In the world of grilling, pork chops don’t get enough love as they should. They tend to be upstaged by beef cuts such as ribeye, New York strip, and filets. But pork chops do have some things going for them: they’re leaner cuts, they’re usually cheaper, and when cooked right, pack some incredible flavor. This smoked and seared honey garlic pork chop recipe will have you grilling pork more often.
WHAT YOU WILL NEED
To prep these smoked and seared honey garlic pork chops, you will need 2 lbs. of pork chops, a tablespoon of kosher salt, two teaspoons of black pepper and garlic powder, and one teaspoon of paprika. I like to apply kosher salt first and then mix the other ingredients and put on after. Make sure to apply on all sides, especially if you’re using king cut pork chops from Omaha Steaks like I did. These things are about two inches thick and weigh 16 oz. each! You’ll also need some garlic herb butter and honey near the end.
HOW TO COOK PORK CHOPS RIGHT
One of the problems some folks have with pork chops is that they turn out too dry and are tough to chew. This is because the pork chops are cooked too long. Some consider pork to be done at the same temps as chicken, meaning that at 165 degrees the meat is fully cooked and safe to eat.
According to the National Pork Board, pork can be cooked to 145 degrees, which is good for medium rare. This is very important when cooking pork chops, especially. This leaner cut will be more juicy and tender to the bite when cooked to 145 degrees.
SMOKING AND SEARING THE HONEY GARLIC PORK CHOPS
Before you prep the pork chops with the seasonings, make sure to get your grill up to 275 degrees on indirect heat. When it comes to pork, I like to use either hickory or pecan wood/pellets. Prepping the pork chops should be fairly quick, so make good use of the time while you wait for the grill to get up to the desired temp.
Once the grill is at 275 degrees, put the pork chops on and keep there until internal meat temps reach 135. The length of time the pork chops are on there will depend on their thickness. Since the pork chops I cooked with are two inches thick, it took me about an hour to reach that temp. But I find it is more important to measure according to temp rather than time. Make sure to get yourself a reliable digital thermometer, like the Thermapen from Thermoworks.
As the pork chops are getting close to the 135 degree temp, get a skillet on separate grill or burner up to searing temps, which start after 500 degrees. That way, the skillet will be hot and ready when it’s time to put the pork chops on. But right before you put the pork chops on, get your garlic herb butter and mix it around the skillet first.
Then put the pork chops on there, flipping after a minute. Depending on the thickness of the pork chops, get some of that sear on the sides, too. Pull off the skillet and place on a cutting board to rest. You should have reached the desired 145 temp at this point. While it is resting, drizzle honey on the pork chops and let it rest in while the meat is resting/carryover cooking. Give it about 15 minutes before slicing. Now your smoked and seared honey garlic pork chops are ready!
- 2 lbs pork chops
- 1 Tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- 1 teaspoon paprika
- 3 Tablespoons garlic butter
- 1 Tablespoon honey
- Preheat grill to 275 degrees on indirect heat. Season pork chops by applying kosher salt, garlic powder, black pepper, and paprika on all sides.
- Place pork chops on grill and cook for an hour or until internal meat temps reach 135 degrees (meat will cook more when searing). When meat approaches this temp, get a cast iron skillet up to searing temps.
- Put garlic butter into cast iron skillet right before placing in the pork chops. Sear on each side for about a minute. Remove when pork reaches internal temp of 145 degrees. Drizzle honey on each side while meat rests for 10-15 minutes. Slice and enjoy!
Pork chops are done when meat reaches 145 degrees, which is good enough for medium doneness.
Serving Size:8 oz
Amount Per Serving: Calories: 350 Total Fat: 165g Saturated Fat: 6g Cholesterol: 150mg Sodium: 95mg Carbohydrates: 0g Sugar: 4g Protein: 40g