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Best Grilled Pork Chop Recipes

Best Grilled Pork Chop Recipes

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Top Rated Grilled Pork Chop Recipes

In the summer, we typically host cookouts that serve nothing but a few hot dogs and hamburgers. This grilling season, why not try something different, like grilling pork chops? This delicious and simple recipe will make grilling pork chops a breeze and will instantly upgrade your barbecue.

Sauerkraut goes well with pork and is a traditional accompaniment to pork chops specifically. This recipe uses sauerkraut juice instead of sauerkraut for a tasty twist. This recipe is courtesy of Biotta Juices.

I love pork chops and if you have an open flame to grill them on all the better. If not,use a cast iron pan or skillet for the same effect.

My variation of surf n turf, this recipe gets fully outfitted with a grilled pork chop, Littleneck clams, and asapargus-and-bacon kebabs.

Perfect Grilled Pork Chops

Perfect Grilled Pork Chops are actually really easy to make. Choose the right cut, add some seasoning, and grill the best pork chop you’ve ever had in your life!

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Perfect Grilled Pork Chops are actually really easy to make. Choose the right cut, add some seasoning, and grill the best pork chop you’ve ever had in your life!

These pork chops are magical! They rival any beef steak. Every time I make them people rave that they are the best pork chops they’ve ever had in their life. Follow my instructions and you will be the star of every backyard barbecue! People can’t get enough of my perfect pork chops.

The Best Pork Chop Seasoning Recipe

A pork chop dry rub consists of dried herbs and spices that are added to the meat before cooking. The first step toward success is to make sure your spices haven't been sitting on the rack for too long—most seasonings start to lose their potency after six months or so.

Pro Tip: Once you've prepared your pork chop rub, be sure to date the storage container and discard the contents if you haven't used them up within a six-month window. Additionally, you'll want to discard any spice rub that's come into contact with raw meat. Otherwise, you're putting yourself at risk for dangerous food-borne illnesses.

Perfect Seasoning Blend for Grilled Pork Chops

This is our favorite recipe for pork chops dry rub. The flavors are an excellent foil for the smoky flavor of the grill, but the mixture works well no matter which cooking method you use. As a bonus, this can be made entirely out of spice-rack staples that are suitable for a variety of other foods.

What You'll Need For This Pork Chop Seasoning

  • 2 Tablespoons smoked paprika
  • 1 Tablespoon Kosher salt
  • 1 Tablespoon black pepper
  • 1 Tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon cayenne pepper

Yield: About 1/2 cup, enough to season 6 pork chops

  • Mix all ingredients together in a small bowl.
  • Whisk with a fork to break up any clumps and to fully combine all ingredients.
  • Sprinkle a liberal amount onto pork chops, pressing to make the spices adhere to the flesh.
  • Store any leftovers in an airtight container in a cool, dry place for up to six months.

Pro Tip: Make sure the meat has been washed and patted dry, then coat both sides of the chops with olive oil before adding the seasoning rub. Don't go overboard with the oil, as this could cause flare-ups during grilling.

Recipe: Grilled Pork Chops

Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.


  • 4 pork chops
  • 2 quarts ice cold water
  • 1/3 cup kosher or sea salt
  • 1 recipe Pork Chop Seasoning Blend see recipe below




Nutrition: 446 calories, 32 g fat (12.1 g saturated), 92 mg sodium, 7.5 g carbs, 0 g fiber, 7.4 g sugar, 29.2 g protein

Bored with the same old dry, tasteless chops? Try this sweet and sour spin instead. It's got a whopping 29.2 grams of satiating protein and just 7.5 grams of carbs. Just keep your portion to about 3-4 ounces and pair it with wholesome veggies or toss it over a salad.

Get the recipe from Damn Delicous.

How to Cook Pork Chops on a Gas Grill or Charcoal Grill

Pork chops are far more lean than they used to be back in the day, and is the same reason why they can easily be overcooked. To make sure they come out juicy and flavorful there’s a few tips to deliver juicy bites every time.

Choose the right pork chop for grilling. 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 quick with less time to dry out. Thicker pork chops can be just as tender and just as juicy as thin. Again, it comes down to the cut you choose. For a quick-cooking boneless pork chop, choose pork chops with a thin fat cap that are about 1 inch thick.

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.

Simply season grilled pork chops. Just like any protein, seasoning is the key. Choose your favorite store-bought pork seasoning or make your own, like my dry rub for ribs that’s loaded with flavor.

Three Steps to Juicy Pork Chops from the Grill

  1. Brine the chops: Combine 2 cups of water with the salt and sugar in a small saucepan over medium-high heat. Stir until all the salt and sugar has dissolved, then remove from the heat and stir in 2 cups of cold water along with 2 cloves of garlic. Set the brine aside to cool, then pour it into a large, heavy-duty zip-top bag and add the pork chops. Remove as much air as possible and seal tightly. Refrigerate the chops for 1 hour, turning the bag over after 30 minutes.
  2. Prepare the chops: Preheat a gas or charcoal grill to medium-high heat (about 400°F). Remove the chops from the brine and pat them dry on both sides with paper towels. Sprinkle about 1 teaspoon of the Smoky BBQ Rub on each side of the chops and rub it into the meat with the back of a spoon. Alternately, you can rub them with a little olive oil and season with a pinch of salt and some freshly ground black pepper. Because of the salt in the brine, be careful when seasoning the outside of the meat.
  3. Grill the chops: Oil the grill grates thoroughly and add the chops. Grill for 4 minutes on the first side, turn and continue grilling until cooked through, 3 to 4 minutes additional. You can check for doneness with an instant-read thermometer and remove the chops from the grill when they reach 135 to 140°F (for medium). Allow the pork chops to rest for 5 minutes before serving.

How to season pork chops

Once you have your seasoning ready you’re good to go on seasoning your pork chops.

Like with most types of seasoning or rubs, apply it to your raw defrosted meat liberally and evenly over all sides. Try to get into every area you can and don’t be shy with it.

And yes, you’ll need to use your hands.

Once you’ve applied it be sure to rub it in firmly. We’re trying to really work it into the flesh of the meat as best as possible.

Once that’s done, you don’t need to leave the meat out or store it in the refrigerator. We’re pretty much ready to grill right away.

Photo: Ivan Radic

As a side note, if you’re wanting to bake or pan fry this instead then this seasoning will still work just fine. If it’s not obvious, I’m just completely biased towards grilling!

Set up your charcoal or gas grill for indirect grilling at a fairly low heat. Once ready, transfer your pork chops to the indirect zone of your grill, and slowly work to raising the temperature within your grill chamber.

The reason for this is to allow the seasoning itself to cook and form a slight coat on the surface of your pork chops. It will work better into the flesh of the pork too, giving you juicy, flavor-packed meat.

Our target internal temperature for pork is 145°F, so be sure to use a good grill meat thermometer to monitor this.

Once the temperature is approaching 145°F, move your pork chops over the flames directly for a couple of minutes. This will allow them to sear, which will give us a beautiful crust finish on the outside of the pork chops. This will allow the sugar in the seasoning to caramelize and crystalize.

This should give you a beautifully sweet and spicy edge to your grilled pork chops, and give you a pork rub that you can come back to again and again.

Shout out to Susie at Hey Grill Hey once again for the fantastic recipe.

What do you think of this grilled pork chop seasoning? What’s your favorite BBQ rub? Let me know in the comments below!

Internal Temperature for Juicy Pork Chops

For years cooks have been told to cook pork until well done, resulting in a dried out piece of meat nobody wants to eat. No more!

According to recent changes in the USDA guidelines, it is safe to eat pork cooked medium rare.

Cook the pork chops to an internal temperature of 140°F and still barely pink inside, then rest for about 5 minutes for the residual heat will continue to cook and raise the internal temperature.

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.

Best Ever Grilled Pork Chops

When I was growing up, I don’t ever remember eating pork chops. My mom was a great cook, and we tried lots of different foods, but pork chops just wasn’t one of them. I don’t remember trying my first pork chop till I was in college. I loved it, but didn’t get the recipe. So I never made them.

It wasn’t till I’d been married for several years that I actually started making pork chops for my own family. We enjoy them now, and honestly, I should make them more often. My boys especially seem to love them!

This recipe is super simple, just five ingredients. And water, but who counts water? I got the recipe from a friend years ago, but then misplaced it. I came across it last year and made them again.

I forgot how tasty they are. Such a great change from our traditional grilled chicken and steak!

As with all pork, make sure you don’t overcook, or they will be tough and dry. I like to use this meat thermometer, it takes out the guesswork.


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