Butterfly Pork Chops on the Grill Recipe: Juicy Centers With Charred Edges Every Time

This butterfly pork chop recipe transforms simple grilling into a showstopper—juicy, tender centers with perfectly charred edges that lock in flavor. 🔥 As a pitmaster trained in French technique, I've perfected the method for achieving that ideal balance between smoky crust and melt-in-your-mouth meat every time. The secret? A precise butterfly cut that cooks faster while maximizing surface area for that coveted grill mark.

The magic happens when you pound the chops thin enough to cook through in minutes, then season them with a dry rub or marinade that stands up to high-heat grilling.

I prefer a blend of smoked paprika, garlic powder, and coarse salt for depth, but an Asian-inspired glaze or classic herb butter works just as well. The key is preheating your grill to medium-high (450-500°F) and monitoring those edges closely to prevent flare-ups that can turn tender meat to tough.

What you'll end up with is restaurant-quality pork chops that are crispy on the outside, tender on the inside, and packed with grill flavor.

The butterfly cut ensures even cooking while creating that impressive presentation, and the charred edges add a smoky depth that pairs beautifully with roasted potatoes, grilled corn, or a fresh summer salad. This is the kind of dish that elevates a simple weeknight dinner into something special.

For safety, always use a meat thermometer to check for 145°F internal temperature—that's the USDA-recommended safe doneness for pork. Let the chops rest for 3-5 minutes after grilling before serving to keep all those juices inside where they belong. Here's how to make them perfectly every time.

Ingredients for butterfly pork chops on the grill

Pork chops, herbs, and a smoky touch—everything you need for restaurant-quality grill flavor.

The pork chops are non-negotiable—bone-in, center-cut gives you the best flavor and even cooking. I grab mine from Whole Foods or my local butcher shop when they have the butterfly-cut option, but regular chops work if pounded thin. Look for good marbling—that white fat is what keeps them juicy. If you can't find butterfly-cut, just slice each chop horizontally halfway through to create the same thin, even surface. The herbs? Fresh is best here, but dried works at one-third the amount if you're in a pinch.

No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Want more heat? Add a dash of cayenne. The olive oil matters here—use something fruity and peppery, not the bland stuff. For extra flavor, mix the butter with minced garlic and herbs, then wrap it around each chop before grilling (like a little flavor bomb). The lemon wedges are just for serving, but if you want to get fancy, squeeze some over the chops right off the grill. And trust me on the meat thermometer—145°F is the magic number for perfect doneness.

Chops stay fresh for 2 days in the fridge—use them ASAP for best results. The herbs? Wrap them in damp paper towels and store in a sealed bag for up to 5 days. I always make double batches because these reheat beautifully—just warm in a skillet or on the grill for 2-3 minutes per side. The leftovers? Perfect for tacos or sandwiches the next day. And if you're grilling more than just these chops, keep everything covered to prevent flare-ups—those are the enemy of juicy meat.

Step-by-step instructions for grilled butterfly pork chops

Here's how to transform thick-cut pork chops into tender, juicy masterpieces with perfectly charred edges.

Place each of the 1.5 lb bone-in pork chops between two sheets of plastic wrap. Using a sharp boning knife, carefully slice horizontally through the thickest part of each chop, stopping just before the bone. This creates a "butterfly" shape that opens flat. I like to make the cut about ¾ of the way through so the meat stays connected at the bone.

Lay the chops flat and use the meat tenderizer mallet to pound them evenly to about ½-inch thickness. This ensures even cooking and prevents the chops from curling on the grill. Work gently but firmly—you're not trying to flatten them completely, just create uniform thickness. The chops should look like thick medallions with a hinge at the bone.

In a small bowl, combine the 1 tbsp smoked paprika, 1 tsp garlic powder, 1.5 tsp coarse kosher salt, and 0.5 tsp ground black pepper. Add the 0.25 cup finely chopped fresh rosemary and 0.25 cup fresh thyme leaves to the mixture. Rub the herbs between your fingers to release their oils and aromas.

Pat the dry rub all over both sides of each butterfly pork chop, pressing firmly so it adheres well. I like to get the rub into the crevices too—this ensures maximum flavor penetration. Let the seasoned chops sit at room temperature for 30 minutes while you prep the grill. This resting time helps the meat cook more evenly and prevents steaming when it hits the hot grill.

Set up your grill for medium-high heat, around 400-425°F. I prefer using charcoal for that authentic smoky flavor, but a gas grill works too. Clean the grates thoroughly with a grill brush to prevent sticking. When the grill reaches temperature, oil the grates using a folded paper towel dipped in the 2 tbsp extra-virgin olive oil—this creates a non-stick surface and adds flavor.

Let the grill heat up for 10-15 minutes until it's ready. You'll know it's hot enough when you can hold your hand about 3-4 inches above the grates for 2-3 seconds before feeling the heat. For extra flavor, you can add a couple of wood chips (like hickory or apple) to the charcoal if using.

Place the seasoned butterfly pork chops on the hot grill, bone-side down first. Let them cook undisturbed for 3-4 minutes until you see beautiful grill marks form. Flip the chops carefully using tongs, then add the 2 tbsp softened unsalted butter to the top side. The butter will melt and baste the meat, adding richness and helping prevent drying.

Cook for another 3-4 minutes on the second side until the internal temperature reaches 145°F (use a meat thermometer to check). The edges should be nicely charred while the centers remain juicy pink. If you prefer more char, leave them on a minute longer. The butter should be sizzling and slightly browned by the end.

Transfer the grilled chops to a cutting board and let them rest for 5 minutes before serving. This resting period is crucial—it allows the juices to redistribute throughout the meat instead of pooling and running out when you cut into them. Tent loosely with foil if you're serving family-style.

Slice each chop into individual portions at the hinge, keeping the bone intact for easy handling. Serve immediately with the 2 whole lemon wedges for squeezing over the top. The chops should have a beautiful char on the outside, a pink center that's juicy but fully cooked, and that incredible herb-butter flavor infused throughout.

Troubleshooting great butterfly pork chops on the grill

Uneven Cooking Fix

If your chops are cooking unevenly, it’s likely due to inconsistent thickness or heat zones on your grill.

I’ve seen this happen when people skip the pounding step or use chops that weren’t uniformly cut. Use a meat mallet to pound all chops to exactly ½-inch thickness—this ensures even cooking.

For gas grills, position the chops over the hottest part of the grill, but move them to indirect heat if they start to char too quickly. Charcoal grills can have hot spots, so rotate the chops ¼ turn every 2 minutes to prevent burning. 🔥

Preventing Dry Meat

Dry pork chops usually mean overcooking or not enough fat. Butterfly cuts cook faster, so monitor closely—never let them exceed 145°F internal temp. If your chops are drying out, try basting with melted butter or olive oil while they cook.

Another trick? Don’t skip the rest time—those 5 minutes after grilling let juices redistribute. I also recommend using bone-in chops—the bone adds moisture during cooking. 💧

Flare-Ups Control

Flare-ups are the enemy of juicy grilled pork. They happen when fat drips onto hot coals or flames. To prevent them, trim excess fat from the chops before grilling. Keep a spray bottle of water handy to douse small flames, or move chops to a cooler part of the grill.

For charcoal grills, arrange coals in a two-zone setup—direct heat for searing, indirect for finishing. If flare-ups still happen, reduce heat slightly and give them time to settle. 🌬️

Stuck to the Grill

Sticking is usually a sign of insufficient oil or grates that need cleaning. Always oil your grates before cooking—use a folded paper towel dipped in olive oil and rub it across the grates with tongs.

If chops stick mid-grill, don’t force them—let them cook longer to develop a crust, then slide them off with a thin metal spatula. For stubborn cases, a quick spritz of oil on the stuck side can help release them.

I also recommend preheating the grill for 10-15 minutes to ensure a hot, non-stick surface. 🧂

Underseasoned Flavor

If your chops taste bland, the seasoning likely didn’t adhere well or was underused. Pat the rub firmly into every crevice, including the butterfly cut edges. For extra flavor, marinate the chops for 30-60 minutes in olive oil, garlic, and herbs before grilling.

I’ve found that fresh herbs (like rosemary and thyme) make a bigger difference than dried. If you’re short on time, a quick brush of garlic-infused olive oil right before grilling adds depth. 🌿

Overcooked Centers

Overcooked centers happen when chops are too thick or the grill is too hot. Butterfly cuts should be ½-inch thick max—any thicker, and they’ll dry out. Use a meat thermometer to check for 145°F internal temp—this is the sweet spot for juicy, safe pork.

If your grill runs hot, lower the heat to medium (around 375°F) and cook longer. For extra insurance, rest the chops for 5 minutes before slicing—they’ll stay warm while juices redistribute. ⏱️

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