There’s something about the sizzle of a pork chop hitting a hot grill that feels like pure summer.
It promises a smoky, juicy bite, the kind of meal that makes everyone gather around the kitchen island a little too early.
Why This Recipe Just Works
This recipe isn’t about complicated techniques or hard-to-find ingredients, trust me.
It’s a simple play of a sweet and savory dry rub against the fire, creating chops that are tender straight through in under ten minutes.
Ingredients Needed for the Recipe
Gathering your ingredients first makes everything flow so smoothly. Here’s what you’ll need:
- Pork Chops: Go for thick-cut, bone-in loin chops. The bone is your secret helper, insulating the meat for even, juicy cooking. Aim for at least 1-inch thick.
- Brown Sugar: This is the sweet foundation of our rub, caramelizing beautifully on the grill for those perfect edges.
- Coarse Kosher Salt & Cracked Black Pepper: The essential flavor enhancers. Coarse salt sticks better and seasons deeply.
- Smoked Paprika, Garlic Powder, Onion Powder: This trio builds a savory, almost smoky backbone that complements the pork so well.
- Ground Mustard and Chili Pepper: They add a subtle, warm complexity and just a faint hint of heat, tying all the other spices together.
- Fresh Thyme & Lemon: For serving! A sprinkle of herbs and a bright squeeze of lemon juice at the end lifts everything up wonderfully.
How to Make Grilled Pork Chops Recipe?
Even if you’re new to grilling, this method is wonderfully straightforward. The real key, honestly, is patience—letting the grill get hot and then letting the meat rest.
Step 1 – Prep the Grill and the Rub
First, get your grill preheating to a solid 400°F. You want that steady, medium-high heat.
While it warms up, mix all your dry rub ingredients in a small bowl. Then, coat those pork chops generously on every side, pressing the spices into the surface.
Step 2 – Sear for Flavor
Once the grill grates are nice and hot, place your chops down. You should hear that immediate, confident sizzle.
Let them sear, undisturbed, for a good 2 minutes per side. This builds a flavorful crust that locks in the juices.
Step 3 – Cook to Perfection
Now, reduce your grill’s heat to medium, or just move the chops to a cooler spot if you’re using charcoal.
Continue cooking for another 4 to 7 minutes per side. The only way to know for sure is with an instant-read thermometer aiming for 145°F in the thickest part, avoiding the bone.
Step 4 – The Crucial Rest
Transfer your perfectly cooked chops to a clean plate and cover them loosely with foil. Walk away for five minutes.
This rest period lets the frantic, hot juices relax and redistribute back throughout the meat, guaranteeing that juiciness in every single bite.
Tips
- Choose chops that are similar in size and thickness. It’s the easiest way to ensure they all finish cooking at the same time.
- Let the rubbed chops sit out for 20-30 minutes before grilling. Taking the chill off prevents a cold center.
- For deeper flavor, apply the rub an hour ahead, or even the night before, and store them covered in the fridge.
- Don’t skip the meat thermometer. It’s your best friend for avoiding dry, overcooked pork.
- Resist the urge to move the chops around constantly. Let the grill do its work to create those beautiful marks.
Delicious Sidekicks for Your Chops
I love to keep things simple by grilling veggies right alongside the meat. Some halved zucchini or ears of corn only need a little oil, salt, and pepper.
For something fresh, a quick arugula salad with a lemon vinaigrette cuts through the richness perfectly. Creamy mashed potatoes or a tangy cucumber salad are always a hit, too.
Grilled Pork Chops Recipe
Description
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 made from pantry staples and cooks up in under 10 minutes on the grill! Perfect for summer nights, these chops pair beautifully with grilled corn, couscous salad, or a crisp cucumber salad.
ingredients
Instructions
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Preheat your grill to 400°F (medium-high heat).
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In a small bowl, mix together brown sugar, salt, black pepper, smoked paprika, garlic powder, onion powder, ground mustard, and chili pepper to form the dry rub.
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Pat pork chops dry and generously coat both sides with the dry rub, pressing gently to adhere.
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Place pork chops on the hot grill and sear for 2 minutes per side to develop a golden crust.
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Reduce grill heat to medium. Continue cooking for 4–7 minutes per side, or until the internal temperature reaches 145°F in the thickest part (avoiding the bone).
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Transfer chops to a plate, tent loosely with foil, and let rest for 5 minutes.
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Garnish with chopped fresh thyme and a squeeze of lemon juice before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18 gg28%
- Saturated Fat 6 gg30%
- Trans Fat 0 gg
- Cholesterol 95 mgmg32%
- Sodium 890 mgmg38%
- Potassium 480 mgmg14%
- Total Carbohydrate 10 gg4%
- Dietary Fiber 1 gg4%
- Sugars 8 gg
- Protein 28 gg57%
- Calcium 30 mg
- Iron 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For best flavor: Apply the dry rub at least 1 hour ahead—or up to 24 hours—and refrigerate.
- Don’t skip the rest: Letting the pork chops rest ensures juicy, tender meat.
- No grill? No problem: Cook in a cast-iron skillet or air fryer using the same rub.
- Pair it well: Serve with couscous salad, grilled corn, or cucumber salad.
