Pork chops are impressive, but they shine in this recipe! My Double-Cut Bone-In Pork Chops are a hearty meal no one will forget. They’re reverse-seared, keeping the moisture where it belongs. When seasoned with my tasty rubs, you have a pork chop fit for a king.
If you like sauced pork chops, you’ll adore topping your meat with my orange marmalade glaze. This recipe is the perfect mix of fruity, sweet, and spicy. Serve it for Sunday dinner or date night. You’re in for the culinary experience of your life.
Many people get stuck in a pork chop rut, leading them to avoid this meaty cut. There are so many unique ways to cook a pork chop; you’ll never get bored. This recipe is one of my favorite ways to use excess chops. It tastes like something you’d get at a 5-star restaurant. Try it and let me know if you agree.
The Ingredients
When you make my Double-Cut Bone-In Pork Chops, dinner comes together with less than ten ingredients. You won’t use all your seasonings, so save them for the next great cook. Here’s what to add to your shopping cart.
- Bone-in loin roast OR bone-in pork chops. I purchased my bone-in pork roast from Cheshire Farms. Everything I get from this brand is top-notch! It requires little trim work and cooks to perfection every time.
- Binder. You can use whatever binder you have on hand, including olive oil, mustard, or duck fat spray. For this recipe, I used grapeseed oil spray.
- Heath Riles BBQ Everyday Rub. This AP rub is a perfect replacement for ordinary salt and pepper. You can use it on fries, pork chops, steaks, veggies, and anything else that needs a boost.
- Heath Riles BBQ Honey Chipotle Rub. High-quality peppers collide with honey notes to create a mind-blowing blend. This fantastic rub gives pork, chicken, and fish beautiful color. It’s mild enough that even children can enjoy it!
- Heath Riles BBQ Tangy Vinegar Sauce. I was frustrated when I couldn’t find a vinegar-based sauce that wasn’t overly tart. I decided to create my own, and it was an instant best-seller! This sauce is awesome on its own or paired with my popular rubs.
- Orange marmalade. Orange Marmalade creates a thick, sweet rub with just the right amount of citrus. This ingredient is flexible; use your favorite brand.
The Smoker Setup
Here’s the main equipment I used for this cook. Check out the equipment and tools section to find more of my grilling must-haves.
- Cast Iron Cooker. I used the Goldens’ Cast Iron Cooker for this recipe. I love this setup because it lasts for years and holds its heat. This pit is great for small spaces and has plenty of room for prepping your meat. You'll love how easy it is to create a two-zone fire.
- Charcoal. I stoked the Goldens’ with Royal Oak Hardwood Charcoal Pellets and Tumbleweeds. This winning combination creates a pure smoke with no fillers. The Tumbleweeds get the fire hot, fast. I use them almost every time with excellent results.
The Process for Making Double-Cut Bone-In Pork Chops
- Fire up the Golden’s. I stoked the Golden’s Cast Iron Cooker with Royal Oak Hardwood Charcoal Pellets and Tumbleweeds. Then, I created a two-zone fire and added my grates. I let the pit heat to about 225℉ while I prepped the meat.
- Prep the chops. I cut my bone-in chops from Cheshire Farm’s Bone-In Loin Roast. I cut 2-inch pork chops, the perfect size for grilling. My roast gave me five pork chops. You can also purchase bone-in pork chops from your local butcher.
- Add binder and seasoning. I sprayed the chops with grapeseed oil, then seasoned them generously with a layer of Heath Riles BBQ Everyday Rub, followed by Heath Riles BBQ Honey Chipotle Rub. I turned the chops over and seasoned all four sides. I let the pork chops rest for 20 minutes before cooking them.
- Cook the chops. I added a chunk of hickory wood to give the pork a savory note. Then, I laid the pork chops directly on the cool side of the Golden’s Cast Iron Cooker. I cooked the pork chops for 25 minutes, flipped them, then let them cook for another 25 minutes.
- Make the glaze. While the pork chops cooked, I made my glaze by combining 1 cup of Heath Riles BBQ Tangy Vinegar Sauce and 1 cup of orange marmalade in a saucepan. I cooked the ingredients over medium-low heat until they were reduced into a glaze.
- Char and serve. When the Double-Cut Bone-In Pork Chops reached 125℉, I removed them from the grill and cranked it up to 500℉. I let the chops rest for about 10 minutes, then brushed my marmalade glaze over the top. Once the grill was up to temp, I placed the pork chops on the hot zone to sear for about two minutes. When the char was to my liking, I moved the meat to the cool zone until it reached 145℉.
The Results
The Double-Cut Bone-In Pork Chops came off the Golden’s Cast Iron Cooker looking pretty as a picture. The meat was infused with the perfect balance of orange and spice. You'll be obsessed with this recipe if you love sweet and spicy BBQ.
Serving Suggestions for Double-Cut Bone-In Pork Chops
I served my pork chops with roasted sweet potato fries. If I had been at the house, I would have pulled out a bowl of Mississippi Coleslaw!
Storing Leftovers
You can store leftover pork chops in the fridge for up to 4 days or freeze them for up to 4 months.
Equipment and Tools
Golden's Cast Iron Cooker, Royal Oak Hardwood Charcoal Pellets, Tumbleweeds, disposable cutting board, 1 or 2 half-size deep aluminum pans, ThermoWorks ChefAlarm, insulated gloves for handling meat, ThermoWorks Hi-Temp Silicone Brush
