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how to grill pork chops
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5 from 1 vote

How To Grill Pork Chops

Author: This Worthey Life

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon sea salt or Kosher salt
  • 3/4 teaspoon freshly ground black peppercorns
  • 1/2 teaspoon ground chipotle smoked red jalapeños
  • 1/4 teaspoon ground hot paprika

Instructions

  • Rinse and pat dry the pork chops and place the pork chops into a sizeable zip-lock bag. 
  • In a small bowl, add the extra virgin olive oil, Old Bay seasoning,  Cajun seasoning, salt, freshly cracked black peppercorns, ground chipotle smoked red jalapeños, and ground hot paprika and mix well with a fork. 
  • Pour the marinade into the bag over the meat, then seal the bag. Move the bag around to make sure the marinade ultimately gets all over the pork chops, then place the pork chops in the fridge for an hour. 
  • Remove the bag from the fridge, remove the pork chops from the bag, place the pork chops into a shallow dish, and pour any remaining marinade over the meat, allowing the meat to come to room temperature about 20-30 minutes.
  • Let's get the grill going. For pork chops, you want to create a two-zone heat cooking set-up so you can sear the pork chops directly over the coals on one side of the grill, then move the pork chops to the cooler side of the grill to finish cooking the meat using indirect heat.
  • Before placing the meat on the grill, remove any debris from the grate using a wire brush. 
  • Next, Brush the grate using high smoke-point oil like canola, vegetable, or grapeseed oil. 
  • When the charcoals are red hot, the grill should be between 400-450 degrees.
  • Place the pork chops directly over the hot coals and brush with the remaining marinade; allow the meat to cook for four minutes. Turn the pork chops over but move about 6-8 inches away from the hot coals. We're going to finish cooking the pork chops using indirect heat for an additional ten minutes. Make sure to close the lid on the grill for the remaining ten minutes of cooking time. After ten minutes, you should get an internal reading with an instant-read thermometer of 145 degrees. 
  • Place each pork chop into a bowl of Black-Eyed Pea soup and serve with a buttery wedge of homemade cornbread.