Best Grilled Pork Chops

5 from 3 reviews

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 includes instructions for gas, pellet and charcoal grills.

Course Dinner, Main Course

Cuisine American

Keyword Grilled Pork Chops

Prep Time 10

Cook Time 16

Total Time 26

Servings servings

Calories 300kcal

Author Chef Kathy McDaniel

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.

Nutrition