Lean grilled pork chops come out juicy and tender every time thanks to a simple sprinkling of pork dry rub for a dinner that’s ready in under 30 minutes.
Juicy Grilled Pork Chops
Pork chops have long been known as a working man’s meal. They’re economical, lean and healthy, and quick to cook. They also have a history of coming to the dinner table dry and withery as shoe leather.
But no more! Today is the day to banish that belief because tough, dried out pork chops are about to be expelled from your vocabulary.
My husband has made these simple grilled pork chops so many times he’s figured out the secrets. Whether bone-in or boneless, these pork chops turn out tender, juicy, a little bit smokey, and far from any mode of foot fashion.
Even better, these grilled pork chops don’t need a marinade or a brine, so they go from package to grill to dinner in 30 minutes.
Here’s how to make perfectly juicy grilled pork chops every time.
How to Grill Pork Chops Without Drying Them Out
You don’t need much to make juicy pork chops, just good quality chops, canola oil, and your pork chop seasoning of choice (I prefer making this homemade spice blend).
Sprinkle the pork chop seasoning on lightly oiled pork chops, making sure to coat both sides well. Allow the rub to rest into the chops as the grill pre-heats so the flavor seeps into the pork chops before searing on the grill and sealing in flavor.
Then, it’s just a matter of throwing the pork chops on the grill and letting them cook through. You want to turn the chops just once while they’re on the grill.
How Long to Grill Pork Chops
Pork chops cook relatively quickly on the grill. Depending on how thick the cut, the pork chop grill time will be anywhere from 5 to 15 minutes.
Whether grilling with gas or over charcoal, make sure your grill grates are hot. The pork chop grill temp should be between 350° to 450°F. Hot grill grates ensure food doesn’t stick, and with lean pork chops, the sticking factor can be higher.
What Temperature Pork Should Be Cooked to Eat Safely
For years, cooks have been told to cook pork until well done, resulting in a dried out piece of meat nobody wants to eat. No more!
According to recent changes in the USDA guidelines, it is safe to eat pork cooked medium rare. Cook the pork chops to an internal temperature of 140°F and still barely pink inside, then rest for about 5 minutes for the residual heat will continue to cook and raise the internal temperature.
For thin cut, bone-in pork chops about 1/4 inch thick, cook over direct medium-high to high heat for a total of 3-5 minutes, with the lid closed, turning once.
For 1-inch thick boneless pork chops, cook for 8-12 minutes over direct heat turning every 3-4 minutes or until well grill marked with the lid closed. Add another 5 minutes resting time for the juices to set in the meat.
If cooked properly, the pork chops will release a bit of juice as they rest, a sign they’re still nice and juicy on the inside.
How to Cook Pork Chops on a Gas Grill or Charcoal Grill
Pork chops are far more lean than they used to be back in the day, and is the same reason why they can easily be overcooked. To make sure they come out juicy and flavorful there’s a few tips to deliver juicy bites every time.
Choose the right pork chop for grilling. While lean chops are good, too lean—like sirloin chops—are not great for grilling. Instead, choose center-cut rib chops and center-cut loin chops with a bit more fat for flavor and tenderness.
Fat or thin, both chops win. Thin pork chops are great for grilling because they cook quick with less time to dry out. Thicker pork chops can be just as tender and just as juicy as thin. Again, it comes down to the cut you choose. For a quick-cooking boneless pork chop, choose pork chops with a thin fat cap that are about 1 inch thick.
Oil your chops, not the grill. Boneless pork chops don’t have much fat and can stick to the grill if not oiled. We use canola, grape seed or olive oil.
Simply season grilled pork chops. Just like any protein, seasoning is the key. Choose your favorite store-bought pork seasoning or make your own, like my dry rub for ribs that’s loaded with flavor.
Grilled Pork Chops Sides Dishes
- Caprese Pasta Salad with Garlic Marinated Tomatoes
- Classic Three Bean Salad (That’s Really Four)
- How to Make the Best Grilled Corn on the Cob
- Creamy Dilled Red Potato Salad
- Cucumber Basil and Watermelon Salad
- Dill Cucumber Salad
If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
The Best Juicy Grilled Pork Chops
- 4 6-ounce boneless pork chops
- 1 tablespoon canola oil
- 1-2 tablespoons dry rub pork seasoning
- Prepare the grill and clean grill grates for cooking over medium-high heat or about 350°F to 450°F.
- Pat the pork chops dry with a paper towel and brush both sides evenly with olive oil. Generously season the pork chops with the dry rub, patting into the meat on both sides. Rest for 5-10 minutes as the grill heats.
- Grill the pork chops over direct heat, with the lid closed, until the pork chops are well-marked, for 8-12 minutes total, turning once. For juicy pork chops, the chops should still be barely pink in the middle and 140°F. Rest the chops for 5 minutes for the juices to set into the meat before cutting, and serve.
More Grilled Recipes You’ll Want to Try Too
- How To Make The Best Grilled Salmon
- How To Make The Best Easy Grilled Corn On The Cob
- The Best Grilled Chicken Breast Recipe
- Grilled Lobster Tails With Smoked Paprika Butter
- Grilled Teriyaki Cauliflower Steaks With Asian Gremolata
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