Original project: I originally created and demonstrated this pork chop recipe for SnS Grills. You can see the original SnS Grills recipe page.
Thick pork chops are much easier to keep juicy than thin chops, especially when you use a two-zone grill. The idea is simple: cook gently away from the coals, then finish with direct heat for the color and crust.
Ingredients
- Thick-cut pork chops, about 1 1/2 to 2 inches thick
- Coarse kosher salt
- Olive oil, for a light binder
- Your favorite pork or BBQ rub
- Optional BBQ sauce for serving or glazing
Dry Brine the Pork Chops
Season the chops with coarse kosher salt ahead of time and refrigerate them uncovered if your schedule allows. The salt has time to work into the meat while the uncovered surface dries slightly, which helps browning later.
Set Up Two-Zone Heat
Build a hot side and a cooler indirect side. This gives you control: the pork can cook evenly over indirect heat, and the direct zone is waiting when it is time to sear.
Grill the Chops
- Lightly coat the chops with olive oil and apply your rub.
- Start them on the indirect side of the grill.
- Cook gently, flipping as needed for even heating.
- As the center approaches your target temperature, move the chops over direct heat.
- Sear both sides until you get the color and crust you want.
- Remove the chops and let them rest before serving.
Internal Temperature
For whole cuts of pork, the USDA minimum safe internal temperature is 145°F followed by a three-minute rest. Because carryover cooking can raise the temperature after the chop leaves the grill, watch your thermometer closely during the final sear.
Why Thick Chops Work Better
A thicker chop gives you more time to develop exterior color before the center overcooks. It also makes the reverse-sear style approach much easier to control.
Tips for Juicy Pork Chops
- Use a thermometer. Pork chops can go from juicy to dry quickly.
- Cook indirect first. Gentle heat gives the inside time to come up evenly.
- Sear at the end. You get better crust without exposing the chop to high heat for the entire cook.
- Rest before cutting. Give the meat a few minutes before serving.
BBQ for the everyday family.
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