grill ChartsDATASHEET // CT-GR-068
grillSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Thick-Cut Smoked Pork Chops in the grill
Specification: 1.5-inch thick bone-in center cut pork chop, seasoned with brown sugar and smoked sea salt
Target Temp
400°F (204°C) Two-Zone
Direct Flame
Total Time
14–18 mins
Total Cook Window
Flip Mark
8m
Turnover Point
Internal Safe Temp
145°F (63°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat grill to 400°F (204°C) Two-Zone. Clean and oil grates. Prepare thick-cut smoked pork chops (1.5-inch thick bone-in center cut pork chop, seasoned with brown sugar and smoked sea salt). Spray lightly with high-smoke-point oil.
2
Cook & Flip
Cook for 14–18 mins. Flip at the 8-minute mark for even browning.
3
Check & Rest
Thick chop edges are charred and sizzling; core probe registers 145°F with clear juices Confirm internal temperature reaches 145°F (63°C). Rest for 5 minutes before serving.
Verification Basis & Testing Rig
National Pork Board Thick-Cut Guidelines & USDA FSIS Safe Meat Minimums
Pro Tip: Sear for 3 minutes per side over direct heat, then move to indirect zone for the remaining 8–10 minutes to bring the thick core to 145°F safely.
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