Grilling pork chops in winter? Yes. Well I'm in Hawaii and it's kind of grilling season as long as no hurricane is near by or a tsunami rolling on to the yard, then it's all yay yay.
First go and heat up your grill, nice and hot.
2- Loin pork chops about 8-9 oz each bone in. (1 to 1 1/2 inch thick)
3 tbsp. kosher salt
1 tsp. black pepper
Garlic powder (to be sprinkled over the chops before you flip it once, and after it is done.
1. Sprinkle the chops with salt and pepper on both sides, more if you want. (Let sit at room temperature for about 15 minutes) * Grilling a cold chop isn't wise, the cold in the center of each chop will prevent it from cooking through well.
2. When ready for the hot grill, place chops on to the grill, and let it sit for about 5 minutes, making sure the flames don't burn the chops. After 5 minutes, sprinkle some garlic powder on the chops before flipping. Then flip, and cook for another 5 minutes. Use an instant read thermometer and stick it into the center of each chop, if the reading is at least 145 to 150 remove from heat, sprinkle more garlic powder and let sit before serving. If it isn't 145 f continue to grill until the insides reach that.
Too many people overcook a pork chop and it becomes totally dried out, but if the heat penetrates the chop, that's the key... it should be safe to eat. There's a misconception, if the pork is pink it's no good. Well if it is totally red, then no good, but if that thermometer reads at least 145 f, it's good to go, and serve hot.