If you can, choose ones that are at least 1 inch thick to ensure juicy results and more easily avoid overcooking. Thickness – Pork chops vary in thickness, which effects the cooking time.Grilling pork chops with the bone makes them more juicy and less prone to drying out, but boneless pork chops are a little easier to eat. boneless – Choose bone-in or boneless pork chops based on your preference. Cuts of pork chops – You can make most grilled pork chop recipes using any cut of pork chops: shoulder chops (known for their richer, fattier meat), rib chops (tender and juicy), loin chops (a lean option with mild flavor), or sirloin chops (robust pork flavor but sometimes tougher in texture).For measurements, see the recipe card below. This section explains how to choose the best ingredients for grilling pork chops, what each one does in the recipe, and substitution options.
