Keto Grilled Thick Cut Pork Chops Marinated with Herbs
This keto Grilled Thick Cut Pork Chops Marinated with Herbs recipe is a perfect Chinese dish to add to your regular offerings! Anyone who enjoys Grill, Pork, Pork Chop Recipes is going to absolutely love this low-carb Grilled Thick Cut Pork Chops Marinated with Herbs variation. Providing 4 servings, it's bursting with flavor and certain to leave even the pickiest eaters in your house satisfied and wanting more of this amazing Chinese dish! If you like this keto Grilled Thick Cut Pork Chops Marinated with Herbs recipe, create an account and add it to your favorites; or better yet, share it with others via the social links above!
- How to cook a juicy thick pork chop.
- What is a thick pork chop?
- Temperature guide for cooking a thick pork chop
- Tips to remember for a juicy thick pork chop
- Pork Chop Marinade ideas
- What to serve with a pork chop?
- How do you store a thick pork chop?
How to cook a juicy thick pork chop
A perfectly cooked pork chop is meaty, juicy, moist, and delicious. You will love the many thick, center-cut pork chop recipes if you are a meat lover. Thick pork chops are unlike anything else only if they are cooked the right way!
What is a thick pork chop?
When it comes to pork chop, you usually have two choices. You will go for a bone-in pork chop or a boneless meat cut. Either way, the regular thickness choice for pork chop is somewhere between 1 to 1 ½ inch. This thickening is ideal for all sorts of cooking techniques, i.e., grilling, broiling, or pan-searing.
Although the regular thickness works just fine, giving you are delicious, rich, and juicy meat cut, a few extra inches of meat is the cherry on top. So, some people go to extra lengths to ensure they can satisfy their meat cravings by choosing a meat cut that is thicker than regular. A thick pork chop is usually bone-in (because we love additional flavors) and has a thickness of 2-inch max.
It is meaty, thick, and, when cooked to perfection, will give you the juiciest pork chop you have ever eaten! Although you can choose a boneless meat cut, I prefer using a bone-in cut because it adds more flavor and moisture to your pork chop.
Temperature guide for cooking a thick pork chop
Whether you are cooking a regular pork chop, a thick one, a bone-in cut, or a boneless cut, the right temperature is crucial for a juicy and tender pork chop. So, if you are planning on grilling a thick pork chop and don't have an internal thermometer, stop there! Go and get one because without analyzing the internal temperature of the meat, you can't come up with a juicy, cooked-to-perfection pork chop. Here is a simple temperature guide you should learn by heart before you grill a thick bone-in pork chop!
Medium rare pork chop
When the internal temperature of your pork chop reaches 145-degree F, it means the pork is medium rare. At this stage, the meat will be of a pinkish tone as you slice it.
Medium pork chop
When the internal temperature of your pork chop reaches 150-degree F, it means the pork is medium rare. At this stage, the pinkish tone will stay, but you will notice that it will be more concentrated towards the center of the meat as you slice it.
Medium well pork chop
When the internal temperature of your pork chop reaches 155-degree F, it means the pork is medium rare. At this stage, you will notice a small part in the center of the meat cut that will have a slight pinkish tone as you slice it.
Well done, pork chop
When the internal temperature of your pork chop reaches 160-degree F, it means the pork is medium rare. At this stage, there will be no pink; rather, the meat will be opaque. There is a fine line between a well-done pork chop and an overdone pork chop so beware.
Tips to remember for a juicy thick pork chop
No matter which thick pork chop recipes you follow, keep these few tips in mind for ideal results:
- Marinating the pork chop is crucial to lock in moisture and ensure the flavors are soaked in the meat. So, never skip the marination. Let it sit for a longer time if you like but let the flavors soak in for at least an hour, if not more.
- When grilling the pork chop, clean the grill first to ensure a hygienic environment and cooking.
- Preheating the grill is crucial. It will give a nice sear on the outside of your pork chops. The temperature of the grill should be between 375-degree F to 400-degree F.
- You can lightly oil the grates to ensure the pork chop doesn't stick to it.
- Most people prefer to take the pork chop off the grill as its internal temperature reaches the desired level of doneness. However, I like to take it off the grill when it's internal; the temperature reaches at least 2 degrees lower than the required temperature. Taking the meat off the grill will continue to cook and reach the exact temperature you require. As a result, you get a perfectly cooked pork chop.
- Resting the pork chops is also crucial before you slice them. Resting for at least 5 minutes will lock in the pork chop's moisture, juices, and flavor. Plus, it will give the pork chop time to reach the required internal temperature.
Pork Chop Marinade ideas
There are so many amazing easy thick pork chop recipes with unique marinade ideas for you to try. Although I have followed a simple recipe with herbs, you can choose spices of your choice or even sauces to create a delicious pork chop recipe of your own. Here are a few ideas for you to try:
- Sauces/wet marinade: Use premade keto sauces like BBQ sauce or teriyaki sauce to marinade pork chops. Moreover, you can also use Asian sauces like soy sauce, vinegar, etc., to create a wet marinade for your pork chops. Whatever recipe you follow will work.
- Dry rub: Most people choose to add flavors to their pork chops using several dry spices to create a dry rub. Spices like paprika, cayenne, garlic powder, onion powder, all-spice, etc., add flavor and aroma to the pork chops. You can also choose premade dry rub seasonings like jerk seasoning, BBQ seasoning, etc., to get the flavors.
- Glaze: Another fantastic way to add flavor to pork chops is by preparing a marinade and using the leftover sauce to glaze the pork chops after intervals. This technique builds by layers of flavors and gives you delicious pork chops.
What to serve with a pork chop?
Juicy thick pork chop recipes offer a variety of sides that go well with pork chops. Here are a few to name:
- Cauliflower rice or Mashed Cauliflower: If you're sticking to keto and want a more traditional side style, go for cauliflower rice or mashed cauliflower.
- Grilled/roasted vegetables: Grilled or roasted vegetables like broccoli, asparagus, corn on the cob, bell peppers, baby carrots, and zucchini taste so good with grilled pork chops.
- Salads: A refreshing, crunchy salad works best with your thick, juicy pork chop. It allows you to enjoy the juiciness of the meat even more!
How do you store a thick pork chop?
There are two ways to store thick pork chop, i.e., cooked and uncooked. Here is how you can store it:
- Cooked pork chop
Wrap the cooked and cool pork chop in aluminum foil and place it in a container. Refrigerate for up to 3 days. Or you can place the aluminum-wrapped pork chop in a zip lock bag and freeze it for up to a month.
- Uncooked pork chop
Place the marinated pork chop in an air-tight container or a zip lock bag and refrigerate for up to 3 days. Or you can freeze it for up to 4 months. When freezing, I recommend you don't marinate it. Thaw it first, and then marinate the pork chop.
Save to Your Recipes
Invite a Friend
- 4 (6 ounce) bone-in pork chops (1 inch thick)
- 3 tablespoons olive oil, or more to taste
- 4 tablespoons soy sauce
- 4 tablespoons fresh lemon juice
- 6 teaspoons chopped fresh parsley
- 1.5 tablespoons chopped fresh rosemary
- 1.5 tablespoons chopped fresh thyme
- 1 tablespoon coriander seeds, ground
- 1 clove garlic, minced
- 1 lemon, zested
- Whisk olive oil, soy sauce, lemon juice, parsley, rosemary, thyme, ground coriander, garlic, and lemon zest together in a shallow dish. Add pork chops and toss to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 1 hour, turning chops halfway through.
- While the pork chops are marinating, preheat an outdoor grill on high heat and lightly oil the grate.
- Remove chops from the marinade and gently shake off excess. Discard the remaining marinade.
- Place chops on the preheated grill and reduce heat to medium. Cook until no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest for 5 minutes before serving.