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.
Jump To:
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.
👍Why you will love this recipe
- Everybody loves grilled pork chops with a little char and tasty seasoning.
- Pork chops are great lean meat that grills quickly, but pork can dry easily. But correctly cooked, and you will enjoy outstanding tender and moist chops.
- While already lean, grilling allows more fat to drain away. So, they're healthy and will fit low-caloric and low-fat diets.
- Just follow the easy step-by-step photo instructions for perfectly grilled pork chops in 15 minutes.
No grill, no problem. Here are some great inside pork chop recipes, Pan Seared Oven Roasted Pork Chops, Pan-Fried Pork Chops with Gravy, Baked Apple Pork Chops with Vegetables, or Breaded Pork Chops.
🐖Ingredients
- Pork chops—boneless or bone-in one inch thick
- Salt and black pepper to taste
- Optional brine—salt, brown sugar, garlic powder
- Optional seasonings—paprika, garlic powder, seasoning salt, BBQ sauce
👨🍳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.
⏰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 | Internal Temperature |
|---|---|
| Rare | Not recommended |
| Medium-Rare | 145°-150° |
| Medium | 150°-155° |
| Medium-Well | 155°-160° |
| Well Done | 160°+ (will dry) |
✔️Tips
🐖Pork chop tips
- Any pork chop will work, but I prefer a center cut 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.
♨️Grill tips
- A grill surface temperature of about 450° is best for grilling pork chops. Too high of grill temperature 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.
🐖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 very 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 with tenderloin sections, otherwise very much 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 also. Given a choice, go with the bone-in, which I do if not buying in bulk.
❓FAQs
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° tent with foil, and 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.
🍴How to serve and store leftovers
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 goes with everything grilled.
Brown Sugar Cinnamon Glazed Grilled Pineapple is a great dessert served with ice cream. Or a simple fruit salad.
What to do with 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.
This recipe is listed in these categories. See them for more similar recipes.
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.
📖 Recipe
How to Grill Pork Chops on a Gas Grill
Ingredients
- 2 pork chops-boneless or bone-in - one inch thick
- kosher salt - only add if not brining
- black pepper - to taste
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
- paprika
- garlic powder
- seasoning salt - if not brining
- 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. 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
Recipe Notes
Pro Tips:
- 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.
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
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
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
great guide to grilling pork chops. Thanks for sharing
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.
Dan Mikesell AKA DrDan
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
Thank you soooo much and will continue to apply these recipes and mmmm mmm good!!
Bob
Do you close lid or leave open?
Thanks
Dan Mikesell AKA DrDan
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
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
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
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
What sauce do you prefer? Thanks!
DrDan
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
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
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
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
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
First time making these....delicious! We will definitely be making them again!
Jaime
Followed recipe exactly. Exceeded expectations! Another winner. Thank you!
Maureen
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
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
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
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
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
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
Good pork chops! I like brine and this is definitely made for the grill. Happy grilling!