The juiciest Grilled Pork Chops are coated in a simple and tasty homemade spice rub and grilled until perfectly tender, golden brown and delicious. This recipe makes the best grilled pork chops you’ll ever have!
If you love grilling you are going to really enjoy our other grilled and bbq recipes like this Grilled Chicken Breast recipe and my favorite Cajun Grilled Shrimp Skewers.
Making the Best Pork Chops on the Grill
My Baked Pork Chops recipe is one of the most popular recipes on this site. I get so many comments and messages from readers that rave about them (thank you, it really warms my heart each time). The combination of spices and the juicy tender meat definitely makes our readers happy.
The truth is that I love pork chops and pork meat in general. Pork is lean, incredibly flavorful, readily available and budget friendly. Grilling pork chops on a gas grill outdoors , a pellet or charcoal grill or even on the stove top on a grill pan, seems to add an extra layer of delicious flavor.
What Is The Best Cut Of Meat For Grilling Pork Chops?
There are five different cuts of pork chops.
- Rib Chops: This is a tender cut from the rib section, mild tasting with some fat and with a bone running along one side. Other names are center-cut rib chops, rib pork chop, pork chop end cut.
- Loin Chop: Very lean, mild flavor with a t-bone in the middle. Each chop has two different types of meat (loin and tenderloin) which cook at different rates. For this reason, these pork chops are a bit difficult to cook. Other names are center-cut loin chops, pork loin end chop, top loin chop, porterhouse.
- Shoulder Chop: These are flavorful with a fair amount of fat, gristle and bone. They are best for braising. Other names are blade chops, blade steaks, blade-end pork loin chops, pork shoulder steaks, pork loin blade chops.
- Boneless Chop:These are very lean and boneless pork chops. This is a very popular cut. Due to the lack of fat and bone these chops are easy to overcook. It’s best to marinate them or brine them. It’s also wise to buy thick boneless chops as thinner ones are even easier to overcook and dry up. Other names are America’s cut, pork loin filets.
- Sirloin Chop: Lots of pork flavor, lots of bone and tough. These chops require long cooking times. Not a great pork chop for grilling.
What Kind Of Pork Chops Are Best For Grilling
Personally, I prefer to grill thick, bone-in pork chops that have a lean area, with a good amount of fat all around to keep the grilled pork chop juicy. Just like rib pork chops.
I often grill boneless pork chops since they are my husband’s favorite. When I do, I purchase thick pork chops and soak them in a quick marinade or I season them with a spice rub and let them sit in the refrigerator for at least 4 hours before cooking them.
The Best Texas BBQ Spice Rub
These flavorful chops are seasoned to perfection with one of my favorite barbecue spice mixes. Don’t get overwhelm by the number of Ingredients. This Texas BBQ spice rub uses common spices that you probably already have at home.
This meat rub uses brown sugar. Dark brown sugar or piloncillo sugar add the best flavor however, if you are trying to stay away from sugar, you can skip it or you can simply brush the chops with oil and honey or maple syrup and then add the spices, rubbing them into the meat with your fingers.
The ingredients for this amazing BBQ Spice rub are brown sugar, ancho chili powder, garlic powder, onion powder, seasoned salt, salt, paprika, dried oregano, ground cumin and ground black pepper.
How do you grill pork chops without drying them out?
The secret to tender, juicy and flavorful grilled pork chops is:
- Start with thick chops (1-inch minimum), with enough fat to withstand the heat (like rib chops/center-cut rib chops).
- Season them with a spice rub (to create a dry brine) or a marinade (to create a wet brine). A spice rub acts as a dry brine and actually helps with moisture retention which means juicy meat!
- Two-zone grilling is a must! Start by grilling them over medium-high heat and finish the cooking under indirect heat.
How to Grill Pork Chops Perfectly
Specific instructions can be found on the printable recipe card below.To make the best pork chops on the grill:
- Start with thick pork chops. Rub or brush the pork with olive oil. Season generously with the spice mix, rubbing the seasoning into the meat.
- Clean and oil the grill grate.
- Preheat an outdoor grill to medium-high heat and turn off the burners on one side of the grill to create 2-heat zones. A direct heat zone and an indirect heat zone. Instructions for charcoal grill can be found in the recipe card below.
- Sear the pork chops over direct heat until well browned, about 2 to 4 minutes per side (exact times will vary depending on thickness of pork and heat).
- Move the pork chops to the indirect heat area. Cover the grill and cook until the meat reaches an internal temperature of 135 degrees Fahrenheit when checked with an instant read thermometer.
- Remove the pork chops from the grill and allow them to rest for 10 minutes before serving or slicing. After the resting period, the pork should reach a temperature of 145 degrees Fahrenheit.
How Long To Grill Pork Chops?
Pork chops cook fairly quickly on the grill. Exact times will vary depending on the thickness of the meat and the heat and type of your grill (gas, charcoal, pallet). Cooking thick pork chops of about 1 to 1.5 inches thick over medium-high heat may take about 10 to 16 minutes total.
What Temperature Should Pork Be Cooked To?
According to USDA guidelines, pork should be cooked to an internal temperature of 145 degrees Fahrenheit. Grill the pork chops until the meat reaches an internal temperature of 135 degrees Fahrenheit (57° C) when checked with an instant read thermometer on the thickest part of the chop. Remove from the grill and let the meat rest for 10 minutes. During this time, the meat will reach a safe 145 degrees Fahrenheit (63° C) which puts them at a nice juicy medium temperature.
Grilled Pork Chop Recipe Tips
- Choose thick pork chops (1-inch minimum). You can grill boneless pork chops but bone-in pork chops usually results in juicier meat. We like rib chops!
- Season the pork chops with a seasoning mix (we love our homemade Texas BBQ rub found in the recipe card below). This spice mix acts as a dry brine. Dry brines helps the meat retain its moisture which means juicy succulent pork chops.
- Sear the pork chops on the grill over direct heat, once the pork is nicely browned, move them to the indirect heat side of the grill, cover the grill and cook until the meat reaches an internal temperature of 135 degrees Fahrenheit when checked with an instant read thermometer on the thickest part of the chop. Remove from the grill and let the meat rest for 10 minutes. The internal temperature will rise and reach a safe 145 degrees Fahrenheit.
- This recipe is gluten free.
What Should I Serve With Grilled Pork Chops
Here are a few ideas of what to serve with these incredibly juicy and flavorful pork chops:
Best Grilled Pork Chops
Ingredients
Texas BBQ Spice Mix Rub
- 2 tablespoon brown sugar, dark brown sugar preferred
- 1 teaspoon ancho chile powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
Pork:
- 4 bone-in or boneless center cut pork chops
- 2 tablespoons olive oil
Instructions
- Combine all of the Texas BBQ rub spice mix ingredients in a small bowl and set aside.
- Rub or brush the pork chops with olive oil and sprinkle generously with the spice mix, massaging it into the meat. You can allow the pork to sit on the counter while you heat up the grill or you can refrigerate them covered, overnight. When ready to cook allow the meat to come to room temperature for 20 minutes before grilling.
- For Gas Grill and Pellet Grill: Clean and oil the grill grate. Preheat an outdoor grill to medium-high heat to about 400°F. – 450° F. (or you can use an indoor grill pan). Turn off the burners on one side of the grill to create 2 zones, a zone of direct heat and a zone of indirect heat.
- For Charcoal Grill: Clean and oil the grates. Light a chimney with enough charcoal to cover half of the grill (I fill a charcoal chimney ¾ full). When all charcoal is lit and covered with gray ash, pour out the coals on one side of the grill, leaving the other side empty. This creates 2-zones, a zone of direct heat and a zone for indirect heat. Set the clean and oiled cooking grate in place, cover the grill, and allow to preheat for about 5 minutes.
- Place the seasoned pork chops on the grill over direct heat and sear for 2-3 minutes per side.
- Move the pork chops to the indirect heat side of the grill and cook covered, for another 5-6 minutes per side or until the pork chops’ internal temperature reaches 135 ° to 140° F. (pork will reach safe temperature of 145°F after resting). Please read chef’s tips. Actual cooking time will depend on the heat of your grill and the thickness of your pork chop.
- Remove from the heat and rest for 5-10 minutes before serving.
Notes
- Choose thick pork chops (1-inch minimum). You can grill boneless pork chops but bone-in pork chops usually results in juicier meat. We like rib chops!
- Sear the pork chops on the grill over direct heat, once the pork is nicely browned, move them to the indirect heat side of the grill, cover the grill and cook until the meat reaches an internal temperature of 135 degrees Fahrenheit when checked with an instant read thermometer on the thickest part of the chop. Remove from the grill and let the meat rest for 10 minutes. The internal temperature will rise and reach a safe 145 degrees Fahrenheit.
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