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Vote for America’s Top #ChopGriller

Grilled Pork Chops

Celebrate grilling season with pork at Kroger!
This post is sponsored by the National Pork Board and Kroger. Backyard barbecues can be simply delicious with tender and juicy pork, the star of grilling season. Celebrate grilling season at Kroger, the ultimate source for barbecue essentials and great pork deals. Visit to view special offers exclusive to your area.

It’s time to vote for America’s Top #ChopGriller! The National Pork Board narrowed the #ChopGriller entries down to eight finalists, and we get to vote to determine the winner!
And by “we”, I mean “you”. Unfortunately, I’m not eligible to vote.

Vote now at:

So, why vote? One, because you have to look at these great grilling ideas. (Two that I thought were particularly clever – Mary Edwards’s brined Porterhouse pork chop and Alan Bowman’s reverse seared New York Strip chop.) Two, because if you vote, you can win. Every vote is an entry in a drawing for a Large Big Green Egg® Grill Package and summer’s worth of pork!

Voting is open from June 2nd through June 13th. You can vote once a day, so do it in the old Chicago style – vote early and vote often!

To help with your pork chop grilling, here are my top chop grilling tips:

  • Don’t overcook the chops. Cook pork chops to an internal temperature between 145°F for medium-rare to 160°F for medium, followed by a three minute rest. (Measure the temperature in the thickest part of the chop with an instant read thermometer.)
  • Cook thicker chops high/low. Start the chops over high heat to sear them with grill marks, then move them over indirect heat, close the lid, and let them slowly come to 145°F.
  • Cook thin chops high and quick, and worry about browning one side. For ultra-thin chops I get my grill ripping hot and do most of the cooking on one side to get a dark brown, crispy crust. Then, if they’re not cooked through, I flip them and give them another minute on the other side. This gives me a golden, brown and delicious without overcooking.
  • Brine your chops. Dissolve 1/4 cup table salt and 2 tablespoons of brown sugar in 1 quart of water, then soak the chops in the brine for 4 hours. Brined chops are moist, juicy, seasoned all the way through, and the brine gives you a little cushion if you happen to overcook the chops (or prefer them cooked to medium).

Here is a video of more Top #ChopGriller BBQ Grilling Tips from the National Pork Board:

Don’t forget to vote at, and keep on grilling!

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Filed under: Grilling


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

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