Thickness is the whole game here. A thin chop is overcooked by the time the outside has any color, so look for chops at least an inch and a quarter thick, bone in, or ask the butcher to cut them. Sear them hard and briefly, then move them over to the cool side and let the lid do the rest. Grill a couple of oranges cut side down at the same time; the juice goes into the butter you brush on at the end.
Beautiful Sunset
What you need
- 4 bone-in pork chops, 1 1/4 to 1 1/2 inches thick
- 1 tbsp olive oil
- 3 tbsp Beautiful Sunset
- 2 oranges, halved
- 2 tbsp unsalted butter
- 1 tbsp honey
- Chopped cilantro or parsley, to finish
How it goes
- Pat the chops dry, rub them all over with the oil and coat both sides and the fat edge with the Beautiful Sunset. Give them up to 4 hours uncovered in the fridge if you have it, or 20 minutes on the counter while the grill heats.
- Set the grill up for two zones: a hot side at 450 to 500F and a cool side with no fire under it.
- Sear the chops on the hot side for about 2 minutes a side with the lid open, just long enough for marks and some color. Hold the fat edge against the grate with the tongs for 30 seconds to render it.
- Move them to the cool side, close the lid and cook 8 to 12 minutes more, until the thickest part reads 140F. Put the orange halves cut side down on the hot side at the same time.
- While the chops finish, melt the butter with the honey and squeeze in the juice of one grilled orange half.
- Rest the chops for 5 minutes, brushed with the orange butter. They will climb to about 145F, which is where pork should be: blush pink and juicy.
- Serve with the rest of the grilled orange to squeeze over and a scatter of herbs.
Worth knowing
- The brown sugar in the blend is what gives the crust its color, and it is also what burns. Keep the sear short and do the real cooking on the cool side.
- Boneless chops cook about a third faster. Start checking them at 5 minutes on the cool side.
- The same method works on chicken thighs: sear, then finish on the cool side to 175F.
Pit note. Pork is done at 145F after resting. Push it past 150F and you are back to the dry chops everyone remembers from growing up.
