Pork loin chops bbq cooking time
Our bone-in pork loin chops are perfect for throwing on the barbecue. The bone helps prevent the pork from drying out (a common problem with pork chops) to give you a juicy and perfectly charred pork chop that will dazzle guests.
Cook your pork loin chops for around 4-5 minutes on each side, over high heat, to create a crispy crust on the outside and moist meat inside.
The best way to bbq pork loin chops
- Take your pork loin chops out of the refrigerator, remove them from the vacuum packaging, pat dry any moisture, and allow them to come to room temperature.
- Rub a little oil over both sides of the chops and generously season with salt and cracked black pepper.
- Ensure the barbecue is piping hot before you start cooking – the chops should go on the hottest part of the cooking grate over high heat. This is extremely important to caramelise the outside of the chops. If cooking over charcoal, the ideal timing is when the charcoal has burned down to grey-white as this will provide an ideal even heat.
- Cook for approximately 2-3 minutes on each side, turning them when they have become charred and golden brown all over. Cook for a further 1-2 minutes on each side until an internal temperature of 60°C has been achieved.
- Once the meat is fully cooked (see Top tips), remove the chops from the bbq, and allow them to rest for a minimum of 5 minutes before tucking in.
- If you don’t have access to a meat thermometer, you can check if your pork loin chops are cooked by feeling their firmness with your index finger. If they are soft and squishy, they are still raw in the middle. If they are firm, it means they are well done. Don’t let them get too solid, or you will overcook and dry them out — they should be somewhere between squishy and hard, with a little spring when pushed.
- A simple marinade of pounded thyme or rosemary and garlic cloves, olive oil, salt, pepper, and (just before cooking) lemon juice will elevate your chop. Ideally, you should let the pork chops marinate in the fridge overnight. A combination of salt and Chinese 5-spice will also yield flavoursome results. Pork also pairs so well with flavours such as fennel and star anise — be wary on the coals; however, as a dry rub can catch, more frequent turning may be required.