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Bird's-eye view of two grilled pork chops with dark char marks, topped with a dry rub of brown sugar and smoked paprika.

Grilled Pork Chops

Smoky grilled pork chops with a brown sugar and spice dry rub, seared over high heat then finished over indirect heat for juicy, tender results.
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Prep Time 10 minutes
Cook Time 11 minutes
Chill Time 5 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 260
Ingredients Method

Ingredients
  

  • 4 (1-inch) bone-in or boneless pork chops Note 2: Larger Pork Chops
  • 2 tablespoons brown sugar or coconut sugar Note 3
  • 3 teaspoons kosher salt
  • 3 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground mustard
  • 1 teaspoon fresh cracked black pepper
  • 1/2 teaspoon chili powder

Method
 

  1. Set up two-zone grill:

    Set up the grill for two-zone cooking: one side at medium-high heat (400°F (205°C)) and the other at medium-low heat (250-300°F (150°C)).

  2. Apply dry rub to chops:

    Combine the dry rub ingredients in a medium bowl, then liberally apply to all surfaces of the pork chops. Massage the rub into the meat with your fingers; the meat will turn a deep red hue.

  3. Sear chops over high heat:

    Put the pork chops on the grill grates over the high-heat zone and close the lid right away. Sear each side for 3 minutes over direct heat, opening the lid only briefly to flip the chops. For diagonal grill marks, position the chops at a 45-degree angle when placing them on the grill.

  4. Move chops to indirect heat:

    After searing, use tongs to transfer the chops to the indirect-heat zone. If you made diagonal marks, rotate the chops 180° when placing them on the cooler side to produce a crosshatch pattern (optional but yields attractive grill lines).

  5. Cook until internal temp 145°F:

    Once the chops are on the low-heat side, close the lid and cook for an additional 5-6 minutes, until the internal temperature hits 145°F (65°C). Take them off the grill when the thickest part registers 145°F (65°C), then move to a clean cutting board and let rest for 5-10 minutes before serving.