Pat the pork chops dry with paper towels to help the seasoning adhere better and promote better browning on the grill. Rub both sides evenly with the olive oil, then apply the Grill Mates Pork Rub, garlic powder, and smoked paprika generously to all surfaces. I like to season the edges too since those often get overlooked but will still be exposed to heat. Let the seasoned chops sit at room temperature for 15-20 minutes while you prepare the grill—this helps them cook more evenly.

Preheat your indoor grill to medium-high heat (around 400-425°F if your grill has temperature settings, or until the indicator light turns green as mentioned in the original recipe). Allow it to heat for 3-5 minutes so the cooking surface is fully hot and ready to create a good sear on the pork chops.

Place the seasoned pork chops from Step 1 directly onto the preheated grill and close the lid immediately. Cook for 4 minutes without moving them—this allows the seasonings to caramelize and creates a flavorful crust. I find that resisting the urge to flip or move the meat too early really makes a difference in getting that nice char and keeping the juices locked in.

After 4 minutes, open the lid and check the internal temperature of the thickest part of each chop using a meat thermometer. If the temperature has reached 145°F (the USDA-recommended safe internal temperature for pork), remove them from the grill. If they haven't reached this temperature yet, close the lid and cook for an additional 1-2 minutes, checking again until they reach 145°F.

Transfer the cooked pork chops to a clean plate and let them rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite stays tender and juicy rather than dry.