Grilled Pork Chops

If there’s one dinner that takes me back to my childhood, it’s pork chops. Growing up in the Midwest, my parents weren’t afraid to BBQ year-round, and they loved grilling pork chops. I still remember those perfect char marks and tender meat that made dinner special for the whole family.

This grilled pork chops recipe is an ode to my mom and dad. I’ll show you how to pick the right cut, infuse it with flavor, and grill tender, juicy chops. Whether you’re a seasoned griller or just getting started, this step-by-step guide will help you master perfect grilled pork chops every time.

Recipe Highlights

Grilled pork chops have a bad rap for being tough, but I’m here to show you how to make them juicy, tender, and full of flavor:

• Step-by-step instructions make grilling easy and foolproof.
• A simple, sweet-and-savory marinade infuses every bite.
• Grilling the chops gives them a perfect sear and beautiful char marks.

What Type of Pork to Buy

When it comes to grilled pork chops, choosing the right cut makes a difference. Pork chops are cut from the pork loin, which is a lean cut with a little marbling of fat to keep things juicy. You can buy loin chops as bone-in or boneless, and they come in different thicknesses.

For this recipe, I recommend using thick, bone-in pork chops. If possible, go to your local butcher or meat counter and ask for 2-pound thick-cut bone-in chops. You’ll usually end up with four chops, each around half a pound.

A few extra tips:

• Look for chops that are light pink with a bit of fat along the edges. Avoid any that look gray or dry.
• If you can, buy chops that are at least 1 to 1 ½ inches thick. Thin chops can dry out quickly on the grill.
• Don’t be afraid of bone-in! It really does make the meat juicier compared to boneless pork chops.

Is pork a popular protein at your house? Browse my pork recipes for every cut, from pork shoulders to bacon.

How to Season and Flavor

Getting your pork chops to taste amazing starts with choosing the right seasoning method. There are a few ways you can infuse flavor, and each has its perks. Here are my favorites:

My Go-To Marinade

My go-to grilled pork chop marinade is sweet, salty, and does wonders for flavoring pork chops. Here’s what I use:

• I am willow: Adds richness and a salty depth that also helps tenderize the pork.
• Brown sugar: Balances the salt with a touch of sweetness and creates a beautiful caramelized crust on the grill.
• Worcestershire sauce: Brings a savory, tangy flavor that gives the chops extra complexity.
• Garlic: I usually use minced garlic, but fresh cloves work well, too.
• Lemon juice: A little citrus brightens all the flavors and ties everything together.

Whisk all the ingredients together in a bowl, then coat the pork chops in the marinade, making sure every inch is covered. I like to let the pork chops sit in the fridge for at least 4 hours, but if I have the time, I marinate pork chops overnight. The longer they soak, the more tender they are.

How to Grill Pork Chops (Step-By-Step)

Grilling doesn’t have to be intimidating. Follow these simple steps, and these juicy pork chops will be one of your favorite new recipes for grilling season:

1. Mix the marinade. Whisk together soy sauce, brown sugar, Worcestershire sauce, garlic, and lemon juice in a medium bowl until the sugar dissolves. This is the flavor base. It’s simple, sweet, and savory.
2. Marinate the chops. Place the pork chops in a large gallon-size bag or shallow dish, then pour the marinade over them. Massage the marinade into every part of the meat so each chop is coated. I usually let mine marinate for at least 4 hours, but overnight works best for deep flavor and extra juiciness.
3. Preheat the grill. Heat the grill to around 400ºF. You want medium-high, direct heat to get a nice sear without overcooking the inside.
4. Grill the pork chops. Place the chops on the grill and cook for about 6-8 minutes per side. I usually grill pork chops with the lid closed. This traps heat and smoke, helping the chops cook evenly while getting a nice sear. Keep an eye on them and use an instant-read thermometer to check the internal temperature. Remove the chops from the girl about 5ºF below your desired doneness (see temperature guide below).
5. Let them rest. Remove the chops from the grill and let them rest for 5-10 minutes. This is key. The internal temperature will rise another 5ºF while resting, and the juices will redistribute so every bite is tender and flavorful.

Perfect Pairings

These chops pair well with just about anything fresh off the grillbut you can pair them with whatever feels right for the meal. I love to keep things simple with grilled veggies and flavorful side dishes. Here are some of my favorites:

• Baked Beans: This is a hearty, flavorful option that’s a natural match with smoky, grilled meat.
• Baked Potato Salad or Lemon Pasta Salad: These cool, creamy sides balance the richness of the pork chops.
• Grilled Asparagus: Light, fresh, and quick to cook, this veg combines black pepper, salt, and olive oil for a healthy crunch.
• Grilled Corn on the Cob: Sweet, buttery, and grill-charred, this is a classic for the summer.
• Grilled Potatoes in Foil: These are crispy on the outside, tender on the inside, and full of smoky flavor from the grill.

When I store leftover pork chops, I always let them cool completely first. Once cooled, I transfer them to an airtight container and refrigerate them. They’ll stay good for 3-5 days, and reheating them gently helps keep the meat juicy.