Smoked Four-Bone Pork Chop

Four-Bone Pork Chop, crispy exterior, sear-crisped coating, slow-roasted texture on pellet grill, family-style centerpiece for gatherings.

APPS & SIDES

A massive, juicy four-bone pork chop that's tender throughout, infused with subtle wood smoke, and topped with a zesty chimichurri-Dijon glaze—crispy on the outside from a quick sear, yet effortless to achieve on your pellet grill for that perfect family-style centerpiece.

Prep Time

10 Min

Cook Time

1.5-2H

SERVINGS

3-4

Prep Time

10 Min

Cook Time

2.5H-3H

SERVINGS

3-4

Recommend

INGREDIENTS

Preparation and Seasoning

1 four-bone pork chop
2 tbsp simple seasoning rub (e.g.salt, pepper, garlic powder, or all-purpose BBQ rub)
2 tbsp Dijon mustard
2 cups 1 tbsp olive oil

Queso Optional Serving

Creamy mashed potatoes
Roasted Brussels sprouts

WHY IT WORKS

Quickly finish cooking: It can create a golden-brown crust, enhancing the taste of the food.

TIPS

Give the chop a quick paper-towel wipe so the spice rub actually sticks.
Stick a thermometer in the thickest bit and yank it at 145 °F—still blushing and juicy.
Let it chill on the board for ten; the juices need a sec to settle back in.

STEP-BY-STEP INSTRUCTIONS

Step 1: Apply Sauce

Mix Dijon mustard and olive oil, and spread evenly over the pork chops.

Step 2: Season the Pork Chops

Pound the four-bone pork chops dry. Evenly coat all sides of the chops with the simple seasoning mixture. Let rest at room temperature for 10-15 minutes.

Step 3: Slow Smoking

Preheat the Z Grills to 250°F . Place the pork chops on the grill and slow smoke for 1-1.5 hours, until the internal temperature reaches 130-135°F and the meat is tender.

Step 4: Sear and Rest

Sear the pork chops in a skillet for 2-3 minutes on each side, until golden brown and the internal temperature reaches 145°F . Let rest for 10 minutes, then slice and serve with mashed potatoes and Brussels sprouts, etc.