• 4 boneless pork chops
  • 2 tablespoons olive oil
  • ¼ cup Sweet Garlic and Onion Rub


  1. Bring pork chops to room temperature. Pat dry with paper towels and place on a baking sheet.
  2. Spray or brush with olive oil on both sides.
  3. Sprinkle dry rub over both sides, pressing the rub into the pork chops.
  4. Prepare a grill fire to about 350° with hickory for smoke flavor.
  5. Grill pork chops over indirect fire with the grill lid closed for about 10 minutes. Flip pork chops.
  6. Continue to cook until pork chops reach about 140° with a digital thermometer.
  7. Remove from grill and allow to rest about 5 minutes before serving.


Store pork chops wrapped in plastic wrap or foil and refrigerate up to 4 days.

To quickly reheat, slice and place in a skillet with olive oil. Cook over medium heat, stirring often until heated through.





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