Barbeque Pork Chops

Pork is a tender, juicy white meat. It is extremely versatile and works well with all kinds of sauces that can be basted on during cooking or afterwards. This recipe seasons the pork chops with basic flavors, allowing the pork flavor to shine through.

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4 – 6 thick pork rib chops
1 tbsp salt
1 tbsp fresh ground pepper
1/4 cup olive oil
Juice of 1 lemon

Ask your butcher to cut your pork chops to a 1” thickness and leave the bone one. A thicker cut of pork chops with the bone still attached cook up the juiciest and most flavorful.

Place your chops onto a parchment lined baking sheet and brush the chops with oil on both sides. This will help the seasoning adhere to the chops. Season both sides with salt and freshly ground pepper.

Grill over direct heat with the lid closed for 8 to 12 minutes, depending on how well cooked you want the chops. Turn over the chops every 3 to 4 minutes until cooked. For medium rare, the chops should have an internal temperature of 145°F. For a more well done chop, you can cook them up to 160°F.

Once cooked, let the chops rest for five minutes so the juices can set into the meat. Drizzle lemon juice over the chops and serve with chosen sides.

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