Barbecue Rosemary Pork Chops Recipe | The Gracious Pantry (2024)

FAQs

How do you BBQ pork chops so they don't dry out? ›

Thick pork chops are grilled over high heat to develop flavor before moving to low heat to cook them gently—that's how you keep them from drying out.

High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out. This "sear-roasting" method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven.

The secret to a terrific pork chop is a tasty brine. Like a marinade, a brine will uniformly infuse the chop with flavor — in this case, salt, garlic, pepper, Bay leaf and rosemary. It softens the meat, and helps it hold onto its juices throughout cooking.

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

A simple brine was all it took. For about two large pork chops (you can use bone-in or boneless), this is how it's done. You'll mix about 2 cups of water with ¼ cup of kosher salt and ¼ cup of granulated sugar until everything is dissolved.

Add the BBQ sauce before the last 10 – 20 minutes of cooking. Thick Sauce is going to stick as long as your meat isn't greasy. Even then it will to a fair degree. If you are working with a thin sauce, then nothing short of breading is going to make it stay.

Grill the pork chops over direct heat, with the lid closed, until the pork chops are well-marked, for 8-12 minutes total, turning once. For juicy pork chops, the chops should still be barely pink in the middle and 140°F. Rest the chops for 5 minutes for the juices to set into the meat before cutting, and serve.

It's not necessary to poke holes in the pork chops before marinating. The marinade will naturally penetrate the meat, especially if it's allowed to marinate for a sufficient amount of time.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

What brings out the flavor of pork? ›

Pork Seasoning FAQs

Some other spices and herbs that pair well with pork are cumin, chili powder, rosemary, black pepper, sage, fennel, ginger and much more!

Great cooking is all about experimenting with flavours. Traditionally, pork pairs best with these herbs and Spices: Sage, Thyme, Rosemary, Caraway Seeds, Mustard Seeds, Fennel, Cloves, Garlic and Parsley.

For example, if you're making pork chops, you want to liberally cover both sides of each chop. Let the meat sit for a while so the seasoning can sink in. In some cases, 15 minutes is enough, but I recommend letting it sit for 2 hours or even overnight (in the refrigerator) to really let it absorb.

Place a Bowl of Water in Your Smoker

The moisture generated is one of the good ways to keep your chosen cut of meat moist. You will also need to keep refilling the bowl as your meat cooks. We also recommend keeping a close eye on the bowl to note the water levels.

Stay away from the higher temperature ranges that will leave the pork irreversibly tough and dry. Remember, in an overcooked pork chop, there is no fat to compensate for how the muscle fibers have squeezed out all their water, and there is no gelatin waiting to appear to re-introduce liquid to the meat.

Grilling Time & Temp

When the chops are browned, move them to the cooler side of the grate, with the bone side of the pork chops facing the coals to act as a heat shield. It should take about 12 to 14 minutes for your chops to reach an internal temp of 145°F.

By soaking the pork chops in a mixture of water, salt, and additional flavorings (more on that in a moment), you can help the meat to draw in moisture and add tons of savory flavor. Turns out that brining is especially useful for lean meats like pork and poultry, which can sometimes be dry and bland.