Grilled Pork Chops

This Grilled Pork post is sponsored by the National Pork Board , but all opinions are my own.

GRILLED PORK CHOPS SPICE RUBBED AND SLATHERED IN BARBECUE SAUCE ARE JUICY, FLAVORFUL AND SO EASY TO MAKE!

This How to Grill Pork Chops post will equip you with everything you need to know to make the best grilled pork chops of your life!  They are succulent, juicy, dripping with flavor, and a winner with kids and adults alike.  This recipe for Grilled Pork Chops, which happens to be one of the easiest proteins to cook, can be made with just a few ingredients in less than an hour (most of which is hands off time) so they’re perfect for busy weeknights but fabulous enough for entertaining.  To make, the pork chops are brined 20 minutes for maximum juiciness, enveloped in an insanely delicious homemade rub that’s slightly sweet, slightly savory, with just the right punch of sassy chipotle heat, grilled to perfection then brushed with your favorite barbecue sauce – or my outrageously delicious homemade barbecue sauce. Add a side of baked beans, potato salad, watermelon and grilled corn and your quintessential summer meal is served!

Pork is always a favorite at our house!  If you love pork, you’ll love my INSANELY popular garlic butter herb pork tenderloin, grilled pork tenderloin, carnitas,  tacos al pastor and brown sugar pork chops.

 

PIN THIS RECIPE TO SAVE FOR LATER

GRILLED PORK CHOPS RECIPE

Have you grilled pork chops before? They are FABULOUS, easy and simple for grilling any day of the week and a delicious way to mix up the usual routine. Pork chops are also budget friendly and can emerge as flavorful and as juicy as a anything when done right-and this recipe is done right. These Grilled Pork Chops are melt-in-your-mouth tender, juicy with complex sweet, savory, smoky, spicy notes with a saucy, caramelized finish. I guarantee they will become a dinner time staple for all your busy days.

Visit pork.org for more pork cooking ideas and inspiration!

reasons to love this grilled pork chops recipe:

• Easy: brine the pork, rub the pork, cook the pork, slather on the barbecue sauce – couldn’t be any easier or more delicious!
• Foolproof: grilling pork chops isn’t complicated at all.  It’s about following simple instructions such as picking the right cut of pork, generously seasoning and not overcooking.  With my step-by-step instructions and a meat thermometer, your grilled BBQ pork chops will emerge second to none!
• Prep ahead:  brine and season the pork chops up to 48 hours in advance then grill when ready.  
• Nutritious: they are packed with nutrients and protein your family needs!
• Easy to double:  this recipe can easily be doubled or tripled by using the up arrow in the recipe card next to the servings.
• Minimal cleanup:  summer is all about spending time outdoors with family and friends – and not in the kitchen. This recipe allows you just that – you can even grill the pork chops next to your loved ones while you chat it up. 
• Perfect for every occasion: this Grilled Pork Chops recipe is the answer for an easy, tasty dinner all spring and summer long.  They’re gourmet enough for special occasions such as Mother’s Day, Father’s Day, Memorial Day, 4^th of July, etc. but simple enough for a backyard dinner.  Grilled pork chops are also typically less expensive than other proteins, so you can enjoy them any night of the week.

What makes this recipe the best?

What sets this Grilled Pork Chops recipe apart from the rest is the homemade spice rub and homemade barbecue sauce. I’ve scaled down both the rub and barbecue sauce from my other recipes (like BBQ Ribs!) because you don’t mess with perfection, and I added a brine for optimal tenderness.  The dynamic spice rub is made with smoked paprika, chili powder, garlic powder, onion powder, chipotle pepper, salt and pepper.  The seasonings envelop the pork in a smoky, earthy, robust, crust with just the right kick of heat that creates a caramelized seasoned crust once grilled.

And then there’s the homemade barbecue sauce.  Here are just a few comments regarding its deliciousness (on my ribs post):

“Absolutely incredible!! My husband is a huge BBQ rib fan. He’s been to rib competitions always looking for the best BBQ sauce. He was blown away. I haven’t even finished digesting and felt the need to leave this comment asap. Lol thank you...” – Danielle

“….is the best BBQ Sauce I have ever had and I will be making my own (your recipe) from here on out. I was skeptical reading all the posts about how good it was and I now know why. Absolutely amazing…” – Terry

So, while you can definitely squeeze a bunch of store-bought barbecue sauce on your Grilled Pork Chops, I promise the homemade barbecue sauce is very simple to make and so worth it! It can also be made ahead of time and stored for up to 2 weeks in the refrigerator or 3 months in the freezer. Of course, if you need to use store-bought, that’s totally cool, the spice rub alone will make your Grilled Pork Chops intoxicating.

WHAT KIND OF PORK CHOPS ARE BEST for grilling?

If you don’t have much experience grilling pork chops, it might seem overwhelming to select which pork chops to use. The majority of pork chops come from the] loin of the pig which is a strip of meat that runs along the back of the pig, from the shoulder to hip.  Some cuts have more fat and richness, some are more tender, and some are just better for different cooking techniques.

For the best grilled pork chops, I suggest using bone-in pork chops because they tend to be juicer, cook more evenly and are slightly fattier which means they are more tender and more flavorful.  Pork rib chops are the most desirable cut of bone-in pork chops.  Sometimes packages will mix pork rib chops with bone-in loin chops (like I used in this recipe) which is also a good option.  Here is a breakdown of the different cuts of pork chops:

PORK RIB CHOP – RECOMMENDED

• Other names: bone-in rib chops, rib pork chop, center-cut rib chop, pork  chop end cut, pork rib cut chop, rib end cut. Rib chop can also be a Ribeye or NY chop depending on how many muscles are present.
• Where it’s from: this cut of pork comes from the center of the pork loin and is my recommendation for this grilled pork chop recipe. It is one of the best pork chops you can buy. 
• About:  these bone-in pork chops are the most desirable cut of pork chop.  They are wonderfully tender and meaty with a mild pork flavor. I recommend them over boneless pork chops because they have a little more fat which = more flavor and the bone serves as a conductor which helps them cook evenly and keeps them wonderfully juicy.

PORK LOIN CHOPS (BONE-IN AND BONELESS)

• Other names:  center loin chop, pork loin end chop, center-cut loin chop, loin pork chop, top-loin chop, pork loin chops-bone-in, boneless pork loin chops.
• Where it’s from: this cut of pork comes from the hip and loin towards the back of the animal.
• About:  loin chops are probably the most confusing because they include different types of loins: bone-in and boneless pork loin chops. 
• Pork loin-chops, bone-in (also called loin chop or center loin chop): are a large cut of pork which comes from the hip part of the loin.  It has a T-bone in the middle separating the loin and tenderloin sections. It is great for grilling because, like the rib chop, the bone helps them cook more evenly and prevents them from drying out as easily.
• Pork loin-chops, boneless:  is created by removing the tenderloin from the T-bone.  The boneless pork loin is lean and contains less marbling.

BONELESS CHOP

• Other names: America’s cut, pork loin filets.
• Where it’s from: this cut of pork comes from the center of the pork loin and is essentially rib chops with the bones removed. This can be a ribeye or NY chop.

brining pork chops for grilling

In my opinion, the JUICIEST grilled pork chops are bone-in brined pork chops. If you’ve never brined your pork before, it will change your culinary life!  Brined pork chops are more tender, more moist, and less chewy than non-brined pork.  In all of my pork recipes, readers have commented that brining is a MUST and are converted as well; even overcooked brined pork emerges juicy – so PLEASE brine your pork chops for melt-in-your-mouth pork without having to plan ahead with an overnight marinade.

WHAT IS BRINING? 

Pork chops are a lean cut of meat so they can easily dry out – but that is where a brine helps! You are probably familiar with brining a turkey and the same concept holds true to create moist pork.  Brining actually changes the molecular structure of the pork and increases the moisture capacity of the meat.  First, the salt brine hydrates the muscle tissues via osmosis; second, it changes the cells’ structure so that they can no longer contract when cooking.  This means the cells are stuck with all the water they’ve absorbed and can’t squeeze out once cooked, resulting in juicier pork.

What’s in a pork brine?

This Grilled Pork Chops brine uses just a few pantry friendly ingredients but works magic! A basic brine ratio is ¼ cup of kosher salt per 4 cups (1 quart) of water.  It also includes:

• ice cubes:  warm water is needed to dissolve the kosher salt in the brine; the ice cubes bring the water back down to room temperature so it’s not too warm for the meat.
• sugar: (just a couple tablespoons) to add flavor and aid in browning via the Maillard reaction.
• vinegar:  helps break down protein bonds which tenderize the meat.

You can also add garlic and fresh herbs but this isn’t necessary for this recipe because the pork will be spice rubbed.  

benefits of brining pork chops   

• creates juicier pork by hydrating the cells
• tenderizes the pork by breaking down muscle fibers
• creates more flavorful pork because the broken down muscle fibers better re-absorb juices
• locks in moisture so the lean pork chops stay juicy

HOW LONG should you brine pork chops?

Pork chops can benefit from just a 20-minute brine, but for best results it’s best to plan ahead for a couple hours. A few hours will better break down some of the muscle tissue and draw moisture into the meat.

• Thick-cut, bone-in pork chops:  best brined for 1-4 hours in the refrigerator.
• Thinner or boneless pork chops:  best brined for about 30 minutes at room temperature up to 2 hours in the refrigerator. ​​​​​​

​​Can I brine pork chops too long?

Yes, pork chops should only be brined for a maximum of 6 hours if the brine contains vinegar like in this recipe.  If you brine pork too long in this recipe, the structure of the meat and the muscle fibers can break down and you’ll end up with overly-salty, mushy pork. To play it safe, stick with brining your pork for 4 hours.

GRILLED PORK chop Seasoning

The homemade grilled pork chop seasoning is dynamic, rich, earthy, and complex with just the right of kick heat and makes the Grilled Pork Chops!  You will need:

• Smoked paprika: rich, mild, sweet, and smoky made from smoked pimento peppers dried over oak fires then crushed.  It is not spicy, just flavorful. Please do NOT substitute smoked paprika with regular paprika – the smokiness is everything. You can find smoked paprika with the rest of the spices at your grocery store.  I use it in ALL my Mexican recipes, so I promise your purchase will not go to waste.
• Brown sugar: balances the earthy blend and also caramelizes when cooked to help create that beautiful crust.  
• Kosher Salt: is ideal for rubs because it doesn’t clump like table salt. It is also used in the brine.  If you only have table salt, use HALF the amount.
• Garlic powder:  is a favorite ingredient in rubs because it delivers all that yummy garlic goodness in concentrated flavor right on the meat in a way clumpy garlic cannot.
• Onion powder:  is dehydrated, ground onion that infuses our pork chops with aromatic, earthy, minty notes.
• Chili powder:  made from a blend chili peppers and other spices including cumin, onion, garlic powder. Please note American chili powder is NOT hot cayenne pepper.
• Chipotle chile pepper: is made of smoked jalapeno peppers that are smoked, dried and crushed – so it’s not just spicy, but smoky too! It is easy to find at your grocery store under any of the following names: “chipotle chile pepper,” “ground chipotle chile,” or “chipotle powder.”  Again, I use it constantly, so I highly suggest keeping it stocked. 
• Black pepper:  adds layer of peppery flavor without being too spicy.
• Cayenne pepper:  is optional for those who really want to bring the heat.  Cayenne pepper is much spicier than chipotle pepper.  It scores between 30,000 and 50,000 on the Scoville scale; in comparison, chipotle pepper scores 2,500 and 8,000 Scoville heat units.

possible recipe VARIATIONS

• Swap vinegar in the brine for red wine vinegar or white vinegar.
• Swap brown sugar in the brine for maple or honey.
• Add fresh herbs to the brine such as parsley, oregano, rosemary, chives and/or thyme.
• Swap seasonings in the spice rub or play with the ratios to mix up the flavor profile.
• Make it spicy by adding additional chipotle chile pepper or cayenne pepper to the spice rub.

HOW TO grill PORK CHOPS

Grilled Pork Chops are simple to make so don’t be intimidated by the detailed instructions.  My aim is to answer any questions you may have to make the best grilled pork chops ever!

STEP 1:  BRINE PORK chops

• Make brine: mix warm water with salt in a gallon-size freezer bag until the kosher salt is dissolved. Whisk in vinegar, brown sugar and ice, followed by pork.  
• Brine pork:  add the pork chops to the brine; make sure all of the pork chops are completely submerged in the brine.  If necessary, top the brine off with some water.  It can be helpful to place the freezer bag in a narrow bowl of liquid measuring glass to push the brine up over the chops.  Brine pork chops for 20 minutes or up to 4 hours.
• Rinse pork: thoroughly rinse pork chops otherwise they will be too salty. Pat very dry.

STEP 2:  season with grilled pork chop rub

• Make spice rub:  whisk together the smoked paprika, brown sugar, kosher salt, garlic powder, onion powder, chili powder, chipotle chili pepper, and pepper.  It may sound like a lot of seasonings, but it takes minutes to whisk together and delivers rich, complex flavor without knocking you over the head with one note.
• Season pork:  drizzle the top of the pork chops with olive oil then season with half of the seasonings and rub in a little. Flip the pork chops over, drizzle with olive oil and season with the rest of the spice rub.

STEP 3:  BRING pork TO ROOM TEMPERATURE

If the pork chops were only brined at room temperature for 20-30 minutes, then you don’t need to worry about this step because the pork chops will come to room temperature while brining.  If the pork chops have been refrigerated in the brine, then you need to let the pork chops rest for 30 minutes after you season them to bring them to room temperature. 

You should never grill pork chops straight out of the refrigerator.  The meat needs to rest at room temperature before cooking in order for it to cook evenly otherwise you are left with an overcooked exterior and cold interior.  Bringing the pork chops to room temperature also relaxes the cold muscle fibers so they release natural moisture which is then reabsorbed into the muscle for juicier results (otherwise the moisture stays trapped in the fibers).

STEP 4:  heat and clean grill

Heat the grill with the lid closed cranked to the maximum high temperature so it can achieve temperature more quickly; plan on 10-15 minutes.  Once the grill is hot, you can adjust the temperature if needed.  Don’t add the pork chops until the grill is hot or it won’t sear as beautifully.  Also, don’t grease the grill until ready to grill the pork.

Once the grill is fully heated, clean it thoroughly with a wire grill brush.  A clean grill ensures direct contact with the heat to create a beautiful sear and grill marks and helps prevent sticking. 

Step 5: GREASE GRILL

It is important to grease your grill with a high smoking point oil such as vegetable oil. Do NOT use olive oil because it has a lower smoking point, which means that overheating will not only smoke you out but can adversely impact the oil’s flavor and produce low levels of harmful compounds due to the high antioxidant content in the oil.

Step 6: grill pork chops

Add the pork chops to the grill over direct heat and cover. Grill for 5-7 minutes per side or until the thickest part of the meat registers 145°F on an instant-read meat thermometer.  The grilling time will depend on how thick your pork chops are and actual heat of our grill.  Resist the urge to flip the chops more than a couple times.  The pork chops need constant direct heat to develop the intensely flavored, caramelized crust.  If you keep rotating the pork chops, they will brown but won’t char.

Don’t brush the pork chops with barbecue sauce until the last minute or so otherwise the sauce will burn due to the sugars in the barbecue sauce. The sauce only needs a short time to caramelizes slightly, then you can slather the pork chops with more barbecue sauce off of the grill.

Step 7: let pork chops rest

After your pork chops are finished cooking, transfer them to a plate and slather with more barbecue sauce.  Let the pork rest 3 minutes before serving.  While the pork cooks, the juices are forced away from the heat to the middle of the meat.  The resting time allows for the redistribution and reabsorption of the juices throughout the whole chop for optimal flavor and juiciness.  If you don’t allow for this calming period, valuable moisture-giving juices will seep out and be lost when you slice into the pork, resulting in less juicy pork chops.

How Long to Grill Pork Chops

The worst kind of pork chops are overcooked pork chops. Below are general cooking times for grilled pork chops. Of course, remember to cook until a meat thermometer reads 145⁰F:

Boneless

• 3/4-inch thick boneless pork chops will cook in 8-12 minutes
• 1-inch thick boneless pork chops will cook in 10-14 minutes
• 1 ½-inch thick boneless pork chops will cook in 12-22 minutes

Bone-in

• 3/4-inch bone-in pork chops will cook in 8-12 minutes
• 1-inch bone-in pork chops will cook in 10-14 minutes
• 1 ½-inch thick bone-in pork chops can take up to 22-35 minutes

There are many variables when grilling pork chops such as the thickness of your pork, whether it is boneless or bone-in, and the actual heat of your grill. These variables can be the most nerve-wracking aspect when trying to grill the best pork chops. To eliminate the guesswork and guarantee perfectly cooked, juicy pork every time, invest in an instant read meat thermometer. You can pick one up at the grocery store or Amazon, or I am obsessed with this digital probe thermometer – you will never overcook any protein again! 

pork chop grill temp 

Whole muscle pork (as opposed to ground pork) is perfectly cooked through, juicy, and safe to eat when it reaches an internal temperature of 145⁰F and allowed to rest for 3 minutes – this is the sweet spot for the juiciest pork.  This means the grilled pork chops will be slightly pink inside which is OKAY.  

This 145-degrees temperature is 15 degrees less than the old standard of 160⁰F which would mean the pork would be white inside without any pink. [NS2]  The research shows, however, that 145⁰F is the same safety-wise as cooking pork to 160⁰F AND yields much more tender pork.  So, aim for 145⁰F for slightly pink, juicy, and buttery tender pork. (Note, ground pork still needs to reach 160 degrees F.)

OVEN-BAKED PORK CHOPS

If you don’t have a grill, you can bake the brined, spice rubbed pork chops instead.

• Let pork chops sit at room temperature for 30 minutes.
• Meanwhile, preheat oven to 400⁰F.  Lightly grease a 9×13 baking dish with cooking spray (I like to line with foil first for easy clean up)
• Transfer pork chops to prepared baking dish and roast for 15-20 minutes, turning once half way through, until the pork reaches an internal temperature of 145⁰F.  You may need to bake up to 25 minutes if you have extra thick pork chops.

Cooking TIPS FOR THE BEST grilled PORK CHOPS

• Use bone-in pork chops.  Pork is lean, so it is important to set yourself up for success by purchasing bone-in pork chops. The bone acts as a conductor and helps protect the pork chops from overcooking and helps the chops cook more evenly resulting in juicer pork chops.  The bone also has some fat around it that makes it more flavorful and more moist than boneless pork chops.  
• Select marbled pork chops.  When choosing pork chops, look for ones with the most marbling because marbling = flavor.  You can also ask the butcher for the most deeply marbled rib pork chops they have.  Also, look for pork chops that are deeply rosy rather than pale pink.  Deeper colored pork chops mean deeper flavor and paler meat is generally less quality.
• Don’t over-brine. Don’t brine pork much longer than 4 hours in this recipe or it can become mushy.
• Bring pork to room temperature before cooking.  You always want to let any protein sit at room temperature for 30 minutes before cooking  (and larger cuts even longer).  The logic is that room temperature protein will cook more quickly and evenly if started at a higher temperature which means the outside is less likely to overcook and less time for moisture to be released while cooking. 
• Use all the seasonings.  The spice mix might seem like a lot of seasonings, but I promise it is the perfect amount, use ALL of it!
• Scale spice level.  The chipotle chili powder adds a smoky heat with a little kick.  If you would like spicy pork chops, add a pinch up to ¼ teaspoon cayenne pepper.
• Clean grill. Clean the grill very well before cooking for beautiful grill marks and to prevent sticking.
• Flip only once using tongs. After you add the pork chops to the grill, don’t attempt to flip or move them before 4 minutes. You need enough time for the pork to sear and then it will naturally release from the grill. Once you can easily move the pork, then you can flip it over using tongs. Don’t use a fork or you’ll lose valuable juicy juices. 
• Turn down heat. If your pork chops are cooking too quickly and the outside is staring to burn, turn the heat down. This is especially true if grilling thick pork chops.
• Use a meat thermometer.   Pork chops are very easy to overcook so it is important to use a meat thermometer to achieve the correct temperature.  The outside may be brown but the inside can still be undercooked.  A meat thermometer is a small investment and come in handy ALL the time and eliminate all of the guess-work.
• Test individual pork chops for doneness.  Pork chops are often different thickness, which means they can be done at different times.  If this is the case, take care to check the temperature of each chop and remove them as they finish cooking.
• Don’t overcook!  Pork chops are lean and therefore can dry out if overcooked so it is important to use a meat thermometer to achieve the correct temperature.  Cook pork just to 145⁰F with a 3 minute rest.  You can’t depend solely on recipe cooking times to achieve the correct temperature because there are always variables such as pork chop thickness, their starting temperature, temperature of the grill and desired doneness/internal temperature. 

CAN I MAKE grilled PORK chops recipe AHEAD OF TIME?

You can prep the grilled pork chops up to different stages depending on your schedule:

• Brine:  brine the pork for up to 4 hours in advance in the refrigerator or go one step further:
• Brine, season and refrigerate: brine, rinse, pat dry and season.  Place the pork chops in an even layer and refrigerate uncovered for up to 48 hours.

HOW TO STORE AND REHEAT grilld PORK CHOPS

• Serve:  don’t leave the grilled pork chops at room temperature longer than 2 hours because they can start to grow harmful bacteria. If you’re taking them to a potluck or barbecue, plan accordingly.
• Storage:  transfer grilled pork chops to an airtight container.  Store in the refrigerator for up to five days.
• Microwave:  transfer pork chops to a microwave safe plate. Microwave for 60 seconds then at 15 second intervals as needed.
• Skillet:  drizzle some olive oil in a skillet and heat to medium heat.  Add pork chops, cover and cook until warmed through, flipping once.
• Oven: Transfer pork chops to a baking sheet, cover with foil and reheat at 350⁰F for 10 minutes or just until warmed through.

How to freeze pork chops

Cool pork chops to room temperature then transfer to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months. 

WHAT GOES WITH grilled PORK CHOPS?

Grilled BBQ pork chops pair well with all of your favorite backyard barbecue sides.  You can go as simple as chips and watermelon or amp it up with pasta salad, fruit salad and grilled corn. Some of our favorites include:

• Potluck Favorites:  Baked Mac and Cheese,  Potato Salad, Baked Beans, Corn Casserole, Elote (Mexican Street Corn), Grilled Corn on the Cob and Corn Casserole.
• Pasta Salad: Mexican Pasta Salad, Italian Tortellini Salad, Greek Pasta Salad, BLT Pasta Salad, Cowboy Pasta Salad, Bacon and Pea Pasta Salad and Greek Orzo Pasta Salad.
• Salad: Broccoli Bacon Salad, Strawberry Spinach Salad, German Potato Salad, Wedge Salad, Strawberry Avocado Broccoli Salad, Strawberry Salad, Spinach Berry Salad, Cucumber Tomato Salad, Mexican Salad and Corn Salad.
• Fruit: Grilled Pineapple, Creamy Grape Salad,  Summer Fruit Salad, Perfect Fruit Salad,  Tropical Fruit Salad or Berry Salad in Honey Mascarpone.
• Bread: Cornbread, Garlic Bread, Breadsticks, Dinner Rolls or Hawaiian Rolls.  
• Dessert: Lemon Cheesecake Bars, Strawberry Pie, Lemon Pound Cake, Key Lime Cheesecake, Strawberry Shortcakes, Strawberry Shortcake Cake, Tres Leches Cake