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Ingredients
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4 1 to 1¼-inch-thick bone-in pork chops
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2 tbsp. olive oil, plus more for greasing the grates
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0.3 cup pure maple syrup
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minced chives, for garnish
Spices
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1 tsp. garlic powder
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1 tsp. smoked paprika
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1.5 tsp. kosher salt
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0.5 tsp. freshly ground black pepper
1 Food Prep
First, in a small bowl, mix together the spices.
- Next, coat the pork chops with olive oil, then season liberally with the spice mixture. Let the pork chops sit out at room temperature while you prepare the grill.
- Finally, mince the chives for the garnish.
2 Grill Prep
- Fuel: We recommend Kingsford® Signature Flavors Briquets with Garlic, Onion and Paprika or Kingsford® Signature Flavors Pellets with Garlic, Onion and Paprika
- Method: Two-Zone Method
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the chops on the grill and cook for 6–7 minutes.
Flip the chops and baste with the maple syrup. Cook for 6–7 minutes more, or until the internal temperature reaches 145°F on a digital meat thermometer, basting occasionally.
- Let the chops rest for at least 5 minutes.
- Serve, garnished with the minced chives.
For safe meat preparation, reference the USDA website.
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