Say goodbye to dry pork chops forever! These juicy and flavorful cedar plank pork chops are going to be your go-to favorite from now on.
Cedar Plank Pork Chops
When I first started cooking the only kind of pork chops I knew how to make were the ones that come out all dry and leathery. You know, the kind that show up on buffets at poorly catered weddings or at restaurants where you had to grab a tray and wait in line to pick your entree, side, and dessert before sitting down. So not good.
And then, about eight or nine years ago, I got the wild idea to try cooking boneless chops on cedar planks. The same kind of cedar planks that a lot of restaurants use to make cedar plank salmon, which always felt like a super fancy thing to order when we went out. If it worked for salmon wouldn’t it work for pork?
The answer is an emphatic yes! Not only does it practically guarantee that the pork chops stay nice and juicy, but the smoky flavor adds another layer of deliciousness that elevates the humble pork chops to something special and unexpected.
Things You’ll Need
Look for cedar planks at stores with BBQ equipment and supplies, like Lowes or Home Depot. You can also find them at Williams-Sonoma or Sur La Table, but buyer beware – they’re a bit more expensive with those logos stamped on the package. I’ve ordered them online before, so check Amazon if you’re like me and like to shop in your jammies.
You’ll need to soak the cedar planks before you toss them on the grill, so plan ahead because you don’t want to grill them dry unless you want a fire. The goal is to get a good amount of smoke going. Giving them a long soak (at least an hour) will make that happen.
Boneless Pork Chops
I bought thinner cut chops, but you can go as thick as you want. Just be sure to add cooking time and use an meat thermometer to check the internal temperature. I pulled my pork chops off the grill once they hit 150 degrees.
Apple Cider Vinegar Sauce
The chops are delicious all on their own, but I couldn’t help but make a simple apple cider vinegar sauce to pour over the top. It’s so light you can barely tell it’s even there in the photos, but it has a nice tangy flavor that goes well with the pork. Just spoon some over the top before serving.
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Cedar Plank Pork Chops
Grilling pork chops on a cedar plank infuses them with so much smoky flavor and helps keep them from drying out.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: American
- 2 cedar planks
- 1 pound pork loin center cut boneless chops, seasoned with salt and pepper
- 1/2 cup apple cider vinegar
- 1/2 cup chicken stock
- 1/4 teaspoon granulated sugar
- 1 tablespoon chopped parsley
- 2 tablespoons butter
- salt and pepper
- First, fill a baking dish halfway with water. Submerge the cedar planks and let them soak for a few hours.
- In a medium saucepan, combine the vinegar, stock, sugar, and parsley. Bring it to a boil and then reduce the heat and let it simmer for 10 minutes, or until it’s reduced by half.
- While the sauce is simmering, preheat an outdoor grill to high heat. Once the sauce has reduced, add the butter and whisk until it’s melted. Keep the sauce on low to keep warm.
- Place the cedar planks on the grill, leaving some room to sear the pork chops. Place the pork chops directly on the grill and let them cook on one side for 1-2 minutes. Flip them over and let them sear on the other side for another minute or so. Transfer the pork chops to the cedar planks, close the lid, and let them cook for 8-10 minutes or until the internal temperature is at least 150 degrees.
- Turn the grill off and carefully move the pork chops from the cedar planks to a platter or plate. Let them rest for a couple of minutes.
- To serve, either slice the pork chops or serve them whole. Spoon the apple cider vinegar sauce over the top.
- Serving Size: 1 pork chop
- Calories: 464
- Sugar: 0.9g
- Fat: 23g
- Carbohydrates: 1.8g
- Fiber: 0.1g
- Protein: 59.4g
Keywords: cedar plank pork chops, grilled pork chops