An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Learn

How to Grill Pork Chops

Who doesn’t love a grilled pork chop? Ideal for family meals or casual get-togethers, follow these simple steps for perfectly tender pork chops. You’ve got this — let’s get started!

What You’ll Need

Before starting, make sure you have everything on this list. We recommend using Kingsford® Original Charcoal Briquets. And don’t skip the digital meat thermometer — it’s the best way to get your pork chops done right.

Fuel and Tools
Ingredients
  • 1” Thick, Center Cut Bone-In Pork Chops
  • Water
  • Kosher Salt
  • Salt and Pepper
  • Glaze and Marinade (Optional)
  • Herbs (Optional)
  • Coarse Salt
  • Freshly Ground Pepper
  • Cooking Oil

How to Prep

  • Brine or marinate pork chops for 2 to 4 hours in the refrigerator. For the brine, combine ¼ cup of kosher salt with 4 cups of water in a shallow dish. Or use your favorite homemade or store-bought marinade.
  • If you love smoky flavor, soak some Kingsford® BBQ Smoking Chips (Hickory or Mesquite) in water 2 hours before you grill the chops.
  • After the chops are finished brining or marinating, discard the used brine or marinade and pat them dry with a paper towel.
  • Liberally apply coarse salt (not table salt) and freshly ground black pepper to both sides of the meat.

How to Prep

How to Build Your Fire

  • Give your top grill grate a good brushing and set it aside. Pour Kingsford® Original Charcoal Briquets into a chimney — or pour them in a mound and light. Wait for coals to light fully.
  • Once the charcoal turns gray with ash, arrange coals in a Two-Zone Method: coals on one side of the grill and a void on the other.
  • Coals should be at Medium Heat — around 375 to 400°F. How to control the heat when grilling with charcoal.
  • Add the grate and let it heat up.
  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with tongs and oil the grate thoroughly.

How to Build Your Fire

Grilling Time & Temp

  • Place the pork chops on the hottest part of the grate, directly above the coals and sear for about 3 minutes per side, flipping only once, until they develop a brown crust.
  • When the chops are browned, move them to the cooler side of the grate, with the bone side of the pork chops facing the coals to act as a heat shield. It should take about 12 to 14 minutes for your chops to reach an internal temp of 145°F.
  • While your pork chops are still on the grill, insert the digital meat thermometer into the thickest part of the chop, but not touching the bone, to check the internal temperature.
  • When they reach an internal temperature of 145°F, your pork chops are done.

Grilling Time & Temp

The Finish

  • Place the pork chops on a cutting board or platter, loosely cover with aluminum foil and let them rest for 5 minutes before serving. Don’t skip this step! It makes a world of difference in tenderness and tasty juices.
  • Now, it’s time to dig in!

The Finish