porterchops-2048x1536

Double Bone-In Pork Chops

07/24/2024|
Jump to Recipe Print Recipe

If you’re looking at a double bone-in pork chop, you are a fortunate one indeed. Thanks to the folks at Porter Road Online Butcher Shop, I’ve got two beautiful chops that weigh in just about a pound each. Stick with me here for the “WOW” method to get these pork chops cooked clear through, tender and juicy and full of flavor.

We appreciate you sharing our recipes with your friends and family!

We want to thank Porter House for the collab and providing us some great pork. Be sure to check them out and use the code: COWBOYKENT to save 15% off

SHOP NOW

Tenderize and Season

Start by rubbing fresh lime juice all over the pork chop. The lime juice should cover the meat, but the edges should be covered in fat and won’t need a tenderizer.

Tip: Lime juice acts as a natural tenderizer by breaking down connective tissues without affecting the flavor of the meat.

Season the front and back with Original Seasoning and the fat cover over the sides of the pork chops with Rib Rub. The brown sugar in the Rib Rub will help that fat caramelize as the meat cooks.

Combining lime juice with a good seasoning will allow the flavor to penetrate deep down into the pork chop, and when it’s time to eat, every bite will burst with flavor.

Watch this Episode of Kent Rollins Cowboy Cooking

Grill Over Indirect Heat – At First

If you’re cooking pork chops on a traditional grill, you don’t want to hit the meat with too much fire right from the beginning. If you do that, you’ll get a tough, burnt pork chop on the outside and dry on the inside.

To accomplish a perfect cook on a very thick pork chop, load all of the hardwood lump charcoal over to one side, and start the meat off on the other. I’ll refer to this as the “indirect heat” side.

Tip: Add some fruit wood – pork goes especially well with apple – to add a sweet smoke flavor.

Cook on indirect heat for 30 minutes or so, flipping the pork chops over halfway through. When the internal temperature of the pork chop is around 135 degrees, it’ll be time to sear over the direct flame to create a delicious crust on the chop.

Sear Directly over the Fire to Finish

Sear the pork chops directly over the fire, flipping frequently to get an even crust. Cook until the internal temperature is 140 and then remove from the grill and let rest. The temperature will naturally come up to 145 degrees, and then it’s time to eat!

Serve with Sauce

This sauce is so easy and delicious, Shan and I use it every time we eat pork. Mix up some Fig Preserves, minced garlic, and a little Worchestershire sauce. Combine really well and baste the chop or just dip it when it’s done. Either way, the result is almost too good to believe.

One of our favorite sides to serve with this is our Hominy and Green Chiles! Recipe HERE

As always, Shannon and I thank you for visiting our website and subscribing to our videos. Please follow us on Facebook and Instagram! We’ll see you down the Double Bone-in Pork Chop trail!

More Grilling Tips and Recipes from Cowboy Kent Rollins

Print Pin

Juicy Double Bone-In Pork Chops – Cowboy Kent Rollins

Prep Time 1 minute
Total Time 1 hour 30 minutes
Servings 2

Ingredients

  • 2, double bone-in Porter Road pork chops or 1 ½ inch thick chops
  • Kent’s Original Seasoning or salt and pepper
  • Kent’s Rib Rub or your favorite BBQ seasoning
  • Fig sauce
  • 2 to 3 tablespoons fig preserves
  • 2 large garlic cloves minced
  • 2 tablespoons Worcestershire sauce

Instructions

  • Take the chops out of the package and wipe off with a paper towel. Season both sides generously with the Original seasoning, or salt and pepper. Season the edges with the Rib Rub. Cover and place on the counter for about 1 hour.
  • Clean and preheat the grill to 350 degrees F. Move all the coals to one end of the grill. Place the pork chops on the indirect side of the heat. Shut the lid and cook for about 20 minutes, or until the internal temperature is 135 degrees F.
  • Move the chops over the hottest part of the grill and cook for about 2 to 3 minutes, then flip and baste with the fig sauce. Grill until the internal temperature is about 145 degrees F. Cover with tinfoil for about 5 to 10 minutes. Baste with additional fig sauce and serve.

Categories