Step 1

Prepare a grill fire to 350° with hickory or pecan chunks for smoke flavor.

Step 2

Pat pork chops dry with paper towels.

Step 3

Spray or drizzle with olive oil and sprinkle dry rub over both sides of the pork chops. Set aside until grill is ready.

Step 4

Prepare the sauce by melting butter in a large skillet over medium heat. Add garlic and stir continually, cooking about 2 minutes until garlic starts to brown.

Step 5

Whisk in flour, cook 2- 3 minutes.

Step 6

Add sour cream, milk and heavy cream, continue to cook, whisking continually until sauce thickens and starts to bubble. Whisk in salt and pepper. Keep sauce warm or set aside to reheat before serving.

Step 7

Grill pork chops over indirect fire with the grill closed for 5 minutes. Flip pork chops and continue to cook until pork chops reach 145° internal temperature using a digital thermometer.

Step 8

Remove pork chops to a serving platter, rest about 5 minutes before serving.

Step 9

Drizzle pork chops with sour cream sauce and garnish with thyme.