Get perfect moist and tender Grilled Pork Chops on your gas grill in under 30 minutes. Use boneless or bone-in chops, an optional brine, and season to your taste.
Pork chops—boneless or bone-in
Salt and black pepper
Optional seasonings—paprika, garlic powder, seasoning salt, BBQ sauce
Optional brine—salt, brown sugar, garlic powder
Table of Contents (scroll for more)
Featured Comment from Jaime:
"Followed recipe exactly. Exceeded expectations! Another winner. Thank you!"
Everybody loves grilled pork chops with a little char and tasty seasoning. Grilled pork chops should be a standard in every grill master's skill set. It is ultra-simple to do right once you understand the few simple steps.d
Pork chops are great lean meat that grills quickly, but pork can dry easily. While already lean, grilling allows more fat to drain away. So, they're healthy and will fit low-caloric and low-fat diets.
Correctly cooked, and you will enjoy outstanding tender and moist chops. Just follow the easy step-by-step photo instructions for perfectly grilled pork chops in 15 minutes.
👨🍳How to Grill Pork Chops
- Preheat the grill to about 450° surface temperature.
- Use boneless or bone-in pork chops about 1 inch thick. Trim fat if thicker than ¼ inch. Brine, if you have time. It is OK to use thinner or thicker, but it will affect cooking times.
- Season to your taste.
- Grill to an internal temperature of 145°—about 12-14 minutes.
- Rest for a few minutes off the heat 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 to reach the minimum safe internal temperature of 145° on a 450° grill with a 1-inch thick pork chop. 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° and 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.
- 1 ½ inch thick chops will take up to 20 minutes of grill time.
A bone-in chop may take a bit longer than a boneless. 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
|160°+ (will dry)
🐖Pork chop tips
- 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.
- Chops thicker than 1 ½ 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 inch, trim it to ¼ inch thick and score every inch to prevent cupping of the pork during cooking.
🧂Brining and seasoning tips
- 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 the brine off under running water and pat dry with paper towels before seasoning more and cooking.
- Do not add any seasoning with salt if the chops are brined.
- If not brining, just salt and pepper will work, but seasoning salt provides paprika, onion salt, and other herbs. Add some pepper, and that is enough.
- A BBQ Dry Rub for Ribs, Brisket, or Pulled Pork also works well.
- 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 A Beginners Guide to Grill Temperature on a Gas Grill.
- 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.
🍴How to serve
Side dishes are always hard to choose. I suggest vegetables like Grilled Mixed Vegetables or Grilled Asparagus make an excellent side dish. We like to have potatoes of some type, like Grilled Baby Potatoes.
The typical cold dishes like potato salad, broccoli salad, macaroni salad, or a fresh garden salad go with everything grilled.
Brown Sugar Cinnamon Glazed Grilled Pineapple is a great dessert served with ice cream. Or a simple fruit salad.
How to store leftovers
Leftovers can be refrigerated in an airtight container for up to 4 days and reheated in a microwave. I love to slice up cold leftovers on a green salad.
Pork chops should be cooked to an internal temperature of 145°-150°. The FDA recommends 145° minimum with a 3-minute rest. Pink will disappear around 155°. You must use a meat thermometer to get this right.
Also, remember the temperature of the chop will climb several degrees after removing it from the grill, so account for that.
If you want BBQ, add a light coat of your favorite BBQ sauce with about 5 minutes left in cooking, then a slightly heavier coat in the last few minutes.
Since chops are very lean and tend to dry very quickly, there are several things to do 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.
🐖About pork chops
A pork chop is from the loin of the hog. It is the same bone as you will find in baby-back ribs if there is a bone. And if there is meat on the other side of the bone, it will be a slice of pork tenderloin.
Shoulder Chop AKA Blade Chop, Pork Shoulder Steak, Pork Steak (Not a real chop) - Think of it as 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 - Frequently sold boneless and are the most common boneless chop. Cut from the rib section of the loin. These chops are 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 - The porterhouse/center cut has both loin and pork tenderloin sections. So, it is similar to the loin chop with a small piece of tenderloin in some versions.
Loin Chop AKA Pork Loin Chop, Pork Loin End Chop, New York Pork Chop - A 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) - These "chops" 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.
All "real" pork chops (the middle three) are cooked approximately the same. Some people prefer bone-in, believing it adds some flavor. It may help some with temperature stabilization and prevent overcooking. Given a choice, go with the bone-in, which I do if not buying in bulk.
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Step-by-Step Photo 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. Salt Note: 1 teaspoon table salt = 1 ¼ teaspoons Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt. Rinse the pork under running water after removing it from the brine.
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. If you want BBQ, add a light coat of sauce with about 5 minutes left and again for the last 2 minutes.
Remove from the grill and rest for 5 minutes or a little more before serving.
How to Grill Pork Chops on a Gas Grill
- 2 pork chops-boneless or bone-in - one inch thick
- kosher salt - only add if not brining
- black pepper - to taste
- 2 cups cold water
- 1 tablespoon table salt - more of using kosher salt
- 1 tablespoon brown sugar - optional
- 1 teaspoon garlic powder - optional
- garlic powder
- seasoning salt - if not brining
- BBQ Sauce
- 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. Salt Note: 1 teaspoon table salt = 1 ¼ teaspoons Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt. Rinse the pork under running water after removing it from the brine.
- 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. If you want BBQ, add a light coat of sauce with about 5 minutes left and again for the last 2 minutes.
- Remove from the grill and rest for 5 minutes or a little more before serving.
Your Own Private Notes
- Buy the right meat. A "real" pork chop about 1 inch thick. Either 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 rim of fat is over ¼ inch, trim it back some. Also, score the fat rim every 1 inch to prevent cupping.
- Season with just pepper, or add some paprika and garlic powder. I usually use seasoning salt and black pepper.
- 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, do a very light brush at about 5 minutes left, then a bit more in the last 2 minutes.
- Don't overcook. 145°-150° degree internal temperature is great. Plus, a 5-minute rest before serving for safety and reabsorbing fluid.
Reasons for dry pork chops:
- Too high of grill temperature - be sure to use a surface thermometer.
- Cooking to too high internal temperature - be sure to check with an instant-read thermometer.
- Previously frozen meat tends to dry more - consider brining.
- Very lean meat will dry more.
- Grilling pork chops less than ¾ inch thick.
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.
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Publisher note: Originally published September 2, 2013. Updated with options, refreshed photos, and a table of contents to help navigation.