Can Pork Chops be Grilled Like Steaks? Absolutely! In fact, it’s the only way to grill them. Now that the USDA has determined that pork need only to be cooked to 145 (medium rare), it makes it an absolute must. Pork chops don’t need all that much, similar to steaks. Salt, pepper, a little garlic, oh and maybe some bacon?! Everything is better with bacon. Oh and butter. Same deal as bacon! The hottest method for grilling steaks these days, and just about anything else, is the reverse sear method. So I’m going to show how to perfectly grill pork chops like steaks with the reverse sear method but with a twist. Of course the twist comes at the end.
1 Smithfield Original Marintated Fresh Pork Loin Filet
1 slice of bacon for each pork chop
1 pat of butter per pork chop
Time to prove whether or not pork chops can be grilled like steaks.
Start with the pork loin. I partnered with Smithfield Fresh Pork on this post so, naturally, I’m going to use their great products:
Slice the pork loin into thick pork chops:
We’re going to do these pork chops filet mignon style. Wrap each one with a piece of bacon and tie them with butcher’s twine (you could use toothpicks if you can’t find the twine) and then season with the salt, pepper, and the granulated garlic:
Don’t go crazy with the seasoning. The pork is so good on its own, it doesn’t need much:
All lined up and ready for the smoker:
Prepare the grill for 225 degrees and place the pork chops we are going to grill like steaks in the smoker for the first part of the reverse sear:
Some are wondering why I’m not searing them first. Searing caramelizes the proteins and makes meat taste great, right? Yes it does, but we also want some smoke flavor. Once meat gets to about 140–160 degrees on the outside, it doesn’t take on much smoke. So if I sear and then smoke, there will be little smoke flavor. If I smoke first and sear at the end, I get the best of both worlds.
Once the pork chops reach 130 degrees internal temperature time to sear them. Time to bust out the charcoal chimney and a grill grate:
Wait, what? You read that right. This is that twist I warned you about. A charcoal chimney is like a small blast furnace and can do some wicked searing. Be very careful here. The bigger the grill grate and the narrower the chimney the less stable this set up is. But it’s a glorious set up. Also watch for flare ups from the bacon grease:
How’s that flavor crust?
Don’t forget to crisp up the bacon around the edges:
And just because I love these action shots and smoke of the fire, here’s one more:
Once they hit 145 degrees internal, plate them:
And finally, hit them with a pat of butter each:
And here’s shot of them sliced:
The word you are looking for is glisten.
I have to say that these chops were fantastic. Dad and I were grilling and grazing all day. When these came off we still mowed a bunch of them down. They were just that good. So to answer the question, Can Pork Chops be Grilled Like Steaks? Yes, absolutely, yes!
For more great grilling tips and recipes, head over to SmithfieldThrowdown.com! The site features some amazing tips, tricks and recipes from award-winning celebrity pitmasters Moe Cason and Tuffy Stone.
Smithfield is the Presenting Sponsor of the 37th American Royal World Series of Barbecue®, the world’s largest barbecue competition, which will be held on October 28–30 at the Kansas Speedway. The World Series of Barbecue® will also mark the finale of the Smithfield Hog Wild Throwdown contest, where six finalists will go head-to-head and throw down in front of Moe & Tuffy. One lucky winner will take home the title of Smithfield Hog Wild Throwdown champion and get to drive home in a new 2016 Ford F-150 XL pickup truck, plus $2,000 cash.
Smithfield compensated me for this post.
If you have any questions or comments, feel free to leave them below or send me an email
- 1 Smithfield Pork Loin Filet
- 1 slice of bacon for each pork chop
- Butcher’s twine
- Granulated garlic
- 1 pat of butter per pork chop
- Slice the Smithfield pork loin into thick chops
- Wrap a slice of bacon around the outer edge of the pork chop and secure with either butcher’s twine or toothpicks.
- Season with salt, pepper and granulated garlic
- Prepare the smoker for 225 degrees, place the chops inside, and close the lid
- When the chops get to about 110 degrees, light a charcoal chimney
- When the chops get to 130 degrees, put a grill grate over the charcoal chimney and sear the chops on both sides as well crisping up the bacon around the edges
- When the chops reach 145 degrees, remove from the grill and plate