I like grilling pork chops on my Weber 22", but unfortunately it's always hit or miss when it comes to tenderness & juiciness. They always have a nice flavor but lately my attempts at grilling those thick Costco pork chops have resulted in dry (and less tender) chops. They come out juicy sometimes but I can't get any consistency. I recall cooking very tender chops the last time I visited my parents, but these were about 1/2" thick w/bone in. So I'm wondering if the primary issue is the thickness of the pork chop. Too thick means on the grill longer with higher chance of drying out.
Last night I followed Kent Rollin's approach to tender pork chops, which was to marinade in lime juice for 4 hours, along with a little bit of Adolph's meat tenderizer. Then place in foil with butter and grill over direct heat 3min on each side. Unfortunately they still came out on the dry side. In Kent Rollin's defense, his pork chops looked to be between 1/2" to 1" thick so he didn't have to keep on the grill as long.
If the simple solution is to grill thinner chops then I'll start cutting the Costco chops in half, but I thought I'd ask for opinions to see if there's something else I can try. The attached pic was not from yesterdays cook, but was added so you can see thickness.
Last night I followed Kent Rollin's approach to tender pork chops, which was to marinade in lime juice for 4 hours, along with a little bit of Adolph's meat tenderizer. Then place in foil with butter and grill over direct heat 3min on each side. Unfortunately they still came out on the dry side. In Kent Rollin's defense, his pork chops looked to be between 1/2" to 1" thick so he didn't have to keep on the grill as long.
If the simple solution is to grill thinner chops then I'll start cutting the Costco chops in half, but I thought I'd ask for opinions to see if there's something else I can try. The attached pic was not from yesterdays cook, but was added so you can see thickness.