Grilled Pork Chops

This Grilled Pork Chops recipe features succulent and juicy thick cuts of pork that are brushed with a tangy and peppery sauce during the grilling process, giving them a lively tangy flavor with just the right amount of spice. The sauce is made with a combination of black and cayenne pepper, hot pepper sauce, chili powder, apple cider vinegar and Worcestershire sauce, along with diced onions minced garlic. If you prefer, you can also marinate your pork loin chops in the sauce prior to placing them on the grill (though simply basting without marinating will give these chops great flavor). Frequently basting the chops with the sauce while grilling will help to ensure optimum moisture while adding optimum flavor. When grilling pork chops, it's best to cook them at lower temperatures to successfully cook through the interior without burning the outsides. The thicker the cut of meat, the longer cooking time it will need. It's always a good idea to cut into the thickest part of 1 or 2 pork chops before removing the chops from the barbecue grill to make sure they have cooked all the way through. Overcooking pork chops can result in a tough and chewy texture, so be sure to pay close attention as they grill, moving them around on the grill as necessary to achieve the right temperature. When shopping for pork chops, there are various cuts from which to choose, including boneless or with the bone still in. It's all a matter of personal preference, but more noticeable marbled fat content will usually produce a more tender and juicy cooked chop. The above photo features boneless 1-inch pork chops.