Grilled pork chops make a simple, flavorful dinner any night of the week. They cook quickly, develop a delicious crust from a dry rub, and pick up wonderful smoke when cooked over wood chunks such as hickory or pecan. This easy method works equally well for bone-in or boneless pork chops and is ideal for busy weeknights or casual weekend meals.
Ingredients for Grilled Pork Chops
- Pork chops — thick-cut, bone-in or boneless (about 4 chops)
- Olive oil — about 2 tablespoons to coat the chops
- Dry rub — approximately 1/4 cup of your favorite rub; a simple steak or pork rub with salt, pepper, paprika, garlic powder, and onion powder works well
These modest ingredients highlight the natural flavor of pork while the dry rub and light smoke add depth. Choose chops about 1 to 1.5 inches thick for the best balance of crust and juicy interior.
How to Grill Pork Chops
- Build a grill fire and stabilize the cooking temperature at about 350°F (175°C). Add hickory or pecan chunks to the coals or smoker box for an appealing smoky flavor.
- Pat the pork chops dry with paper towels to help the oil and rub adhere and to promote browning.
- Lightly drizzle olive oil on both sides of the chops and rub it in. Apply the dry rub evenly over both sides, pressing gently so it sticks.
- Place the chops over indirect heat with the grill lid closed. Cook for about 5 minutes to begin the cooking process and allow the smoke to infuse the meat.
- Flip the pork chops and continue cooking 8–10 minutes more, or until the internal temperature reaches 145°F (63°C) measured with a digital meat thermometer placed into the thickest part of the chop.
- Remove the chops from the grill and let them rest for about 10 minutes before slicing and serving. Resting allows the juices to redistribute and keeps the meat moist.
Cooking times will vary slightly depending on chop thickness, starting temperature, and grill consistency. A reliable instant-read thermometer is the best way to ensure safe, perfectly cooked pork. Aim for 145°F and allow a short carryover during resting for ideal doneness.
Tips and Variations
- If you prefer a slightly sweeter profile, brush the chops with a thin glaze of brown sugar and mustard or a fruit-based BBQ sauce during the last few minutes of cooking.
- For extra herb aroma, add a sprig of rosemary or thyme near the chops on the grill or tuck a herb sprig under each chop before resting.
- Bone-in chops often have more flavor and remain juicier; however, boneless chops are quicker to cook and slice more easily for serving.
- Adjust the rub salt level depending on whether you used a premade seasoning blend. Taste and balance are key.
How to Store and Reheat
Store leftover pork chops in an airtight container or zip-top bag in the refrigerator for up to 4 days. To reheat, slice the chops and warm them in an olive oil–coated skillet over medium heat. Cook the slices about 2 minutes on the first side, flip, and continue 3–5 minutes until heated through. Reheating sliced pork helps it warm evenly without drying out.
What to Serve with Grilled Pork Chops
Grilled pork chops pair beautifully with a wide range of sides. Consider a grilled vegetable rice pilaf, garlic butter roasted potatoes, corn on the cob, or crusty garlic bread for a complete, satisfying meal. Light salads, roasted root vegetables, or a simple slaw also complement the smoky, savory chops.
Recipe Summary
- Prep time: about 5 minutes
- Cook time: about 15 minutes
- Total time: about 20 minutes
- Servings: 4
- Calories: approximately 427 kcal per serving
Ingredients
- 4 pork chops
- 2 tablespoons olive oil
- 1/4 cup dry rub (your preferred steak or pork rub)
Instructions
- Prepare the grill to about 350°F and add wood chunks for smoke if desired.
- Pat chops dry and coat both sides with olive oil.
- Apply the dry rub evenly on both sides.
- Cook over indirect heat with the lid closed for 5 minutes, then flip and cook another 8–10 minutes until internal temperature reaches 145°F.
- Remove from the grill and rest for 10 minutes before serving.
These grilled pork chops are an ideal fast, flavorful option that works for weeknight family dinners and relaxed entertaining. With minimal prep and a few simple ingredients you likely already have, this method delivers reliably juicy pork with a savory crust and a hint of smoke.
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