Juicy Pork Chops – Recipe

Most people think of pork chops as a dry, chewy meat that is best eaten with healthy amounts of gravy over top. It’s a fair reputation since pork chops at a restaurant tend to be served quite dry. Uncooked pork can be hazardous to your health, so they are always served well done – but often too well done into dryness.. So is there any way to pull off a juicy pork chop? After all, it’s a cut of meat that can be bought at a fraction of the price of a good steak.

Yes, it is possible to make juicy pork chops! The key is high heat over a concentrated wood fire. That, and temperature control. You need to make sure to pull the chops off juuust before they are done, rather than after they have been cooked completely through. They will finish cooking the last several degrees after they are removed from the heat.


Bone-in Pork Chops, Approx 1”  thick
Fresh Ground Salt
Fresh Ground Pepper
Garlic Powder

Start by building a good hot fire in your Breeo fire pit of choice. This recipe works with the Ablaze, Zentro or Double Flame smoke less fire pits. Use a hardwood such as oak or maple for the fire, and make sure to build your fire at least 20 minutes before cooking. You want a very hot fire with high flames, that has had a chance to burn down to hot coals and lower flames. There should still be some flames coming up, but the wood in the fire pit should be at least halfways burnt. Lower the grill until it is right over the flames, and leave it there until you are ready to cook. You want a very hot grill surface.

Next take the chops and add salt, pepper, & garlic to both sides. Apply the seasoning liberally, as some will get knocked or seared off in the cooking process.

Lay the pork chops on the grill, being careful to use gloves & a long handled spatula or other utensil. Leave for around 1-3 minutes before flipping, depending on how hot the fire is. Don’t be afraid to flip the chops several times. It is much better to do this and get the perfect internal temperature then to worry about too many flips and burn the chops or have them undone.

Testing the temperature is very critical. It can be tricky to use a temperature gauge because the heat is fluctuating so fast around the fire. If you have a good one and want to use it, shoot for 150-55 degrees or so before pulling the chops. If you don’t want to use a thermometer, then make small incisions in the chops themselves. Pull them off when you can see that there is still a very small area of pink in the middle.

Let the pork chops rest, uncovered for 4-5 minutes and serve! Guaranteed to make your guests expound on your virtues as a chef!