Published May 1, 2002.
Is it possible to grill thick-cut pork chops that are seared and crispy on the outside and juicy and perfectly cooked inside? Yes, but it all starts with buying the right chop.
Too many grilled pork chops are burnt on the outside and raw on the inside. And even if they are cooked evenly, they can still be tough and bland.
We wanted great-looking and -tasting chops with a perfectly grilled, crisp, crust and juicy, flavorful meat. What's more, the chops should be plump and meaty, not thin and tough.
Choose tender and flavorful bone-in rib loin or center-cut loin chops, and brine them to pump up their flavor and lock in moisture. Grill the chops over a two-level hardwood fire, with one side of the grill intensely hot to brown the chops, the other only moderately hot to allow the chops to cook through without burning the exterior. Remove the chops from the grill at 135 degrees, allowing them to rise to 145 degrees off the heat before serving. For extra flavor, apply a spice rub before grilling.
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