A thick, bone-in pork chop with a smoky FUMO crust rivals any steak, at a fraction of the price. The trick is a hot grill, a good rest, and pulling them at the right temp so they stay juicy. This is the underrated grill hero of the summer.
Why It Works
Bone-in chops stay moist on the grill, and FUMO's smoked paprika builds a dark, savoury bark. Cooking to 145F keeps the centre juicy and slightly pink, exactly how modern pork should be.
Recipe
Prep: 5 min | Cook: 12 min | Rest: 5 min | Serves: 2-4
Approx. macros per serving: 380 cal · 40g protein · 1g carbs · 24g fat
Ingredients
- 2-4 thick bone-in pork chops (1 inch / 2.5 cm)
- 2 tbsp FUMO smoked seasoning
- 1 tbsp olive oil
- Flaky salt
Instructions
- Season. Pat chops dry, rub with olive oil, then coat generously with FUMO. Rest at room temp 20 minutes.
- Grill. Heat the grill to medium-high. Grill chops 4-5 minutes per side until the internal temp hits 145F / 63C.
- Rest. Rest 5 minutes so the juices redistribute.
- Finish with flaky salt and serve.
Tips
- Use a thermometer. 145F is juicy; 160F is dry.
- Thick chops (1 inch+) are far more forgiving than thin ones.
- Rest them — it's the difference between juicy and dry.
Get FUMO
Ready to make this? Shop FUMO smoked seasoning
Made in Canada. Small-batch. Zero fillers. 100% flavour.
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