Grilled Pumpkin-Spice Pork Chops

How to Make Grilled Pumpkin-Spice Pork Chops

1. 1

   Step 1: Mix the pumpkin‑spice dry rub (make‑ahead option)

   Active 8 min

   In a small bowl combine the brown sugar (2 tbsp), pumpkin pie spice (1½ tbsp), smoked paprika (1 tsp), kosher salt (1½ tsp) and black pepper (1 tsp). Whisk until evenly blended. This is the make‑ahead rub — store airtight up to 2 weeks, or proceed immediately to season. Reserve the mixed rub for Steps 2–3; you'll use ~1 tbsp on the pumpkin wedges and the remainder on the chops.

   For this step

   • 2 tbspBrown sugar
   • 1 1/2 tbspPumpkin pie spice (store-bought or homemade)
   • 1 tspSmoked paprika
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Prep pumpkin wedges and coat the pork chops

   Active 12 min · Passive 30 min

   Trim and halve the small pumpkin, scoop seeds, and cut into 8 even wedges. Toss wedges with 1 tbsp olive oil and 1 tbsp of the mixed rub so they’re lightly coated. Pat pork chops dry, brush both sides with the remaining 1 tbsp olive oil, then pat the remaining rub evenly onto both sides of the 4 chops (use the remainder of the rub mixture — roughly 3 tbsp). Cover chops loosely and let sit at room temperature for 30 minutes to take the chill off (or refrigerate up to 2 hours; bring back to room temp 20–30 minutes before grilling).

   For this step

   • 4 piecesBone-in pork chops
   • 1 small (about 2 lb)Small sugar pumpkin (or small kabocha), halved, seeded and cut into 8 wedges
   • 2 tbspOlive oil (for brushing)
   
3. 3

   Step 3: Two‑zone grill: direct sear, indirect finish (with pumpkin)

   Active 20 min · Passive 6 min

   Set up a two‑zone fire: one side at high heat (~450–500°F / 230–260°C) for direct searing and the other kept cooler (~300–350°F / 150–175°C) for indirect finishing. When hot, place pork chops over direct heat; sear 3–4 minutes per side until deeply charred. After searing, move chops to the indirect side and finish 6–8 minutes (or until internal temp reaches about 135–140°F / 57–60°C; carryover will reach 145°F / 63°C). At the same time, grill pumpkin wedges over direct heat 3–4 minutes per side to develop char, then move to indirect for another 4–6 minutes until tender when pierced with a fork. Use tongs to turn; total active grilling hands‑on is about 20 minutes, with a short indirect finish of about 6 minutes.
   
4. 4

   Step 4: Make the sage browned‑butter glaze

   Active 6 min

   While the chops are finishing on indirect heat, melt the unsalted butter (6 tbsp) in a small skillet over medium. Swirl occasionally; the foam will subside and brown bits will form in 3–4 minutes — smell should be nutty. Add the fresh sage leaves (10) in the last 30–60 seconds to crisp and infuse. Remove from heat immediately and transfer the browned butter and sage to a bowl to stop cooking.

   For this step

   • 10 leavesFresh sage leaves
   
5. 5

   Step 5: Glaze the chops and rest briefly

   Active 3 min · Passive 5 min

   When chops reach target temp, brush both sides with half the sage browned‑butter glaze, then tent loosely with foil and rest 4–5 minutes (resting is essential to keep chops juicy). While they rest, brush the grilled pumpkin wedges with the remaining glaze so they pick up the nutty-sage flavor.
   
6. 6

   Step 6: Slice, plate and serve — autumn gathering tips

   Active 6 min

   For an inviting autumn presentation, slice each pork chop against the grain and fan one chop per plate (or arrange all four on a warm wooden board for family‑style serving). Cluster 2 pumpkin wedges per person, spoon any remaining browned butter and crisp sage over the meat and pumpkins, and finish with a sprinkle of flaky salt and a few whole sage leaves as garnish. Tip: warm plates, serve with apple chutney or roasted root vegetables alongside, and offer extra browned‑butter on the side for guests who like more glaze.
   

1. In a small bowl combine the brown sugar (2 tbsp), pumpkin pie spice (1½ tbsp), smoked paprika (1 tsp), kosher salt (1½ tsp) and black pepper (1 tsp). Whisk until evenly blended. This is the make‑ahead rub — store airtight up to 2 weeks, or proceed immediately to season. Reserve the mixed rub for Steps 2–3; you'll use ~1 tbsp on the pumpkin wedges and the remainder on the chops.
2. Trim and halve the small pumpkin, scoop seeds, and cut into 8 even wedges. Toss wedges with 1 tbsp olive oil and 1 tbsp of the mixed rub so they’re lightly coated. Pat pork chops dry, brush both sides with the remaining 1 tbsp olive oil, then pat the remaining rub evenly onto both sides of the 4 chops (use the remainder of the rub mixture — roughly 3 tbsp). Cover chops loosely and let sit at room temperature for 30 minutes to take the chill off (or refrigerate up to 2 hours; bring back to room temp 20–30 minutes before grilling).
3. Set up a two‑zone fire: one side at high heat (~450–500°F / 230–260°C) for direct searing and the other kept cooler (~300–350°F / 150–175°C) for indirect finishing. When hot, place pork chops over direct heat; sear 3–4 minutes per side until deeply charred. After searing, move chops to the indirect side and finish 6–8 minutes (or until internal temp reaches about 135–140°F / 57–60°C; carryover will reach 145°F / 63°C). At the same time, grill pumpkin wedges over direct heat 3–4 minutes per side to develop char, then move to indirect for another 4–6 minutes until tender when pierced with a fork. Use tongs to turn; total active grilling hands‑on is about 20 minutes, with a short indirect finish of about 6 minutes.
4. While the chops are finishing on indirect heat, melt the unsalted butter (6 tbsp) in a small skillet over medium. Swirl occasionally; the foam will subside and brown bits will form in 3–4 minutes — smell should be nutty. Add the fresh sage leaves (10) in the last 30–60 seconds to crisp and infuse. Remove from heat immediately and transfer the browned butter and sage to a bowl to stop cooking.
5. When chops reach target temp, brush both sides with half the sage browned‑butter glaze, then tent loosely with foil and rest 4–5 minutes (resting is essential to keep chops juicy). While they rest, brush the grilled pumpkin wedges with the remaining glaze so they pick up the nutty-sage flavor.
6. For an inviting autumn presentation, slice each pork chop against the grain and fan one chop per plate (or arrange all four on a warm wooden board for family‑style serving). Cluster 2 pumpkin wedges per person, spoon any remaining browned butter and crisp sage over the meat and pumpkins, and finish with a sprinkle of flaky salt and a few whole sage leaves as garnish. Tip: warm plates, serve with apple chutney or roasted root vegetables alongside, and offer extra browned‑butter on the side for guests who like more glaze.