These grilled pork chops don’t need a marinade or a brine, so they go from the grill to the dinner table in under 30 minutes. Who knew grilling pork chops was this quick and easy?
Pork chops have long been known as a working man’s meal. They’re economical and quick to cook. I love pounding them and lightly frying them when making my Grandma’s classic schnitzel recipe, but typically I prefer to grill them.
If I’m not in the mood to marinate my pork chops before grilling them, this fast and easy grilled pork chop recipe always fits the bill.
Pork chops have a reputation of coming to the dinner table dry and withered as shoe leather. No thanks!
Today is the day to banish that belief because tough, dried-out pork chops will be expelled from your vocabulary. Whether bone-in or boneless, these boneless grilled pork chops turn out tender, juicy, and a little smoky every time.
Heidi’s Tips for Recipe Success
- 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 quickly with less time to dry out, while thicker pork chops can be just as tender and just as juicy as thin.
- 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.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Pork chops — I used 6-ounce boneless pork chops, but you can use any kind you like.
- Oil — Use olive oil, grapeseed oil, or canola oil for brushing the pork chops.
- Dry rub — Just like any protein, seasoning is the key. Choose your favorite store-bought pork seasoning or make your own dry rub that’s loaded with flavor.
Heidi’s Tip: Have a little extra time before you have to fire up the grill? My grilled pork chop marinade is a delicious alternative to the dry rub shared in this recipe. Marinades are especially great when grilling thick-cut, bone-in pork chops since they typically need some extra help in the tenderizing department.
How to Grill Pork Chops
Heidi’s Tip: 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.
- Prep the grill. Always clean the grates before firing up the grill. The ideal temperature for grilling pork chops is 350°F to 450°F (aka medium-high heat, depending on your grill settings).
- Season the pork chops. You’ll want to pat the pork chops dry before brushing with oil and seasoning with your dry rub of choice.
- Let them rest. Let the chops sit out for 5 to 10 minutes as the grill heats up. You never want to put fridge-cold chops on the grill, as that will lead to uneven cooking and a potentially leathery exterior.
- Grill the pork chops. In a perfect world, you’ll only turn the chops once so they develop those gorgeous grill marks.
- Rest, cut, and serve. Remove the chops to a plate and let them hang out for 5 minutes while you set the table. This gives the juices time to redistribute.
How Long Should You Grill Pork Chops?
The exact cook time depends on how thick they are, but my thicker 6-ounce boneless chops took around 10 to 12 minutes. Super juicy pork chops should be barely pink in the middle after grilling.
FAQs
The magic number you’re looking for is 140ºF. Use a meat thermometer to test the thickest part of the chop after it’s had time to rest for 5 minutes off the heat.
Always closed so you can create an oven-like atmosphere to cook the chops evenly all over.
Yes! You need to oil them so your spice rub will adhere. Do not oil the grill grates, which will cause the oil to burn and smoke.
For thin-cut, bone-in pork chops (about ¼ 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 of resting time for the juices to set in the meat.
To prevent your pork chops from drying out on the grill, cook them to an internal temperature of 140°F and still barely pink inside. Then rest them for about 5 minutes for the residual heat will continue to cook and raise the internal temperature.
What to Serve with Grilled Pork Chops
- Sides — Creamy Coleslaw, Mashed Potatoes, Roasted Tomatoes, Zucchini Casserole
- Salads — Dill Cucumber Salad, Caprese Pasta Salad, Green Goddess Pasta Salad, Red Potato Salad
- Grilled Veggies — Grilled Corn on the Cob, Grilled Asparagus, Grilled Eggplant
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Juicy Grilled Pork Chops Recipe
Equipment
- Grill
Ingredients
- 4 6-ounce boneless pork chops*
- 1 tablespoon canola oil
- 1-2 tablespoons dry rub seasoning
Instructions
- 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 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 should register 140°F on a meat thermometer.
- Rest the chops for 5 minutes for the juices to set into the meat before cutting, and serve.
Notes
Nutrition
More Grilling Recipes You’ll Want to Try Too
- The Best Grilled Salmon
- Juicy Grilled Chicken Breasts
- Grilled Lobster Tails With Smoked Paprika Butter
- Grilled Teriyaki Cauliflower Steaks With Asian Gremolata
- Grilled Cilantro Lime Chicken
- Grilled Shrimp Skewers
- Grilled Ribeye Steak
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Elle Valera
Your grilled pork chops recipe sounds mouth-watering! I appreciate your detailed explanation of cooking techniques to ensure juicy, flavorful pork chops every time.
Frankie
Great recipe!! Brushing the chops/tenderloins with olive oil also renders better searing, thus helping them stay juicer.
Albert Del Bene
Thank you for the recipe. My very thick chops, from which I bought at Costco, were, at 375 degrees for 12 minutes, too pink for me, and raw at there thickest. I think I’d either leave them for 15 min. at 375, or bump the temp to 400 for 12 min. We sprinkled the chops with some seasoning and herbs du Provence. Outstanding!
Thank you for making my evening a success.
I’m glad it was a success Albert!
Christina
Moist and delicious! : )
Kale Trimble
I do like the recipe but the pictures do not show actually pork chops. They look like tenderloins. I can’t see the bone which is what gives the pork chop flavor. But like I said before still a good eat never the less.
John C.
You “can’t see the bone” because the recipe CLEARLY states BONELESS chops!
It even showed up when I searched for “Grilled Pork LOIN Chops”.
Get over your ‘bone thing’ & try something new!
Kale T
I do like the recipe but the pictures do not show actually pork chops. They look like tenderloins. I can’t see the bone which is what gives the pork chop flavor. But like I said before still a good eat never the less.
Wendy
It’s not decent behavior to rate a recipe poorly because of your own reading comprehension mistakes.
;)
Lori
Juiciest, best pork chops I have ever made!
Paul E Remer
Love the rub recipe! Please note though, that canola and grapeseed are “seed oils” which are now thought to really increase inflammation and thus decrease our immune system. Olive oil is GREAT and avocado oil is really good, especially for high heat.
Thanks for the info Paul, glad you like the recipe.