A 2-inch pork chop may seem daunting because of its thickness, but grilling it is simple, and the added thickness keeps the chop from drying out. Marinate it first if you like, or simply season it with salt, pepper, garlic or a rub made for pork chops. Modern feeding processes have virtually eliminated the risk of trichinosis, a pathogen previously found in pork meat, so you don't need to cook the meat until it's well done. In fact, it will taste better if you remove it from the grill when it is still slightly pink. When in doubt, use a meat thermometer. The meat is done when the thermometer reads 145 F.
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Heat the grill to 350 degrees, if the grill has a thermometer, or until the grill is medium-hot. Place the pork chops on the grill, 2 inches apart.
Grill the pork chops for 3 minutes, then turn the meat 90 degrees and grill an additional 3 minutes on the same side. This process creates cross-hatch marks on the meat.
Turn the meat over and grill the other side, following the same technique, for a total cooking time of 12 minutes. Press on the meat with your finger. When the meat is done, it should feel slightly firm and the juices are clear. Cook 2 to 3 minutes longer if the meat isn't done, but check it frequently and move it to a cooler spot on the grill if it starts to blacken.
Move the pork chops to a serving tray and allow them to rest for 5 minutes. Resting allows the juices to settle in the meat, resulting in more tender chops.