Cooking pork chops on a pellet grill can lead to incredibly moist, tender and flavorful results when done properly. The key is cooking the pork chops at the right temperature for the right amount of time. Pellet grills give you precise temperature control compared to charcoal or gas grills, so you can easily dial in the ideal temperature for pork chops.
The proper temperature for cooking pork chops on a pellet grill largely depends on the thickness of the chops. Thinner chops cook faster and therefore require a higher temperature, while thicker chops need more time at a lower temperature to fully cook without drying out.
Here is a quick overview of the ideal temperatures for cooking various thicknesses of pork chops on a pellet grill:
| Thickness of Pork Chop | Target Grill Temperature |
|---|---|
| 1/2 inch thick | 375°F – 400°F |
| 3/4 to 1 inch thick | 325°F – 350°F |
| 1 1/4 to 1 1/2 inches thick | 275°F – 300°F |
Keep reading for more details on how thickness impacts cook times and temperatures for pellet grilled pork chops.
The Thinner the Chop, the Hotter the Grill
Pork chops that are 1/2 inch thick are considered thin chops. Their thin profile means they will cook through relatively quickly over direct heat.
For thin pork chops, setting your pellet grill or smoker to between 375°F and 400°F is ideal. This hotter temperature helps create a nice sear on the outside while fully cooking the center in a short period of time.
At 375-400°F, thin 1/2 inch pork chops will only need 6-8 minutes of cook time per side to reach an internal temperature of 145°F, which is the recommended safe minimum temperature for pork. Cooking any longer risks drying out the chops.
The high heat develops a flavorful crust on the outside of the chops. Make sure to flip the chops just once during cooking to get evenly browned and seared results on both sides.
1 Inch Thick Chops Require Lower Heat
When working with pork chops that are approximately 1 inch thick, dial back the temperature on your pellet grill or smoker to between 325-350°F.
The thicker profile means these chops will take longer to fully cook through to a safe internal temperature without burning or charring the outside.
At a grill temp of 325-350°F, 1 inch pork chops will need about 10-12 minutes per side to reach 145°F in the thickest portion. Always use an instant read thermometer to check for doneness rather than relying on cook times.
Cooking for any longer at this temp risks drying out the meat, so monitor the temperature closely once you get close to the 10 minute mark.
The lower heat and longer cook time results in incredibly juicy and tender pork chops with grill marks and char flavor from the smoke.
Extra Thick Chops Call for Low and Slow Cooking
Bone-in pork chops cut 1 1/4 inches thick or larger are considered extra thick chops. Their huge size means they require gentler, slower cooking to reach the proper internal temperature without overcooking the outside.
For extra thick pork chops, set your pellet smoker temperature to between 275-300°F and expect cook times in the 20-30 minute range per side. You want lower heat over an extended period to gradually bring the center to 145°F.
The advantage of lower heat is you get incredibly moist, fall-off-the-bone tender pork chops with a distinctly smoky flavor. The outside will still develop a tasty crust, it just takes patience thanks to the thickness.
Be sure to flip the chops just once during cooking for even doneness. And as always, use a digital meat thermometer to check for readiness instead of relying on cook times alone.
Should You Brine Thick Pork Chops?
Brining is a technique used to help keep thick pork chops extra juicy and flavorful when cooking low and slow on a pellet grill. It involves soaking the meat in a saltwater solution prior to grilling.
Here are some benefits to brining thicker bone-in pork chops that will be cooking for longer:
- Adds moisture – Brining helps the chop better retain moisture during extended cook times.
- Enhances tenderness – The salt solution improves tenderness in the muscle fibers.
- Boosts juiciness – Brined chops are noticeably juicier when finished grilling.
- Increases flavor – The brine penetrates the meat, seasoning it throughout.
Pork chops soaked for just 30-60 minutes in a simple brine of 1 cup water, 1 tbsp salt and 1 tbsp sugar absorb flavor and moisture. Rinse and pat the chops dry before grilling.
If you have time, brining thicker chops overnight truly maximizes the benefits. Firmer textured loin chops benefit the most from brining.
Should You Season Before or After Cooking?
Seasoning pork chops before cooking on a pellet grill infuses flavor into the meat and develops a tasty crust. However, you can also season chops after cooking for a different flavor impact.
Here are benefits to both approaches:
Seasoning Before Grilling:
- Rubbed spices and herbs form a flavorful crust.
- Marinades and dry rubs penetrate into the meat.
- Well-browned exterior full of seasoning.
- Layered seasoning flavor.
Seasoning After Grilling:
- Pure smoke and pork flavors shine through.
- No risk of burnt seasonings from high heat.
- Seasoning won’t fall off into the grill.
- Can better control and adjust seasoning.
Many pellet grill recipes call for seasoning pork chops just before grilling to take advantage of those charred spice flavors.
However, dressing cooked pork chops with a sauce, rub or finishing spices after cooking also has its merits. Feel free to experiment with seasoned chops both ways to find your preference.
Should You Wrap Pork Chops While Cooking?
Wrapping pork chops in foil or butcher paper partway through grilling on a pellet smoker helps speed up cook times and tenderize the meat. This technique is especially useful for thicker chops that require longer cook times.
Here are some benefits of wrapping pork chops during pellet grilling:
- Cooks faster – The wrapped bundle acts like an oven.
- Prevents drying out – Meat cooks in its own juices.
- Increases tenderness – Steam helps break down fibers.
- Intensifies flavor – Juices redistribute over meat.
- Makes resting easy – Just leave wrapped to rest.
To wrap pork chops while grilling, first sear both sides over direct heat to get nice color and flavor on the exterior. Then, wrap each chop tightly in foil or butcher paper and continue cooking indirect until the internal temperature reaches 145°F.
Expect wrap times to be about 5-10 minutes at 325-350°F for 1 inch thick pork chops after searing. No need to unwrap before resting either. Let the bundle sit for 5-10 minutes before serving.
What Wood Pellet Flavor is Best?
One of the big advantages of cooking pork chops on a pellet grill is you get to infuse savory wood-fired flavor during the process. The wood pellets burning in the firepot produce smoke that imparts its signature aroma and taste into the meat.
Certain wood pellet varieties pair especially well with pork:
- Apple – Sweet, fruity smoky flavor.
- Cherry – Slightly tart, fruity smoke notes.
- Maple – Subtly sweet, woodsy smoke.
- Hickory – Classic bold, bacon-like smoke.
- Mesquite – Intense smoky flavor, use sparingly.
Apple, cherry and maple wood pellets complement pork beautifully. Hickory and mesquite work well too but can overpower the pork if using too much. Blends like applewood and cherry or maple and hickory create balanced flavor.
Should You Wrap When Resting?
Letting pork chops rest after grilling allows juices to redistribute within the meat for moister, more tender results. Wrapping the cooked chops during the rest amplifies this effect.
Benefits of wrapping pork chops while they rest off heat:
- Minimizes moisture loss
- Steams and tenderizes meat
- Easier to retain juices when slicing
- Allows resting for longer periods
- Insulates temperature during rest
Wrapping also makes the pork easier to handle and transport after cooking.
To wrap, remove pork chops from grill and immediately wrap in foil or butcher paper. Let rest 10-15 minutes before unwrapping and serving.
If you wrapped while grilling, no need to unwrap and rewrap in between. Just keep wrapped during the entire post-cook rest time.
What is the Best Rest Time?
Adequate rest time is vital for pork chops after cooking on a pellet grill. Allowing the meat to sit off heat for 5-15 minutes gives juices a chance to redistribute and reabsorb for better moisture.
Here are some guidelines for optimal rest times based on the size and thickness of your pork chops:
- 1/2 inch chops – Rest 5 minutes
- 3/4 – 1 inch chops – Rest 10 minutes
- 1 1/4 inch + chops – Rest 15 minutes
- Chops wrapped mid-cook – Rest 10 minutes
The thicker the chop, the longer the rest needed. Any less and moisture will spill out when you slice into the meat.
Rest pork chops on a cutting board loosely tented in foil to retain heat. Resist cutting into the meat right away or you’ll lose flavorful juices.
Conclusion
Cooking pork chops on a pellet grill leads to juicy, smoky flavor when you use the right temperature for your chop thickness. Thinner chops call for hotter direct heat while thick chops need gentler indirect cooking. Season and wrap the meat wisely, and be sure to adequately rest for best results. With the proper techniques, pellet grills produce incredibly tender and tasty barbecued pork chops.