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This grilled pork chop dish brings bold smoky flavor with just a few pantry staples and minimal prep time. It is one of those go to meals I rely on when hosting a casual barbecue or craving something savory that does not need a marinade.
The first time I made these chops I was in a rush and had to throw something together with what was in my spice drawer. They turned out so juicy and flavorful that now they are a summer grilling tradition.
Ingredients
- Seasoned salt: adds a salty savory backbone to the rub
- Garlic powder: brings deep umami richness choose a fine powder for even mixing
- Onion powder: complements the garlic and adds mellow sweetness
- Paprika: gives color and a subtle earthy heat use smoked paprika for extra depth
- Worcestershire sauce: balances the spices with tang and complexity
- Ground black pepper: delivers a sharp bite that highlights the other flavors
- Liquid smoke flavoring: provides that classic grilled taste even on a gas grill
- Bone in pork chops: retain juiciness and add extra flavor ask your butcher for evenly thick cuts
Step-by-Step Instructions
- Preheat the Grill:
- Begin by heating your outdoor grill to medium heat using an indirect setup then oil the grate lightly so the chops do not stick
- Mix the Spice Rub:
- In a small bowl stir together the seasoned salt garlic powder onion powder paprika Worcestershire sauce pepper and liquid smoke until the mixture forms a consistent paste
- Season the Pork:
- Rub the spice mix generously over both sides of each pork chop pressing it in firmly with your hands Let the chops sit at room temperature for ten minutes to absorb the flavors
- Grill the Chops:
- Place the chops on the cooler side of the grill using indirect heat Grill them for twelve minutes on each side or until the internal temperature reaches 145 degrees Fahrenheit
- Rest Before Serving:
- Once cooked remove the chops from the grill and let them rest uncovered for ten minutes This allows the juices to redistribute and keeps every bite tender
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Storage Tips
Store leftover pork chops in an airtight container in the refrigerator for up to four days Reheat them gently in a covered skillet with a splash of water to keep them moist
Ingredient Substitutions
If you do not have liquid smoke skip it or add a pinch of chipotle powder to mimic the smoky effect Soy sauce can replace Worcestershire in a pinch but the flavor will change slightly
Serving Suggestions
Serve with grilled corn roasted potatoes or a crisp green salad For a bolder plate pair with spicy coleslaw or a tangy mustard based sauce
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Cultural Context
This dish channels Southern barbecue traditions where dry rubs and smoke are foundational Pork is a staple protein across many Southern states and spice rubs like this have been passed down for generations
Frequently Asked Questions About Recipes
- → What cut of pork works best?
Bone-in pork chops between ½ and ¾ inch thick are ideal for even cooking and juicy results.
- → Can I use boneless pork chops?
Yes, but monitor the cooking time closely as boneless chops cook faster and may dry out.
- → Is liquid smoke necessary?
Liquid smoke adds depth, but you can omit it if grilling over charcoal or using smoked paprika.
- → How long should pork chops rest after grilling?
Let them rest for at least 10 minutes to allow juices to redistribute for maximum tenderness.
- → What should I serve with grilled pork chops?
Try pairing with grilled vegetables, coleslaw, corn on the cob, or baked potatoes for a full meal.