Texas BBQ Grilled Boneless Pork Chops
These Texas BBQ-style pork chops are all about big flavor in a short time. Perfect for a weeknight grill or a backyard cookout. Wellborn 2R’s boneless Duroc pork chops (7-8 oz each, nicely thick) are simple, tender, and packed with flavor, a versatile favorite. We’ll enhance that with a bold dry rub and a touch of smoky barbecue glaze at the end. Grilling keeps them juicy, and the sweet-and-spicy rub gives a gorgeous caramelized crust. You get a taste of Texas BBQ in every bite without needing hours at the smoker. Let’s fire up the grill.
Ingredients (Serves 4)
Wellborn 2R Duroc Boneless Pork Chops – 4 chops (7-8 oz each, about 1 inch thick)
- Brown sugar – 2 tablespoons
- Paprika – 2 teaspoons
- Chili powder – 1 teaspoon
- Ground cumin – 1 teaspoon
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Kosher salt – 1.5 teaspoons
- Black pepper – 1 teaspoon
- Cayenne pepper – 1/4 teaspoon (optional)
- Olive oil – 1 tablespoon
- BBQ sauce – 1/2 cup (for glazing)
- Apple cider vinegar or water – 2 tablespoons (to thin the BBQ sauce)
- Optional garnish: chopped parsley or chives
Instructions
1. Pre-season the chops: Remove the chops from the fridge 20-30 minutes before cooking so they approach room temperature. Pat dry. Drizzle with olive oil on both sides and rub it in.
2. Make the dry rub: In a small bowl, mix brown sugar, paprika, chili powder, cumin, garlic powder, onion powder, kosher salt, black pepper, and cayenne.
3. Season the chops: Coat all sides generously with the rub. Pat it in so it adheres. Use all of the rub. Rest 15 minutes if time allows.
4. Prep the grill: Preheat to medium-high heat (about 400°F). Clean and oil the grates. Set up a cooler zone in case of flare-ups.
5. Grill the pork chops: Place chops on the hot grill. Grill 4-5 minutes per side with the lid closed. Flip when they release easily. Cook to an internal temperature of 145°F for juicy, barely pink results. Use an instant-read thermometer in the thickest part.
6. Glaze with BBQ sauce: Thin the BBQ sauce with vinegar or water. When chops read about 140°F, brush the top side with sauce, flip and cook 30-60 seconds to set. Brush the second side, flip again and cook another 30 seconds. Do not burn the glaze.
7. Remove and rest: Transfer to a plate. Tent loosely with foil and rest about 3 minutes to let juices redistribute.
8. Serve: Garnish with parsley or chives if desired. Serve with extra warmed BBQ sauce. Great with coleslaw, potato salad, or charro beans.
Tips: Watch closely near the end. Sugar in the rub and sauce can burn. If needed, move to indirect heat for glazing. Do not overcook; 145°F is safe and juicy for pork chops. No grill? Sear in a hot cast-iron skillet 4-5 minutes per side, reduce heat, add sauce, and cook 1 minute more. Boneless chops cook quickly, so keep tools and sauce ready at the grill. Enjoy.
