Recipes

Heartbeet Kitchen’s Grilled Bone-In Pork Chops with Garlic Butter

Weeknight grilling inspiration: perfectly tender grilled bone-in pork chops with a golden, caramelized garlic butter that you can make on the grill simultaneously. The butter mixture is drizzled over the pork chops as they rest, infusing them with amazing flavor. Twin Eagles Partner Heartbeet Kitchen uses both direct and indirect heat from her Twin Eagles 36” Outdoor Gas Grill to cook these juicy, succulent pork chops to perfection. The grill’s hexagonal grates ensure maximum food-to-surface contact for the best sear, and zone dividers make it easy to adjust different temperatures for when you may be cooking multiple foods at once. Try out the recipe on your Twin Eagles grill this week!

INGREDIENTS

3 tsp kosher salt, divided

1/2 tsp freshly cracked black pepper, divided

2 thick cut, bone-in pork chops (around 1 ½ inches thick, weighing about 9-10 oz)

• Grilling tip: For best results, select a thicker cut because they don’t dry out as easily.

2 tbsp butter

2 cloves garlic, thinly sliced

Fresh parsley, minced

INSTRUCTIONS

1. Pat pork chops dry with a paper towel. Rub 1 ½ teaspoons kosher salt and ¼ teaspoon cracked black pepper into each pork chops, getting the seasoning into both sides. Lay pork chops on a wire rack inside a sheet pan and refrigerate for 2 to 24 hours.
2. When ready to cook, preheat one side of the grill to medium-high with the lid closed, so the temperature of the grill holds steady at 375-400ºF.
3. Sear the pork chops for 2 minutes on each side over medium high heat. Then move them to one side of the grill where the burner is off. Close the lid and cook for 15-20 minutes with indirect heat, until the temperature of the pork chops is around 120ºF using a digital meat thermometer.
4. Finish the pork chops with a final sear on both sides over the medium high heat, until the temperature of the pork chops is 145ºF using a digital meat thermometer. Make sure not to overcook or they may become dry. Pull pork chops off the grill and let rest for 5 minutes as the juices saturate.
5. While the meat is resting or the pork chops are searing, place a cast iron skillet on the grill over medium heat. Add butter and let melt, then add garlic and a handful of minced parsley. Sauté for a few minutes until fragrant. Drizzle garlic butter over rested pork chops and enjoy.