pork rest for 5 minutes. Resting allows the juices to redistribute so the meat stays moist when you cut into it.
Serve the pork chops warm, spooning any pan juices over the top and offering extra barbecue sauce at the table.
Variations & Tips
For boneless chops: Use chops that are about 1-inch thick and start checking for doneness a bit earlier, around the 18–20 minute mark total, as they can dry out more quickly than bone-in.
For a smokier, more “barbecue pit” flavor, add 1/2 teaspoon liquid smoke
