We have a 36-inch grill top with an infrared rotisserie on a portable base from Twin Eagles Grills, a Heartbeet Kitchen partner for a full year. Their meticulously engineered grills are as beautiful as they are high performance.
This summer will go down in history as the season when I decided to change my mind about grilled pork chops after learning a few quick tips for effortless, juicy, tender pork.
As the pork chops rest, a golden, caramelized garlic butter that you make on the grill right next to them is drizzled over them, giving them a delicious flavor boost.
It’s all about choosing the right cut of pork, an easy dry rub (that doubles as a brine), and making the most of your grill. You won’t need an overnight marinade, liquid brine, or fancy ingredients.
How to Make Perfect Grilled Pork Chops | The Stay At Home Chef
Grilled Bone-In Pork Chops with Garlic Butter 🔗
These grilled bone-in pork chops are perfectly tender and juicy, finished with a delicious garlic butter that you make on the grill too! Use thick cut pork chops for best results, as they are more forgiving and won't dry out.
Prep: 5min
Ingredients:
- 3 teaspoons kosher salt, (divided)
- 1/2 teaspoon freshly cracked black pepper, (divided)
- 2 thick cut, bone in pork chops, about 1 1/2 inches thick ((weighing about 9-10 ounces))
- 2 tablespoons butter
- 2 cloves garlic, thinly sliced
- fresh parsley, minced
Instruction:
- Pat pork chops dry with paper towel. Rub 1 1/2 teaspoons kosher salt and 1/4 teaspoon cracked black pepper into each pork chops, getting the seasoning into both sides. Lay pork chops on a wire rack inside a sheet pan and refrigerate for 2 to 24 hours.
- When ready to make, preheat one side of the grill to medium-high, with the lid closed, so the temperature of the grill is holding steady at 375-400 degrees F.
- You'll do the 1st sear of the pork chops, for 2 minutes on each side, over medium high heat. Then you'll move them to one side of the grill, where the burner is off. You'll close the lid, and cook for 15-20 minutes with indirect heat, until the temperature of the pork chops is around 120 degrees F using a digital meat thermometer.
- Finish the pork chops with a final sear on both sides over the medium high heat flame, until the temperature of the pork chops is 145 degrees F using a digital meat thermometer. DO NOT OVERCOOK OR THE PORK CHOPS MAY BE DRY. Pull them off the grill and let rest for 5 minutes to let the juices distribute throughout.
- While the pork chops are resting, put a cast iron skillet on the grill over medium heat. Add butter and let melt, then add garlic and handful of minced parsley. Let saute for a few minutes, until fragrant. (You could also do this while the pork chops are searing.) Drizzle garlic butter over rested pork chops and enjoy!
FAQ
How long does it take to grill a bone in pork chop?
The pork chops will first be seared for 2 minutes on each side over medium-high heat. After that, they will be moved to one side of the grill where the burner is off, covered, and cooked for 15 to 20 minutes over indirect heat, until they reach a temperature of about 120 degrees F.
How do you keep pork chops from drying out on the grill?
Cooking pork chops over direct medium-high heat will prevent them from drying out on the grill while also ensuring that they sear on the outside and remain juicy on the inside.
How long do you cook 1 inch thick pork chops on the grill?
Cook 1-inch thick boneless pork chops for 8 to 12 minutes over direct heat, turning every 3 to 4 minutes, or until well grilled marked with the lid closed. Allow the meat to rest for an additional 5 minutes to allow the juices to set.
What’s the best way to BBQ pork chops on a grill?
Salt and pepper the pork chops on both sides and place them on a medium-hot grill. Cook for 15 to 20 minutes, turning the chops once or twice, until a meat thermometer inserted in the center registers 145°F. During the last five minutes of cooking, brush the chops with the barbecue sauce mixture.