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.
Start by marinate the pork chops for 2 hours in a resealable ziplock bag or airtight container in the fridge.
Alternatively you can dry brine the chops for up to 8 hours.
Prep the grill:
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.
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.
Close the lid and allow the grill to come to around a steady 400 degrees F.
Meanwhile, remove the pork chops from the marinade and discard the remaining marinade.
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:
To grill the pork chops, place the chops on the the hot size of the grill on the oiled grill grates.
Allow the chops to cook for two minutes.
Using grilling tongs, gently lift and rotate the chop 90 degrees for expert grill marks and cook another two minutes.
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:
Transfer the pork chops from the grill and set them on a clean cutting board or baking sheet to rest.
Top each with a slice of compound butter and tent them loosely with foil.
As the pork chops rest, they will continue to cook 5 degrees to 145 degrees F.
Slice the meat from the bone and then into thin strips, against the grain to serve.
Garnish with a pinch of salt and pepper to taste and freshly minced parsley for a pop of herbs.
Serve the pork chops immediately with a pinch of salt and pepper, a sprinkle of freshly minced parsley, or something even a little more exciting like red chimichurri or cilantro chimichurri.
Pork chops properly cooked to 145 degrees F may still have a slightly pink center. That’s ok, as long as the meat reaches the proper internal temperature. That’s why it’s so important to use a good instant-read thermometer for tender pork chops.
Want a little extra flavor? Use wood chips to smoke on a gas grill. Post oak or maple wood chips are our favorite flavors for when grilling chops.
The trick to the best pork chops is making sure your grill grates are cleaned and well-oiled. Don’t skip this step or you will be fighting the chops as they stick. Resist pulling the chops because they could rip.
FOR A PELLET GRILL
Marinate the pork chops as instructed in the recipe card. When ready to cook, preheat the pellet smoker to 400 degrees F. Because a pellet smoker doesn’t have a cool side and a hot side, you will need to keep an eye on the chops and rotate more not to overcook. Grill the chops for two minutes and rotate them 90 degrees. Grill for two minutes more. Flip the chops and repeat. Continue to cook the chops until they reach 140 degrees F with a digital meat thermometer.
FOR A CHARCOAL GRILL
Prep the pork chops as instructed in the recipe card. When you’re ready to grill, prep your charcoal grill for a 2-zone fire. Arrange lit coals on one side of the grill to create indirect and direct heat. If using smoking wood, add it now. Place the grill grate back on top and make sure it’s clean and well-oiled. Cover with the lid and adjust the air vents to allow the grill to preheat to around 400 to 450 degrees F. Grill the chops as instructed in the recipe card.