Bone-in pork chops seasoned with salt, pepper, and thyme, grilled over a two-zone fire for a perfect sear and juicy finish.
Ingredients
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smokeandsoil.com/recipes/grilled-pork-chops-with-thyme
by L Field
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Prepare the Grill and Pork
Health Notes
Pork is an excellent source of protein and essential nutrients like thiamine and selenium.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
450
kcal
45g
protein
1g
carbs
30g
fat
Values are estimates and vary with portion size and preparation.
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A sharp, tangy dressing made with wholegrain mustard and cider vinegar, perfect for cutting through rich, smoky flavours.
Set up your grill for two-zone cooking. While the grill heats, pat the pork chops dry and season them generously on all sides with salt and pepper. Rub the fresh thyme sprigs over the surface of the meat to release their oils.
Sear Over Direct Heat
Place the pork chops on the direct heat side of the grill. Sear for 2-3 minutes per side until you have a good crust and clear grill marks. Don't be tempted to move them around too much; let the heat do the work.
Finish on Indirect Heat
Move the chops to the indirect heat side of the grill, close the lid, and continue to cook for another 10-15 minutes. The exact time will depend on the thickness of your chops. Use a meat thermometer to check for an internal temperature of 63°C (145°F) for a juicy, slightly pink finish.
Rest and Serve
Once cooked, remove the pork chops from the grill and let them rest on a board for at least 5 minutes. This allows the juices to redistribute, ensuring the meat is moist and tender. Serve immediately.
Health Notes
Pork is an excellent source of protein and essential nutrients like thiamine and selenium.
Per serving (estimate)
450
kcal
45g
protein
1g
carbs
30g
fat
