Grilled pork chops have always been my go-to easy dinner—versatile and quick to make. I used to avoid grilling them because they’d often dry out, but I recently perfected my method and rub.
Using a flavor-packed rub means that once grilled, they develop a perfect charred crust that locks in all the juiciness, creating a flavor-packed bite every time.
Enjoy these delicious grilled pork chops as a main course or served with your favorite sides. They’re versatile and pair well with various dishes, making them perfect for families and gatherings.
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Table of contents
Ingredients You’ll Need
Pork Chops
BBQ Rub—You can use a store-bought rub, or I have provided my favorite BBQ rub with the ingredients you need below
Olive Oil
Brown Sugar
Onion Powder
Garlic Powder
Smoked Paprika
Cayenne
Pepper
Salt
How to Grill Pork Chops
Step 1: Season The Pork Chops
In a small bowl, mix all the rub ingredients and set aside. Preheat the grill: Heat the grill to medium-high, aiming for about 400°F. Set up for two-zone cooking—one side for direct heat and the other for indirect heat.
Season the pork chops: Generously coat them with olive oil, then rub them thoroughly to coat.
If your chops are under an inch thick, watch them closely — thin chops go from perfect to dry in under a minute on direct heat. Bone-in chops are more forgiving because the bone slows heat transfer into the meat. Before they go on, the rub will smell sharp and spiced — by the time they come off, that raw paprika smell will have caramelized into something much deeper.
Step 2: Cook The Chops
Place them over direct heat and listen for an immediate, aggressive sizzle — if it’s quiet, the grill isn’t hot enough, and you won’t get a proper crust. After 2–3 minutes, the side facing down will have deep grill marks, and the edges will have begun to turn white. Flip once. When they hit 145°F at the thickest part away from the bone, pull them. The center will still be slightly pink — that’s correct and safe. Rest for 5 minutes before cutting or the juices run straight out onto the board.
Note: Bone-in vs boneless: bone-in chops are more forgiving on the grill — the bone slows heat transfer and helps prevent overcooking. If using boneless, go at least 1 inch thick and check the temperature a couple of minutes earlier than the time guide suggests
How to Tell When Grilled Pork Chops Are Done
Temperature is the only reliable test — 145°F at the thickest part, away from the bone. At that point, the meat will still be slightly pink in the center. That’s correct. The USDA updated its safe pork temperature to 145°F — well-done grey pork is overcooked, not safer.
| Stage | What You See / Hear | What It Means |
|---|---|---|
| First contact with grill | Loud aggressive sizzle | Hot enough — good |
| Placed on grill quietly | No sizzle | Not hot enough — move to hotter zone |
| 2–3 min on direct heat | Deep grill marks, edges going white | Ready to flip |
| After flip | Juices pooling on top surface | Cooking through — check temp |
| 145°F internal | Slightly pink centre, firm to press | Pull now |
| 160°F+ internal | Grey throughout | Overcooked — dry |
Storing and Reheating Leftovers
To store grilled pork chops in the refrigerator, place them in an airtight container or wrap them tightly in foil or plastic wrap. They will keep fresh for 3-4 days.
Transfer the pork chops to a freezer bag for extended storage, then freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat until the internal temperature reaches 165°F to ensure safety.
Bone-In vs Boneless Pork Chops for Grilling
The cut you choose affects cook time, juiciness, and margin for error on the grill. Weber’s butcher’s guide to pork chops recommends center-cut chops at least 1 inch thick as the best option for grilling — thinner chops overcook before they have time to develop a proper sear.
| Cut | Fat Content | Grill Margin | Best For |
|---|---|---|---|
| Bone-in rib chop | Higher | Forgiving — bone insulates | Flavor, juiciness, beginners |
| Bone-in loin chop | Medium | Moderate | Everyday grilling |
| Boneless loin chop | Lower | Tight — overcooks easily | Quick cooks with close monitoring |
| Shoulder/blade chop | Highest | Very forgiving | Low and slow, braising |
For this recipe, bone-in chops cut 1–1.5 inches thick are the top recommendation. The bone acts as a natural insulator that slows heat transfer to the meat, giving you more time to hit the 145°F target before the outside overcooks.
Why Two-Zone Cooking Is Essential for Pork Chops
Two-zone cooking means one side of the grill is on high heat, the other is off or low. You sear on the hot side for the crust, then move to the indirect side to finish without burning the outside before the inside reaches temperature. This matters especially with this rub — the brown sugar will burn quickly on sustained direct heat. Sear for the colour, finish indirect.”
| Zone | Purpose | Time |
|---|---|---|
| Direct (high heat) | Build crust and grill marks | 2–3 min per side |
| Indirect (low/off) | Bring centre to 145°F without burning | 5–6 min per side |
- Preheat grill to 400°F with one side on high and one side on low/off
- Sear chops over direct heat for 2–3 minutes per side
- Move to indirect side and close the lid
- Cook 5–6 minutes per side until internal temperature reaches 145°F
- Rest off the heat for 3–5 minutes before serving
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What to Serve With These Pork Chops
Here are some of my favorite sides for grilled chops;
Grilled Carrots with Brown Butter
Smoked Mac and Cheese
Grilled Broccoli
Baked Sweet Potato
Grilled Cornbread
Grilled Pork Chops
Ingredients
- 4 pork chops
- 3 tbsp BBQ Rub or use the ingredients below to make a rub
- 1/3 cup dark brown sugar
- 1 Tablespoon coarse kosher salt
- 2 teaspoons black pepper
- 1 Tablespoon Olive oil
- 2 teaspoons smoked paprika
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 1 teaspoon cayenne pepper
Instructions
- In a small bowl, mix all the rub ingredients and set aside. Preheat the grill: Heat the grill to medium-high, aiming for about 400°F. Set up for two-zone cooking—one side for direct heat and the other for indirect heat.
- Season the pork chops: Generously coat them with olive oil and then rub them thoroughly, covering them.
- Place the pork chops on the direct heat side of the grill and sear for 2-3 minutes on each side until nicely browned.
- Finish cooking: Move the chops to the indirect heat side and grill for 5-6 minutes per side or until they reach an internal temperature of 145°F.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
I never considered cooking pork chops on the grill because they overcook and dry out sooo fast. But it was a nice summer evening and thought I would give this recipe a try. THEY WERE AMAZING! Tender juicy and the seasonings were just right. I followed the directions to a T and they were prefect! Definitely making these again…on the grill.
“Yay Gayle! I’m so glad you decided to try them on the grill and that they turned out tender and juicy. Nothing better than a summer evening with perfectly cooked chops. I’d love to know—what sides did you serve them with?”
I’ve made these pork chops three times using the recipe provided for the run, and it is the bomb. Easy, routinely available ingredients, and super flavorful and juicy. The recommendation to use direct and indirect heat really makes a difference. You can’t go wrong with this recipe.
stoked you enjoyed them Brad! We are actually making them too this weekend 🙂