Get ready to indulge in juicy, smoky goodness that’s perfect for any BBQ gathering or a satisfying weeknight dinner. Fire up the grill and follow our simple steps to achieve those deliciously charred and irresistibly flavorful pork chops that will have everyone asking for seconds.
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Sink your teeth into the perfect quick dinner with our grilled pork chops recipe. This simple recipe packs in tender, juicy bites with flame-kissed smoky flavor for simple cookouts or family meals. The trick to amazing flavor is not taking the meat past 145 degrees F, you master that, and everything else is easy.
Ingredients
For the pork chops
- ▢ 1 cup Pork Chop Marinade
- ▢ 1 lbs Bone-in pork chops about 1 inch thick
To Serve
- ▢ 2 tbsp Compound butter
- ▢ Salt and black pepper
- ▢ Parsley minced
Instructions
Marinate the pork chops:
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Start by marinate the pork chops for 2 hours in a resealable ziplock bag or airtight container in the fridge.
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Alternatively you can dry brine the chops for up to 8 hours.
Prep the grill:
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When ready to cook, prep the grill for indirect heat by creating a two-zone fire. Allow the grill to preheat with all burners set to high for about 10 minutes. Clean and oil the grilling grates.
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Then turn off 2 of the 4 or 2 of the 3 burners to create a cool zone and a hot zone. If using wood chips, add them to a smoker box and place them on the grill now.
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Close the lid and allow the grill to come to around a steady 400 degrees F.
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Meanwhile, remove the pork chops from the marinade and discard the remaining marinade.
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Pat the pork chops dry with a paper towel and let them rest at room temperature until the grill is ready.
Grill the pork chops:
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To grill the pork chops, place the chops on the the hot size of the grill on the oiled grill grates.
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Allow the chops to cook for two minutes.
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Using grilling tongs, gently lift and rotate the chop 90 degrees for expert grill marks and cook another two minutes.
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Then flip the chops and transfer them to the cooler side of the grill. Close the lid and allow them to cook 5 to 7 minutes longer, until the internal temperature reaches 140 degrees F with an instant read thermometer.
Rest and Serve:
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Transfer the pork chops from the grill and set them on a clean cutting board or baking sheet to rest.
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Top each with a slice of compound butter and tent them loosely with foil.
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As the pork chops rest, they will continue to cook 5 degrees to 145 degrees F.
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Slice the meat from the bone and then into thin strips, against the grain to serve.
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Garnish with a pinch of salt and pepper to taste and freshly minced parsley for a pop of herbs.
Nutrition
Serving: 1g | Calories: 195kcal | Carbohydrates: 0.01g | Protein: 18g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 92mg | Potassium: 293mg | Sugar: 0.01g | Vitamin A: 180IU | Calcium: 18mg | Iron: 1mg
