Easy Grilled Pork Chops

My family should be dubbed “The Pork Chop Crew" because we eat them at least once a week. Pork chops are a versatile cut of meat—I endorse them wholeheartedly. They benefit from a good brine—a salty flavored liquid for soaking the meat—and can be grilled, baked, pan-seared, and even cooked sous vide. 

I love grilled pork chops most because it’s the least messy way to prepare them. You don’t have to deal with splattering hot oil from the pan and no messy sheet pans to clean up after baking. I simply brine the pork chops and then I pop them onto a hot grill. That’s it! 

Best Pork Chops for Grilling

A rib chop, sometimes called a center-cut rib chop, is my go-to cut. It has a bone that runs along one side and a border of fat. On the grill, the fat melts and the marrow in the bone caramelizes, which translates to a whole lot of good feelings that ensue as we dig in! 

I prefer a cut that is 2 inches thick. Any thinner, it is more likely to dry out on the grill or get too salty in the brine.

Boneless chops, although pricier, are an option if you're looking for an all-around leaner cut of meat. They are basically rib chops with the bone and some of the fat trimmed off. My family isn’t shy about a generous ribbon of fat, so I hardly trim any off. Leave at least a 1/8-inch layer of it on since fat adds flavor as it renders on the grill. 

Brined Pork Chops are Juicier!

Pork is a lean meat that can become notoriously bone-dry when cooked. Brining pumps them full of moisture, preventing them from drying out. Even a quick dip, about 30 minutes, in the brine will help your pork stay juicy and tender.

The brine I recommend for these pork chops is quite simple to prepare, and it works wonders. It guarantees the meat remains juicy until you sink your teeth into them. While I'm ashamed to admit that I tapped out before I could finish both of my pork chops, I am proud that even when I reheated them, they didn't dry out.

How Long To Brine the Pork Chops

Don’t brine them for too long. The salt and acid from the vinegar or citrus can make the pork chops overly salty and mushy. A rule of thumb: Brine for 1 hour per pound of pork chops. You can go over the suggested time, but only by about 30 minutes. 

Tips for Grilling Pork Chops

For a gas grill, turn on one set of burners to 400°F or high and keep the other set of burners off. If using a charcoal grill, spread lit coal under one half of the grill and keep the other half empty. This creates two cooking zones: a hot direct cooking zone over the fire to sear the pork chops and a cooler indirect cooking zone over the unlit burners to cook them all the way through without burning the outside.

Even built-in grill thermometers can give inaccurate readings. An external thermometer set near the center of the grill provides the most accurate temperature reading. Although less precise, you can estimate the temperature by carefully holding your hand 6 inches above the heated grill grates. If you can hold it there for only 1 to 2 seconds, it's ready for the pork chops.  

Crosshatch grill marks are pretty but too high maintenance even for me. If you really want bold grill marks, don’t move the pork chops while they sear.

How Long To Grill Pork Chops

Grill 2-inch-thick rib chops for about 4 minutes per side over high heat. Then finish cooking them through over low heat for 15 to 20 minutes. Boneless chops or thinner rib chops will take less time to cook through. 

The safe internal temperature of pork is 145°F. When cut, the center of the meat will have a light blush pink color. 

How I Serve Grilled Pork Chops

I serve grilled pork chops with lightly seasoned vegetables, like yellow squash, bell peppers, zucchini, or asparagus, which I grill while the pork chops rest. Macaroni and cheese or a rice dish would also be a fantastic accompaniment.

More Pork Chop Recipes to Try

• Mom’s Perfect Pork Chops
• Pork Chops with Cherry Pan Sauce
• Skillet Pork Chops with Cabbage
• Vermont Maple Syrup Pork Chops
• Pork Chops with Pomegranate Glaze