These bone in pork chops are quick and easy on the grill and oh man, the flavor! With a quick rub and then fast cook, you're going to be making these bbq pork steaks over and over again.
Prepare the grill for 2-zone cooking by lighting charcoal in a charcoal chimney until it becomes 70% ashed over.
Remove the grate from the grill and add the charcoal to one side of the grill.
Return the grate and clean if needed.
Close the lid and allow the grill to preheat.
Prep the pork steaks:
Pat the porterhouse chops dry.
2 bone in pork steaks
Spread aioli over pork
2 tbsp Garlic mustard aioli
Season with salt and Girl Carnivore chick fest
1 tsp Girl Carnivore Chick Fest, 1/2 tsp Salt
Grill:
Carefully lift the grate and add wood chips directly to the coals. Use caution at this point, they will flare up.
Place the pork steaks right on the grill on the hot side.
Grill over direct heat 1 minute, rotate the pork chop 45 degrees, and grill for another minute. If the meat doesn't lift from the grill, allow it to sit a few seconds longer. Pulling it will only rip and tear the meat.
Move the steaks to the indirect heat, or cooler side of the grill.
Place the lid on the grill.
Grill for another 6 to 10 minutes flipping once until internal temp of 140 F.
Rest:
Remove from grill and tent with foil.
Top the pork steaks with the compound butter.
Rest for 5 minutes as the butter melts over the meat.
Serve:
Serve the bbq pork steaks hot over oil tossed arugula sliced tomatoes.
Garnished with salt, pepper, minced parlsey, if desired.
To make the umami compound butter
In a small bowl, whisk the softened butter with the shallot, parley, salt, black pepper, and Girl Carnivore Ooomami mushroom powder.
Arrange the butter onto a sheet of plastic wrap or wax paper and roll up to form a log.
Place the butter in the freezer to firm up for 15 minutes.
Store the butter in the fridge until ready to use.
Notes
I use the garlic mustard aioli from Trader Joe's for this but to make your own whisk spicy mustard with mayo. We used Cowboy hickory hardwood briquets as the fuel for this recipe. We tested this recipe with Western Wood Maple wood chips for added smoked flavor. If you do not like a smoky bbq flavor, omit the wood chips as the charcoal already adds an aromatic touch. You can make the compound butter up to 3 days ahead. Store it, wrapped tightly in plastic wrap, in the fridge until ready to use.