How Long to Cook Thick-Cut Bone-In Pork Chops (1.25–1.5 inch) in the grill
Specification: 1.25–1.5 inch bone-in rib or centre-cut chops, dry-brined 1–8 hours uncovered in the fridge
3-Step Execution Protocol
Preheat grill to Two-zone: 500°F direct sear + 350°F indirect finish. Clean and oil grates. Prepare thick-cut bone-in pork chops (1.25–1.5 inch) (1.25–1.5 inch bone-in rib or centre-cut chops, dry-brined 1–8 hours uncovered in the fridge).
Cook for 12–16 mins total (thickness driven). Flip at the 4-minute mark for even browning.
A faint blush of pink at the very centre when sliced; juices run clear-pink, not red. Confirm internal temperature reaches 140°F pull → 145°F medium after a 3-minute rest (USDA safe minimum for whole pork). Rest for 3 minutes before serving.
USDA FSIS 145°F safe minimum for whole pork cuts with a 3-minute rest (revised 2011); two-zone method as published in the Weber Grill Guide and Cook's Illustrated dry-brine crispness data for thick chops.