Pork chops don’t always get the respect they deserve. Too often, they’re cooked hot and fast straight from the fridge, lean cuts with no room for error—leaving you with something dry, tough, and forgettable.

But when you start with the right cut and handle it the right way, pork chops become something completely different.

These double cut, lard-injected bone-in pork chops are in a category of their own. Thick, rich, and loaded with internal fat, they cook up incredibly juicy with a texture that rivals a great steak. Add layered seasoning, high-heat grilling, and a bold sweet-and-smoky glaze, and you’ve got a recipe that delivers every single time.

This is one of those cooks that feels simple—but every step matters. From how you prep the meat, to how you manage your fire, to how you build flavor—it all comes together in a big way.

Lard-Injected Pork Chops | Heath Riles BBQ Style

This recipe is built around one key principle: better input, better output.

Starting with a lard-injected pork chop gives you a major advantage. That internal fat melts as it cooks, keeping the meat moist and adding richness all the way through. Combined with a thick, double cut and bone-in structure, you get a pork chop that holds heat well and stays juicy from edge to center.

From there, it’s about layering flavor and controlling the cook. A little heat from the rub, a little sweetness from the glaze, and a cooking method that builds crust without sacrificing tenderness.

It’s straightforward, but when you follow the process, the results speak for themselves.

Why This Combination Works

Everything in this recipe is designed to balance out.

The pork chop itself is rich and hearty. The lard injection brings moisture and a buttery texture, while the thickness gives you room to build a crust without overcooking.

The seasoning works in layers. Starting with Heath Riles BBQ Garlic Jalapeño Rub gives you a savory base with just enough heat to wake everything up. Then Heath Riles BBQ Pecan Rub comes in to balance that heat with a slightly sweet, rich finish.

The glaze brings everything together. The Heath Riles BBQ Hot Honey Peach Glaze adds sweetness and a subtle kick, while chipotle salsa deepens the flavor with smoky heat.

And finally, the cooking method locks it all in. High heat builds the crust, and a lower finishing temp ensures the inside stays juicy and tender.

The Ingredients

Here’s what you’ll need and why each ingredient matters.

Lard-Injected Double Cut Pork Chops – The star of the cook. Thick, bone-in, and packed with internal fat, these chops stay juicy and flavorful from start to finish.
Heath Riles BBQ Garlic Jalapeño Rub – Brings heat and savory depth, forming the foundation of your flavor.
Heath Riles BBQ Pecan Rub – Adds balance with a slightly sweet, rich profile that complements the spice.
Heath Riles BBQ Hot Honey Peach Glaze – Sweet, sticky, and just a little spicy. This ties everything together at the end.
Chipotle Salsa (Blended) – Adds smoky heat and complexity, giving the glaze more depth.

The Setup

This cook is all about heat control and timing.

The Recteq Bullseye is ideal for this because it can run hot for searing and then be dialed back to finish. That flexibility is key when you’re cooking thick cuts like this.

For fuel, using Royal Oak Charcoal & Hickory Blended Pellets gives you a clean burn with a balanced smoke profile that works perfectly with pork.

You’ll also need:

Everything here is simple—but having the right tools makes the process smoother.

The Process for Cooking Lard-Injected Pork Chops

Bring the Pork Chops to Temperature

Start by letting your pork chops sit out for about 1.5 to 2 hours. This helps them cook evenly and prevents the outside from getting overdone before the inside comes up to temp.

Season in Layers

Coat the pork chops evenly with Heath Riles BBQ Garlic Jalapeño Rub. Then follow with Heath Riles BBQ Pecan Rub. Because these are thick cuts, don’t hold back. You want full coverage to build that outer layer of flavor.

Build the Glaze

In your Mixing Bowl, combine:

½ cup Heath Riles BBQ Hot Honey Peach Glaze
3 tablespoons chipotle salsa

Mix until smooth. This glaze will add that final sweet, smoky heat at the end.

Fire Up the Grill

Preheat your Recteq Bullseye to around 500°F using Royal Oak Charcoal & Hickory Blended Pellets. This high heat is key to developing a crust.

Sear and Flip

Place the pork chops on the grill and close the lid. Using your Tongs, flip every 2–3 minutes to build an even crust without burning. This flip method helps you control the cook while still getting that deep, caramelized exterior.

Lower the Heat and Finish

Once you’ve got the color you want, drop the grill temperature to around 300°F. Continue cooking until the internal temperature reaches your target, checking with your Thermapen ONE. This slower finish keeps everything juicy.

Rest and Slice

Remove the pork chops and let them rest for about 10 minutes. Then slice using your Knife, cutting the meat off the bone and into thick strips. You’ll immediately see the difference—juicy, tender meat with moisture throughout.

The Results

This is where everything pays off.

You get a beautifully developed crust on the outside with just the right amount of char. Inside, the pork stays juicy and tender thanks to the lard injection and controlled cook.

The flavor is layered and balanced—savory, slightly spicy, with a touch of sweetness and a smoky finish from the glaze.

Every bite has contrast. Crisp edges, soft interior, rich flavor, and just enough heat to keep things interesting.

Perfect Pairings

These pork chops are rich, juicy, and packed with bold flavor, making them the perfect centerpiece for a well-rounded BBQ plate. With the savory seasoning, rendered fat, and sweet heat from the glaze, you want sides that bring balance—cool, creamy, slightly sweet, and just enough texture to keep every bite interesting. Here are some top-notch recipes to round out your next cookout:

Easy Classic Coleslaw - This coleslaw delivers that cool, crisp contrast you need alongside a rich pork chop. The creamy dressing and light tang cut through the fat and reset your palate between bites, making it an essential side for keeping everything balanced.
Creamy Dill Bacon Potato Salad - This potato salad brings a creamy, savory element to the plate, with the dill adding freshness and the bacon tying in perfectly with the grilled flavor of the pork. It’s hearty without being too heavy and complements the chop without competing.
Maple Honey BBQ Baked Beans - Rich, sweet, and smoky, these baked beans add depth and a touch of sweetness that pairs perfectly with the savory crust and glaze on the pork chops. This is the side that rounds out the plate and brings that classic BBQ feel.
Honey Hot Jalapeño Cornbread - Soft, slightly sweet, and just a little spicy, this cornbread ties everything together. It’s perfect for soaking up any extra glaze or juices from the pork and adds a warm, comforting element to the meal.

Mix and match these recipes to build a full BBQ spread with balance—rich protein, creamy sides, and bold flavors that all work together on one plate.

Storing Leftovers

Store any leftover pork in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or wrapped in foil in the oven. Adding a little extra glaze or butter will help keep it moist. Avoid high heat when reheating to prevent drying it out.

Final Thoughts

This recipe proves that pork chops don’t have to be boring.

With the right cut, the right seasoning, and the right technique, you can turn them into something truly memorable. The combination of a rich, juicy interior, a well-developed crust, and a bold glaze creates a dish that stands out at any cook.

It’s simple, repeatable, and built on fundamentals that work every time. And once you cook pork chops like this, it’s hard to go back to anything else.