These juicy grilled pork chops are an absolutely delicious meal! I'll show you step-by-step how to get the best flavor and texture from grilled pork chops.
This process calls for a dry brine - I highly recommend brining the pork chops for 24 hours, but if you are pressed on time, you can do it in 2 hours.
Why You'll Love The Grilled Pork Chops
This grilled pork chops recipe does have a few steps, but it's easy to follow and you'll love the results!
Juicy pork chops are a real treat. You can serve them with a few sides or slice them up and them to pork chop recipes like our Pork Chop Sandwich. They'll keep in the refrigerator for several days and make great leftovers.
While this recipe does require you to plan ahead for the dry brine it's so worth it!
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Ingredients
Here's what you'll need to make the best grilled pork chops.
- Thick-Cut, Bone-In Pork Chops (the thickness of the chops matters!)
- Kosher Salt
- Brown Sugar
- Paprika
- Cumin Powder
- Garlic Powder
- Onion Powder
- Dried Rosemary
See the recipe card for quantities.
Why You Need Thick Cut Chops
I highly recommend using thicker chops (1 ⅓ inch to 1 ½ inch thick). This helps to retain moisture better and will result in juicy chops.
Thin pork chops will dry out and become too tough. You can cook thinner chops in a manner similar to pork tenderloin under low, slow heat.
I do not recommend using boneless pork chops for this recipe. They'll dry out too quickly when you do the reverse sear.
Because this is a high heat method of cooking chops, you should use a bone-in pork chop for the best results. Bone-in pork chop types include center-cut rib chops, shoulder chops, and rib chops, which will both work for this recipe.
Most grocery stores will have one kind of bone-in chop, but you may have to go to a butcher or specialty meat store to get a specific kind.
Instructions
Pat dry the pork chops with some paper towels and set them on a cutting board.
Combine the salt, brown sugar, paprika, cumin, garlic powder, onion powder, and dried rosemary. Stir till combined.
Sprinkle half the mixture over the pork chops and rub it in. Flip the pork chops and sprinkle on the remaining spice blend and rub it in.
Place the pork chops on a rimmed baking sheet with a wire rack.
Refrigerate for at least 2 hours, preferably up to 24 hours (if possible).
Remove the pork chops from the refrigerator 30 minutes before using, to bring them to room temperature.
If the layer of fat along the side of the pork chops is thick, use a sharp knife to slice into it in 2 to 3 places to prevent the chops from curling.
While the pork rests at room temperature, heat half of your grill to medium-high heat (400 degrees) - the chops will be cooked on direct and indirect heat.
Place the chops on the side of the grill without heat and close the lid of your grill. Allow them to cook for 15 minutes in indirect heat.
Move the chops to the hot side of the grill, over the flames, and allow them to develop grill marks, flipping occasionally for 3 to 6 minutes.
If you’d like to add BBQ sauce, now is the time to do it, brush it on both sides of the chops.
The pork chops will be done when they reach an internal temperature of 145 degrees F on an instant read thermometer.
Remove the pork chops from the heat and allow them to rest for 10 minutes on a cutting board.
Serve the pork chops whole or in slices.
More Great Grilling Recipes
If you love grilling, try some of our other favorites.
- Grilled Cod in Foil - the best way to cook tender cod with lemon and garlic.
- Grilled Red Snapper - a fantastic and easy fish recipe that's lightly spicy.
- Mediterranean Grilled Vegetables - veggie skewers that make a perfect side dish.
What to Serve with Grilled Pork Chops
Here are some delicious sides for your chops.
- Roasted Broccolini - fantastic, tender broccolini that is easy to make.
- Italian Tomato Salad - a juicy tomato salad that's perfect for a BBQ.
- Grilled Corn in the Husk - our favorite way of cooking corn - it couldn't be simpler!
- Roasted Parmesan Green Beans - delicious crispy roasted green beans.
Storage
The cooked pork chops will keep for up to 4 days in the refrigerator when stored in an airtight container.
Tips for Making this Recipe
Links on some posts are affiliate links and as an Amazon Associate, I earn from qualifying purchases.
Cooking Tips - You can make this on a gas grill or charcoal grill, but you need to use a grill large enough that you can have two distinct sides - one with indirect heat, and one with direct heat.
Grill Preparation - Make sure to thoroughly clean your grill grates before making this recipe. If you are worried about the meat sticking to your grill, you can always brush a tablespoon or two of olive oil or neutral oil onto the grill grate before adding the chops.
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Juicy Grilled Pork Chops
This delicious grilled pork chops recipe will be your new favorite meal!
Ingredients
- 4 thick-cut bone-in pork chops (1 ½ inch center cut if possible)
- 2 teaspoons kosher salt
- 2 teaspoons brown sugar
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried rosemary
Instructions
- Pat dry the pork chops and set them on a cutting board.
- Combine the salt, brown sugar, paprika, cumin, garlic powder, onion powder, and dried rosemary. Stir till combined.
- Sprinkle half the mixture over the pork chops and rub it in. Flip the pork chops and sprinkle on the remaining spice blend and rub it in.
- Place the pork chops on a rimmed baking sheet with a wire rack. Refrigerate for at least 2 hours, preferably up to 24 hours (if possible). Remove the pork chops from the refrigerator 30 minutes before using, to bring them to room temperature.
- If the fat cap is thick on the pork chops, use a sharp knife to slice into it in 2 to 3 places to prevent the chops from curling.
- Heat half of your grill to high heat (400 degrees) - the chops will be cooked on direct and indirect heat.
- Place the chops on the side of the grill without heat and close the lid of your grill. Allow them to cook for 15 minutes in indirect heat.
- Move the chops to the hot side of grill, over the flames, and allow them develop grill lines, flipping occasionally for 3 to 6 minutes. (if you’d like to add BBQ sauce, now is the time to do it, brush it on both sides of the chops)
- Remove the pork chops from the heat and allow them to rest for 10 minutes on a cutting board. Serve the pork chops whole or in slices.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 441Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 173mgSodium: 744mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 53g