Grilled Pork Chops
Pulled pork is a hallmark of American barbecue, but preparing it traditionally requires a smoker and a significant investment of time. This recipe captures the same sweet, savory, and smoky essence of pulled pork in a fraction of the time. The secret lies in a well-crafted rub, composed of just four essential seasonings: kosher salt, black pepper, paprika, and brown sugar. For an added layer of smokiness, consider using pimentón, or Spanish smoked paprika. Select pork chops that are ¾ to 1 inch thick and well-marbled to ensure maximum flavor and juiciness.
Ingredients
- 4 bone-in or boneless pork chops ¾ to 1-inch thick
- 2 teaspoons kosher salt such as Diamond Crystal
- 2 teaspoons black pepper
- 2 teaspoons sweet or hot paprika or pimentón
- 2 packed teaspoons light or dark brown sugar
- Neutral oil as needed
Instructions
- Prepare the Rub and Season the Chops
- Combine the kosher salt, black pepper, paprika, and brown sugar in a small mixing bowl. Pat the pork chops dry using paper towels and place them on a sheet pan. Coat both sides of each chop generously with the rub, pressing it gently into the meat with a fork or your hands. Lightly drizzle neutral oil over both sides of the chops and set them aside at room temperature while you prepare the grill.
- Preheat and Prepare the Grill
- Heat your grill to high for thinner chops or medium-high for thicker ones. Clean the grill grates thoroughly and oil them to prevent sticking. To oil, fold a paper towel into a pad, dip it in neutral oil, and use grill tongs to wipe it across the grates.
- Grill the Pork Chops
- Position the pork chops diagonally on the grill grates. Close the lid and cook for 1½ to 2 minutes, then rotate each chop a quarter turn and grill for an additional 1½ to 2 minutes to create attractive crosshatch marks. If flare-ups occur, shift the chops to a cooler part of the grill.
- Flip and Continue Cooking
- Once the first side is nicely browned, turn the chops over and grill the second side in the same manner. Close the lid and cook for 3 to 4 minutes per side until the internal temperature reaches 145°F for medium doneness.
- Rest and Serve
- Remove the chops from the grill and transfer them to a serving platter. Allow them to rest for 3 to 5 minutes to retain their juices. Serve immediately.