Cooking frozen pork chops on the grill is absolutely possible, but there are some important things to keep in mind. The main concern when grilling frozen pork is food safety – you need to ensure the chops are cooked thoroughly to an internal temperature of at least 145°F. With careful planning and the right techniques, grilled frozen pork chops can turn out juicy, flavorful and safe to eat.
Can You Grill Frozen Pork Chops?
Yes, you can safely grill pork chops directly from frozen. The keys are using a hot grill, cooking over indirect heat, and monitoring the internal temperature.
Some tips when grilling frozen pork chops:
- Completely thaw thinner chops 1 inch or less before grilling.
- Use chops straight from the freezer for chops 1 1⁄2 inches or thicker.
- Preheat your grill to high heat, 500°F to 550°F if possible.
- Sear the chops over direct heat just until grill marks form, about 1-2 minutes per side.
- Move the chops to indirect heat and continue cooking with the grill lid closed until the internal temperature reaches 145°F.
- Allow the chops to rest for 5 minutes before serving.
As long as you monitor the temperature, frozen pork chops can turn out juicy and flavorful when grilled. The initial sear gives them nice browning while indirect heat cooks them through without drying them out.
Thawing Time for Different Thicknesses of Pork Chops
How long you need to thaw pork chops before grilling depends on their thickness:
| Thickness of Pork Chop | Recommended Thawing Time in Refrigerator |
|---|---|
| 1 inch or less | 4 to 12 hours |
| 1 1⁄2 inches | 12 to 24 hours |
| 2 inches | 24 to 36 hours |
For thinner chops under 1 inch thick, you’ll want to thaw them completely in the refrigerator before grilling. Thicker chops 1 1⁄2 inches or more can go directly from freezer to grill as long as you adjust the cooking method.
Why Should You Thaw Thin Chops First?
Thinner pork chops need to be thawed before grilling because they cook so quickly. Chops under 1 inch thick may cook fully and dry out before their center even has a chance to thaw.
By thawing them in the fridge overnight, thinner chops will cook more evenly on the grill. The exterior can brown while the interior finishes cooking, helping them stay juicy.
Partially frozen thinner chops may also curl up on the grill and be harder to flip without breaking apart. Thawing them first prevents this problem.
How to Grill Thicker Frozen Pork Chops
For pork chops 1 1⁄2 inches or thicker, you can throw them directly on the preheated grill from frozen. The key is searing them briefly over direct heat before moving them to indirect heat:
- Pat chops dry. Season with salt, pepper and any other spices or rub.
- Preheat your grill to high heat, 500°F to 550°F. Use a grill thermometer to check.
- Sear chops over direct heat for 1-2 minutes per side until nicely browned.
- Move the chops to indirect heat, close grill lid, and continue cooking until internal temperature reaches 145°F, about 10-15 minutes more depending on thickness.
- Allow chops to rest 5 minutes before serving.
The quick sear gives you nice grill marks and flavor without overcooking the outside before the inside thaws.
Indirect heat allows the chops to gently finish cooking through without burning or drying out. Use an instant read thermometer to check for doneness.
Should You Brine Frozen Pork Chops Before Grilling?
Brining involves soaking meat in a saltwater solution before cooking. It can help add moisture and seasoning to pork. However, brining frozen pork chops is not recommended.
Brining works by allowing the meat to absorb some of the surrounding liquid. Frozen meat is too hard for this to occur effectively.
You also don’t want frozen pork soaking at room temperature in a brine, as this raises the risk of bacterial growth on the exterior before the interior thaws.
For best results, thaw thinner pork chops in the refrigerator before brining and grilling. For thicker chops, it’s best to skip the brining and go straight from frozen to grilling.
Choosing the Best Frozen Pork Chops for Grilling
Not all frozen pork chops are created equally. Here’s what to look for to pick the best chops for grilling from frozen:
- Thickness – Go for chops at least 1 inch thick. Thinner chops can dry out too quickly unless thawed first.
- Bone-in vs boneless – Bone-in chops hold up better on the grill. The bone insulates the meat near it and prevents overcooking.
- Quality – Choose chops with good marbling and minimal excess fat around the edges. This gives you the best flavor and texture.
- Minimal ice crystals – Large ice crystals mean the chops have been frozen and thawed repeatedly. This damages the cell structure.
Your best bet is slightly thicker bone-in pork chops frozen once right after butchering. The bone keeps them juicier, while 1 1⁄2 inches or more means you can grill them straight from the freezer.
Marinating Frozen Pork Chops
Marinating is another great way to add flavor to pork destined for the grill. For food safety, meat needs to be thawed before marinating.
Since thinner chops must be thawed anyway, feel free to marinate them in the fridge overnight before grilling.
For thicker frozen chops, thaw them just until the surface softens enough to absorb some marinade – about 2-4 hours in the refrigerator. Avoid letting them sit out longer at room temperature.
You can also marinate fully thawed thick chops in the fridge overnight if you plan in advance. Just be sure to keep everything well chilled.
How to Tell If Grilled Pork Chops Are Done
With pork, using a meat thermometer is the only reliable way to confirm doneness. Unlike beef, pork chops don’t continue cooking significantly after being removed from the grill.
The safe final internal temperature for pork is 145°F with a 3 minute rest time. At this point, any bacterial contaminants are destroyed, but the meat remains juicy and tender.
For bone-in chops, insert an instant read thermometer into the thickest part of the meat, taking care not to hit the bone.
Visually, properly cooked pork will be slightly pink in the center when first cut into but should not have any traces of pink on the exterior.
Undercooked pork poses a real food poisoning risk, so always rely on a thermometer for safety. Overcooking leads to dry, tough chops that are no fun to eat.
Tips for Juicy, Flavorful Grilled Frozen Pork Chops
Here are some additional pointers for maximizing both safety and taste when grilling frozen pork chops:
- Trim any excess fat before grilling to prevent flare ups.
- Use medium or medium-high heat only to avoid charring the outside before the inside cooks.
- Flip the chops gently only once during grilling unless sear-marking.
- Resist the urge to press down on the chops while cooking. This squeezes out juices.
- Brush chops with a savory sauce in the last 5 minutes only to prevent burning.
- Let chops rest 5-7 minutes before serving so juices can redistribute through the meat.
Proper grill setup, temperature control, and using a meat thermometer are key to success. With the right techniques, grilled frozen pork chops can be a tasty, quick meal option even when you’re short on time.
6 Spice Rub Recipes for Grilled Pork Chops
Homemade spice rubs take grilled pork chops to the next level. Dry rubs give great flavor without sugars that can burn on the grill. Here are 6 awesome spice rub combinations perfect for pork:
Brown Sugar and Chili Powder Rub
- 2 tablespoons brown sugar
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
This easy blend packs sweet and spicy heat. The brown sugar caramelizes nicely on the grill.
Jamaican Jerk Spice Rub
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 1 1⁄2 teaspoons ground allspice
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
Give your chops a taste of the islands with this vibrant Jamaican-style blend. Play with the cayenne heat to suit your tastes.
Coffee and Chili Rub
- 1 tablespoon finely ground coffee
- 2 teaspoons chili powder
- 1 teaspoon light brown sugar
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon cinnamon
The coffee lends wonderful smoky, roasted notes without the acidity of black pepper. The brown sugar adds subtle sweetness.
Lemon Pepper and Herb Rub
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon paprika
Bright lemon balances the earthy dried herbs beautifully. This Mediterranean-inspired blend is fresh and flavorful.
Barbecue Spice Rub
- 1 tablespoon brown sugar
- 1 1⁄2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon cayenne pepper
This has all the addictive flavors of your favorite barbecue sauce in dry rub form. The touch of heat finishes it off.
Cajun Blackening Spice
- 1 1⁄2 tablespoons smoked paprika
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon ground white pepper
This bold Cajun-inspired blend delivers big flavor. Use the full amount of cayenne for authentic blackening heat.
Cooking Times for Grilled Pork Chops
While a thermometer is needed for accuracy, these general guidelines provide approximate grilling times for frozen pork chops:
| Thickness of Pork Chop | Grilling Time from Frozen | Grilling Time from Thawed |
|---|---|---|
| 1 inch | Not recommended | 6 to 8 minutes total |
| 1 1⁄2 inches | 14 to 18 minutes total | 10 to 12 minutes total |
| 2 inches | 18 to 22 minutes total | 12 to 15 minutes total |
Remember to sear the chops briefly over direct heat first, then move them to indirect heat to finish cooking. These times assume a hot grill temperature of about 500°F.
Always rely on an instant-read thermometer to check for a safe final temperature of 145°F.
Conclusion
Grilling frozen pork chops produces tender, juicy results with bonus convenience when you’re short on time. For the best outcome, choose thicker chops and sear over direct heat before gently cooking through over indirect heat. Monitor temperature instead of time for perfect doneness. With the right techniques, frozen pork chops cook up just as tasty on the grill as thawed.