Pork chops have a reputation for coming off the grill like shoe leather. That’s not the pork’s fault. It’s a timing problem, and timing is fixable. These chops take 20 minutes on the grill and stay juicy the whole way.
What You’ll Need:
- 4 bone-in pork chops, 1 to 1¼ inches thick
- 2 tablespoons olive oil
- 2 tablespoons All-Purpose BBQ Rub (see our rub recipe)
- ½ cup BBQ sauce, for brushing at the end
How to Make Them:
- Season. Pull the chops from the fridge 20 minutes ahead. Pat them dry, coat with oil, and press the rub in on both sides.
- Set up two zones. Get one side of the grill hot (about 450°F) and leave the other side cooler.
- Sear. Grill 3 to 4 minutes per side over direct heat, until you have good grill marks.
- Finish. Move the chops to the cool side, brush with sauce, and close the lid for 4 to 6 minutes. Pull them at 145°F internal.
- Rest for 3 minutes. The temperature climbs a few more degrees as they sit.
Pro Tips:
- Thick chops forgive mistakes. Thin ones don’t.
- Add sauce late. The sugar burns fast.
- A 30-minute brine (¼ cup salt to 4 cups water) gives you extra insurance.
Pork at 145°F with a slightly blushing center is safe and delicious. Gray and dry is what we’re avoiding.
