Description
These juicy grilled pork chops are seasoned with a flavorful blend of spices and cooked using a two-zone grilling method to ensure tenderness and a perfectly charred exterior. Marinated for up to 24 hours, the pork chops develop deep flavors and are finished with optional BBQ sauce glazing for an extra layer of taste.
Ingredients
Scale
For the Pork Chops
- 4 thick-cut bone-in pork chops (1 1/2 inch center cut if possible)
- 2 teaspoons kosher salt
- 2 teaspoons brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried rosemary
Instructions
- Prepare Pork Chops: Pat dry the pork chops using paper towels and place them on a cutting board to ensure they are dry for seasoning.
- Make Spice Rub: In a small bowl, combine kosher salt, brown sugar, paprika, cumin, garlic powder, onion powder, and dried rosemary. Stir well to ensure all spices are thoroughly mixed.
- Season Pork Chops: Sprinkle half of the spice mixture evenly over one side of the pork chops. Rub the spices into the meat. Flip the pork chops and repeat with the remaining spice blend, ensuring both sides are evenly coated and rubbed in.
- Refrigerate: Place the seasoned pork chops on a rimmed baking sheet fitted with a wire rack. Refrigerate for at least 2 hours, or up to 24 hours, to allow the flavors to penetrate. Before grilling, remove the chops from the refrigerator and let them sit at room temperature for 30 minutes.
- Score Fat Cap: If the pork chops have a thick fat cap, use a sharp knife to make 2 to 3 small cuts into the fat. This prevents curling during grilling.
- Preheat Grill: Heat half of your grill to high heat, approximately 400°F. This will create direct and indirect heat zones for controlled cooking.
- Cook Indirectly: Place the pork chops on the cooler side of the grill with the lid closed. Let them cook for 15 minutes over indirect heat to gently cook through.
- Sear on Direct Heat: Move the chops over to the hot side of the grill directly above the flames. Grill for 3 to 6 minutes flipping occasionally to develop grill marks and caramelize the exterior. If desired, brush BBQ sauce on both sides during this step for added flavor.
- Rest and Serve: Remove the pork chops from the grill and transfer to a cutting board. Let them rest for 10 minutes to allow juices to redistribute before serving. Serve whole or sliced.
Notes
- Marinating the chops for up to 24 hours enhances flavor and tenderness.
- Score the fat cap to prevent curling and uneven cooking.
- Allow pork chops to come to room temperature before grilling to ensure even cooking.
- If using BBQ sauce, apply during the final searing stage to prevent burning.
- Use a meat thermometer to ensure internal temperature reaches 145°F for safe consumption.
