Perfect Grilled Pork Chops
These Grilled Pork Chops are a surefire hit for any weeknight dinner or backyard BBQ, and they’re easy to make with just 5 ingredients. Your entire family will love these tender and juicy pork chops!
Grilled pork chops are so mouthwateringly moist and delicious — say goodbye to leathery meat by following a few simple tips. You’ll want to make these again and again, they’re a hit with adults and kids alike.
You can make these pork chops on a gas, charcoal or pellet grill. If the weather doesn’t cooperate or you run out of propane, just throw them into the oven on a baking sheet or you can even use a grill pan on the stove.
What’s the best cut for grilled pork chops?
There are four main cuts of pork chops found in U.S. meat counters, and the rib chop is the best cut for grilled pork chops:
- Rib Chop: The bone-in pork rib chop is the best cut due to its marbling, which produces a juicy grilled or baked pork chop.
- Boneless Chop: The boneless chop is the most common pork chop in the USA, and the least expensive. As it’s very lean with no bones, and best suited for baking or frying.
- T-bone Chop: The t-bone chop, or loin chop, has loin meat on one side and tenderloin meat on the other. While delicious, a loin chop can be challenging to cook evenly.
- Sirloin Chop: The sirloin chop is a lean chop from below the loin, and is available either a bone-in or boneless. Sirloin chops are best suited to slow cooking or braising.
Try to buy pork chops that are at least 1-1.5 inches thick, for the juiciest results. Here are two common cuts of rib chops with and without the bone exposed:
How to Make Grilled Pork Chops
To make these grilled pork chops, you’ll only need 5 ingredients:
- Rib chops (1 – 1 1/2 inch thickness)
- Soy sauce (reduced sodium recommended)
- Mustard (Dijon or mustard powder recommended)
- Black pepper
- Olive oil
The salt in the soy sauce will tenderize the meat, and all the ingredients will lend the most delicious flavor to the meat.
When it comes to grilling pork chops, some people prefer high-temperature searing, and others call for indirect heat. I suggest combining the two with an initial sear of 2-3 minutes per side, followed by indirect heat at around 350°F for the remaining time.
There are several ways to achieve indirect heat depending on your grilling stup:
- Place the chops on the grill’s warming rack, if you have one, or
- Turn one zone on low or off on a propane grill to create a cooler zone, or
- Stack fewer briquettes on one side of a charcoal grill to create a cooler area
Simply move the pork chops to that area for the indirect cooking time. Bear in mind that the total cooking time will vary significantly depending on pork chop thickness.
I recommend using an instant-read meat thermometer to check the internal temperature of the chops before the total time has passed. According to the FDA, you can remove from heat once it reads 145°F / 63°C, so long as the chops rest several minutes before serving.
Tips and Secrets for Making the Best Grilled Pork Chops
- Select thick bone-in rib chops: they’re the most tender and delicious pork chops for grilling, go for 1-1.5 inches thick.
- Season the chops: Marinating or brining the chops ahead of time will produce the juiciest chops while adding flavor.
- Sear and then finish with low heat: Searing the chops for 2-3 minutes per side over medium heat to lock in the juices, and then finish over indirect heat for 15 minutes. Avoid stabbing or poking the meat with a fork while cooking because juices will escape causing the meat to dry out.
- Check doneness with a thermometer: Use an instant-read meat thermometer to check doneness. Remove the chops from the heat once it reads 145°F / 63°C.
- Wait 5 minutes before serving: Letting the pork chops to rest after cooking allows the juices to retreat back into the meat for maximum flavor.
Make Ahead Tips
- You can marinate these chops in a ziplock bag or airtight container in the fridge up to one day ahead of time. The chops will be more flavorful and tender from the marinating.
- Rib chops can also be grilled ahead of time and reheated for 5-7 minutes over medium heat. While they may be slightly less tender, the flavor improves during rest. You can safely store cooked pork for 3-4 days in the fridge according to foodsafety.gov.
Perfect Grilled Pork Chops
- 6 rib chops
- 1/2 cup soy sauce, reduced sodium recommended
- 4 tbsp mustard powder, or dijon mustard
- 1/2 cup olive oil
- 1 tsp ground black pepper
- In a deep bowl, whisk together the soy sauce, mustard, olive oil and pepper.
- Add the pork chops to the bowl and turn to coat completely. Optional: cover and refrigerate for up to 24 hours.
- Preheat an outdoor grill to medium heat or about 350°F.
- Remove the chops from the marinade and place on the grill. Discard the remaining marinade.
- Cook for 2-3 minutes, flip and cook another 2-3 minutes.
- Move the chops to indirect heat to cook for 8-15 minutes longer (see note).
- Remove the chops to a plate and allow to rest for 5 minutes, covered lightly with foil. (This allows the juices to retreat back into the meat.) Serve and enjoy!
|Thickness||Bone-in pork chops||Boneless pork chops|
|¾ inch||8-10 min||6-8 min|
|1 inch||12-14 min||8-10 min|
|1 ¼ inch||16-18 min||12-14 min|
|1 ½ inch||18-22 min||14-18 min|
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