Smothered Thin Pork Chops

Difficulty: Easy


These directions are meant for Ribeyes, NY Strips, T-Bone, Porterhouse and Top Sirloin Steaks, cut at approximately 1 ½” thickness (the standard cut at The Local Butcher).

  1. Get your grill as hot as possible. I turn my grill on high, all burners, for 20 minutes with the lid closed.
  2. Set your steak on a plate in the kitchen, after you turn on the grill. This will help bring the steak to room temperature.
  3. Rub both sides liberally with kosher salt (not table salt!) and fresh black pepper, to taste (you can always add more S&P after, so don’t go crazy). It is important to not use table salt as it leaves a film on the meat rather than being absorbed like kosher salt.
  4. Turn the grill down to a medium-high heat and place the steaks on the grill and close the lid. After 3 minutes, turn the steaks over and let grill for another 3 minutes. Repeat the flip, but only do 1 minute on each side more for a total of 4 minutes on each side (3 mins, flip, 3 mins, flip, 1 min, flip, 1 min, OFF the grill). If your grill is flaring up, turn the heat down a bit more. As long as you keep the lid closed you have most of the heat you need from the preheating.
  5. Place the steaks on a plate and do not cut in to them for a minimum of 5 minutes. This will let them settle and absorb the juices a little more. Salt and pepper to taste and serve.