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.