Grilled pork chops
Ingredients
- 4 bone-in pork chops, 1.5 inches thick (about 10 oz each)
- 3 tbsp kosher salt
- 1.5 tbsp freshly ground black pepper
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp fresh thyme leaves, stripped
- 3 tbsp extra virgin olive oil
- 4 tbsp unsalted butter
- 6 cloves garlic, smashed
- 2 tbsp fresh lemon juice
- 1 tsp red pepper flakes
Instructions
- Pat pork chops completely dry with paper towels 20 minutes before cooking. This ensures proper browning and crust development on the grill.
- Combine salt, black pepper, smoked paprika, garlic powder, onion powder, and fresh thyme in a small bowl. Rub pork chops evenly on both sides with this spice mixture, then drizzle lightly with olive oil.
- Preheat grill to 450°F over medium-high direct heat. Clean grates thoroughly with a grill brush and oil them lightly with a high-heat oil.
- Place pork chops on the hot grill and sear for 3-4 minutes without moving them, creating a caramelized crust. Flip and cook opposite side for another 3-4 minutes until internal temperature reaches 135°F (medium-rare).
- Move pork chops to a cooler zone (400°F or indirect heat) and cook for 4-6 additional minutes until internal temperature reaches 145°F at the thickest part near the bone. Do not exceed 150°F or meat will dry out.
- In the final 2 minutes, create a butter baste by warming butter in a small pan at the grill edge with smashed garlic and red pepper flakes. Brush this mixture over the pork chops on both sides.
- Transfer pork chops to a warm plate and finish with fresh lemon juice. Rest for 5 minutes before serving to allow juices to redistribute, ensuring a juicy, tender result.
Inspired by Matt Abdoo’s winning grilled pork chops. This is a plausible recreation, not the chef’s original recipe.