Today I am sharing with you a recipe for simple Cajun Grilled Pork Chops. For this recipe, we used Cajun seasoning as a dry rub on some beautiful thick-cut rib chops. This seasoning delivers wonderful flavor with these pork chops, with and without barbecue sauce. David grilled his with BBQ sauce for added flavor and grilled mine without, so I could dip my pork chop into that White BBQ Dipping Sauce I had leftover from those wonderful Grilled Cajun Chicken Wings.
Grilling pork chops is kind of tricky. If you’re not careful, you could end up with tough dry chops, but keeping in mind a few key pointers, your grilled pork chops will be perfectly juicy every time.
What Pork Chop Is the Best For Grilling?
The cut selection is crucial to pork chop success on the grill. There are several cuts to choose from, but not all of them are the best for the flames of your grill.
The frontmost cuts running along the loin of a hog are the blade chops. These chops have a good amount of inter-muscular fat that will not fully render over a quick grill. Instead, they will become chewy and tough. It’s kinda like eating shoe leather!
After the blade chops come ribs chops. Rib chops mostly consist of pork loin. This loin has enough fat and flavor to stand up to the flames of your grill. Select a center-cut chop that comes from within the rib chops. This cut has the largest piece of loin.
From there, you will come to the loin chops. Loin chops are about 50/50 loin and tenderloin. Since the tenderloin usually cooks faster than the loin, it dries out, making it the best choice for grilling.
How Thick Should the Pork Chop Be?
Lastly, the size of the chops is just as important as the cut. Thin chops overcook very easily on the grill. Chops that are at least 1 ½-inch thick are ideal for grilling. They hold up well to the heat and allow you to easily sear and roast on the grill, using indirect heat, where the coals are set up in the grill to one side, creating a hot and cool zone.
Sear the chops initially over the hot coals. The chops develop a golden-brown crust. Once this crust has formed, move the chops over to the cooler part of the grill. It also provides a place to put the chops during flare-ups from fat drippings.
Finish up the chops on the cooler side of the grill covered, with the bone side facing the flame. Indirect heat provides a gentler cook until they are done with the internal temperature ideal at about 145 degrees F.
Easy, delicious, and healthy, these Cajun Grilled Pork Chops are seasoned with a Cajun dry rub that provides great bold flavor without adding lots of fat.
How To Make Cajun Grilled Pork Chops
- 1 ½-inch thick-cut pork chops
- Cajun seasoning
- Barbecue Sauce (optional)
Prep the Pork Chops:
- Rinse the pork chops under cold water.
- Pat dry and lay them on a plate.
- Sprinkle the chops with Cajun seasoning on both sides.
- Cover with plastic wrap and refrigerate until needed or use right away.
Prepare the Grill:
- Prepare the grill for indirect and preheat with a medium-hot fire.
- Dip a wad of paper towels in oil; using tongs, carefully wipe the grate of the grill.
Grill the Pork Chops
- Grill chops, over direct heat, turning once, until seared.
- Move them to indirect heat and cook for about 30 minutes or until the internal temperature reaches 145 degrees F.
Saucing the Pork Chops (Optional)
During the last 5 to 10 minutes of grilling, brush the pork chops with sauce on both sides over indirect heat. (optional)
Rest approximately 2 to 3 minutes before serving.
Cajun Grilled Pork Chops are tender, juicy and spicy. I hope you enjoy them as much as we did!
Cajun Grilled Pork Chops
- 2 1 ½-inch thick-cut pork chops
- 1 tablespoon Cajun Seasoning
- ¼ cup barbecue sauce (optional)
- Rinse the pork chops under cold water; pat dry and lay them on a plate. Sprinkle the chops with Cajun seasoning, on both sides. Cover with plastic wrap and refrigerate until needed or use right away.
- Prepare the grill for indirect and preheat with a medium-hot fire. Dip a wad of paper towels in oil; using tongs, carefully wipe the grate of the grill. Grill chops, over direct heat, turning once, until seared. Move them to indirect heat and continue to cook for about 30 minutes or until the internal temperature reaches 145 degrees F.
- During the last 5 to 10 minutes of grilling, brush the pork chops with sauce on both sides over indirect heat. (optional)
- Rest approximately 2 to 3 minutes before serving.
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