fry them in the iron skillet about as often as grill them. That's the thinner cut chops. Also, I like a chop baked in the oven, with rice and mushroom soup.

The only time I pan fry pork is when I saute boneless pork loin chops that I've hammered flat and thin into cutlets. I basically use this as a substitute for veal cutlets, and make all the classic Italian veal cutlet recipes with it, e.g., Milanese, Parmigiana, Francese, Piccata, Marsala, etc.. You can hardly tell the difference.

For example, this is a "Veal" Francese recipe made with boneless pork loin chops as described above:

About the only way to ruin a good chop is to drastically under, or over cook.

Don’t eat alotta pork, but when we do, hardcore carnivore red on the treager.

I do love a good chop, but it won't displace a good strip steak as my favorite.

I discovered this method years ago by accident. (dumped sugar into the flour container) LOL. Wife asked what I did different, and why the simple fried pork chops were so much better? I don't know, just did them as usual!
Then I tasted them, and she was right, best fried chops I ever made. (still like them on the grill as well) So I did some back tracking and discovered my mistake, that turned out well.


Now for fried chops: I use about 65% flour and 35% sugar for the breading. Add salt, pepper and whatever other pork seasoning you like.

Shake chops in a bag with the breading. Dip in an egg wash and shake them up into the breading mixture again. Makes a nice thick crust on the chops.

Fry in hot oil to your desired choice of done. The sugar in the mixture caramelized on the chops, just takes them up an extra lever!

The pan drippings and crispy left over's make some killer gravy as well.

Love bone in pork chops !!!!

I love a good chop!

Big thick ones get brined. Thin cut get a quick marinade. Both are great on the grill.

Yeah, the meat around the bone is always the best.

Gads!

No, no.

Salt and pepper, thin cut, direct heat and FAST!

3/4 at the most.

I dust them with Prudhomme's Meat Magic. Livens them up.

Sounds like over handling to me...

Hahaha!

You dont wanna get striked do ya?

Me too !

We like them charred pretty good on a hot grill. These are loin "chops".

Blackened for me, with orange fries, and boiled corn.

Just thinking out loud here, but what about a tablespoon or two of maple syrup in the egg wash then dipped back in flour...

Micky

If you guys haven't tried it, Alton Brown has a pork chop brine that is really good. I make mine the night before and put it in the fridge rather than deal with the ice part. Two hours in the brine max for the pork according to Alton. It's one of the few meals I can get all three kids to agree on.

finally someone posted some decent pictures

The grill is heating now, Iowa Chop!

Stopped by Reicherts meat market the other day picked these up. Smoked pork chops they do, thick cut, tender juicy sumbitchs!! Damn good

(well new 999999 posts some good ones, once in a great while)

love the thick cut smoked pork chops.

thick cut, grilled with cajun seasoning from The Best Stop in Scott, Louisianna. Cooked to medium so not dry. Serve with baked potato and ice cold Yeungling beer

The Best Stop eh? Do you get their andouille?

Middle child, who is 8 years old, is one fussy eater. But he loves those grilled chops. He used to call them chicken

When I was a young punk living in AZ for a few years, I'd order blackened chicken from one of the bars we frequented. It was awesome, but years later I realized how easy it is the make at home. Love it. Either, a chop or breast.

I like a good sear and crust on a steak as well. But can only seem to get it, using a rub and really hot grill. These had ranch rub.

I run 8-10 whole pork loins thru my Hobart cuber a summer. 3/4 thick and run twice. Dredge in a-1 seasoned flour and fry crispy. Great Samich or in gravy.

We sometimes do chops in the oven with stuffing smothered in golden mushroom soup.

4th point.
Try a light coating of olive oil.
Makes for nice browning.
Most thing grilled here get it.

Thanks for the suggestion, Db. I've done that too.

To get a really good "crust", you need the flour or cornstarch with the seasonings. It's more than just adding some oil.

I realize that it isn't for everyone, but have served a bunch of people. When I ask, "Do you want the steak rub?". Every single person says, "Yes!" Nobody asks for a naked steak, or one with oil, or just S&P. Got a bunch of other people hooked on it too, and making their own simple recipes for rubs.

But you need a really hot grill. I think a heat soaked cast iron helps. Not sure all pellet smokers, like the Traeger, can do it. They come out more liked steamed steak. At least that is what some people tell me, and appear in some images. I know there are pellet grills that can get hotter though.

My idea is pellet grills are for low and slow. A really hot fire is for steak.

Sounds like Shake 'N Bake.

We live in Michigan and drive to Houston to see her mom. Drive it straight thru its about 20 hours. Always try to time it so we are cutting thru Scott, LA around lunch time! Andouille, boudin balls, and of course 2 lbs of cracklins.

now i'm motivated to grill a few chops on monday

Jeebus....dont you have anything going on?

Who the hell plans a couple pork chops several days ahead?

You need a book of crossword puzzles.

sir conrad, old chap, how on earth have you been...here let me summon a bottle of vintage port and cigars, whilst we repair to the study, what...?

I'll take a Marlboro and an Icehouse.

hardly fitting for a gentleman farmer

Your bestest post! LOL.

Truly funny stuff there.

brine 'em dan'l

Some funky lemonade.

Pretentious lemonade.

bourgeoisie

My mom used to do that for pork sandwiches . Delicious with mayo, tomato, and lettuce.

Yep. Olive oil, then salt, pepper, paprika, then on the hot grill.

Did it again today for lunch. Every bite was tender, juicy, and delicious. I'm totally sold on this method for pork chops.

Now, to take them up a notch, add smoke.

I save sardine cans to fill with mesquite chips (like for a Chief smoker) and put them on the grill before the chops go on. Once the chips start smoking, cook the chops.

Boom!