Here’s how to make the best Grilled Pork Chops that come out tender and juicy every time. This recipe starts with a sweet and savory dry rub and cooks up in under 10 minutes!
If you don’t have a grill, don’t worry! These Garlic Butter Baked Pork Chops are one of my most popular recipes for a reason. They’re ultra flavorful and ready for the table in no time.
Today I’m sharing a staple summertime recipe in our house. We enjoy pork dishes quite a bit because it’s an inexpensive and versatile protein. But, of all the ways to cook pork, grilled is definitely the favorite around here.
I season the pork chops with a homemade dry rub that consists of pantry staples (that you probably have on hand already.) It combines sweet brown sugar with savory spices like onion, garlic, and smoked paprika that perfectly complements the grilled pork chops.
This recipe only takes 5 minutes to prep and less than 10 minutes on the grill. You can also use a charcoal grill, gas grill or indoor grill pan for this recipe. Pair it with a couscous salad, or fried rice for a quick and healthy dinner that everyone will love.
Here’s What You’ll Need
- Pork chops — I recommend thick-cut, bone-in pork loin chops for grilling. The bone helps the pork chops cook evenly and keeps the meat juicy. As for thickness, I opt for at least 1-inch thick to 1 ½-inches, so the pork chops can develop a good sear without getting dry.
- Pork rub — A sweet and savory dry rub is what makes these pork chops so good. My pork rub recipe consists of brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard, and chili pepper.
- Fresh thyme & lemon — As the finishing touch, garnish the pork chops with fresh thyme and a squeeze of lemon for brightness.
Prep Tip:
Pork can really hold up to bold flavors, so feel free to customize the dry rub to your liking! For the best results, apply the rub liberally and evenly on all sides of the pork chops. Then let the flavors meld while the grill heats up or even overnight.
How To Make The Best Grilled Pork Chops
- First, preheat your grill to 400°F and add all the spices in a small bowl. Mix all together. Then, apply the dry rub to your pork chops.
- Once the grill is hot, sear the pork chops for 2 minutes on each side.
- Then, reduce the heat to medium and grill the chops for another 4 to 7 minutes per side until they’re cooked through to 145°F and get the beautiful grill marks.
For the best temperature reading, insert an instant-read thermometer into the thickest part of the pork chop, careful to avoid the bone. If your pork chop is over an inch thick it may need more time on the grill.
- Transfer the pork chops to a plate and cover them with foil to rest for 5 minutes.
- Top with fresh thyme and a squeeze of lime juice, and enjoy the best grilled pork chops you’ve ever made!
Olivia’s Recipe Tips
- Choose pork chops that are similar in size and thickness so they cook evenly.
- For the best flavor, leave the dry rub on for at least an hour or up to 24 hours.
- Be sure the grill is nice and hot before putting the pork chops on. This will help you achieve a nice crispy sear.
- Let the pork chops come to room temperature before grilling. If they’re too cold, the center of the pork chops can still be undercooked when the outside looks ready.
I like to toss some veggies on the grill to keep things easy. Grilled corn cob or summer squash are our favorite. And don’t forget a fresh arugula salad to balance the pork. I also serve it with cucumber salad, pasta salad, potato salad or mashed potatoes.
You could also whip up some air fryer broccoli or crispy green beans. They take no time to cook and taste slow-roasted without having to turn on your oven.
Pork chops and apples are a classic combo that works so well with the sweetness in the dry rub. My easy slow-cooker applesauce is totally foolproof and perfect with grilled pork chops.
I also love serving it with different kind os sauces like garlic aioli and avocado sauce.
I aim for at least an hour so the flavors have time to work into the meat, but you can let it marinate for up to 24 hours before grilling.
You certainly can! These pork chops are just as good cooked in a cast-iron skillet. Be careful not to overcrowd the pan and also work in batches if you need to. You can also make incredible pork chops in the air fryer without having to heat up your kitchen.
Bone-in pork chops are best here because they keep the meat juicy and tender. If you do go with boneless pork chops, keep a close eye on the temperature so they don’t dry out.
If your pork chops are on the tough side, it’s likely that they’re overcooked. It’s important to go with the right cut, cooking time, and temperature to get the best grilled pork chops.
It’s totally up to you! The fat adds a lot of flavor and moisture, so I like to leave it on, but you can certainly trim it before grilling if you prefer.
Be sure to check out the full collection of grilling recipes here on Primavera Kitchen! If you enjoyed this recipe, please leave a star rating and comment below.
More Pork Recipes to Try
Oven Pork Chop
25 mins
Roasted Pork Tenderloin
1 hr 25 mins
Oven Baked Ribs
2 hrs 13 mins
Easy Slow Cooker Carnitas Recipe
5 hrs 10 mins
Grilled Pork Chops Recipe
Ingredients
- 4 bone-in pork loin chops 1 1/4 – to 1 1/2-inches thick
- 2 tablespoons brown sugar
- 1 tablespoon coarse kosher salt
- 2 teaspoons cracked black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground mustard
- ½ teaspoon chili pepper
- Chopped thyme
Instructions
- Preheat your grill to 400°F (medium-high heat).
- Add all the spices to a bowl, mix well, and rub onto the pork chops.
- Place the pork chops on the grill and sear them for 2 minutes on each side.
- Reduce the heat to medium and continue grilling the chops for an additional 4-7 minutes per side, until the internal temperature reaches 145°F. Check the temperature using an instant-read thermometer in the thickest part of the chop, avoiding the bone. Thicker pork chops (over 1 inch) may need more time.
- Once done, let the pork chops rest on a clean plate covered with foil for 5 minutes before serving and top it with some chopped thyme and squeeze a little bit of lemon juice on top of them.
Notes
- Be careful not to overcook the pork or it will become dry. Check the temperature with a meat thermometer for the best results.
- It’s important to let the pork chops rest before serving to let the juices redistribute.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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