Grill Roasted Extra Thick Pork Chops
With La Grille Roasted Garlic & Peppers Rub
by Andrea Alden
a tablespoon of rub on each side
Rub each side of the pork with 1 tbsp. of the Club House La Grille Roasted Garlic & Peppers Rub.
Set the pork chops aside to marinate in the rub while you preheat the grill to 375°F to 400°F. Prepare for indirect grilling.
Place each pork chop on the grill over indirect heat, with at least 1-inch separating them for good air circulation. Use the Napoleon Wireless Thermometer to monitor the chops and make sure they reach the perfect temperature of 165°F.
Once fully cooked, remove the pork from the grill and allow them to rest on a wire rack with tin foil loosely tented over top for 5 to 7 minutes. This is to ensure that the lovely roasted outside doesn’t get soggy.
Serve with your favorite side dishes like sweet potato fries and peas.
Looks nice with peas
Love that coating of rub
Eat it all up
Grill Roasted Extra Thick Pork Chops With La Grille Roasted Garlic & Peppers Rub, is super simple, and has virtually no prep at all. The rub does all of the work for you. The hardest part is waiting for the meat to rest before eating. Which do you prefer? Wet or dry rubs? Leave a comment and tell us. Happy Grilling!