-Â¼â thick. Baste both sides of the chops with olive oil, then sprinkle with paprika, salt and pepper. Place the apricots on the hot side of the grill, face down. Based on Apple-grilled Double-cut Pork Chops, provided by the James Beard Foundation (ThermoWorks is a proud sponsor): Pork chops are every bit as deserving of your grilling attention as the best of steaks. Close the lid and cook for 2-3 minutes (to get grill marks, see note). When your Smoke alarm sounds, move the chops to the hot side of the grill. These big, juicy pork chops will be flying off the grill in 30 minutes. Some years ago, the USDA changed their recommended doneness temperature for safe pork from 160Â°FÂ (71Â°C)Â to 145Â°F (63Â°C)âa fullÂ 15Â°F (8Â°C) lower, and the world rejoiced. At a high temperature, approximately 450 degrees, it will take 2-inch-thick chops 20 to 25 minutes to cook evenly throughout to a 155 degree internal temperature. Depending on how thick the cut, the pork chop grill time will be anywhere from 5 to 15 minutes. They will impress … Pork chops take well to all kinds of seasonings and flavor combinations and are far cheaper than even cheaper steak cuts. Grill the pork chops for 3 minutes, then turn the meat 90 degrees and grill an additional 3 minutes on the same side. You are looking for a minimum internal temperature of 145°F for medium and up to 160°F for well done. diagnosis or treatment. Bone-in or Boneless Brush the chops with the apple butter. The meat will sear and sizzle as soon as it touches the pan. , A 2-inch pork chop may seem daunting because of its thickness, but grilling it is simple, and the added thickness keeps the chop from drying out. any of the products or services that are advertised on the web site. If you donât see much resemblance, itâs because American pork is bred to be exceedingly lean, eliminating all the fatty marbling that you see in a rib eye. The total grilling time for thin pork chops is about 5 minutes. Place the pork chops on the grill, 2 inches apart. They include rib and loin chops, which are cut perpendicular to the spine. This process creates cross-hatch marks on the meat. Grill-roasting is accomplished with a two-zone fire, with one side of the grill very hot and the other without any heat.