Hy-Vee has the best pork chops—become a grill master by learning how to choose, prep, brine, season and cook them. Plus, learn the best beer, ale and cider pairings to serve alongside expertly prepared chops.
grill and sizzle
Grilling flavorful pork starts with selecting the best chops from the Hy-Vee Meat Department.
Pork chops are cut from the loin, which is a lean, tender section of the pig. Chops are one of the most popular cuts of pork, because they cook quickly and have a mild flavor that pairs well with almost any seasoning. By comparison, bacon comes from the belly and is cured, giving it a saltier flavor, while pork shoulder steaks tend to have more fat and richer flavor.
How to Choose Pork Chops
Look for a pink, slightly gray color. This indicates freshness (the color will fade over time as the meat is exposed to air). If you’re buying packaged pork chops, avoid chops with pale color and lots of liquid in the package. The excess liquid may mean the chops will be less tender and drier when cooked.
Additionally, choose pork chops that have marbling (small flecks of fat in the pinkish muscle). As the chops cook, the fat melts into the muscle, making the pork more flavorful and tender. For even richer flavor, consider buying bone-in pork chops, which have extra fat connecting the meat and bone that will help keep the meat juicy as it cooks.
Midwest-Raised Pork at Hy-Vee
Look for these brands at your store:
Midwest Pork, available exclusively at Hy-Vee, is hand-selected for the best quality, flavor and tenderness.
True Pork animals are fed a vegetarian diet, and receive no added hormones or antibiotics.
Duroc Pork is from a heritage breed of pig with top-tier marbling and mild flavor. Animals are also fed a vegetarian diet with no added hormones or antibiotics.
Reasons to buy pork from Hy-Vee
Hy-Vee goes the extra mile to make sure you always take home the finest pork chops.
Experts in the Hy-Vee Meat Department can help you choose the best cut and offer cooking and seasoning tips. Meat cutters can also trim or slice any cut of pork to fit your needs.
Find a wide selection of cuts in the Hy-Vee Meat Department, including tenderized, butterflied, stuffed, seasoned and bacon-wrapped pork chops.
Hy-Vee has strict selection and trim specifications. Only top-quality pork is chosen and excess fat is trimmed, so you’re buying more meat and less fat on each chop.
Pork cuts at Hy-Vee
Choose the best chop for your recipe. These cuts are available at Hy-Vee.
This is a boneless pork loin chop that has been sliced almost in half and opened like a book to make it thinner. It’s also easy to stuff.
4 Tips for juicier chops
Use thick-cut pork chops at least 1 in. thick, unless the recipe specifies otherwise. Thick chops take longer to cook but are also less likely to dry out.
Rest, then cook
Take pork chops out of the fridge at least 30 minutes before cooking. This helps raise the internal temperature for more even cooking.
Use a brine
A wet brine is a mix of liquid and salt. It seasons the pork, helping draw in and retain moisture so the meat stays tender while cooking.
Take the temp
Prevent overcooking and get an accurate temperature reading while cooking by using an instant-read meat thermometer. The center may remain a little pink.
The pan distributes the grill’s heat for even cooking.
Preheat cast iron skillet by placing it on the prepared grill for 10 minutes.
Add pork chops to the heated pan and cook for 2 minutes per side.
Add butter and continue cooking, basting with cilantro lime butter until the pork chops are cooked through, about 6 to 9 minutes.
Remove the pan from the grill. Cover the pork chops with tented foil to rest for 3 minutes.
Pork Loin Rib Eye Chop
Cut from the rib section of the loin, this chop is tender with subtle flavor. Includes part of the back and rib bone with more fat than most cuts.
Porterhouse Loin Chop
The porterhouse chop has loin and tenderloin sections separated by a bone. It’s considered to be the most tender and flavorful pork chop.
America’s cut chop
This boneless cut is one of the leanest chops available. To help tenderize and flavor the meat, brine before grilling.
Pork loin chop
Similar to the porterhouse chop, this cut may include tenderloin but is usually boneless and lean with mild flavor. Brine or marinate, then cook.
is the temperature The U.S. Department of Agriculture recommends cooking whole cuts of pork to. Insert a meat thermometer through the side and into the center to check the temperature. Rest the chop for three minutes before serving.
Samuel Adams Summer Ale
This wheat ale has citrus flavors—orange, lime and lemon—with just a hint of spice.
In addition to extra sizzle, basting the pork chops with butter creates a better sear and a delicious golden crust.
After brining, follow these steps to create a delicious sear on the grill.
Remove the pork chops from the grill. Cover with tented foil to rest.
Use tongs to flip chops halfway through cooking, about 7 to 8 minutes, when they are beginning to turn golden brown.
Place chops on the grill rack over direct heat.
Remove chops from the brine and pat dry with paper towels.
Swap water for cider for an even more flavor-filled brine.
Using cider in place of water for brine helps flavor the pork while it marinates. Apple cider vinegar strengthens the flavor and helps tenderize the pork.
Angry Orchard Crisp
Bright, fresh hard cider with a balance of sweet and tart flavors.
Firestone Walker Mind Haze IPA
This California-brewed IPA has intense tropical hops and juicy, fruity, creamy flavors.
Use a spatula or tongs
to turn pork chops when grilling. Sharp utensils like meat forks can pierce the meat, allowing juices to leak out and causing chops to be less tender and flavorful.
Follow these steps to fill butterfly-cut chops.
To secure, tie chops with kitchen twine or pierce both edges of pork chops with wooden toothpicks.
Fold one side of the pork chop over the kimchi so it is completely covered.
Divide kimchi evenly and spoon onto one half of each chop.
Use a spoon to coat both sides of each pork chop with gochujang sauce.
Learn how a dry brine makes these chops extra flavorful and juicy.
Brine meat without liquid using just salt and seasonings.
To dry brine, season the chops with salt and other spices. The salt draws out moisture, creating a liquid brine, which is then reabsorbed, flavoring and tenderizing meat.
Toppling Goliath Pseudo
Sue Pale Ale
Mild flavor with slight bitterness and notes of grapefruit, citrus, mango and evergreen. Clean flavors allow the richness of pork and onions to shine.
Elysian Brewing Space Dust IPA
Medium-bodied IPA with a balance of sweet and bitter hops. This pale ale also has subtle grapefruit, mango and orange aromas.
Learn how a dry brine makes these chops extra flavorful and juicy.
Lodge Cast Iron Skillet