5.0 from 9 votes
Grilled Thick Cut Pork Chops
Get ready to savor juicy, tender cuts kissed by flames and infused with irresistible smoky flavor from the homemade BBQ rub. Elevate your grilling game and create a culinary masterpiece that will have your taste buds begging for more.
Prep Time
5 mins
Cook Time
5 mins
Resting Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 363 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 thick cut pork chops (~1.25" thick and 14-16 oz each)
- 2 teaspoon spicy brown mustard
- 2 tablespoon homemade BBQ seasoning
Instructions
- Using a sharp knife, score the outer fat on the pork chops about 1" apart. Leave about ¼" of fat uncut around the meat part of the pork chop.
- Pat pork chops dry with paper towels.
- Coat each pork chop with 1 teaspoon of spicy brown mustard.
- Coat each pork chop with 1 teaspoon of BBQ seasoning. Rub the seasoning into the meat and fat.
- Cover and refrigerate for 2-3 hours before grilling.
- Preheat grill to 350°F.
- Grill pork chops directly over the flames for 1-2 minutes per side.
- Move pork chops off of the flames and cook with indirect heat for 20-25 minutes or until the internal temperature reaches 145°F.
- Remove the pork chops from the grill and let them rest for 10 minutes before serving.
- Slice pork chops into ½" slices. Enjoy!
Cup of Yum
Notes
- You can use this recipe for other types of pork chops if you adjust the cooking time a bit.
- You can substitute your favorite rub or grilling seasoning for the homemade BBQ rub.
- A layer of spicy brown mustard helps the seasoning adhere to the meat. You can use other mustards or oils like olive oil as well.
- A meat thermometer is essential for getting your pork chops to the proper internal temperature.
- This recipe is written for a pellet grill, but any outdoor grill (gas, charcoal, etc.) will work.
- Seasoning the pork chops in advance allows the dry rub to adhere to the meat. The rub acts as a dry brine and helps lock moisture into the pork chops.
- Cooking the pork chops mostly with indirect heat helps cook the fat so that it is tender and succulent instead of chewy and hard to eat. The melt-in-your-mouth fat on the outside of a pork chop is the best part so you want it to be cooked properly!
Nutrition Information
Calories
363kcal
(18%)
Carbohydrates
3g
(1%)
Protein
49g
(98%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
152mg
(51%)
Sodium
861mg
(36%)
Potassium
869mg
(25%)
Fiber
0.4g
(2%)
Sugar
2g
(4%)
Vitamin A
210IU
(4%)
Vitamin C
0.3mg
(0%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 363
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 49g | 98% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 152mg | 51% |
| Sodium | 861mg | 36% |
| Potassium | 869mg | 18% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.