Smoky Grilled Pork Chops
These thick pork chops have a smoky flavor are very moist and tender and the rub is easy to make A family favorite always requested at BBQs I like to serve these chops with loaded baked potatoes and a garden salad
These thick pork chops have a smoky flavor are very moist and tender and the rub is easy to make A family favorite always requested at BBQs I like to serve these chops with loaded baked potatoes and a garden salad
- Carbohydrate 4.10607416857637 g
- Cholesterol 137.31 mg
- Fat 18.2356124998518 g
- Fiber 1.04347501646328 g
- Protein 41.968877500495 g
- Saturated Fat 6.00192199997655 g
- Serving Size 1 1 Serving (213g)
- Sodium 1886.12616941397 mg
- Sugar 3.06259915211309 g
- Trans Fat 2.61542999999266 g
- Calories 357 calories
Step-by-step
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.
- Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 160 degrees F (70 degrees C). Allow chops to stand for 10 more minutes before serving.
The Mechanics of Smoke and Salt
Seasoned salt contains fine sodium chloride crystals that dissolve rapidly in the moisture left on rinsed pork chops. This ionic dissolution breaks down tough muscle fibers on the outer millimeters of the cut, ensuring the spices adhere without forming clumps. Massaging the rub by hand creates a uniform paste that seals the surface moisture inside. Allowing the coated meat to rest for ten minutes permits osmotic pressure to distribute the dissolved seasoning deeper into the muscle tissue.
Managing Grill Temperature and Rest Time
Direct exposure to high flames will char the exterior sugars from the Worcestershire sauce long before the interior reaches the USDA-recommended internal temperature of 160 degrees Fahrenheit. Utilizing indirect heat zones on a medium grill allows the thick chops to cook evenly over twenty-four total minutes. Resting the cooked meat for ten minutes afterward is mandatory for moisture retention. During this passive window, internal muscle fibers relax and reabsorb juices that would otherwise pool on the cutting board.
