Grilled Pork Chops
Ingredients
- 2–4 thick-cut bone-in pork chops
- Worcestershire sauce, for binding
- Killer Hogs AP Seasoning, to taste
- Killer Hogs The Steak Rub, to taste
Equipment & Fuel
- Royal Oak® Hickory Pellet-Infused Super Size Briquets
- Charcoal grill
- Instant-read thermometer
Directions
1. Light the grill
Fill your grill with Royal Oak Hickory Pellet-Infused Super Size Briquets and light. Allow the coals to fully ash over and build up to high direct heat before cooking.
2. Season the pork chops
Coat both sides of each pork chop with Worcestershire sauce as a binder. Generously season both sides with Killer Hogs AP Seasoning followed by Killer Hogs The Steak Rub.
3. Grill hot and fast
Place the pork chops directly over the hot coals. Cook hot and fast, flipping as needed, until the internal temperature reaches 140–145°F (60–63°C).
4. Rest and serve
Remove the pork chops from the grill and let them rest for 5 minutes before serving.
