Learn how to grill perfect pork chops that are juicy and tender on your gas grill or any other type. Choose boneless or bone-in pork chops, add an optional brine, and a simple seasoning. The fast and easy step-by-step instructions make grilling the best chops simple.
🐖Ingredients
Pork chops—boneless or bone-in
Salt, black pepper, garlic powder
Optional brine—salt, brown sugar, garlic powder
Optional seasonings—paprika, seasoning salt, BBQ sauce
Jump To (scroll for more)
- 🐖Ingredients
- 👨🍳How to Grill Pork Chops on a Gas Grill—Step-by-Step Photo Instructions
- ⏰How long to grill pork chops
- 🌡️Levels of cooked pork doneness
- 🐖Pork chops—tips and options
- ♨️Grill tips—tips and options
- 🧂Seasoning options
- 🔥BBQ grilled pork chops
- 🐖Pork Chop Recipes
- 🧂Optional brining pork chops
- 🍽️How to serve
- ❄️How to store and reheat leftovers
- ❓FAQs
- 🐖Picking the best pork chops for you
- 👨🍳Recipe
Featured Comment by Bronzi:
⭐⭐⭐⭐⭐
"Great recipe. I made for guests and first time I grilled chops. Think brine was the key. Will make again and experiment. Thanks. Love your Blog."
Grilling pork chops is a simple skill for any home griller to learn. While I recommend using a gas grill for better control, a charcoal grill or another type will also produce excellent results with reasonable temperature control.
Prepare them your way. Choose the pork loin chops you prefer—thick or thin, bone-in or boneless. Season them to your liking or barbecue them before grilling. Everybody will love your moist and tender chops with a little char. Also, they're healthy and will fit low-fat and low-calorie diets.
👨🍳How to Grill Pork Chops on a Gas Grill—Step-by-Step Photo Instructions
1. Trim the fat layer to ¼ inch and score through every inch to prevent cupping.
2. Optional: Brine for 30 minutes to 2 hours, then rinse off the brine.
3. Preheat grill to 450° surface temperature.
4. Pat dry and season to taste.
5. Grill with a closed lid, flipping about every 4 minutes, until the internal temperature is 145°-150°, about 12-14 minutes.
6. Remove from the grill and rest for 5 minutes before serving.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰How long to grill pork chops
It takes 12-15 minutes for a 1-inch pork chop to reach an internal temperature of 145° on a 450° grill. Three variables affecting the cooking time are thickness, the exact grill temperature, and your preferred final internal temperature.
Approximate grilling time by thickness to 145° on a 450° grill
½ inch thick chops will take 5-6 minutes of grill time—not recommended.
¾ inch thick chops will take 9-11 minutes of grill time.
1-inch thick chops will take 12-14 minutes of grill time.
1½ inch thick chops will take up to 20 minutes of grill time.
A bone-in chop may take a bit longer than a boneless chop, but higher final internal temperatures will only take a few minutes longer. COOK TO THE FINAL INTERNAL TEMPERATURE AND NEVER BY TIME ALONE.
🌡️Levels of cooked pork doneness
The FDA recommends a 145° minimum internal temperature with a 3-minute rest for safety.
| Cooked Pork Level | Internal Temperature |
|---|---|
| Rare | Not recommended |
| Medium-Rare | 145°-150° Recommended |
| Medium | 150°-155° |
| Medium-Well | 155°-160° |
| Well Done | 160°+ (will dry) |
🐖Pork chops—tips and options
Any pork chop will work, but I prefer a center cut that is 1 inch thick, bone-in, or boneless. ¾ inch is a little thin and can dry out more, but will work well when cooked at 450° and removed at 145°.
Chops thicker than 1 ½ inches may require either reverse searing or part of the time over indirect heat. I usually don't do thicker chops since I consider them too big for a serving.
There is usually a layer of fat on the edge of pork chops. If the fat layer is over ¼ inches thick, trim it to ¼ inches thick and score every inch to prevent pork cupping during cooking.
♨️Grill tips—tips and options
A grill surface temperature of about 450° is best for grilling pork chops. A grill temperature that is too high will overcook the outside before the center is done, drying the pork.
450° surface temperature is usually about medium-high heat burners on most gas grills. If you have more questions about grill setup, see Guide to Grill Temperature.
A charcoal grill will work fine—just get the heat correct. This usually involves adjusting the vents. Aim for the same temperature range as for gas grills.
🧂Seasoning options
If not brining, just salt, pepper, and usually garlic powder works well, but seasoning salt provides paprika, onion salt, and other herbs. Add some pepper, and that is enough.
Other good choices are Montreal steak seasoning and many different herbs and spices, so use what you want.
🔥BBQ grilled pork chops
If you want BBQ pork chops, add a light sauce coat to both sides with about 5 minutes left and again for the last 2 minutes of cooking. Only season lightly before grilling or use a BBQ dry rub like BBQ Dry Rub for Pork or Memphis Dry Rub.
Use your favorite BBQ sauce or try my Memphis BBQ Sauce.
🐖Pork Chop Recipes
No grill, no problem. Here are some outstanding inside pork chop recipes: Pan Seared Pork Chops, Pan-Fried Pork Chops with Gravy, Baked Apple Pork Chops with Vegetables, or Breaded Pork Chops in the Oven.
How to Cook Thick Pork Chops
Learn how to cook thick pork chops with a sear and bake method or on the grill. Use 1 ½ to 2-inch chops seasoned to your taste.
🧂Optional brining pork chops
Brine adds moisture. It is optional but recommended, especially if the chops have been previously frozen.
A basic pork brine is 2 cups of water with 1 tablespoon of salt—brown sugar and garlic are commonly added. Brine for 1 to 2 hours in the refrigerator. Rinse off the brine under running water and pat it dry with paper towels before seasoning and cooking.
Do not add any seasoning with salt if the chops are brined or keep it to an absolute minimum.
🍽️How to serve
I suggest a side salad or a hot vegetable recipe like Grilled Mixed Vegetables or Grilling Asparagus, which make excellent side dishes. We also like to have potatoes of some type, like Grilled Baby Potatoes.
The typical cold dishes like potato salad, broccoli salad, macaroni salad, or a Simple Spinach Salad go with everything grilled.
Brown Sugar Cinnamon Glazed Grilled Pineapple is a delicious grilled dessert served with ice cream or a simple fruit salad.
❄️How to store and reheat leftovers
Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for 4 months.
I love to slice up cold leftovers on a green salad. Or reheat in a microwave.
❓FAQs
Since chops are very lean, they tend to dry very quickly, but several things can be done to prevent drying.
1) Brine, if you have time, especially if previously frozen.
2) Do not cook at a higher than recommended grill temperature.
3) Stop grilling at 140° and tent with foil; the temperature will probably rise to the minimum safe temperature of 145°. If not, you can grill a few more minutes.
4) Don't forget to rest for 5-10 minutes after removing from the heat. This allows fluid to reabsorb into the cells of the meat.
Pork chops should be cooked to an internal temperature of 145°-150°. The FDA recommends a minimum 145° with a 3-minute rest. Pink will disappear around 155°. You must use an instant-read thermometer to get this right.
Also, remember that the chop's temperature will climb several degrees after being removed from the grill, so account for that.
🐖Picking the best pork chops for you
A pork chop is from the pig's loin section. They may have the same bone as you will find in baby-back ribs or be boneless. And if there is meat on the other side of the bone, it will be a slice of pork tenderloin.
Some people prefer bone-in, believing it adds flavor. It may also help with temperature stabilization and prevent overcooking. Given a choice, go with the bone-in.
Shoulder Chop AKA Blade Chop, Pork Shoulder Steak, Pork Steak (Not a "real" chop) is part pork loin and part pork butt. This chop is hard to cook right, and it is more of a “low and slow” meat like a pork shoulder (butt). I don’t consider it the same class as “real” pork chops; it should not be cooked the same. Avoid this cut unless you know what you are doing.
Rib Chop AKA Pork Rib Chop, Bone-In Ribeye Chop, Rib End Cut are frequently sold boneless and are the most common boneless chop cut from boneless pork loins. The bone-in version is cut from the rib section of the loin and is easily identified by the bone that runs along one side and the one large eye of loin muscle—an excellent real pork chop.
Center Cut Loin Chop AKA Porterhouse Chop, Top Loin Chop, Center-cut Rib Chop has both loin and pork tenderloin sections. So, it is similar to the bone-in loin chop with a small piece of tenderloin in some versions—also, an excellent real pork chop.
Loin Chop AKA Pork Loin Chop, Pork Loin End Chop, or New York Pork Chop are little further down the loin. None has tenderloin sections; otherwise, it is like the center-cut loin chop and excellent for the home cook.
Sirloin Chop AKA Pork Sirloin Chop, Sirloin Steak (Not a "real" chop) are cut from the sirloin end of the loin area may contain tenderloin loin meat and some hip bone. Generally not recommended. Like the shoulder cut, this cut should not be cooked like genuine pork chops.
👨🍳Recipe
How to Grill Pork Chops
Video Slideshow
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Ingredients
- 2 pork chops-boneless or bone-in - one inch thick
- kosher salt - only add if not brining
- black pepper - to taste
- garlic powder - suggested
Optional Brine
- 2 cups cold water
- 1 tablespoon table salt - more of using kosher salt
- 1 tablespoon brown sugar - optional
- 1 teaspoon garlic powder - optional
Seasoning Options
- seasoning salt - if not brining
- paprika
- BBQ Sauce
Instructions
- Start with the pork chops of your choice, but I suggest 1-inch thick center-cut chops with or without bones.
- If you leave a layer of fat on the edge, score it every inch to prevent cupping. I trim it back if it is over ¼ inch.
- Optional: Mix brine in a 1-gallon zip lock of 2 cups cold water, 1 tablespoon table salt, 1 tablespoon brown sugar, and 1 teaspoon garlic powder (optional). Mix well and submerge the pork. Refrigerate for 30 minutes to 2 hours.
- When ready to cook, clean the grates and preheat the grill to medium-high temperature (450°-500° surface temperature).
- Pat dry and season to taste, usually with seasoning salt and black pepper. Other optional seasonings can be used if desired. But remember not to add any seasoning with salt if you did brine.
- Place the pork chops on a well-oiled grill grate and grill with a closed lid for about 4 minutes per side, then flip occasionally, aiming for an internal temperature of 145°-150°—about 12-14 minutes total time, depending on the grill and thickness.
- Remove from the grill and rest for 5 minutes or a little more before serving.
Recipe Notes
Pro Tips:
- Buy the right meat. A "real" pork chop about 1 inch thick. It can be boneless or bone-in, but bone-in chops may take a few more minutes to cook.
- Brine if you have time, but then rinse and do not add any more salt.
- If the fat rim is over ¼ inches, trim it back. Also, score the fat rim every 1 inch to prevent cupping.
- If brined, I use a bit of paprika with black pepper.
- Cook over a medium to medium-high grill with a surface temperature of about 450°.
- If you want BBQ sauce, brush it very lightly with about 5 minutes left, then a bit more in the last 2 minutes.
- Don't overcook. 145°-150° degree internal temperature for best results. Plus, a 5-minute rest before serving for safety and reabsorbing fluid.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Publisher note: Originally published September 2, 2013. Updated with options, refreshed photos, and a table of contents to help navigation.
Helene Canavan says
Love your site. I buy 2" bone in pork chops (I order from grocery store when pork is on sale). I rinse, dry and season with about 3/4 teaspoon of salt on all sides and then put on a rack, uncovered in the refrigerator for 24 hours. To grill, I coat lightly with olive oil, light sprinkle of garlic powder and Montreal Chicken Seasoning. We sear on both sides in hot grill (about 500 degrees) about 3 minutes on each side and then lower grill to about 350 and finish grilling until temperature is 145 (about 20 minutes). We wrap and let rest for at least 5 minutes. These are the absolute best.
Dan Mikesell AKA DrDan says
Hi Helene,
Welcome to the blog.
Good points on a 2-inch thick pork chop on the grill. Sear then finish over a lower grill until the correct internal temp and then a full 5 minute rest. You don't need my help- you are solid on you method.
Thanks for the note, it should help some others. I didn't add thicker chops to the post since we never do them on the grill.
Dan
Gary Lackey says
great guide to grilling pork chops. Thanks for sharing
Bronzi says
Great recipe. I made for guests and first time I grilled chops. Think brine was the key. Will make again and experiment. Thanks. Love your Blog.
Dan Mikesell AKA DrDan says
Hi Bronzi,
Welcome to the blog and so sorry for the delayed response,
I do love a good chop. With grilling, the brine becomes very important due to the dry heat.
Glad you are enjoying the blog and thanks for the note and rating.
Dan
Scooter says
Thank you soooo much and will continue to apply these recipes and mmmm mmm good!!
Bob says
Do you close lid or leave open?
Thanks
Dan Mikesell AKA DrDan says
Hi Bob,
Welcome to the blog.
Closed. Usually closed unless stated otherwise on this blog. Things less than 1/2 inch thick can usually be grilled open. Between 1/2 to 1 inch thick, open is possible but harder to control. Over 1 inch, definitely closed. Low and slow, always closed.
You have more control with closed.
Hope you enjoy the chops.
Dan
Bob Corson says
This was excellent. We took 9 month old pork chops that were freezer burned and the brineing (90 minutes) completely restored them and they were the moistest and tenderest pork chops we have ever had including the ones at the local Greek restaurant.
DrDan says
Hi Bob,
Welcome to the blog.
The brine does make all the difference with chops on the grill.
Thanks for the note and rating.
DrDan
Joyce A Halvorsen says
Oh, I can't wait to see how this recipe turns out. I have four large bone-in pork chops (about 3/4 inches each). I brined the chops yesterday and then today rinsed the brine off and seared the chops until almost golden on the stove with a little pepper, (no salt), olive oil and sesame seed oil...I will finish it off with the BBQ sauce (Sweet Baby Ray's Honey Sauce)…I am looking forward to serving with a veggies medley which includes red potatoes, summer squash, onions, carrots, and broccoli. This will not take long to prepare as most of it is ready to go into the oven or microwave....yum. ! .
Mandy says
What sauce do you prefer? Thanks!
DrDan says
Hi Mandy,
Welcome to the blog.
My favorite is my homemade Memphis BBQ sauce. https://www.101cookingfortwo.com/memphis-barbecue-sauce/
But a close second is Gate's BBQ sauce from Kansas City. I did usually buy it by the case but now it is on Amazon so now I buy two bottles at a time.
Dan
Mandy says
Thanks so much! Can’t wait to make them! We’ve got some 1 1/4 in. Rib chops were grilling up tomorrow!
Brandi Martin says
I was a little skeptical as to the brining process, but it was so easy and made ALL THE DIFFERENCE to a tender pork loin chop! Company raved and raved! It's the only way I will ever prepare and grill chops again.
zchonie says
Being I have dentures and the chops need to be tender. I am wondering if grilling the way you described will result in them being tender. Thank you for your article. Zchonie.
DrDan says
Hi Zchonie,
Pork chops are from loin so they are not the most tender but not tough either. I would suggest you do the brine to keep them more moist. If we start with pork tenderloin instead of loin, it will be more tender. You might want to check out How to Grill a Pork Tenderloin on a Gas Grill or Easy Grilled Pork Tenderloin Medallions
Dan
Maria says
First time making these....delicious! We will definitely be making them again!
Jaime says
Followed recipe exactly. Exceeded expectations! Another winner. Thank you!
Maureen says
Prepared the chops exactly as stated. Cooked them on a grill pan atop my gas grill. Best chops ever. Juicy and flavor filled. A keeper of a recipe.
Primo says
For thicker chops, more than 3/4 and inch up to 1.25, I do 1 minute on high, flip for one minute on high, half turn for grill marks at medium for 3 minutes, flip with matching X grill mark for 4 minutes at medium or even lower....remove from heat, cover, let sit minimum 5 minutes, 10 is better...cover closed of course. Brine is great with time, or not, then olive oil on both sides, then salt and pepper and literally any other seasoning you want to throw on...I also like to put serranos, whole, basil leaves, tomatoes, etc.... from the garden on top for the last flip sometimes.
Stephanie Raffaele says
I have been dying to grill pork chops on the grill. When I saw your recipe I couldn’t believe my eyes! Looking forward to trying :)
Chris says
A properly cooked pork chop rivals a steak for me. I try to always brine mine too, it needs it for the optimum results. Yours looks great!
Jenn says
I'm trying this recipe (pork chops are brining as we speak!) But during my search for a recipe, before deciding on yours, I came across several other articles just on the topic of brining and almost all of them said to NEVER rinse brined meat.... so now I'm more confused than ever.... please help! Thank you!
Dan Mikesell AKA DrDan says
Hi Jenn,
Welcome to the blog. You caught me online.
Brining works by the salt moving into the cells and pulling water with it. So the amount of salt in the meat is increased. Always, even with chicken, the brine should be rinsed off before proceeding. So I 100% disagree with sites that say not to rinse off any brine and I believe I represent the thinking of most (all?) experts. Honestly, I have never seen a site say that.
You can always add more salt at serving but if you make it too salty, there is no solution.
Dan
Pam says
Good pork chops! I like brine and this is definitely made for the grill. Happy grilling!