# Coppa Cut Grilled Pork Chops

Coppa pork chops are marbled, tender, and richer than standard chops, cooked using a reverse sear method for a crispy exterior and juicy interior.

- Total time: 60 min
- Cuisine: Mexican
- Category: Dinner
- Language: en

## Ingredients

- 1.5 thick Coppa Cut pork chops
- Killer Hogs Hot Rub
- 0.5 cup @heathrilesbbq Hot Peach Glaze
- 1 -2 tbsp Chipotle sauce

## Instructions

1. Coat each Coppa chop evenly with Hot Rub. Let them sit at room temp and sweat while the grill comes up to temp.
2. Set up your charcoal grill for a two-zone fire - indirect side running around 275 degrees.
3. Place the chops on the indirect side of the grill. Close the lid and cook at 275 degrees until they reach about 130 degrees internal. This usually takes around 30-45 minutes, depending on your fire.
4. Make your glaze: in a small bowl, combine: hot peach glaze and chipotle sauce. Set aside.
5. When the chops hit 130 degrees internal, pull them off the indirect side and set them aside to rest for a few minutes while you open up the grill and get the fire or direct side up to 500-550 degrees.
6. Place the chops back over the hottest part of the grill. Brush with light coat of glaze. Flip after about a minute, then glaze again.
7. Repeat until the glaze caramelizes and sets on the outside.
8. Cook until the internal temperature reaches 140 degrees, then pull the chops off. Rest for 5-10 minutes before serving.

## Equipment

- grill
- Ringo drum cooker
- small bowl

## Tips

- Use a two-zone fire in any grill for reverse searing.
- Monitor internal temperatures closely for best results.
- Rest the chops before serving for optimal juiciness.

## Source

- Original video: https://www.facebook.com/share/r/17Ru6p6oW7/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/48ee8d30-0f4d-44cd-8a47-a1247b1fea10
- Extracted: 2026-05-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt