Fire up your grill and let it roar to a steady 500°F. You want those grates sizzling hot so the chops get that glorious sear right out of the gate.

While the grill preheats, pat the pork chops dry with a paper towel—this helps the seasoning stick and the crust form. Then, liberally dust each side with cowboy butter seasoning. Press it in with your hands like you're giving the meat a spice massage. It should smell like herbed garlic butter meets smoky campfire.

Lay the chops down on the hot grates, listening for that satisfying sizzle. Grill them for 4–5 minutes per side, depending on thickness, until the internal temp reads 140°F. You’re aiming for those golden brown grill marks and edges that are just starting to crisp up.

Pull the chops off the grill and set them on a platter. Tent loosely with foil and let them rest for 5–10 minutes. During this time, the juices settle back in, and the internal temp glides up to a perfect, safe 145°F—leaving you with meat that’s tender, moist, and full of flavor.