Entree: United States – Texas – Mesquite-Grilled Pork Chops (Bone-in pork chops charred over mesquite wood with a smoky, slightly sweet Texan spice rub)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
12 min
Additional
30 min
Total
1 hr
Ingredients
- 4 bone-in pork chops, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) honey
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (6 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 1 tbsp (12 g) packed dark brown sugar
- 1 tsp (3 g) garlic powder
- 3 cloves garlic, minced (approx. 9 g)
- 1 tsp (2 g) onion powder
- 1/2 tsp (1 g) cayenne pepper (optional for heat)
- Mesquite wood chips or small mesquite chunks, soaked 30 minutes
- Lime wedges for serving (optional)
- Fresh cilantro or flat-leaf parsley for garnish (optional)
Instructions
1. Make the rub and marinade: In a bowl combine olive oil, Worcestershire, apple cider vinegar, honey, kosher salt, black pepper, smoked paprika, ground cumin, brown sugar, garlic powder, onion powder, and cayenne (if using). Whisk until smooth.
2. Marinate chops: Pat pork chops dry. Rub half the mixture evenly over both sides of each chop. Reserve remaining mixture for basting. Let rest at room temperature for 20–30 minutes or refrigerate up to 2 hours.
3. Prepare grill and mesquite: Soak mesquite chips 30 minutes, drain. Preheat grill for two-zone cooking — one side high heat (direct) and one side medium-low (indirect). If using a gas grill, place soaked chips in a smoking box or foil pouch with holes on the hot side.
4. Sear chops: Place chops over direct high heat and sear 2–4 minutes per side until a deep crust forms and grill marks appear. Baste once with reserved marinade during searing.
5. Finish by indirect heat: Move chops to indirect heat and continue grilling, covered, until internal temperature reaches 140–145°F (60–63°C) for medium (about 4–8 more minutes depending on thickness).
6. Rest and serve: Remove chops from grill and tent loosely with foil; rest 5 minutes (temperature will rise a few degrees). Serve with lime wedges and garnish with cilantro or parsley.
