Grilled Bone-In Pork Chops: Grilling pork chops is an entirely different experience than grilling red meat. While steaks can be charred on the outside and a delicious shade of pink or red inside, pork needs to be more uniformly cooked throughout. In this way, utilize a medium direct heat while grilling pork so within cooks equitably with the outside.
Keep in mind when assembling the ingredients for the herb rub that it is more of a template than a hard-and-fast rule. We aren’t going for dainty exactness with this method, only a uniform mixture of strong natural flavors.
Grilled Bone-In Pork Chops
2 T. kosher salt
6-8 large fresh basil leaves, torn into pieces
2 stems crisp rosemary, leaves stripped from stems and squashed
2 T. crisp thyme leaves, squashed with fingers
3 cloves garlic, smashed, peeled and roughly chopped
1 T. black Hawaiian salt
4 thick-cut bone-in pork chops, around 1″ thick
Mix salt, basil, rosemary, thyme, garlic, and pepper altogether in a little bowl. Rub mixture over all sides of pork chops until thoroughly covered.
Clean grill grates with a wire brush before beginning. Preheat grill to the medium before adding pork chops over direct heat. Cook for 7-8 minutes turning once, but otherwise, keep the lid closed as much as possible. In the event that your hacks are more slender or thicker than 1″, modify cook time in like manner.
Expel chops from heat, cover and let rest for 3 – 5 minutes before serving. Serve with a grilled vegetable medley and top with a pat of compound butter seasoned with the same herbs used in the rub.