Kamado Grill Pork Chops and How Long to Cook in 3 Steps

Written by

Marilyn Noria Updated · Aug 14, 2026

Edited by

Affiliate Disclosure: If you buy through links on our site, we may earn a small affiliate commission to help support the blog – at no extra cost to you. It never influences our product selection process. Thank you!

Sure, kamados look intimidating, but you will master pork chops faster than you think. You need bone-dry meat, bold seasoning, and patience at 350°F, no peeking.

Seven minutes per side to 145°F sounds simple, yet that first bite, juicy and caramelized, changes everything.

There is a better way, though, and you will want to know it before your next cookout.

Season and Temper Your Pork Chops for Even Kamado Cooking

You’ll want to start with dry meat, so grab some paper towels and really pat those pork chops down; moisture is the enemy of a good crust, and trust me, nobody wants a gray, steamed chop when they could have gorgeous caramelization instead. Once they’re bone-dry, hit both sides hard with salt and pepper. That’s your foundation. Don’t be shy here; under-seasoned pork is just sad.

Now here’s where patience pays off. Let your chops sit out until they hit room temperature, or at least get close. Cold centers mean uneven cooking, and on a kamado that steady heat will punish you for rushing.

Before they go on, rub a thin layer of olive oil over each chop. This isn’t just for flavor; it’s insurance that your seasoning sticks and builds that perfect bark you actually want to eat.

Grill Hot and Fast: 350°F, 7 Minutes Per Side to 145°F

Save It

Your pork chops are seasoned, tempered, and ready to hit the flames. Fire up your Kamado Grill to 350°F, high heat that sears Grilled Pork fast without turning it into shoe leather.

Seasoned, tempered, and ready. Fire up that Kamado to 350°F—high heat sears fast without turning pork to shoe leather.

This method demands you stay alert, not distracted. Here’s how you nail it:

Preheat to exactly 350°F for even cooking. Slap those chops on and shut the lid, keep it closed the first side. Flip once at the 7-minute mark, no peeking allowed. Pull when you reach an internal 145°F, trust your thermometer.

Thin chops? Check early, overcooking sneaks up fast. That crust builds beautifully when you’re patient with the lid. Seven minutes per side sounds simple, but timing means everything. Get it right, you’re eating juicy pork that actually tastes like pork.

Reverse Sear or Rest: Locking in Juiciness Before Serving

Save It

Once you pull those pork chops off the heat, you’re not done yet. That’s where most folks blow it. You’ve got two solid paths here: a straight rest or the reverse sear.

For reverse sear, you pull the pork loin chops early, around 125–130°F, then rest them loosely covered on a cutting board away from the grill. Let those juices redistribute for about 10 minutes. Meanwhile, bank your charcoal to one side in the fire box, toss in fresh wood chips if you want extra smoke kick, and crank the heat sky-high.

Now sear both sides of the pork directly over that flame, flipping as needed until you hit 145°F internal. That quick blast builds killer bark. Do a final temp check right before serving; carryover heat sneaks up fast.