Everyone loves the idea of a grilled pork chop, but they often fall short of expectations. And I blame the butcher!
Many chops and steaks are cut so thin it is almost impossible not to overcook them, even for a seasoned griller like me. When chops and steaks are cut thin, say one-half inch or less, the price is appealing but the end result may not be to your liking. It is far better to buy one thicker steak or chop and split it than buy two thinner cuts.
I have found that a boneless center-cut pork chop is the answer. And it always exceeds expectations. You can buy the chops from your butcher or cut them yourself from a pork loin. Just make sure that they are a generous 1 inch thick.
The next secret is to brush the chop all over with olive oil. My motto: Oil the food, not the grill. The olive oil not only helps prevent the meat from sticking to the grates, it also promotes caramelization, which in turn helps lock in the meat’s juices. If you don’t brush the chop with oil, the natural juices will evaporate as the meat cooks.