Buttery Steakhouse Grilled Pork Chops
Buttery Steakhouse Grilled Pork Chops
Buttery steakhouse grilled pork chops that come off the grill with a cracked, seasoned crust and a juicy center. Kinder’s Buttery Steakhouse Seasoning sets the tone: an herb-forward blend with rich buttery notes built for pork as much as it’s built for steak.
One of the 15-minute cooks in our weeknight dinner recipes lineup.
Pat the chops dry before anything else, surface moisture creates steam instead of a sear, and steam means no crust. Coat both sides with olive oil, apply Kinder’s generously, and let them rest at room temperature for 30 minutes before they hit the grill. That rest lets the seasoning penetrate and keeps the surface dry enough to sear on contact. Even 10 minutes makes a difference you can taste.
Grill at 400–450°F, five to six minutes per side, without moving them. Don’t press down and don’t flip early, you’re building grill marks and a proper crust. Pull them at 145°F internal temperature. There will be a slight blush of pink in the center. That’s right. That’s how a properly cooked pork chop looks.
Bone-in chops are the right call. They stay juicier than boneless during the cook and carry more flavor around the bone. Aim for at least 1-inch thickness, thinner chops overcook before the crust develops. Center-cut loin chops from your butcher are the move if you can get them.
Rest the chops for 5 minutes after they come off the grill. The juices redistribute through the meat during that rest. Cut early and they run off the plate.
This makes 4 servings. Holds for a summer cookout or gets real food on the table on a Tuesday.
Flavor First.
Buttery Steakhouse Grilled Pork Chops
Ingredients
Equipment
Method
- Season the chops: Pat pork chops dry with paper towels. Brush both sides lightly with olive oil, then generously coat both sides with Kinder’s Buttery Steakhouse Seasoning.
- Rest: Let the seasoned chops sit at room temperature for 30 minutes, or refrigerate for up to 4 hours for deeper flavor penetration. Even 10 minutes at room temp makes a noticeable difference.
- Preheat the grill: Heat your grill to medium-high — about 400–450°F. Clean and lightly oil the grates.
- Grill the chops: Place pork chops on the grill. Cook 5–6 minutes per side without moving them. Resist the urge to press down or flip early — you want those grill marks and a good crust to develop.
- Check doneness: Pork is done when it reaches an internal temperature of 145°F. Use a meat thermometer inserted into the thickest part of the chop, away from the bone.
- Rest and serve: Remove chops from the grill and let rest for 5 minutes before serving. This keeps the juices in the meat where they belong.
Nutrition
Notes
- Pat dry, always — Moisture on the surface creates steam instead of a sear. Before oil, before seasoning — paper towels, completely dry.
- Go thick — At least 1-inch-thick, center-cut bone-in chops. Thinner chops overcook fast on high heat. Ask the butcher if you’re not sure which cut you’re getting.
- 145°F, not 165°F — That slight pink blush in the center is correct and safe. Pork cooked to 160°F or above gets dry and tough. Trust the thermometer.
- Rest it — Five minutes off the grill, untouched, before you cut. Not optional. Cut early and the juices run off the plate.
- Marinate for more depth — Seasoning applied and refrigerated up to 4 hours penetrates deeper into the meat for a more complex crust. Even 30 minutes at room temp makes a noticeable difference.
- Don’t move the chops — Once they hit the grates, leave them alone. No pressing, no early flipping. The crust needs uninterrupted contact with the grate to develop.
- Grilled corn and roasted potatoes are the natural pairing — straightforward sides that hold up next to a well-seared chop without competing with it. Keep it simple; the seasoned crust earns the attention.
- For a pork-and-apple combination that actually lands: creamy apple slaw with a little apple cider vinegar and a touch of honey, or warm applesauce on the side. The acidity cuts through the richness of the Kinder’s seasoning and makes the whole plate click.
- Slice against the grain and serve over cheesy grits or mashed potatoes for a weeknight plate. For a cookout spread, these chops sit well next to grilled vegetables, a charred jalapeño, or a quick chimichurri. The herb notes in the Buttery Steakhouse Seasoning carry through whichever direction you take it.
- Refrigerate leftover pork chops in an airtight container for up to 3 days.
- To reheat, use a skillet over medium-low heat with a splash of broth or water. Cover and heat 3–4 minutes per side. The covered skillet keeps moisture in — the microwave will toughen pork quickly.
- Cold slices work well on salads or in sandwiches the next day. The Kinder’s seasoning holds up; the crust texture won’t be the same but the flavor carries.
- Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
How do I keep grilled pork chops from drying out?
Three things: thick-cut chops (at least 1 inch), pulled at 145°F internal temperature, and rested for 5 minutes before cutting. All three together keep the juices in the meat where they belong.
Can I use boneless pork chops?
Yes, but bone-in chops have more flavor and tend to stay juicier during grilling. If you go boneless, reduce cook time by 1–2 minutes per side and check the temperature earlier, boneless chops are usually thinner and cook faster.
Can I make these on a stovetop instead of a grill?
Absolutely. Heat a cast-iron skillet over medium-high heat until very hot. Add a tablespoon of olive oil and sear the chops 4–5 minutes per side until they reach 145°F internal temperature. Rest 5 minutes before serving, same rules apply.
How long should I marinate pork chops with Kinder’s Buttery Steakhouse Seasoning?
Even 30 minutes at room temperature makes a difference. Refrigerating for up to 4 hours gives you a more seasoned-throughout result. Beyond 4 hours the salt in the blend can start to pull moisture out, so don’t push it overnight.
More like this: Grilling Recipes
One Good Recipe a Week
No spam, no life stories. A recipe worth cooking, in your inbox.
