These Grilled Pork Chops are perfect for summertime, but to be honest, you can whip them up all year long. The best part is that they’re always juicy on the inside and they form a perfectly seasoned crust on the outside. When it comes to serving, you can use them for everything from the main entree to a salad topper.
If you love a great Grilled Steak, you’ll love these juicy grilled pork chops. It’s a more affordable option than expensive cuts of beef and a great way to satisfy your BBQ cravings.
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Love pork? Try some of our other grilled & BBQ-worthy pork favorites like grilled pork tenderloin with peaches, easy pork carnitas, or pulled pork while you’re at it.
Grilled Pork Chops that are Actually Juicy
These are the keys to ensuring your grilled pork chops aren’t dry. Follow these tips and you’ll enjoy some truly juicy pork chops.
- Bring to room temperature – Pull the pork chops out and let them sit at room temperature for 15 minutes before grilling them. This will promote even cooking.
- Check the Internal temperature – Pork chops are lean and cook quickly, so keep an eye on the internal temperature to prevent them from overcooking and drying out. Use an instant-read meat thermometer to ensure they have reached 145°F and are safe to eat.
- Rest before slicing – Only cut into the pork chops after allowing them to rest for 10 minutes. This helps the pork chops to retain their juices and become incredibly tender.
Ingredients for this Grilled Pork Chops Recipe
- Bone-in pork chops – Go for bone-in thicker cuts, as they typically have more flavor and turn out extra juicy.
- Olive oil – an extra virgin or light olive oil will work well here.
- Garlic– You’ll want to use fresh garlic over garlic powder. If you love garlic, feel free to throw in a few extra cloves to the marinade.
- Lemon juice – You’ll need 2 tablespoons of fresh lemon juice from about 1/2 lemon.
- Black pepper – Opt for freshly cracked black pepper for more flavor
- Kosher Salt – A coarse, flakey kosher salt works best for the marinade.
How to Make Grilled Pork Chops
- Pat the Pork Chops Dry – Pat the pork chops dry with a paper towel to help the marinade “stick” better.
- Make the Marinade – In a large bowl, whisk the olive oil, lemon juice, garlic, salt, and black pepper together.
- Rub the Marinade – Rub the marinade all over the sides of the pork chops and cover the bowl with plastic wrap. Allow them to sit in the refrigerator for at least an hour.
- Grill the Pork Chops – Grill the pork chops on high for about 5 minutes on each side of the grill grate. Pull them off the grill when the internal temperature reaches 140°F.
- Allow the Chops to Rest – Allow the pork chops to rest for 10 minutes before slicing into them. This will bring the internal temperature to 145°F and make them extra juicy.
Pro Tip: If you can, let the pork chops marinate overnight. It will take the flavor of the chops to the next level!
Pro Tip: The grilling time will depend on the thickness of the pork chops. If you’re using thicker chops, they will take longer. Thinner chops will need less time.
Serve With
There are a million and one different ways you can serve your pork chops – they are such a versatile protein! Here are a couple of our favorite pairings:
- BBQ Sauce – brush the cooked pork chops with Homemade BBQ Sauce or your favorite storebought bbq sauce.
- With Potatoes – Pair the chops with garlic mashed potatoes, air fryer baked potatoes, or boiled potatoes for a hearty and comforting meal.
- Over Salad – Pork chops pair wonderfully with sweet and salty salads like our shaved brussels sprouts salad, broccoli cauliflower salad, or Caesar Salad.
- With Veggies – For a simple low-carb meal, pair the grilled pork chops with grilled corn on the cob, or roasted asparagus.
Common Questions
It takes about 5 minutes per side to grill pork chops if they are bone-in loin chops and about 2-inches thick. If you are using boneless pork chops or much thinner chops, they will cook much quicker.
Yes, it’s perfectly normal for grilled pork chops to be slightly pink on the inside. If they are cooked to medium-rare (145°F), they will likely be pink and that’s perfectly safe. If you’re uncomfortable with pink, you can bring them to 155°F but they won’t be as juicy. Use an instant-read thermometer to get to your desired doneness.
As a general rule of thumb, pork chops will cook quicker on a charcoal grill than they will on a gas grill. The fiery, hot direct heat from the coals will sear the chops quicker, so it’s important to try and regulate the heat and tamper the flames a bit before tossing them on.
Storage & Reheating Tips
To keep your pork chops fresh for up to a week, store your leftovers in an airtight container in the fridge. When you’re ready to reheat them, cover them in foil and pop them back on the grill until warmed through. You can also reheat them in the air fryer or the microwave – just be sure to watch them closely so they don’t overcook!
More Pork Recipes to Try
If you enjoyed these Grilled Pork Chops, you will love these top-rated pork recipes:
- Pork Schnitzel
- Instant Pot Pork Chops & Gravy
- Air Fryer Pork Belly Bites
- Pork Shish Kabobs
- Roasted Pork Tenderloin
Juicy Grilled Pork Chops Recipe
Ingredients
- 2 lb bone-in pork chops, preferably thicker cut
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 2 tbsp lemon juice
- 1 tsp black pepper
- 1 tbsp kosher salt, adjust to taste
Instructions
- Pat the pork chops dry with a paper towel.
- In a separate bowl, combine the olive oil, lemon juice, garlic, salt, and black pepper to create the marinade.
- Rub the marinade evenly all over the sides of the pork chops and place them in a bowl covered with plastic wrap. Allow them to marinate for at least an hour in the refrigerator.
- Grill the pork chops on high for about 5 minutes on each side (the cooking time will depend on the thickness of the pork chops). They are fully cooked when the internal temperature reaches 145°F on an instant-read thermometer.*
- Allow the pork chops to rest for 10 minutes before serving them, bringing them to 145°F.