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Thick-Cut Pork Chops on a Small Charcoal Grill

Pork chops have a reputation for coming out dry, and it's almost always because they were cooked too long or too hot the whole way. Modern pork is lean and is safe at 145°F with a 3-minute rest, so a thick chop can be juicy and slightly blush in the center. A two-zone fire on the Slot Grill Compact makes it easy: hard sear for flavor, gentle finish so you don't overshoot.

Serves: 2 · Total time: About 30 minutes, plus brining · Grill: Slot Grill Compact

Why this works on the Compact

• Close, hot coals give a fast crust before the inside overcooks.
• A cool zone works as the gentle finish.
• A griddle on the other half handles apples, onions or potatoes in the same fire.

Ingredients

• 2 bone-in pork chops, 1–1½" thick
• Simple brine (optional): 4 cups water and ¼ cup salt, plus 2 tablespoons sugar
• Or dry brine: about ¾ teaspoon salt per chop
• Black pepper, garlic powder, a little brown sugar or your rub
• Oil
• Optional glaze: 2 tablespoons honey or maple syrup, 1 tablespoon mustard, 1 teaspoon vinegar

Gear

• Slot Grill Compact, seasoned (how)
• Chimney starter, charcoal or cooking wood, newspaper or natural fire starters, a lighter
• Long tongs and a sturdy spatula
• Heat-safe gloves
• Instant-read thermometer
• Metal can with a lid for cold ash
• Sheet pan or foil pan for raw-to-grill and a clean one for cooked food

Fire setup on the Compact

The Compact's cooking area is 16.25" × 9" (146 sq in). That is plenty for one to three people, but it means coal placement does most of the work a dial does on other cookers. Use a two-zone fire: lit coals banked across about two-thirds of the length, the last third thin or empty. The hot side sears; the cool side finishes, holds and rescues food from flare-ups. Light with a chimney or one of the no-lighter-fluid methods.

Step by step

1. Brine. Wet brine for 1–2 hours in the fridge, or dry brine (salt both sides) for at least 40 minutes up to overnight. Rinse wet-brined chops and dry well.
2. Light a full chimney and build a two-zone fire.
3. Pat dry, oil and season. Skip extra salt if brined.
4. Sear over the hot zone about 2–3 minutes per side, until well browned. Sear the fat edge briefly with tongs.
5. Slide to the cool side. Flip every couple of minutes and check the center with an instant-read thermometer.
6. Glaze (optional) in the last 2–3 minutes, brushing both sides.
7. Pull at 145°F, rest 3 minutes, and serve.

Variations

• Boneless chops: cook faster; watch the thermometer closely.
• Apple and onion: slice and cook on the griddle with butter while the chops finish.
• Spice-rubbed: paprika, cumin, garlic and brown sugar.
• Pork tenderloin: same idea; turn every few minutes and pull at 145°F.

Troubleshooting

Serving, leftovers and cleanup

Serve with grilled apples, onions or vegetables. Slice leftovers thin for sandwiches. Refrigerate within 2 hours.

Safe internal temperatures

Guessing is how small-grill cooks go wrong, because everything happens fast over a close fire. Use an instant-read thermometer in the thickest part, away from bone. USDA minimum internal temperatures:

Taking this recipe on the road

The Compact packs about 1" thick and weighs about 14 lb, so this recipe travels to a campsite, tailgate, river bank or job site as easily as it cooks on the patio. A few habits make it safer and easier away from a kitchen:

• Prep at home. Trim, season or marinate meat, chop vegetables and mix sauces in the kitchen. Pack each in a sealed bag or container labeled by cook order.
• Keep raw meat cold and separate. Pack it at the bottom of the cooler, sealed, below ready-to-eat food. Keep the cooler at 40°F or below with plenty of ice, and keep it in the shade.
• Two sets of tongs and platters: one for raw, one for cooked. Never put cooked food back on the tray that held raw meat.
• Bring water and soap for hands and tools, plus paper towels and a trash bag.
• Pack the thermometer. It matters more outdoors, where wind and cold change cook times.
• Plan for ash. Bring a metal can with a lid and follow the venue's disposal rules.

For more, see the camping, tailgate and river trip guides.

Quick-start checklist

• Grill seasoned and dry; old ash emptied
• Stable, level, non-combustible spot with clearance
• Charcoal lit in a chimney, ashed over
• Two-zone fire built, grates preheated and oiled
• Thermometer, tongs, spatula and gloves within reach
• Clean tray ready for cooked food

Common small-grill mistakes (and the fix)

1. Cooking before the coals are ready. Black-topped coals give smoky, weak heat and sticking. Wait until they glow under a light coat of gray ash.
2. Wall-to-wall coals. With no cool zone, every flare-up becomes a burn. Leave at least a third of the firebox thin or empty.
3. Crowding the grate. 146 sq in fills fast. Leave space between pieces so you can move them, and cook in waves.
4. Moving food too early. Let it sear and release on its own; it sticks until a crust forms.
5. Cold, dirty grates. Preheat for a few minutes, scrape, and wipe with an oiled paper towel held in tongs.
6. Wet food. Pat meat and vegetables dry before oiling and seasoning. Moisture steams instead of searing.
7. Judging doneness by time or color. Small fires vary. Use a thermometer.
8. Leaving ash in the firebox. Old ash chokes airflow. Empty it once cold before the next cook.
9. Putting the grill away wet. Raw carbon steel needs to be dried and lightly oiled. See rust prevention.

After the cook: burn-down and pack-down

1. Let the remaining coals burn down. Don't leave a fire unattended.
2. When ash and steel are completely cold, dump the ash into a metal container with a lid, or dispose of it where the venue or campground allows.
3. Scrape the grates, then wipe the cooking surfaces with a light coat of oil or Slot Grill Seasoning Balm.
4. Lift off the grates, slide out the V side panels, pull the end pieces and stack. The Compact packs to about 1" thick.
5. Store it dry. A bag or old box keeps soot off the rest of your gear.

Safety basics (every cook)

• Outdoors only. Never use a charcoal grill indoors, in a garage, tent, camper, boat cabin or vehicle. Burning charcoal makes carbon monoxide, which you cannot see or smell.
• Stable, level, non-combustible surface. Bare soil, gravel, sand, concrete, pavers or a fire-safe pad. The Compact's 2⅞" air gap between the table and the bottom of the coal bed helps minimize radiant heat to the surface below, but it is still a live fire.
• Clearance. Keep it away from tents, vehicles, siding, overhangs, dry grass and anything that can burn. Keep kids and pets back.
• Follow local rules. Burn bans, campground, park, venue and HOA rules come first.
• Water or a fire extinguisher nearby, plus heat-safe gloves for handling grates and panels.
• Ash stays hot for a long time. Put it in a metal container with a lid and never pack hot steel or ash into a vehicle.

Cooking in wind, rain, cold and heat

Frequently asked questions

What temperature should pork chops be cooked to?

USDA's safe minimum for pork chops is 145°F with a 3-minute rest.

How long do thick pork chops take on a charcoal grill?

Usually about 2 to 3 minutes per side over hot coals, then several more minutes on the cool side, depending on thickness. Cook to temperature.

Should I brine pork chops?

Brining (wet or dry) helps keep lean chops juicy and seasoned. Even 40 minutes of dry brining helps.

How do I keep pork chops from drying out?

Use thick chops, brine them, sear and then finish on the cool side, and pull at 145°F.

Slot Grill Compact

12-gauge carbon steel · about 14 lb · 16.25" × 9" cooking area · packs about 1" thick · made in Texas · ★★★★★ 4.92 (77 reviews)

$89.97$99.97

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All specs and prices are from SlotGrill.com. Always grill outdoors on a stable, non-combustible surface and follow local fire rules.