145° to 150°F
Pork steaks and pork chops that are going to be grilled should be a minimum of ¾ to 1 inch thick because the high heat will cook the meat quickly. If the cuts are thinner than this, it is easy to overcook the meat, causing it to dry out. The meat must be watched carefully while grilling. Grilling is ideal for cooking smaller pork cuts, such as chops, steaks, ham slices, tenderloins, ribs, ground pork patties, sausages, and kabobs. Because grilling uses high heat and short cooking times, it tends to toughen the meat, so it is best to use the most tender cuts available. The key to successfully grilling thick-cut pork is the keep the temperature of the grill low and to grill them slowly. Trying to rush the cooking will lead to a burned pork chop that is raw in the middle. Get the grilling right and you will have a delicious entree entrée that the entire family will. enjoy The meat's internal temperature should reach 150 to 155 degrees Fahrenheit. If the temperature is less than 150, put the meat back onto the grill. Grill the pork chops one more minute for every 10 degrees the pork chop is under the optimal temperature. Finally, the thick chops also make them a great choice for stuffing. Versatile and delicious, pork chops are just crying for the grill, and with your new chop know-how, you should be able to churn out perfect pork time and time again. A Double Dose of Grilling. The grill can be a thin-cut pork chops worst enemy, but a thick-cut chops best friend. The unique ability to easily sear and roast on a grill is the magic to fantastic chops. To test thick chops for doneness, touch them (they should be firm) or take their temperature (145° to 150°F). For thick pork chops (1-1/4 to 1-1/2 inches), I start with direct heat and finish with indirect heat. I set up one side of the grill the same way as for medium-thick chops, with varying levels of heat. The other half of the grill has no coals. For gas grills, keep one burner off. For medium-thick pork chops (3/4 to 1 inch), I cook with direct heat. I sear both sides of the chops briefly over high heat to get a nice crust and then move them to an area of less intense heat, cover the grill, and let them cook through. Before getting into some great pork chop recipes or how to cook the perfect pork chop, it is first important to know that there are a number of cuts labeled pork chops. Bone-in or boneless, loin or rib chops, the most important factor to consider when grilling a pork chop is the thickness. Thin cut chops (under 3/4-inch thickness) need to be handled differently from thick cut pork chops (anything over 3/4-inch thickness). After a minute rotate the chops 45 degrees and finish them off. With a hot, hot grill and thin chops you should have them off the grill in 4 to 5 minutes. Grilling Thick Pork Chops: Thick chops need a slower heat to get them cooked without drying them out. Thick or thin, they can be a challenge for grilling. Pork loin chops are available at most Tom Thumb stores and contain some of the tenderloin, making them more tender than thicker rib chops. You can get pork loin chops from the butcher 1 1/4 inches thick, or buy them in packages about 3/4- to 1-inch thick.  Pull one pork chop off of the grill and take its temperature. The meat's internal temperature should reach 150 to 155 degrees Fahrenheit. If the temperature is less than 150, put the meat back onto the grill. Grill the pork chops one more minute for every 10 degrees the pork chop is under the optimal temperature. For example, if your pork chop is 120 degrees Fahrenheit, give it three more minutes to reach 150 degrees Fahrenheit 6 pork chops, 3/4 inch thick. salt and pepper to taste. 1 cup BBQ sauce, you favorite recipe or brand. Directions. Prepare the grill for high direct heat, preheating until it is ready. Oil the grates. Trim off excess fat and pepper both sides of pork chops. Add to grill over direct high heat with lid closed. Cook for 2 minutes. Turn pork chops over and continue grilling, lid closed, for another 1 minute. Reduce grill to medium low with a gas grill or move chops to a cooler portion of the charcoal grill. Brush a liberal amount of barbecue sauce on the chop and flip
http://www.recipetips.com/kitchen-tips/t--1426/grilling-pork.asp http://www.livestrong.com/article/432283-how-to-grill-thick-pork-chops/ http://www.seriouseats.com/2012/06/how-to-grill-pork-chops.html http://www.finecooking.com/articles/juiciest-grilled-pork-chops.aspx http://bbq.about.com/od/pork/a/aa120697.htm http://www.dallasnews.com/lifestyles/columnists/take-home-miracles/20130706-pork-loin-chops-on-the-grill-you-bet.ece http://www.livestrong.com/article/432283-how-to-grill-thick-pork-chops/ http://www.grillingcompanion.com/recipe/bbq-pork-chops/
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