Description
Thick, bone-in pork chops seasoned with a sweet and savory BBQ dry rub and grilled to juicy, charred perfection. Simple ingredients, a straightforward method, and results that are hard to beat.
Ingredients
- 4 bone-in pork chops, thick cut (1–2″ thick)
- ¼ cup brown sugar
- 2 tbsp paprika
- 2 tsp kosher salt
- 2 tsp ground black pepper
- 2 tsp ground mustard
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 tbsp vegetable oil
Instructions
- Remove pork chops from the refrigerator and let sit at room temperature for 30 minutes before grilling.
- Preheat grill with cover closed to medium-high heat (about 400°F) for at least 10 minutes. Clean and oil the grill grates.
- Pat pork chops dry with paper towels and coat evenly with vegetable oil.
- Mix all dry ingredients in a small bowl. Apply the rub liberally to all sides and edges of the pork chops, pressing it in as you go.
- Place pork chops on the hot grill. Leave undisturbed for 5–7 minutes, until they release from the grates with minimal effort. Rotate a quarter turn and continue grilling for 2–3 more minutes to create crosshatch marks.
- Flip the chops and sear the second side for 2–3 minutes.
- Check internal temperature with an instant-read thermometer. When pork chops reach 140°F, remove from grill.
- Place pork chops on a plate and let rest for 5 minutes. Internal temperature will rise to 145°F during resting. Serve and enjoy.
Notes
Go thick and bone-in. Look for chops at least 1 to 1.5 inches thick. Thinner chops cook too fast for a proper char and dry out quickly.
Let them sit out first. 30 minutes at room temperature before grilling helps them cook evenly.
Pat dry before seasoning. Surface moisture prevents a good crust. Paper towel, then rub.
Don’t move them too soon. Chops will stick to the grill if they’re not ready to release. Wait for the natural release, usually 5–7 minutes on the first side.
The quarter turn. After the chops release on the first side, rotate 90 degrees before flipping. That’s how you get crosshatch grill marks.
Pull at 140°F, not 145°F. Carryover cooking does the rest during the 5-minute rest.
A little pink is fine. Pork is safe at 145°F and may still show a faint blush of pink in the center. That’s a good sign.
Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet over medium heat with a splash of water or broth for best results.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Dinner
- Method: Grill
- Cuisine: American