These Grilled Pork Chops are perfect for summer, but to be honest, you can whip them up all year long. The best part is that they are always juicy on the inside and form a perfectly coated crust on the outside. When it comes to serving, you can use them for anything from a main dish to a salad dressing.
If you love a good grilled steak, you’ll love these juicy grilled pork chops. It’s a more affordable option than expensive cuts of meat and a great way to satisfy your barbecue cravings.
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Do you like pork? Try some of our other grilled and grilled pork dishes like Grilled Pork Tenderloin with Peaches, Easy Pork Carnitas, or Pulled Pork while you’re at it.
Really Juicy Grilled Pork Chops
Here are the keys to making sure your grilled pork chops aren’t dry. Follow these tips and you will enjoy some really juicy pork chops.
- Bring to room temperature – Drain the pork chops and let them rest at room temperature for 15 minutes before grilling. This will also promote cooking.
- Check internal temperature – Pork chops are lean and cook quickly, so keep an eye on the internal temperature to prevent overcooking and drying out. Use an instant read meat thermometer to make sure they have reached 145°F and are safe to eat. Keep in mind that they will continue to cook at around 5-10 degrees while they sit, so take them out a bit before they are fully cooked.
- rest before slicing – Cut the pork chops only after letting them rest for 10 minutes. This helps the pork chops retain their juices and become incredibly tender.
Ingredients for this grilled pork chops recipe
- bone-in pork chops Choose thicker cuts with the bone, as they tend to have more flavor and are juicier.
- Olive oil – an extra virgin or light oil will do well here.
- Garlic– We recommend using fresh garlic on top of the garlic powder. If you love garlic, feel free to add a few more cloves to the marinade.
- Lemon juice – You will need 2 tablespoons of fresh lemon juice from about 1/2 lemon.
- black pepper – Opt for freshly ground black pepper for more flavor
- kosher salt – A coarse, flaky kosher salt works best for the marinade.
How to grill pork chops
- Dry pork ribs. – Dry the pork chops with absorbent paper to help the marinade “stick” better.
- prepare the marinade – In a large bowl, whisk together olive oil, lemon juice, garlic, salt, and black pepper.
- rub marinade – Rub the marinade on all sides of the pork chops and cover the bowl with cling film. Let them rest in the refrigerator for at least an hour.
- grilled pork ribs – Grill the pork chops on high for about 5 minutes on each side of the grill. Remove from grill when internal temperature reaches 140°F.
- Let the ribs rest – Let the pork chops rest for 10 minutes before chopping them. This will bring the core temperature up to 145°F and make them juicier.
Pro Tip: If you can, marinate the pork chops overnight. It will take the flavor of chops to the next level!
Pro Tip: The cooking time will depend on the thickness of the pork chops. If you use thicker chops, they will take longer. Thinner ribs will need less time.
There are a million and one more ways you can serve your pork chops – they are such a versatile protein! Here are a couple of our favorite couples:
How long should I cook grilled pork chops?
It takes about 5 minutes per side to grill the pork chops if they are bone-in ribs and about 2 inches thick. If you use boneless or much thinner pork chops, they will cook much faster.
Can grilled pork chops be slightly pink on the inside?
Yes, it’s perfectly normal for grilled pork chops to be slightly pink on the inside. If they are cooked over medium heat (145°F), they are likely to be pink and that is perfectly safe. If you’re uncomfortable with rosé, you can bring them to 155°F but they won’t be as juicy. Use an instant read thermometer to achieve desired doneness.
Can I use a charcoal grill?
As a general rule, pork chops will cook faster on a charcoal grill than on a gas grill. The direct, hot heat from the coals will sear the ribs faster, so it’s important to try to adjust the heat and squeeze the flames out a bit before throwing.
Tips for storage and heating.
To keep pork chops fresh for up to a week, store leftovers in an airtight container in the refrigerator. When you’re ready to reheat them, cover them with foil and return them to the grill until hot. You can also reheat them in the air fryer or microwave. Be sure to keep a close eye on them so they don’t get overcooked!
More Pork Recipes to Try
If you enjoyed these grilled pork chops, you’ll love these top notch pork recipes:
juicy grilled pork ribs recipe
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
How to make grilled pork chops that are always juicy on the inside with a perfectly seasoned crust. This is the best way to grill pork chops. Brush with BBQ sauce to serve if desired.
Skill level: easy
Crafting Cost: $10-$12
Keyword: grilled pork chops, how to grill pork chops, pork marinade
Course: Main Course
Servings: 4 servings
2 pounds bone-in pork chops, preferably cut thicker
3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons lemon juice
1 teaspoon black pepper
1 tablespoon kosher salt, adjust to taste
Pat the pork chops dry with a paper towel.
In a separate bowl, combine the olive oil, lemon juice, garlic, salt, and black pepper to create the marinade.
Rub the marinade evenly on all sides of the pork chops and place in a container covered with cling film. Let them marinate for at least an hour in the fridge.
Grill pork chops on high for about 5 minutes per side (cooking time will depend on thickness of pork chops). They are fully cooked when the core temperature reaches 145°F on an instant read thermometer.*
Let the pork chops rest for 10 minutes before serving, bringing them to 60°C.
Note: Just like a steak, a pork chop’s core temperature will continue to rise when it’s not on the grill. You can remove the pork chops about 5 degrees before they reach your desired doneness.