Barbecue pork chops are a basic grilling recipe that everyone standing over the coals should know how to master. And while I too am a fan of the thick cut pork chops, sometimes it is hard to pass up the deals on the thinner cut chops when you’ve got a house full of guests to feed. No reason those can’t be tasty and moist as well.
I know some people argue that you shouldn’t add BBQ sauce until the meat is removed from the grill due to the caramelization of the sugars in the sauce. But I actually prefer a bit of this as I feel it adds to the flavor of the sauce. Not burned, but a little bit browned. Hot enough that the BBQ sauce bubbles, thickens and darkens and the flavors seem to intensify.
6 pork chops, 3/4 inch thick
salt and pepper to taste
1 cup BBQ sauce, you favorite recipe or brand
- Prepare the grill for high direct heat, preheating until it is ready. Oil the grates.
- Trim off excess fat and pepper both sides of pork chops.
- Add to grill over direct high heat with lid closed. Cook for 2 minutes.
- Turn pork chops over and continue grilling, lid closed, for another 1 minute.
- Reduce grill to medium low with a gas grill or move chops to a cooler portion of the charcoal grill.
- Brush a liberal amount of barbecue sauce on the chop and flip. Brush barbecue sauce on the upward side as well, so that all sides have been sauced.
- Cook for another 1 minute or until the internal temperature of the chop is 145° F.
- Remove from grill and let rest for about 5 minutes.