BBQ Pork Chop Cooking Guidelines — The World’s Greatest BBQ Chop!

Searing and Finishing in the Oven Method

Take the chop out of the refrigerator 1 hour prior to cooking to bring it to room temperature. Preheat the oven to 400ºF. We recommend using an oven-proof pan (like a cast iron) that can be transferred directly from the stove to the oven. In a very hot pan, heat canola oil. When the oil begins to smoke, carefully place the pork chop in the pan, fat cap side down. Sear the fat cap for 4 minutes to render some of the fat. Flip to one side and sear for about 3 minutes. Flip to the other side and sear for 3 minutes. 


Place the pan in the oven and cook for 20-25 minutes. Cook the chop to an internal temperature of at least 135ºF depending on your preferred doneness, because it will continue to rise in temperature after leaving the oven. After you cook the chop, remove it from the pan and let it rest off the heat for about 10-15 minutes to allow the juices to redistribute. 


Grilling Method

Make sure you clean your grill grates well before you begin. Char build-up on the grates will affect the flavor of your chop. Get the grates as hot as possible. Make sure to turn often and cook evenly. Your preferred doneness determines the cook time, which can vary from 5 to 9 minutes per side. Cook the chop to an internal temperature of at least 135ºF, because it will continue to rise in temperature after leaving the grill. After you cook the chop, remove it from the grill and let it rest off the heat for about 10-15 minutes to allow the juices to redistribute.