Fire Grilled Center Cut Pork Chops

These are 1-inch thick bone in center cut pork chops grilled on my Slow-N-Sear kettle grill with some nice peach wood. Tender juicy and delicious. Sit back, relax, and enjoy. For some items used in the video, visit my Amazon store below. Thanks for watching

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All right, these have plenty of char plenty of char on them. So, let me check this one more time. That’s really close. Really close. 133. Okay, that one there 140 142. So, we’re going to take that one off. All right, here we go. Grilled pork chops. All right, cover these loosely with aluminum foil. take them in the house and we will taste. All right. Hey everybody, Mike Chavez here once again. Welcome back to my channel. If you’re new here, welcome. All right, y’all. I was in the grocery store yesterday and I saw these. Look at these bad boys. These are center cut bone in pork chops. Thick as can be. Look at this. So, these are gosh 3/4 of an inch thick, something like that. So, both of these together, the weight on the package was 1.94 lb. So, these are almost a pound a piece. Oh my goodness gracious. So, we’re going to put these out on the grill, put them on my SNS grill. First thing I’m going to do is season these up with some uh Cosmos SPG, and then uh we’re going to let them sit in the fridge for at least 2 hours to try to do a little dry brine. We’ll get them out on the grill. Might throw a little apple wood on there and uh we’ll bring them up to about 145 internal. Let them rest a little while and then we’ll taste. All right. So, nice grilled pork chops on the SNS kettle grill. Y’all stick around. Check it out. Let’s do it. So, I got a wire rack. We’re going to set them on. So, like I said, I want to season these up. We’re going to go simple today um with the Cosmos SPG salt, pepper, garlic. So, we’re going to lay off the sweet rub cuz when we grill these up, we don’t want them to burn too much or scorch. So, we’ll put a a fairly heavy coat. These are thick. So, I don’t know if you can see how thick these are. These are close to an inch. I think these are massive fat pork chops. So, like I said, we’ll get these seasoned up. There should be enough salt in this rub to do a little to help kind of dry brine them a little bit. All right. So, we got these. We’ll pat them down a little bit. All right, we’re going to stick these in the refrigerator at least 2 hours. Overnight would be ideal, but I should have done this last night, but I didn’t. But that’s okay. So anyway, we’ll let these sit, bring them out, and we’ll grill them up. All right, see you in a little bit. All righty then. So, these coals are ignited pretty well, so we’re going to dump them on in. All right. So, let’s range these. It’s a lot of coals, but this will last for a couple of cooks. So, I’m going to let this get happy and then I’ll put the cooking grate on, the lid on, and let it preheat. But I’m going to let these uh let these coals ash over good and then we’ll do that. So, back in a second. All right. So, we got this cooker up. The uh thermometer here showing a little over 300°. But what I want to do, I got some Haven’t used this in a while. I forgot I had it out there. But this is some peach wood. All right. So, we’re going to put a little peach wood on here. Just a couple pieces. I’ll go ahead clean this grade up a little bit. All right, we’ll give this a couple minutes. Let this wood get smoking a little bit. So, we’ve had these chops out for about 30 minutes or so. I don’t know if you can see in the camera how thick these are. Close to an inch, about 3/4 of an inch or so. These are some good looking chops here, y’all. So, let me let this wood get going good and we’ll put them on here. All right, y’all. That would put a good smell out. Smelling really nice up in here. So, what I’m going to do, I’m going to hook up my uh my meat thermometer. Okay. So, this is our my uh Thermal Works Smoke. Got the uh meat thermometer. I don’t want to overcook these. They’re pretty thick. But still don’t want to be overcooking them. So, let me get this set up. This plugged in. Turn it on. All right. So, let’s get these fat pork chops on indirect. I’ll get my thermometer in there. Stay off the bone. All right. That ought to do it. Let’s put the lid on. All right. So, what I’m looking for here, what am I looking for? I want my finished temp on pork chops about 145. So, I got my remote. Here we go. So, looking at 54°. So, I want these internals on these pork chops. Come up to about 100 or close to 100. We’re going to take them off or we’re going to actually put them over direct heat and uh sear them up. All right, y’all. Back shortly. All right, then. So, my remote thermometer is showing 88° almost 90. So, let’s go ahead and check them with my thermal pin. So, this one here, 101, 98, 97. This one here. Okay, they’re good. So, let’s go ahead and pull this out. Get this thermometer out of here. Don’t need it anymore. All right. So, what I’m going to do, let’s go ahead and sear these off. So, I’m going to bring these around for about 2 minutes. All right, let’s move these over and bring it around about two more minutes. All right. See what we’re looking like. All right. Give it another couple minutes, then we’ll check the temps. All right. Let’s take a peek at these temps. So, we’re looking like around 145 or so. That’s 110 111. All right. 113. So, this got to go some more. All right, let’s check these temps again. Yeah, he’s still got a ways to go. Oh, that one that one’s looking pretty good. All right. All right. All right. These have plenty of char plenty of char on them. So, let me check this one more time. That’s really close. Really close. 133. Okay, that one there. 140 142. So, we’re going to take that one off. Ooh. Yep. Plenty of char. Plenty of char. See what we got. See, this side is done. All right, we’re going to call this done. All right. Here we go. Grilled pork chops. All right, let’s cover these loosely with aluminum foil, take them in the house, and we will taste. All right. All right, y’all. So, these pork chops have been resting for about 10 minutes or so. Let’s see what we got. So, these things are looking mighty fine right here, y’all. Look at that. Oh, yeah. I can deal with that. Smelling good. Looking good. So, we uh rubbed these down with SPG, Cosmos SPG. Put them in the refrigerator. They were stayed in the fridge for about 4 hours. Then we went ahead brought them out, let them rest, fired the grill up. So, here we go. We’re going to cut these up and have a nice taste. Cover this other one back up. All right. So, let me go ahead. Got a bone. We’re going to go next to the bone. Then this way. And we’ll make some nice slices. There we go, y’all. Looking really good. So, let’s taste this. All right, y’all. Here we go. So, we got center cut bone in pork chops. Close to about an inch thick. So, we can see that how thick them chops are. Looking good. Smells awesome. Y’all ready for this? I know I’m ready for this taste. That’s what I’m talking about. moist, tender. That’s one thing about pork chops though, why I obsess over the temperature. You don’t want these to get over about 140, 145, because if you do, they can get dry. tough, chewy. Don’t want that. So, I hope you enjoyed the video. If you did, leave me a thumbs up. As always, leave comments below if you have any questions. Don’t forget, we have more videos over here you can watch here and here. And don’t forget to hit that subscribe button if you haven’t done it yet, folks. All right, thanks for watching. See you next time. Bye, everybody.