Our juicy pork chops are fan favourites for many families across Alberta. Pork chops make an excellent quick and easy weeknight meal. They are incredibly flavourful and simple to make, but be sure you’re cooking them properly. First and foremost, let’s talk about the different kinds of chops. At Spragg’s Meat Shop you can purchase boneless or bone-in chops. Arguably, bone-in chops have more flavourful meat, particularly near the bone. Either option is perfect for grilling on the BBQ, with a rub or marinade, or for roasting in the oven.
Grilling Pork Chops Pork chops can be challenging to grill, if you’re barbecuing a thin piece of meat with minimal fat. Luckily, we have a step-by-step guide that will result in killer chops:
- Pat pork chops dry with paper towel & rub with seasonings.
- Clean your grill and preheat the BBQ on HIGH.
- Place chops on grill & sear on each side (about 1 min/side)
- Reduce heat to MEDIUM. Brush chops with BBQ sauce, if desired, and close lid. Continue cooking for approximately 3 – 4 minutes per side (cooking time depends on thickness of chops).
- Use a meat thermometer to check for doneness without overcooking: cook to an internal temperature of 155°F – 160°F (68°C – 71°C).
Tips & Tricks
- For extra tender pork chops, try brining them before cooking.
- Even if your meat has been marinating, for a nicely browned pork chop, pat dry with a paper towel before throwing the chops on the grill.
- Seal in flavour by searing the outside of the pork chops before cooking them all the way through.
- Following a recipe? Bone-in pork chops typically cook faster than boneless chops, so adjust cooking times accordingly.
- Use a meat thermometer. Your pork chops will never be overcooked again.
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About Spragg’s Meat Shop Spragg’s Meat Shop is a family owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.