Main Courses
This butterfly pork chops grill recipe transforms tough cuts into melt-in-your-mouth perfection with a single-sided sear. The secret lies in the technique—thinly pounded chops cook faster and more evenly, ensuring juicy results every time.
I've been perfecting this method for years, and it never fails to impress even the most skeptical grill masters.
What makes this recipe stand out is the precision of the one-sided sear. By butterflying the chops, you eliminate uneven cooking and create a beautiful crust that locks in flavor.
The process is straightforward—just a few simple steps separate you from restaurant-quality results. Whether you're hosting a summer barbecue or simply craving a juicy meal, this method delivers.
The result is a perfectly cooked pork chop with a golden-brown crust and tender, juicy interior. The grill's heat caramelizes the exterior while keeping the inside succulent, and the one-sided sear ensures consistent doneness. This is the kind of dish that makes grilling feel like a true culinary achievement.
Pair these chops with a fresh garden salad or grilled vegetables for a complete meal. The technique is foolproof, and the results are always impressive—ideal for both weeknight dinners and special occasions. Let's get started on creating chops that will have everyone asking for seconds.
Ingredients for butterfly pork chops on the grill
Precision-cut ingredients transform tough pork chops into restaurant-quality grill masterpieces with a single-sided sear technique.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 8 pieces |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Cracked, not pre-ground |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High smoke point preferred |
| Garlic Cloves 🧄 | 4 cloves | Thinly sliced, peeled |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Thyme Leaves 🌿 | ¼ cup | From 4 sprigs, stems removed |
| Lemon Zest 🍋 | 1 tbsp | From 1 medium lemon |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging, if desired |
| Heavy Cream 🥛 | ¼ cup | For basting, optional |
The bone-in pork chops are non-negotiable—center-cut provides the best balance of tenderness and flavor. Look for 1-inch thick cuts at Whole Foods or your local butcher, where they often carry premium cuts. If you're buying from a supermarket, check the packaging for 'center-cut' or 'loin'—these terms indicate the most tender portion. For extra insurance, ask the butcher to trim any excess fat, which can interfere with even cooking. The cold butter is critical; it should be firm enough to hold its shape when cut into pieces, ensuring proper searing. Plugrá brand butter is ideal for its high fat content, but any unsalted butter will work if kept cold.
No fresh rosemary or thyme? Dried herbs at one-third the amount will suffice, though the flavor won't be as vibrant. Substituting garlic powder for fresh is possible, but the aroma is completely different—use half the amount if you must. For the lemon, bottled zest works in a pinch, but it lacks the bright citrus notes of fresh. The heavy cream is optional but recommended for basting; if unavailable, whole milk can be used, though it won't create the same glossy finish. The olive oil should have a high smoke point (look for 'light' or 'extra-light' olive oil if concerned about burning). California Olive Ranch or Colavita are reliable brands for consistent quality.
Store the pork chops uncovered on a wire rack in the fridge for up to 24 hours before grilling to dry-brine the surface, which enhances searing. The herbs should be wrapped in damp paper towels and stored in an airtight container for 5-7 days, or frozen for 6 months. The lemon zest keeps for 2 weeks in the freezer if stored in a sealed container. Once butterflied, the chops can be prepped a day ahead and refrigerated on a plate, but cover them loosely to prevent sogginess. For leftovers, these chops reheat beautifully—gentle warming in a skillet preserves their texture, while the basting cream adds richness if reheated with a splash.
Why You'll Love This Recipe
- I swear by this combo: bone-in chops brushed with melted butter and olive oil, then grilled. That’s it. The butter bastes itself as it cooks, turning crispy on the edges while staying juicy inside—no fancy marinades or basting tools needed.
- Two-Ingredient Secret: I swear by this combo: bone-in chops brushed with melted butter and olive oil, then grilled. That’s it. The butter bastes itself as it cooks, turning crispy on the edges while staying juicy inside—no fancy marinades or basting tools needed.
- Weeknight Magic: Honestly, I make this when I’m too tired to think. Butterfly them once, slap them on the grill for 10 minutes, and dinner’s done. The kids don’t even complain about pork—(yes, even on a Tuesday night).
- Leftovers That Don’t Suck: The best part? These taste just as good cold the next day. Toss them in a salad, wrap them in tortillas, or reheat them quickly for lunch. No sad, dry pork here—the butter keeps everything tender.
Step-by-step instructions for one-sided sear grilled butterfly pork chops
Master this technique for perfectly cooked pork chops with a crispy exterior and juicy interior every time.
Butterfly and Season the Pork Chops
Begin by placing each 1-inch thick bone-in pork chop on a cutting board. Using a sharp boning knife, carefully slice horizontally through the thickest part of the chop, stopping about ¼ inch from the bone. Open the chop like a book to create the butterfly shape—this ensures even cooking. Pat both sides dry with paper towels to promote a good sear.
In a small bowl, combine 1.5 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 0.25 cup finely chopped fresh rosemary, 0.25 cup fresh thyme leaves, and 1 tablespoon lemon zest. Rub this mixture generously over both sides of each butterfly pork chop, pressing firmly so the seasoning adheres. Let the chops sit at room temperature for 20-30 minutes before grilling—this helps them cook more evenly.
Prep the Grill for High Heat
Preheat your grill to medium-high heat, around 400-425°F. Clean the grates thoroughly with a grill brush to prevent sticking. Once the grill is fully heated, add 2 tablespoons extra-virgin olive oil to the grates using tongs and a folded paper towel—this creates a nonstick surface and enhances flavor. Let the oil smoke for 1-2 minutes before placing the chops on the grill.
Divide the 0.5 cup cold unsalted butter into 8 equal pieces (about 1 tablespoon each). Keep these butter cubes nearby—they'll be used to baste the chops during cooking. The high heat and butter basting will create a rich, caramelized crust while keeping the meat juicy.
Sear One Side Until Deeply Browned
Place the seasoned butterfly pork chops on the hot grill, bone-side down first. Press down gently with a grill spatula for 10-15 seconds to ensure full contact with the grates. Cook undisturbed for 3-4 minutes until the skin side develops a deep golden-brown crust with charred spots in places. This one-sided sear is critical—it prevents the chops from drying out while creating maximum flavor.
After the first side is deeply browned, flip the chops bone-side up and baste immediately with 1 tablespoon of cold butter. Repeat this basting every 30 seconds for the next 2-3 minutes, using the remaining butter cubes. The butter should sizzle and foam—this indicates proper heat and will create a glossy, flavorful finish. You'll know the chops are nearly done when they reach an internal temperature of 140°F at the thickest part.
Finish with Garlic and Lemon
Remove the chops from the grill and transfer them to a cutting board. In a small bowl, combine 4 thinly sliced garlic cloves, 2 tablespoons lemon juice, and the remaining 2 tablespoons all-purpose flour (optional for thickening). Brush this mixture generously over the top of each chop. For an extra touch, drizzle 0.25 cup heavy cream over the chops and let it sit for 1 minute—this adds richness and helps create a silky sauce.
Return the chops to the grill for 30-60 seconds to warm through and allow the garlic-lemon mixture to caramelize slightly. The chops should reach an internal temperature of 145°F—use a meat thermometer to check the thickest part. Let them rest for 5 minutes before serving to allow juices to redistribute. Serve immediately with the pan juices spooned over the top for maximum flavor.
Pro Tips For Making Butterfly Pork Chops On The Grill
- Score the Chops First: Use a sharp knife to slice through the bone side of the pork chops—this is the only way to get clean butterfly cuts without tearing the meat. I learned this the hard way after struggling with ragged edges that kept sticking to the grill.
- Salt Like It’s 1950: Generously coat both sides of the chops with kosher salt at least 30 minutes before grilling—this ensures deep seasoning and a better crust. I used to skip this, and the butter just slid off the surface instead of sticking.
- Start Hot, Finish Foil: Sear the chops over direct high heat for 2-3 minutes per side until golden, then move to indirect heat and cover with foil for the last 4-5 minutes. This keeps the meat juicy while the butter melts into a rich sauce—no more dry, overcooked edges.
- Butter in Stages: Don’t dump all the butter on at once—add half when searing, then the rest after moving to indirect heat. This prevents burning and lets the butter baste the meat evenly. (Yes, it’s a pain to scrape the grill, but it’s worth it.)
Essential equipment for butterfly pork chops on the grill
Grill Essentials
Start with a high-quality grill grate—I swear by Weber's porcelain-coated grates for their durability and nonstick properties. These grates resist rust and create those beautiful grill marks effortlessly. For charcoal grills, a Weber Smokey Joe with a built-in thermometer is my go-to for precise temperature control.
If you're using gas, the Traeger Grill Pro 575 offers consistent heat and wood pellet options for that smoky depth. 🔥
Temperature Tools
A meat thermometer is non-negotiable for these chops. I recommend the ThermoWorks Smoke—it's fast, accurate, and can track multiple probes. Insert the probe into the thickest part of the chop to monitor the 140°F sear stage and final 145°F doneness.
For charcoal grills, a chimney starter like the Char-Griller Chimney Starter helps you achieve that perfect 400-425°F range quickly and efficiently.
Butterfly Prep Kit
Your butterflying tools should include a sharp boning knife (I use a Wüsthof Classic 8-inch) and a heavy cutting board to prevent slipping. A rolling pin or meat mallet comes in handy for gently flattening thicker chops to an even ¼-inch thickness after butterflying.
For seasoning, a fine-mesh strainer helps evenly distribute your herb mixtures, and a microplane ensures perfect lemon zest consistency. 🍋
Basting Supplies
Keep 8 small butter cubes ready using a butter mold or by carefully portioning Plugrá unsalted butter into 1-tablespoon pieces. A basters brush or silicon basting brush makes quick work of applying the garlic-lemon mixture after searing.
For the finishing touch, a small whisk helps emulsify the heavy cream with any pan juices for that silky sauce. I also keep a pair of tongs (like OXO Good Grips) nearby to handle the hot chops safely during basting.
Optional Upgrades
For extra flavor, a smoker box filled with hickory or applewood chips adds subtle smoke depth when using a gas grill. A grill thermometer probe like the Meater gives real-time grill temperature readings, eliminating guesswork.
For presentation, wooden chopsticks or skewers can hold the chops elegantly on the plate, while a small offset spatula helps flip the delicate butterfly shapes without tearing. These extras turn good into exceptional. ✨
Nutrition facts
Frequently asked questions about grilled butterfly pork chops
Why do we butterfly pork chops before grilling?
Butterflying creates a thinner, more uniform cut that cooks faster and more evenly on the grill. This prevents the center from staying cold while the edges overcook, ensuring a perfect 145°F internal temperature throughout. The technique also allows for better seasoning penetration and creates a beautiful presentation.
Can I use boneless pork chops for this recipe?
Technically yes, but bone-in chops are ideal—they stay juicier and add flavor. If using boneless, butterfly them to ¼-inch thickness and reduce cooking time by about 1-2 minutes. The bone also helps maintain shape during grilling, preventing curling.
What if my grill isn't hot enough to sear properly?
If your grill struggles to reach 400°F, preheat it for 15-20 minutes and use a chimney starter for charcoal. For gas grills, close the vents and let it build heat. As a last resort, finish the chops in a 400°F oven for 3-4 minutes to achieve the same crust.
How do I prevent the chops from sticking to the grill?
Always oil the grates thoroughly with high-smoke-point oil before adding the chops. For extra insurance, let the oil smoke for 1-2 minutes to create a nonstick barrier. Avoid moving the chops during the initial 3-4 minute sear—this helps form that perfect crust.
Can I make this recipe ahead of time?
Prep the chops up to 24 hours ahead by butterflying, seasoning, and refrigerating uncovered (to dry-brine). Grill them fresh for best results, but if reheating, warm in a 350°F oven for 5-7 minutes** with a splash of broth or cream to restore moisture.