Savory Heritage Grilled Pork Chops

Why This Savory Heritage Grilled Pork Chops Works

During the short rest with the spice rub and apple cider vinegar, the salt starts to pull a little moisture out of the pork chops, then some of that liquid soaks back in, taking the garlic, onion, and smoked paprika with it. The vinegar loosens the surface of the meat just a bit, so the seasoning sticks well and the outside browns more evenly on the grill. Olive oil coats the chops, so they don’t dry out as fast and don’t stick to the grates.

Once the chops hit the hot grill, the outside starts to brown and form a thin crust from the spices and the natural sugars in the meat. That crust holds in a lot of the juices while the inside slowly comes up to 145°F. Cooking to that temperature, instead of going higher, keeps the center moist and slightly pink instead of chalky. After grilling, the short rest lets the hot juices settle back through the meat, so they stay in the chop when it is cut instead of running all over the plate.

Mistakes To Avoid

Letting the pork chops cook past 145°F turns them tough and dry. The outside starts to look great with grill marks, but the inside loses its moisture and ends up chewy instead of juicy.

Starting with a grill that is too hot burns the outside before the center cooks through. The chops can come off the grill with dark, almost black edges while the middle stays a little raw and glossy near the bone.

Skipping the short rest after grilling sends the juices running straight out onto the plate. The meat looks fine at first cut, but the inside quickly dries out and each bite feels more stringy than tender.

Pouring on much more apple cider vinegar than listed can make the surface of the meat turn a bit mushy. The acid starts to break down the outer layer, so the edges cook up soft and slightly pasty instead of firm and meaty.