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When grilling pork chops, we recommend a medium-high grill temperature of 375°F to 450°F for best results. How Long to Cook Pork Chops On The Grill. The cooking time for pork chops is mostly dependent on the thickness.
Here’s what to look, for no matter which cut of pork you’re cooking: Beef, pork, veal and lamb steaks, chops, roasts. 145°F (62.8°C) and allow to rest for at least 3 minutes. Ground meats, including pork. 160°F (71.1°C) Ham, fresh or smoked (uncooked) 145°F (62.8°C) and allow to rest for at least 3 minutes.
A grill surface temperature of about 450° is best for grilling pork chops. A grill temperature that is too high will overcook the outside before the center is done, drying the pork. 450° surface temperature is usually about medium-high heat burners on most gas grills.
For food safety, pork must be cooked to an internal temperature of 145°F (63°C). Carryover cooking will cause the temperature to continue rising after being removed from the heat source, so knowing when to pull the pork chops off the grill is critical.
Grill the pork chops over direct heat, with the lid closed, until the pork chops are well-marked, for 8-12 minutes total, turning once. For juicy pork chops, the chops should still be barely pink in the middle and should register 140°F on a meat thermometer.
Ingredient Notes. Pork Chop: At least 1-inch thick, bone-in pork chops are the best for grilling. If you don’t see any out for purchase, ask at the meat counter. Ask for a 1 to 2-inch bone-in center-cut rib chop or loin chop. Extra Virgin Olive Oil: The olive oil helps the smoked paprika to stick to the pork chop.
Choosing the Best Grilling Method. You’ll get the best results grilling thick pork chops using a two zone fire where one part of the grill is hot and the other is cooler. This allows you to sear them over direct high heat before gently finishing over indirect lower heat. Here are two zone grilling techniques for gas and charcoal grills: Gas Grill.