Comments on: How To Grill Pork Chops On An Outdoor Grill

By: Smit Steyn

Smit Steyn — Thu, 30 Jun 2011 16:23:20 +0000

I notice that most methods for grilling pork chops either depend on the taste of the marinade for success (and you might as well use a substitute for the meat) or they make it easy by cutting the bacon (fat) off the chop. Now the trick really is to get a perfectly grilled chop that includes the crackling layer and both meat and crackling should be perfect. This is not so easy and would seperate the boys from the chefs! Any thoughts about that?

By: Damian

Damian — Fri, 20 May 2011 02:38:19 +0000

Dude! Thanks so muck for the info. Literally took them off the grill seconds ago, and
they are PERFECT. Also used an applewood spice rub and a foil wrapped
hickork wood smoker pouch as well. WOW! You are the man. Thanks so much.

By: Admin

Admin — Thu, 24 Sep 2009 05:52:12 +0000

Thanks for the feedback Tim. Yeah 4-5 mins may be too long for some grills depending on your setup. You just have to adjust the time based on your preferences. You can usually get it just right after 1 or 2 times.

By: tim fraser

tim fraser — Thu, 24 Sep 2009 01:11:13 +0000

I was grilling 1″ chops. The grilling for 2 mins. on each side seems fine, nice grill marks and fat rendering. But, at such high heat the additional 4 to 5 mins. seems too long. I use a Webber Genesis and 2 extra mins. were more than adequate. No pink and very juicy.

Thanks Tim