Juicy Grilled Pork Chops | Reverse Seared on a Charcoal Grill

Coppa pork chops come from the collar of the hog, right out of that “money muscle” section of the pork butt, and that’s what gives them all that marbling. When you cook them on the grill, they stay juicy, tender, and full of real pork flavor from start to finish. You don’t have to worry about them drying out because that marbling keeps them juicy the whole time. Finish them hot and set a sweet heat glaze right on the outside with a little char and a lot of flavor. WHAT MALCOM USED IN THIS RECIPE: - Killer Hogs Hot Rub https://bit.ly/TheHotRub - Heath Riles Hot Peach Glaze https://bit.ly/HotPeachGlaze - Disposable BBQ Cutting Boards https://bit.ly/BBQBoards - BBQ Gloves https://bit.ly/H2Q_BBQGloves Coppa Pork Chop Recipe with a Hot Peach Chipotle Glaze This is all about controlling the internal temp so you can render the fat without drying them out, then finishing hot to build color and set the glaze. INGREDIENTS - Coppa cut pork chops (about 1.5 inches thick) - Killer Hogs Hot Rub - 1/2 cup Heath Riles BBQ Hot Peach Glaze - 1-2 Tablespoons chipotle sauce (based on your heat level - you can even add more for more heat) DIRECTIONS 1.SEASON THE CHOPS - Coat each coppa chop evenly with Killer Hogs Hot Rub on all sides. - Let them sit at room temp and sweat while the grill comes up to temperature. 2.FIRE UP THE GRILL - Set up your charcoal grill or drum smoker for a two-zone fire: - Indirect side running around 275°F Direct side for searing (you’ll bring this up later) 3.COOK INDIRECT - Place the chops on the indirect side of the grill. - Close the lid and cook at 275°F until they reach about 130°F internal. This usually takes around 30-45 minutes, depending on your fire. 4.MAKE THE GLAZE - In a small bowl, mix: - 1/2 cup Hot Peach Glaze - 1 tablespoon chipotle sauce - Set aside for finishing. 5.REST THE CHOPS AND STOKE THE FIRE - When the chops hit around 130°F internal, pull them off the indirect side and set them aside to rest for a few minutes while you open up the grill and get the fire or direct side up to 500-500 degrees. 6. SEAR AND GLAZE - Place the chops back over the hottest part of the grill. - Brush on a light coat of glaze. Flip after about a minute. Glaze again. Keep flipping and glazing every minute or so. - Repeat until the glaze caramelizes and sets on the outside. - Cook until the internal temperature reaches 140°F, then pull the chops off. - Rest for 5 to 10 minutes before serving. Connect With Malcom Reed: http://howtobbqright.com/ Facebook - https://www.facebook.com/HowToBBQRight/ X - https://twitter.com/howtobbqright Instagram - https://www.instagram.com/howtobbqright/ TikTok - https://www.tiktok.com/@howtobbqright/ Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ For Malcom's BBQ Supplies visit - https://h2qshop.com/