How to Grill Pork Chops the Right Way | Grilling Fridays | Serious Eats

Dry, chewy pork chops are a thing of the past—these thick-cut beauties are everything an excellent grilled pork chop should be. By starting out with thick chops it's easier to prevent them from overcooking, while a dry brine keeps them seasoned and juicy. Here we utilize two-zone indirect heat, which allows you to gently finish cooking the chops after getting them browned over high heat. FULL STORY: https://www.seriouseats.com/2012/06/how-to-grill-pork-chops.html Our guide to charcoal grills: https://www.seriouseats.com/2015/06/best-charcoal-grills-inexpensive-equipment-amazing-ribs-review.html Our Favorite Inexpensive Charcoal Grill: https://amzn.to/2MorZLa See More Like This! 5 Steps to the Best Grilled Shrimp: https://youtu.be/uQYodZLOZTw Three Ways to Grill Corn: https://youtu.be/U9xkxMWreT0 The Serious Eats Guide to Charcoal Grilling: https://youtu.be/flUm_-Euy84 Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.