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Ingredients
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Pork and Marinade
Finishing & Garnish
Method
Pork and Marinade
Bring to room temperature
Remove pork chops from refrigerator and pat dry with paper towels. Let rest at room temperature for 20–30 minutes to promote even cooking.
Prepare seasoning mix
In a small bowl combine kosher salt, black pepper, garlic powder, smoked paprika, and brown sugar. Whisk to evenly distribute the spices.
Season chops
Brush both sides of each pork chop with olive oil. Sprinkle the seasoning mix evenly over both sides, pressing gently so the rub adheres. Drizzle apple cider vinegar over both sides (this helps tenderize and add brightness).
Marinate (optional)
If time allows, place seasoned chops in a shallow dish, cover, and refrigerate for 30 minutes to 2 hours. If short on time, proceed immediately to grilling.
Grilling and Finishing
Preheat grill
Preheat grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil grates to prevent sticking.
Sear and cook
Place pork chops on the hot grill. Sear for 3–4 minutes on the first side without moving to develop good grill marks. Flip and cook for another 3–6 minutes, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C). For 1-inch chops expect about 6–8 minutes total; thicker chops will require more time.
Butter baste (optional)
During the last 1–2 minutes of cooking, place 1/4 tablespoon of butter on each chop to melt and glaze the surface.
Garnish and serve
Sprinkle chopped fresh parsley over the rested pork chops and serve with lemon wedges on the side for squeezing. Serve immediately.