How to BBQ Pork Loin Chops

How to BBQ Pork Loin Chops: Our bone-in pork loin chops are ideal for barbecuing. The bone not only adds flavour but also helps to retain moisture, preventing the meat from drying out, which is a common issue with lean pork chops.

For perfectly grilled pork loin chops, cook over high heat for approximately 4–5 minutes on each side. This will produce a crisp, caramelised crust while keeping the meat inside tender and juicy. Let the chops rest for a few minutes before serving to allow the juices to redistribute. These heritage breed pork chops are a summer barbecue favourite, quick to cook, full of flavour and crowd-pleasing.

1. Remove the pork loin chops from the fridge, take them out of their vacuum packaging, pat dry with kitchen paper, and allow them to come to room temperature.
2. Rub a little oil over both sides and season generously with sea salt and cracked black pepper.
3. Make sure your barbecue is very hot before you start cooking. The chops should go directly onto the hottest part of the grill, over high heat. This is essential for achieving a good caramelised crust. If using charcoal, wait until the coals have burned down to a grey-white colour, which indicates an even, intense heat.
4. Cook the chops for 2–3 minutes on each side, turning once they are nicely charred and golden. Then cook for a further 1–2 minutes on each side, or until the internal temperature reaches 60°C.
5. Once cooked, remove from the grill and rest the chops for at least 5 minutes before serving.

No meat thermometer? You can check if your pork chops are cooked by touch. Gently press the centre of the chop with your index finger. If it feels very soft, it’s still undercooked. If it feels overly firm, it may be dry. The ideal doneness has a gentle spring to it, firm but yielding, indicating the meat is cooked through while remaining tender and juicy.

A simple marinade works wonders. Combine crushed garlic, rosemary or thyme, olive oil, sea salt, and black pepper. Add a little lemon juice just before cooking to brighten the flavour. For best results, marinate the pork overnight in the fridge.

For something more aromatic, try a dry rub of salt and Chinese five-spice. Pork also pairs beautifully with fennel seed and star anise. If using a dry rub on the barbecue, turn the chops more frequently to prevent the spices from catching or burning.