Are you feeling lost when it comes to grilling pork chops? Don’t worry, you’re not alone! With so many choices available, knowing which one suits your needs can be challenging. Together, we’ll explore each one in my ultimate pork chop guide.

First, it’s important to note that pork chop names can differ from region to region. However, I’ve done my best to address each one. My ultimate pork chop guide highlights the most common pork chops and how best to prepare them. So, let’s get started with the basics, and remember to bookmark this pork chop guide for easy reference.

Thin vs. Thick Pork Chops

Thin-cut chops are usually under 3/4 inch thickness, while thicker chops are anything above 3/4 inch thick. Thin chops cook quickly and require a hot pan, oven, or high-heat grilling, while thicker chops are cooked for longer over low heat. 

A Brine Boosts Tenderness

Using a brine or saltwater solution can be beneficial to enhance the flavor and tenderness of the meat. Submerge thick chops in a quick brine for 2-3 hours before cooking.

Marinating Boosts Flavor

Marinades infuse your pork chops with delicious flavor. A good marinade will add a flavorful, protective layer to the surface of the chops. A basic marinade includes

• Oil
• An acid, such as vinegar or citrus juices
• Herbs
• Salt
• Black Pepper
• Garlic or grated onion

Thin chops will be sufficiently marinated in 30 minutes, while thicker chops should marinate between 2 and 6 hours.

Seasonings: If you don’t have time to brine or marinate your pork chops, season them with herbs and spices instead. A spice rub won’t add moisture or tenderize the meat like a marinade or brine, but will add flavor. Pre-season thick-cut chops 15-20 minutes before cooking.

Seasoning Tips

• Pat the pork chops dry with paper towels to remove excess moisture. Doing this will help create a better sear and ensure your seasonings stick to the surface of the meat.
• Next, sprinkle both sides of the chops with a moderate amount of salt (1/2 teaspoon salt per pound of meat) and ground black pepper for subtle spiciness.
• If using a more complex rub, add dried herbs and spices like garlic powder, onion powder, paprika, chili powder, thyme, oregano, marjoram, rosemary, and sage.
• Please note: Season the pork chops with less salt if you plan to brine them beforehand.

Types of Pork Chops and How to Grill Them

The Rib Chop, also known as the Bone-In Ribeye or Rib End, is cut from the lower loin and considered the best pork chop. Treat this cut like a good-quality steak. Perfect for grilling at medium-high temperatures, or pan-searing.

The Center-Cut Loin Chop, also known as the Porterhouse or top Loin Chop, contains both loin and tenderloin sections. It’s usually a large cut and is best grilled at a higher temperature with a faster cooking time.

The Loin Chop, also known as the Pork Loin End Chop, is similar to the Center-Cut Chop but with little or no tenderloin section. This cut will benefit from a brine and a salt-free spice rub and should be grilled at a higher temperature.

The Sirloin Chop, also called the Sirloin Steak, contains different meat textures and colors. It’s best to marinate this cut for several hours before grilling at low temperatures (300 degrees F). 

The Boneless Loin Chop, known as boneless pork chops, America’s Cut, New York Chop, or Pork Loin Filet, is a lean cut best used in stuffed pork chop recipes. If stuffing, gently sear the surface after cooking over low or indirect heat. If cooking it as is, I recommend using a brine first. 

The Shoulder Chop, also known as Blade Chop, Pork Shoulder Steak, or Pork Steak, comes from the shoulder region and is tough and filled with connective tissue. It’s best to marinate this chop before grilling. It can also be smoked slowly to maximize tenderness and enhance flavor. When grilling thin-cut pork chops, they should be grilled hot and fast. The trick is to grill them like you would a steak over intense heat, flipping as little as possible. 

Pork Chop Tips

• Choose bone-in, thick-cut chops for delicious, juicy meat.
• Use a brine: Brine thicker chops for at least 2 hours before cooking. Season chops with a low-salt spice rub afterward.
• Cook chops to an internal temperature of 145 degrees F for best results.
• Check the temp! Always have a temperature probe or instant-read thermometer available, so you can pull those chops off the grill at the right time
• Rest them: Rest the chops for 5 minutes after cooking. Doing this will help the muscle fibers relax, resulting in a tender pork chop.
• Best woods: Mild to moderate woods like apple, cherry, peach, or pecan work best for pork chops.

Pork Chop Recipes to Try

With this ultimate pork chop guide, you can successfully make some delicious chops. Here are some of my favorite recipes to get you started! Please note that these recipes can be cooked on a pellet smoker, gas grill, charcoal unit, or baked in the oven, or cooked in a skillet.

• Indian Spiced Pork Chops
• Honey Garlic Boneless Chops
• Brown Sugar Balsamic Pork Chops
• Bacon Wrapped Loin Chops
• Cuban Mojo Pork Chops
• Apple Butter-Bourbon Chops
• Maple Pork Chops
• Pork Steaks

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