To find all of our pork related recipes, click here. Preheat grill over medium heat (about 375 degrees F). Let roasts, larger cuts of meat, and thick chops rest 10 to 15 minutes before carving.Ĭlick here to see our chart on internal temperatures. Grill roasts, ribs, and bratwurst using the Indirect Method for the time given on the chart or until an instant-read thermometer registers the desired internal temperature. This means that you should be looking for 140-145 degrees internally when you remove it from the heat, and then you must tent it with foil and rest it for 10 minutes for thinner pieces, 15 to 20 for large or bone-in pieces. Sear thick chops over Direct High heat and finish grilling over Indirect Medium heat turning once halfway through grilling time. Steaks can be cooked to any desired doneness, but for food safety reasons, make sure they are at least 140 F or medium-rare. Cook 15 to 20 minutes, turning once or twice, until meat thermometer inserted in center reads 145F, brushing with barbecue sauce mixture during last 5 minutes. Lower the heat to medium-low and cover the pan. A few rules of thumb: Grill steaks and chops 1 inch thick or less using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Most meat, chicken, and fish should be grilled over medium coals which means you can hold your hand about 5 inches from the grate for 5 to 7 seconds before you need to pull it away. Cook over medium heat for about 4-5 minutes per side, or until the pork has browned all over. A three-quarters-inch thick pork chop will take around six to eight minutes on high heat. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. High heat is around 450 degrees Fahrenheit on the grill. The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules.

Cook time for pork chops on grill