Salt and Pepper Pork Chops by Shannon Hayes

June 5, 2017 • 0 comments

Salt and Pepper Pork Chops by Shannon Hayes
The best way to taste your pasture-raised pork chops is without all the frippery. The most important consideration when grilling pork chops is to not over-cook them. Even if you are accustomed to well-done pork, keep these chops on the rare side of medium, not letting the internal temperature rise above 145 degrees. This will keep the meat juicy and flavorful.
  • Prep Time: minutes
  • Cook Time: minutes
  • Servings: 1-20



Course Salt, to taste

Fresh ground Pepper, to taste

Pork Chops, roughly 1 1/4-inch thick

1 pork chop per person.

Sprinkle the chops liberally with salt and pepper, then allow them to come to room temperature while you prepare the grill. Heat one side of the grill to medium-high. You should be able to hold your hand five inches above the grate for no more than four seconds. Lay chops directly over the flame and grill, with the lid off, for 1 1/2 minutes per side. Move the chops to the cool side of the grill and cook, covered, 10-12 minutes longer, without flipping, until the internal temperature of the meat registers between 137 and 147 degrees. Remove them to a platter, tent loosely with foil, and allow the meat to sit a few minutes before serving. This allows the juices to redistribute. The temperature of the meat will rise a few more degrees. Once this is done, then serve and enjoy!