How to Grill Pork Chops the Right Way | Grilling Fridays | Serious Eats

Dry, chewy pork chops are a thing of the past—these thick-cut beauties are everything an excellent grilled pork chop should be. By starting out with thick chops it's easier to prevent them from overcooking, while a dry brine keeps them seasoned and juicy. Here we utilize two-zone indirect heat, which allows you to gently finish cooking the chops after getting them browned over high heat.

FULL STORY: seriouseats.com/2012/06/how-to-grill-pork-chops…

Our guide to charcoal grills: seriouseats.com/2015/06/best-charcoal-grills-in…
Our Favorite Inexpensive Charcoal Grill: amzn.to/2MorZLa

See More Like This!
5 Steps to the Best Grilled Shrimp: youtu.be/uQYodZLOZTw
Three Ways to Grill Corn: youtu.be/U9xkxMWreT0
The Serious Eats Guide to Charcoal Grilling: youtu.be/flUm_-Euy84

Subscribe to Serious Eats!
bit.ly/2BIlM59

Follow Us Elsewhere:
facebook.com/seriouseats
twitter.com/seriouseats
instagram.com/seriouseats
reddit.com/r/seriouseats

Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.