Description
This Grilled Pork Chops recipe delivers perfectly juicy and flavorful pork chops with a simple seasoning method and expert grilling technique. Using a two-zone fire setup, the chops develop a beautiful sear and finish cooking over indirect heat, ensuring tender meat that’s cooked to perfection. Ideal for a weekend barbecue or a hearty dinner, this straightforward recipe highlights the natural flavors of the pork with optional dry rub enhancements.
Ingredients
Scale
Meat
- 4 bone-in pork chops (1½” thick, center-cut, 8 oz. each)
Seasoning
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Dry rub seasoning for pork (optional)
Instructions
- Prepare the Pan: Line a rimmed sheet pan with aluminum foil to catch any drippings or to rest chops after seasoning.
- Season the Pork: Liberally sprinkle the pork chops with kosher salt and, if desired, dry rub seasoning. Refrigerate uncovered for 1 to 24 hours to allow the salt and seasonings to penetrate the meat for enhanced flavor and tenderness.
- Preheat the Chops: Remove the pork chops from the refrigerator 30 minutes before grilling so they can come close to room temperature, which promotes even cooking.
- Final Seasoning: Just before grilling, sprinkle the pork chops lightly with freshly ground black pepper and additional kosher salt to taste.
- Prepare the Grill: Heat charcoal until all coals are covered with white ash. Push the coals to one side of the grill creating a hot zone and a cooler zone. Place the grill grate and cover for 5 minutes to preheat.
- Clean and Oil Grate: Clean the grilling grate thoroughly and brush with oil to prevent sticking and to help achieve a nice sear.
- Sear the Pork Chops: Place the pork chops over the hot side of the grill. Cook for 3-5 minutes until the bottom develops a golden-brown crust. Flip and cook the opposite side for another 3-5 minutes, ensuring a beautifully browned exterior.
- Finish Cooking Indirectly: Move the chops to the cooler side of the grill, positioning them with the bone side facing the fire. Cover the grill and cook, flipping the chops every minute, until the thickest part registers 135°F on an instant-read thermometer. This technique gently finishes the chops without burning.
- Rest the Meat: Remove the pork chops from the grill and let them rest for 10 minutes. During this rest, the internal temperature will rise to the USDA recommended 145°F, yielding juicy and perfectly cooked pork chops.
- Serve: Plate the rested pork chops and enjoy your flavorful grilled meal.
Notes
- Salting the pork chops in advance helps to enhance flavor and moisture retention.
- Using a two-zone fire setup ensures a perfect sear and gentle finish.
- Use a meat thermometer to prevent overcooking and to ensure food safety.
- Resting the meat after grilling allows juices to redistribute for tender results.
- Dry rub seasoning is optional; kosher salt and black pepper alone provide classic, tasty flavor.
