Porterhouse Pork Chop Recipe Grill

These grilled porterhouse pork chops will be the talk of the neighborhood because they are so thick and juicy!

Last week, we scored big at our neighborhood grocery store when we discovered these delicious, two-inch-thick porterhouse pork chops, also known as “cowboy pork chops,” for an absurdly low price. I loaded up our cart with four of these lovely beauties so we could make these mouthwatering, juicy Grilled Porterhouse Pork Chops!

Rinse the meat and pat dry with paper towels. Brush the chops with the infused oil, then sprinkle lightly with salt. Grill to medium doneness, or until the internal temperature reads 135 to 140 degrees on a thermometer and the middle is light pink, about 6 minutes per side. Let sit for 5 minutes before serving.

Porterhouse Pork Chops | What’s On The Grill?

Grilled Porterhouse Pork Chops 🔗


Prep: 8h10min

Total: 8h40min


  • 4 large thick pork chops (ours were 2” thick porterhouse chops and were over a pound each)
  • 3 cloves garlic smashed
  • Small bunch fresh thyme
  • Small bunch fresh parsley
  • 1 large sprig fresh rosemary
  • ½ cup champagne vinegar
  • 2 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon whole grain mustard
  • 1 tablespoon granulated sugar
  • ½ cup extra virgin olive oil


  1. Place your pork chops into a large zipper seal bag. (You may need two if your chops are very large.)
  2. Add the garlic, thyme, parsley and rosemary to the bag (or split between the two bags).
  3. In a medium bowl, whisk the vinegar, salt, pepper, mustard and sugar then slowly whisk in the oil. Add to the bag(s). Refrigerate overnight for at least 12 hours but no more than 24 hours.
  4. When you are ready to grill, heat one side of your grill to high and the other to low. Clean and oil your grill grates.
  5. Remove pork from the marinade and discard the marinade.
  6. Pat the pork dry and brush with some vegetable oil.
  7. Place on hot side and grill 2-3 minutes then turn one quarter turn and grill for 2 more minutes. This will create the cross marks on the surface.
  8. Flip and grill 2 more minutes then move to the cool side and close the cover. If you can maintain a temperature in the grill, it should be at about 425 degrees F.
  9. Cook on the cool side until the internal temperature of the thickest part of the pork chop is 145 degrees F. They will continue to cook once outside the grill. Let sit for ten minutes then serve.
  10. Our 2” thick chops took almost 30 minutes to cook. Yours will vary depending on thickness and accuracy of your grill so always use a probe thermometer before removing from the heat.


How long do you cook pork chops on a grill?

Thick pork chops usually require about 20 minutes to grill to perfection – 8 minutes for searing over direct heat, plus 12 minutes for finishing over indirect heat. Thin pork chops typically take 8 minutes to cook (4 minutes of searing on each side).

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.

What cut is a porterhouse pork chop?

A porterhouse pork chop is a bone-in pork chop that has the pork tenderloin on one side of the T-bone and the pork loin on the other. Usually, I see these chops at the market cut to about an inch thick, but if you see them cut to two inches thick, buy some!

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