BBQ Grilled Chops
Perfect your grilling techniques starting with pork chops. With the right cut of meat, a dry rub, and a few simple tricks, you'll get tender and juicy chops that you'll want to cook all summer long for your barbecue nights.
Summary
Ingredients
Prep time: 10 min | Cook time: 7 min | Marination: 2 h 15 min | Servings: 4
Pork Chops
- 4 bone-in pork chops, about 4 cm (1 1/2 in) thick
- 2 cloves garlic, finely minced
- 10 ml (2 tsp) salt
- 5 ml (1 tsp) crushed red pepper flakes
- 5 ml (1 tsp) ground fennel seeds
- 2.5 ml (1/2 tsp) crushed black peppercorns
- 1/2 lemon
Sauce (optional)
- 20 g (1/2 cup) flat-leaf parsley stems and leaves
- 10 g (1/4 cup) dill
- 10 ml (2 tsp) thyme leaves
- 10 ml (2 tsp) rosemary leaves
- 2 green onions, cut into pieces
- 1 small garlic clove, halved
- 75 ml (1/3 cup) olive oil
- 30 ml (2 tbsp) red wine vinegar
Preparation
Pork Chops
- On a large plate or in a baking dish, place the pork chops.
- In a bowl, mix the garlic with salt and spices. Rub the garlic mixture onto both sides of the meat. Cover and refrigerate for 2 hours.
- Rub the chops with the cut side of the half lemon on both sides to coat them well with juice. Oil the chops. Let marinate at room temperature for 15 minutes.
- Preheat the barbecue to high heat. Oil the grill.
- Reduce to medium-high heat. Grill the chops for 3 to 4 minutes per side or until the meat is pink or a thermometer inserted into the center of the meat reads 52 °C (125 °F). Remove the meat to a plate and let rest for 5 minutes. The temperature will rise to about 57 °C (135 °F).
Sauce (optional)
- Meanwhile, in a blender, purée all ingredients until smooth. Season with salt and pepper. Serve the sauce with the meat.
Chef's Tips
Choose the right cut: Opt for bone-in chops at least 4 cm (1 1/2 in) thick. The bone protects the meat from direct heat and adds more flavor. Avoid chops that are too thin as they dry out quickly on the grill.
Dry rub: The salt in the dry rub plays a double role: it seasons the meat deeply and helps retain moisture during cooking. Don't skimp on refrigeration time — 2 hours minimum, overnight is even better.
Cooking temperature: Remove the chops from the grill at 52 °C (125 °F) and let rest for 5 minutes. The temperature will rise to 57 °C (135 °F) — a slightly pink, tender, and juicy meat. Do not exceed this temperature to avoid dry meat.
Lemon at the end of marination: Rubbing the chops with lemon just before cooking (and not at the beginning) prevents the acid from denaturing the meat while adding a lovely aromatic freshness.
FREQUENTLY ASKED QUESTIONS
CAN YOU MARINATE THE CHOPS OVERNIGHT?
Yes, and it's even recommended! A marination of 8 to 12 hours in the refrigerator allows the spices to penetrate deeper into the meat. Take them out of the refrigerator 15 minutes before cooking for more even cooking.
HOW TO PREVENT CHOPS FROM DRYING OUT ON THE GRILL?
Three golden rules: choose thick bone-in chops, do not exceed 57 °C (135 °F) internal temperature, and let rest for 5 minutes before cutting. Resting allows the juices to redistribute throughout the meat.
CAN THESE CHOPS BE COOKED IN THE OVEN?
Yes! First sear them in a hot pan for 2 minutes per side, then finish cooking in the oven at 200 °C (400 °F) for 8 to 10 minutes depending on thickness, until 52 °C (125 °F) internal temperature.
IS THE HERB SAUCE ESSENTIAL?
No, it's optional but absolutely delicious! It adds a touch of freshness that contrasts perfectly with the grilled meat. You can replace it with a simple salsa verde, a chimichurri, or a squeeze of lemon juice.
WHAT SIDES SHOULD I SERVE WITH THESE CHOPS?
These chops pair perfectly with a warm potato salad, grilled vegetables, corn on the cob, or a fresh green salad. For a complete meal, add garlic bread.
HOW TO STORE LEFTOVERS?
Store cooked chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat with a little oil, or enjoy cold sliced in a salad.