Juicy Grilled Pork Chops Recipe
This is my tried-and-tested grilled pork chop recipe featuring my favorite dry rub. You can use boneless or bone-in chops, and I've shared extra details in the post above to help with troubleshooting if your pork chops are thinner or thicker than mine.
Servings 4 servings
Calories 239kcal
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
*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. For quicker cooking boneless pork chops, choose pork chops with a thin fat cap that is about 1 inch thick.
Prefer marinating your pork chops versus using a dry rub? Check out my grilled pork chop marinade, which features Greek-inspired flavors like lemon and rosemary.
Nutrition
Calories: 239kcal | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 64mg | Potassium: 500mg | Calcium: 9mg | Iron: 0.7mg