I love to make these Grilled Bone-In Pork Chops with an herb rub because it... The post Grilled Bone-In Pork Chops appeared ...

Cut 'em thick, season with salt and pepper, maybe some of that good South Carolina mustard rub. The fat renders down and keeps everything moist while you get that crispy exterior." If you want to try ...

Bone-in pork chops pack more flavor than boneless but can be a little tricky to grill. You want the meat cooked past medium-rare but not past medium-well (technically, 135 degrees).

Make 1-2 cuts in the fat around the edge of each pork chop to prevent curling during grilling. Put 2 chops in each of 2 large zipper-closure food storage bags; pour ½ of the brine into each bag.

Cut an onion in half and rub over the grates to make them more nonstick. Place the pork chops on the grill. After 3 minutes, ...

½ teaspoon table salt. ½ teaspoon ground ginger. ¼ teaspoon pepper. 4 (6-ounce) bone-in pork rib or center-cut chops, ½ inch thick, trimmed. 3 ounces (3 cups) baby arugula ...

When picking pork chops, I prefer thick (1- to 2-inch), bone-in chops. Having the bone left on during the cooking process brings additional flavor through the preservation of moisture.

8 thinly cut (about ½-inch thick) smoked pork chops In a plastic resealable bag big enough to fit the chops, mix together the sugar, honey, oil, lime juice, and red pepper flakes. Add the pork ...