Grilled Pork Chops - For the Carnivore Diet

Juicy, salt-brined pork chops grilled hot and finished with butter for a pure carnivore-friendly meal.

Thick-cut pork chops shine on the grill with just salt and animal fat. A brief dry brine draws moisture toward the surface for a deep sear while keeping the interior tender and juicy. Finishing with butter while the chops rest adds richness without complicating the clean, meat-forward flavor.

Choose bone-in chops around 1 to 1.25 inches thick so they sear well without overcooking. A two-zone grill setup makes it easy: sear over high heat, then finish gently on the cooler side to your preferred doneness.

If you do not have a grill, the same method works in a hot cast-iron skillet on the stovetop: sear in tallow, reduce heat, and cook to temperature. Serve the chops as-is, or pair with eggs or a mug of warm bone broth to keep it fully carnivore.

Ingredients

• 2 bone-in pork chops, 1 to 1.25 inches thick (about 10–12 oz each)
• 1.5 teaspoons kosher salt (adjust to taste)
• 1 tablespoon beef tallow or rendered bacon fat, melted, plus extra for grates
• 1 tablespoon unsalted butter, optional for finishing

Instructions

1. Dry brine: Pat the pork chops dry. Season all sides evenly with salt. Rest 30 to 60 minutes at room temperature, or refrigerate uncovered up to overnight.
2. Preheat the grill: Set up two zones—one hot direct zone (about 450–500°F) and one cooler indirect zone. Clean and lightly grease the grates with tallow.
3. Prep the chops: Pat the chops dry again and coat lightly with melted tallow. If there is a thick fat cap, score it shallowly to prevent curling.
4. Sear: Place chops over direct heat and cook 2 to 3 minutes per side with the lid closed until well browned. Stand the chops on the fat edge for 30 to 60 seconds to crisp if desired.
5. Finish indirect: Move the chops to the indirect zone, close the lid, and cook until the internal temperature reaches 135–140°F for juicy medium, about 5 to 10 minutes depending on thickness.
6. Rest and baste: Transfer to a plate, top each chop with butter, and rest 5 to 10 minutes. Carryover heat will bring them to about 145°F.
7. Serve: Spoon the melted butter and juices over the chops and add a pinch more salt if needed.

Time: 45 minutes (10 minutes prep, 20 minutes cook, 10 minutes rest, 5 minutes preheat) Servings: