Learn how to grill pork chops that are moist and tender, with tips on timing and temperature. Use a gas or other grill for delicious grilled pork chops for family dinners or company. No dry or overcooked chops for you.
⏱️ Quick Answer: How Long to Grill Pork Chops
For a 1-inch pork chop using medium-high heat (about 450°F):
- Cook 12–14 minutes total, flipping every 4 minutes.
- Cook to an internal temperature of 145°F, confirmed by a thermometer.
- Thickness: ¾-inch chops take about 10 minutes. Chops 1½ inches or more use a sear-and-move method, and time varies.
Jump To (scroll for more)
- 😊 TL;DR — Recipe Summary
- 🔥 Simple Ingredients
- 👨🍳 Quick Overview: How to Grill Pork Chops
- ⏰ How Long to Grill Pork Chops (Time by Thickness)
- 🌡️ Doneness Guide for Grilled Pork Chops
- 👨🍳 How to Grill Thick Pork Chops (1½ Inches or More)
- 🧂 Seasoning and BBQ Options
- 🐖 Choosing and Preparing Pork Chops
- 🐖 Pork Chop Recipes Without a Grill
- 🍽️ How to Serve
- ❄️ Storage and Reheating
- ❓ FAQs
- 📖The Recipe Card
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."
😊 TL;DR — Recipe Summary
What it is: Juicy grilled pork chops cooked over medium-high heat with simple seasoning and no complicated prep.
Why you’ll love it: Reliable, beginner-friendly grilling with exact temperature and timing—no dry chops or guesswork.
How to make it: Season, grill at about 450°F, flip every few minutes, and cook to 145°F internal temperature.
Jump to the Recipe Card or continue to read for details and options.
🔥 Simple Ingredients
- Pork chops—¾ inch or thicker (1-inch preferred); boneless or bone-in. Thicker pork chops (1½ inches or more) are covered separately below.
- Seasoning—Salt, black pepper, garlic powder
- Optional brine—salt, brown sugar, garlic powder
- Optional seasonings—paprika, seasoning salt, BBQ rub, BBQ sauce, other seasonings
👨🍳 Quick Overview: How to Grill Pork Chops
1. Preparation: Trim fat; brine for extra moisture, if desired.
2. Season: Use salt, pepper, and garlic powder—or your favorite mix.
3. Grill: Preheat grill to 450°F. Grill 12–14 minutes total, flipping every 4 minutes, to 145°F internal temperature.
4. Rest: Let rest 5 minutes before serving.
For detailed step-by-step photos and timing charts, scroll down to the printable recipe card or keep reading for tips and flavor options.
⏰ How Long to Grill Pork Chops (Time by Thickness)
Grilling time depends on thickness. Thin chops cook fast and dry out easily, while thicker ones take longer to reach 145°F. Use the times below as a guide—always confirm doneness with an instant-read thermometer.
Approximate grilling time by thickness to 145° on a 450° grill
- ½ inch thick: 5-6 minutes (not recommended)
- ¾ inch thick: 9-11 minutes
- 1-inch thick: 12-14 minutes
- 1½ inch thick or more: Use the sear-and-move method below—time varies.
A bone-in chop may take a bit longer than a boneless chop.
🔥 Pro Tip: Always go by internal temperature, not just the clock. Use an instant-read thermometer for perfect results.
🌡️ Doneness Guide for Grilled Pork Chops
Pork chops are safe at 145°F with a 3-minute rest. At 145°F, the meat may still have some pink and will be moist and tender. Higher temperatures are safe but increasingly dry.
Internal Temperatures for Pork Chops
- 145°F: Recommended—moist and tender; some pink is normal.
- 150°–155°F: Less pink and slightly firmer.
- 160°F+: Well done and more likely to be dry.
✅ Pro Tip: Pull chops off the grill a few degrees early and let them rest—carryover heat usually brings them right into the safe zone.
👨🍳 How to Grill Thick Pork Chops (1½ Inches or More)
For pork chops 1½ inches thick or more, use the sear-and-move method. Sear over direct heat for browning, then move to indirect heat to finish without overcooking the outside.
- Preheat the full grill to high heat.
- Turn off the burners on one side to create an indirect-heat zone.
- Sear the pork chops over direct heat until both sides have the color you want.
- Move the chops to the indirect side and close the lid.
- Continue cooking until the center reaches 145°F.
- Remove from the grill and rest for 5 minutes before serving.
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🧂 Seasoning and BBQ Options
If not brining, a simple mix of salt, pepper, and garlic powder works well. For added flavor, consider seasoning salt, Montreal seasoning, paprika, or your favorite herbs and spices.
👍 Pro Seasoning Tip: My go-to is seasoning salt with added pepper—I'm a simple guy.
🔥 BBQ option
Want BBQ chops instead? Use a light rub like my BBQ Dry Rub for Pork or Memphis Dry Rub. Brush on your favorite sauce (or my Memphis BBQ Sauce) in the last 5 minutes of grilling, and again right before removing from the heat.
🐖 Choosing and Preparing Pork Chops
Choose center-cut loin chops, about 1 inch thick—boneless or bone-in both work great.
- Boneless: Cooks a little faster and more evenly.
- Bone-in: Takes a few extra minutes to finish.
Fat rim: Trim to ¼ inch and score every inch to prevent curling and flare-ups.
💧 Optional Brine for Juicier Chops
For extra moisture and flavor—especially if the chops were previously frozen—a quick brine helps keep them juicy and tender.
- Mix 2 cups of water with 1 tablespoon salt. Add 1 tablespoon brown sugar and ½ teaspoon garlic powder if you like.
- Brine chops 1–2 hours in the fridge.
- Rinse and pat dry before seasoning, but avoid adding more salt afterward.
🐖 Pork Chop Recipes Without a Grill
Pan Sear and Bake 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.
🍽️ How to Serve
Grilled pork chops go with just about anything, but here are some favorites:
- Hot sides: Try Grilled Mixed Vegetables, Grilled Asparagus, or Grilled Baby Potatoes for an all-grill meal.
- Cold sides: Potato Salad, Broccoli Salad, or Macaroni Salad are classics for summer dinners.
❄️ Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze for up to 4 months.
- Reheat: Microwave or warm gently in a skillet until heated through; avoid overheating, which can dry out the chops.
❓ FAQs
Pork chops are lean and dry out quickly when overcooked. Grill to 145°F, then rest for 5 minutes. A quick brine also helps keep them moist, especially if previously frozen.
The USDA recommends cooking pork chops to 145°F, followed by at least a 3-minute rest. Some pinkness at that temperature is normal and safe.
Trimming the fat rim prevents curling on the grill and reduces flare-ups. Leave about ¼-inch of fat, then score it every inch down to the meat. This helps the chops cook evenly and stay flat on the grill.
For most pork chops, use medium-high heat, about 450°F surface temperature. Gas, charcoal, pellet, or electric grills all work as long as you can maintain the right heat. For more help controlling grill temperature, see my Guide to Grill Temperature.
📖The Recipe Card
Grilled Pork Chops
Video Slideshow
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
- 2 cups cold water
- 1 tablespoon table salt - more of using kosher salt
- 1 tablespoon brown sugar - optional
- ½ teaspoon garlic powder - optional
- seasoning salt - if not brining
- paprika
- BBQ Sauce
Step-by-Step Instructions
Prep
- 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 ½ teaspoon garlic powder (optional). Mix well and submerge the pork. Refrigerate for 30 minutes to 2 hours.
Season
- 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.
Grill
- When ready to cook, clean the grates and preheat the grill to medium-high temperature (450°-500° surface temperature).
- Grill with a closed lid, flipping every 4 minutes, until an internal temp of 145° is reached (about 12–14 minutes).
Rest
- Remove from the grill and rest for 5 minutes or a little more before serving.
Recipe Notes
Pro Tips:
- Brine if you have time—just rinse well and skip the salt when seasoning.
- Cook over a medium to medium-high grill with a surface temperature of about 450°F.
- If you want BBQ sauce, brush it lightly with about 5 minutes left, then a bit more in the last 2 minutes.
- Don't overcook. 145°F 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 can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
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!