Juicy grilled pork chops start with thick, bone-in chops, a quick 30-minute dry brine, and a two-zone fire: sear hot, then finish over indirect heat and pull them at 140°F so they rest up to a tender 145°F. A generous coat of Everyday Brunk Original All Purpose Seasoning gives them a savory, golden crust without any marinade.

Ingredients

  • 4 bone-in pork chops, 1–1½ inches thick (about 10–12 oz each)
  • 2–3 tsp Everyday Brunk Original All Purpose Seasoning
  • ½ tsp kosher salt (for the dry brine)
  • 1 Tbsp avocado or vegetable oil
  • 2 Tbsp butter, softened
  • 1 tsp fresh rosemary or thyme, finely chopped
  • Lemon wedges, for serving

Instructions

  1. Pat the chops dry and sprinkle both sides lightly with the kosher salt. Let them sit uncovered in the fridge for 30 minutes (or up to overnight). This dry brine keeps them juicy.
  2. Set up a two-zone fire: bank the coals to one side of a charcoal grill, or run a gas grill with one side on high and the other off or low. Aim for about 450–500°F over direct heat. Clean and oil the grates.
  3. Pat the chops dry again, rub them with oil, and season both sides and the fat edge generously with Everyday Brunk Original.
  4. Sear the chops over direct heat for 2–3 minutes per side, until you get deep grill marks. Rotate them 45° halfway through each side if you want crosshatch marks.
  5. Move the chops to the cool side, close the lid, and cook for 4–8 minutes more, until an instant-read thermometer in the thickest part (away from the bone) reads 140°F.
  6. Mix the butter with the herbs. Rest the chops for 5 minutes topped with a spoonful of herb butter. They'll carry over to a safe, juicy 145°F. Serve with lemon wedges.

Brunk tip

Thin chops dry out before they ever get a crust, so buy them at least an inch thick and cook to temperature, not time. For extra flavor, stir a pinch of Everyday Brunk Original into the herb butter. It melts over the hot chops and becomes an instant pan sauce right on the board.