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Grilling season is here, and I guarantee this grilled pork chops recipe will be the hit of the summer! Easy to make, this foolproof recipe will guarantee perfectly cooked barbecued chops every single time!
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“We don’t make pork chops nearly enough! These were a huge hit and will absolutely make them again!” – Lauren
Easy Grilled Pork Chops
Move over burgers! Grilled Pork Chops are what you need to be grilling this summer! When I’m ready to switch things up from the usual burgers and chicken on the grill, pork chops are my go-to. They are low effort, come together in just a few minutes, and always taste great. I’ll season them first thing in the morning so by the time dinner rolls around, they’re ready to go. Believe me, pork is a great option to put on the grill, and it’s always a hit with the whole family!
Grilled Pork Chops Recipe
Ingredients
- 4 bone in pork chops 1½” thick, center-cut, 8 oz. each
- kosher salt
- freshly ground black pepper
- dry rub seasoning for pork optional
Instructions
- Line a rimmed sheet pan with aluminum foil.
- Liberally sprinkle pork chops with kosher salt (and dry rub seasoning, if using), and refrigerate the pork chops 1-24 hours.4 bone in pork chops, kosher salt, freshly ground black pepper, dry rub seasoning for pork
- When ready to cook the chops, remove them from the fridge 30 minutes before grilling.
- Sprinkle the pork chops lightly with freshly ground black pepper and kosher salt.
- Heat coals until all charcoal is covered with ash and push the coals to cover one half of the grill. Set the grate in place and cover the grill for 5 minutes. This will allow the grill to preheat.
- Clean and oil the grilling grate.
- Place the pork chops over the hot side of the grill and cook 3-5 minutes or until golden brown on the bottom side. Flip the chops over and grill another 3-5 minutes or until browned on the other side.
- Transfer chops to the cool side of the grill with the bone side facing the fire. Cover, cook and flip the chops in one-minute intervals until meat registers 135°F on an instant-read meat thermometer at the thickest part of the pork chop. Remove the chops from the grill. After allowing the meat to rest 10 minutes after cooking, the internal temperature should raise to 145°F (the perfect temperature for juicy pork chops).
- Serve and enjoy!
Becky’s Tips
- Try and use chops that are the same thickness so they cook at the same pace.
- Different cuts of pork chops have different cooking times. A ¾” chop will take 10 minutes, a 1″ chop will take closer to 15, and a 1½” chop, up to 20 minutes.
- The internal temperature of a cooked pork chop should be 145°F, the perfect temperature for juicy pork chops.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Grilled Pork Chops Step by Step
Prep a sheet pan: Line a rimmed sheet pan with aluminum foil.
Season the pork chops: Liberally sprinkle 4 pork chops with kosher salt (and dry rub seasoning, if using), and refrigerate 1-24 hours. When ready to cook the chops, remove them from the fridge 30 minutes before grilling.
Season the pork chops and prepare grill: Sprinkle the pork chops lightly with freshly ground black pepper and kosher salt. Heat coals until all charcoal is covered with ash and push the coals to cover one half of the grill. Set the grate in place and cover the grill for 5 minutes. This will allow the grill to preheat. Clean and oil the grilling grate.
Sear pork chops: Place the pork chops over the hot side of the grill and cook 3-5 minutes or until golden brown on the bottom side. Flip the chops over and grill another 3-5 minutes or until browned on the other side.
Cook pork chops: Transfer chops to the cool side of the grill with the bone side facing the fire. Cover, cook and flip the chops in one-minute intervals until meat registers 135°F on an instant-read meat thermometer at the thickest part of the pork chop. Remove the chops from the grill. Allow the meat to rest 10 minutes after cooking. Note the internal temperature will rise.
Serve: Serve and enjoy!
How to Store
Store leftover pork chops in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or throw them back on the grill until heated through.
Freeze uneaten pork chops for up to 3 months. Thaw in the fridge overnight and reheat.
Types of Pork Chops
For these grilled pork chops, I used rib chops. I love bone-in pork chops like this because they’re so flavorful and juicy. Here are the types of pork chops so you can pick the one that’s best for you and your family!
- Shoulder chop: Also known as blade chops, this cut comes from the shoulder. While this cut has a lot of flavor due to increased fat, it can also be quite tough and grisly.
- Rib chop: This is the type of pork chop we usually choose to grill. They have a mild flavor, are typically quite tender, and have a good fat content.
- Loin chop: Loin chops are from the hip of the pig. This is a leaner cut of meat and is very mild.
- Boneless chop: A lot of people choose to cook boneless pork chops because it’s seen as an easier option. It’s very easy to overcook boneless because there’s no bone to prevent drying and overcooking. This can be a great cut for families, but be careful not to overcook.
- Sirloin Chop: This cut is cheaper, but can be a very tough (not tender) pork chop.
Serving Suggestions
Grilled pineapple rings make an excellent partner for a grilled pork chop, I love serving several pork chops on grilled rings so everyone can help themselves. Sautéed green beans or a Brussels sprout salad would all be excellent side dishes to serve alongside.
This was beautiful Admin. Thank you for your reflections.
I swear there’s nothing better than grilled pork chops. Yum!
I know. The best ever!
Grilled pork chops are the best!
Agree! Thanks Anna!
We don’t make pork chops nearly enough! These were a huge hit and will absolutely make them again!
Agree. It just takes the right technique and they’re the best meal ever!
I love grilled pork chops! One of my favorite summer meals!
ME TOO!