grilled pork chop

Jazz up boring old pork chops by reverse searing them. Slowly smoke them for an hour then finish over high heat to sear the flavor.

Smoked Pork Chops Recipe with Reverse Sear

1 1/2 inch Bone in Pork Chops

extra virgin olive oil

Ultimate Dry Rub

unsalted butter

thyme

sage

Preheat Smoker

Preheat smoker to 225 degrees (F) using oak or apple wood.

Season Pork Chops

Coat pork chops with olive oil and liberally apply the dry rub.

Smoke

Place the pork chop on the smoker and cook until internal temperature is 130 degrees (F) and then remove (about 45 minutes).

Preheat Skillet

When your temperature gets close to 130 degrees (F), preheat large cast iron skillet on stove top.

Sear the Chops

Place butter into the preheated skillet, then chop, then herbs.

Baste

Butter will melt quickly, be sure to quickly start basting the pork chops with the melted butter in the pan. Use a large spoon to do this. Flip after 2 minutes and repeat the basting for 2 more minutes.

Remove and Rest

Remove pork chops from pan and let rest for 10 minutes tented with aluminum foil to let the juices redistribute. The internal temperature of the pork should be about 135 - 140 degrees (F).

Slice and Serve

Cut and serve with your favorite sauce, we used the brown butter sauce from the pan. Just drizzle it right over the chops.

https://content.jwplatform.com/videos/EdCGqTx7.mp4

Jazz up boring old pork chops by reverse searing them. Slowly smoke them for an hour then finish on a hot grill for amazing flavor.

Reverse Sear Smoked Pork Chops

Chipotle Orange Glazed Pork Chops

maple syrup

orange juice

finely chopped seeded chipotle with 1/2 teaspoon adobo

(3/4-inch thick) center cut pork loin chops (about 8 ounces each)

salt

Food Network KitchenChipotle Glazed Pork ChopsHealthy EatsFood Network

In a small bowl combine the maple syrup, orange juice concentrate and chipotle.

Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

Fantastic recipe. Easy to follow, quick, and DELICIOUS!

The flavor was so good!  Next time I'm using the "glaze" as a marinade.

These pork chops came out absolutely amazing! They were juicy &amp; had a really great flavor! After trying this recipe out, this is my new favorite way to cook them. 

This was so simple! My husband loves pork chops and doesn’t usually like to make them “fancy,” but he’s been won over by this glaze! I’m making them again tonight! 

One of my favorite ways to make pork chops!

Pretty good. Mild in flavor. I would make it again as a change of pace.

https://www.foodnetwork.com/videos/chipotle-orange-pork-chops-0157001

Ellie shows you how to serve up healthy glazed pork chops - in 15 minutes!

Chipotle Orange Pork Chops

Easy Grilled Pork Chops

honey

vegetable oil

apple cider vinegar

cumin

red pepper flakes

pork

Salt and black pepper

Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right? 

Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy. 

Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!

DELICIOUS and we used BONELESS pork chops. We did grill them on top of THICK slices of red onion and also topped them with the red onion slices.  Probably didn't even marinate for the full hour.  We will be doing these again.

We used this marinade for the 4th of July, our pork chops were so juicy and tasty.  Great grill recipe, I was only able to marinade for about 45 minutes due to time constraints but they still were fantastic and my husband was raving about the chops.   Saving for later.  

Sunny, Sunny, Sunny… So right! Easy! And yummy! The only things I did differently were to use 1” thick cut chops, marinated for a few hours in the fridge, and added garlic and onion powders. And adjusted grilling time. I can see this going on chicken as well. 

My grilled pork chops have always been dry and boring. This simple, delicious recipe puts pork chops back into my rotation! Thank you very much for this recipe! 

Luscious and tasty…. A lovely balance of spices without being overwhelming.  Super easy and very effective.  I’ll make again and again!

These are the best pork chops ever!  I always struggle with pork chops and this easy recipe and marinade make them nice and juicy. I did marinade for 2+ hours. 

https://www.foodnetwork.com/videos/sunnys-grilled-pork-chops-0181847

Sunny adds easy flavor to pork chops with cider vinegar, honey and cumin.

Sunny's Grilled Pork Chops

These bone in pork chops are quick and easy on the grill and oh man, the flavor! With a quick rub and then fast cook, you&#039;re going to be making these bbq pork steaks over and over again.

Grilled BBQ Pork Steaks

(porterhouse

tbsp Garlic mustard aioli

tsp Girl Carnivore Chick Fest

Salt

tbsp butter

shallot (minced)

½ tsp Parsley (fresh minced)

tsp Pepper

½ tsp Girl Carnivore Ooomami

Prepare the grill for 2-zone cooking by lighting charcoal in a charcoal chimney until it becomes 70% ashed over.

Remove the grate from the grill and add the charcoal to one side of the grill.

Return the grate and clean if needed.

Close the lid and allow the grill to preheat.

Prep grill for indirect heat:

Pat the porterhouse chops dry.

Spread aioli over pork

Season with salt and Girl Carnivore chick fest

Prep the pork steaks:

Carefully lift the grate and add wood chips directly to the coals. Use caution at this point, they will flare up.

Place the pork steaks right on the grill on the hot side.

Grill over direct heat 1 minute, rotate the pork chop 45 degrees, and grill for another minute. If the meat doesn&#39;t lift from the grill, allow it to sit a few seconds longer. Pulling it will only rip and tear the meat.

Move the steaks to the indirect heat, or cooler side of the grill.

Place the lid on the grill.

Grill for another 6 to 10 minutes flipping once until internal temp of 140 F.

Grill:

Remove from grill and tent with foil.

Top the pork steaks with the compound butter.

Rest for 5 minutes as the butter melts over the meat.

Rest:

Serve the bbq pork steaks hot over oil tossed arugula sliced tomatoes.

Garnished with salt, pepper, minced parlsey, if desired.

Serve:

In a small bowl, whisk the softened butter with the shallot, parley, salt, black pepper, and Girl Carnivore Ooomami mushroom powder.

Arrange the butter onto a sheet of plastic wrap or wax paper and roll up to form a log.

Place the butter in the freezer to firm up for 15 minutes.

Store the butter in the fridge until ready to use.

To make the umami compound butter

Chili-Rubbed Pork Chops

onions

New Mexico chili powder

Kosher salt

oregano

cloves

garlic,

Vegetable oil,

Spanish rice,

Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.

Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.

Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.

This was an excellent recipe.  I noted the comments about low flavor and so marinated them on the counter for 30 minutes before cooking. Definitely packed with flavor. I also accidentally used a whole onion in the paste, but it came out really well anyway!

Prepared exactly as directions state, but found pork chops to be bland.  I don’t recommend this recipe.

I found this recipe in the Food Network magazine prepared it verbatim. Worse recipe ever no flavor, sooooo disappointed. The rub was tasteless!

The texture of the paste is a little odd, but the flavor is good. I butterflied the pork chops (someone's review mentioned that), and cut the onion into long slices. Too cold to grill, so I cooked the pork chops in a saute pan. I served with Spanish style rice-quinoa mix, and green beans tossed with margarine, salt, pepper. Everyone liked it but it wasn't my favorite, I probably won't make it again.

No one liked this dish. Sounded good, tasted horrible. Tossed them after a few bites. Never made a clunker from this site before.

OK so this recipe isn't bad at all with a few tweaks. I didn't dry mine bc I'm trying to eat better. I roasted them and used less chili powder since I didn't think it was necessary. I used center cut loin pork chops instead and doubled the salt since the meat was much thicker. I made this with sweet potatoes and spicy garlicky broccoli.

Learning how to grill juicy pork chops is easy when you choose the right type of chops and brine them in a simple solution of water, salt, and sugar.

Juicy Grilled Pork Chops

bone-in pork rib chops (3/4

[Smoky BBQ Rub]

water (divided)

sugar

garlic (peeled and smashed)

Make the brine by combining 2 cups of water with the salt and sugar in a small saucepan over medium-high heat. Stir until all the salt and sugar has dissolved, then remove from the heat and stir in 2 cups of cold water along with the garlic. Set aside.

Once the brine has cooled completely, pour it into a large, heavy-duty zip-top bag and add the pork chops. Remove as much air as possible and seal tightly. Refrigerate the chops for 1 hour, turning the bag over after 30 minutes to ensure even brining.

Preheat a gas or charcoal grill to medium-high heat. Remove the chops from the brine and pat them dry on both sides with paper towels. Discard the brine.

If desired, sprinkle about 1 teaspoon of the Smoky BBQ Rub on each side of the chops and rub it into the meat with the back of a spoon. Alternately, you can rub them with a little olive oil and season with a pinch of salt and some freshly ground black pepper. Because of the salt in the brine you&#039;ll want to be sure to go easy when seasoning the outside of the meat.

Oil the grill grates and add the chops. Grill for 4 minutes on the first side, turn and continue grilling until cooked through, 3 to 4 minutes additional. Check for doneness with an instant-read thermometer and remove the chops from the grill when they reach 135 to 140°F (for medium). Allow the chops to rest for 5 minutes before serving.

Cold smoking is a little safer and less smoky for indoor grilling. You can make your own by using disposable aluminum pans or a heavy duty roasting and a baking rack...Or you can purchase an electric (such as Rival KC Electric Smoker) tabletop smoker for home use.

Grill, Maple, Balsamic Vinegar, Pork Chops, Glaze

Cold Smoked Maple-Balsamic Glazed Pork Chops

wood chips (hickory

(1-inch) bone-in center cut pork chops

balsamic vinegar

allspice

Canola oil

Preheat the oven to 400 degrees F. Remove the wood chips from the water and spread evenly in the bottom of a roasting pan. Cover the top tightly with aluminum foil. Put in the oven until the chips get hot and begin to smoke, about 15 minutes.

Remove the pan from the oven and remove the foil from the pan. Put a baking rack inside the pan and arrange the chops on top of the rack, leaving a few inches of space between each one. Quickly cover with the foil again and let sit on your kitchen counter for 10 to 15 minutes.

While the pork chops are smoking, put the vinegar in a small pan over high heat and cook until reduced to 1/4 cup, about 5 minutes. Remove from the heat and whisk in the maple syrup, allspice, and salt and pepper, to taste. Let cool slightly.

Heat a grill pan over medium-high heat. Brush the ridges with some of the canola oil. Brush the chops on both sides with some of the glaze and season with salt and pepper. Grill on both sides, brushing with more of the glaze, until golden brown and slightly charred and cooked to medium doneness, about 7 minutes per side. Remove from the grill, loosely tent and let rest for 5 minutes. Transfer to a serving platter and serve.

The real winner here is the glaze.  You can grill, bake, or smoke the chops, just for the love of God, don't over cook them!  The glaze is fantastic.   Just understand that not all balsamic are created equal.  I have played with several.  Last one was with a red apple balsamic.  Amazing...

I just used the glaze and cooked the pork chops on the grill. Without question the most delicious pork chops I have ever cooked!

While I have not tried the cold-smoke method, I have made the marinade several times and then grilled my pork chops. It has become my go-to marinade for pork. I receive compliments on the flavor each time I prepare it. Grown-ups and children both love it!

Flavor and texture...makes this recipe a keeper! Have made this recipe 3 times...pork, beef and chicken...different meats BUT the smoke flavor always reliable...delicious! FYI...the smokng process...I also had trouble the first time per recipe. I succeeded by placing all the soaked wood onto a sheet of foil...folded foil into a sealed container...punctured big holes. Have had 100% success. Clean. Neat. Annie, Fremont, CA

This is really a good recipe if you are in the mood to try something different.  My guests were very pleased.  I would be tempted to knock off 1/2 star because I could not get my wood chips to smoke all the way.  I'm not sure a 400 degree oven  gets them hot enough.  But, I used a very thin stainless steel turkey roaster, so maybe a thicker pan would hold the heat better.  I ended up smoking mine for 45 minutes and I kept reheating the chips on the stove top after the meat was already inside on the rack. I used apple wood chips.  There were a lot of unburned chips when I was finished.  After grilling, the medium cooked pork was tender and delicious.  I will definitely make this again.  

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/013/0134/0134116

Bobby cold-smokes and grills maple balsamic glazed pork chops.

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Top Tags

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The most viewed grilled pork chop recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine