- Prepare the Ingredients
Pat the 4 bone-in pork chops completely dry with paper towels. In a small bowl, combine 2 teaspoons kosher salt, 2 tablespoons dark brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper to make the dry rub.
- Season the Chops
Drizzle the pork chops with 1 tablespoon of vegetable oil and rub it all over the surface. Evenly coat each chop on all sides with the prepared dry rub, pressing gently to help it adhere. Let the chops rest at room temperature for 30 minutes while you preheat the grill.
- Preheat the Grill
Preheat your gas or charcoal grill for two-zone cooking. For a gas grill, turn one burner to high and leave the other off. For a charcoal grill, pile the lit coals on one side of the grill. Aim for a hot zone of 450-500°F directly over the heat.
- Sear Over Direct Heat
Place the pork chops directly over the high heat. Grill for 2-3 minutes per side, undisturbed, until a deep golden-brown crust forms. If flare-ups occur, move the chops briefly to the cool side.
- Finish Over Indirect Heat
Move the seared chops to the cool side of the grill, away from direct flames. Cover the grill and cook for 8-12 minutes, or until an instant-read thermometer inserted into the thickest part of the chop (away from the bone) registers 140°F. This is the key temperature to grill pork chops for perfect doneness.
- Rest and Serve
Transfer the grilled pork chops to a clean plate or cutting board. Tent loosely with foil and let them rest for a full 10 minutes. This allows the juices to settle, guaranteeing a juicy bite. Serve immediately.
- Calories:320 kcal
- Protein:36 g
- Carbohydrates:8 g
- Sugar:6 g
- Salt:2.1 g
- Energy:1339 kJ
- Fat:16 g
There’s a certain magic to that first perfect bite of a grilled pork chop—the salty, caramelized crust giving way to tender, flavorful meat. No more dry, disappointing results. My quest for the absolute best way to grill pork chops has ended in a beautifully simple method that’s more about patience than power. It starts with thick-cut chops and a generous hand with salt.
The best way to grill pork chops needs a great backstory
Legend has it that this preparation method was a favorite of hardworking Texas cattle ranchers, who would cook pork chops alongside beef over glowing coals to test new rubs and sauces. It was a humble, hearty meal that could feed a crowd. Over time, the focus shifted from elaborate sauces to highlighting the natural flavor of good pork. My version is a direct descendant of that tradition—uncomplicated, smoky, and deeply satisfying.
Why these grilled BBQ pork chops don’t need a babysitter
What makes these special is the dual-zone cooking and a clever marinade that acts more like a paste. This isn’t your typical runny sauce; it’s a concentrated flavor bomb that creates an incredible bark. The key is high heat for searing, then gentle, indirect heat to finish cooking. This approach ensures a juicy interior every single time. I used to think that a quick blast of heat was all you needed, until I ended up with chops that were charred on the outside and raw in the middle. My ‘aha!’ moment was realizing low and slow is just as important for pork as it is for brisket.
Your pro-tip for the perfect temperature to grill pork chops
Never, ever guess the doneness of your pork. The single most important tool for this is an instant-read thermometer. Relying on time or guesswork leads to chewy, overcooked meat. Pull your chops off the heat when the internal temperature hits 140°F. The residual heat will carry them to a perfect, safe 145°F as they rest. It’s the non-negotiable secret to success for this best way to grill pork chops.
Serving your masterpiece
Let those beauties rest for a full ten minutes before serving—this allows the juices to redistribute. I love to serve them with a crisp, bright apple slaw to cut through the richness and some grilled corn on the cob for that sweet, smoky contrast. A cold, hoppy IPA or a slightly sweet Riesling is the ideal beverage partner. For a real showstopper, slice the rested chops and fan them over a bed of creamy grits.
Mix it up: Variations and substitutions
This best way to grill pork chops is wonderfully adaptable. For grilled pork chops with BBQ sauce, brush a light coat of your favorite sauce on during the last 5 minutes of cooking, letting it caramelize. If you’re firing up the pork chops on charcoal grill, simply follow the same heat zone setup—pile the coals on one side. A more adventurous variation of this grilled bbq pork chops recipe is to replace the brown sugar in the rub with maple sugar for a deeper, more autumnal flavor. You can also swap the paprika for chipotle powder for a smoky kick.
Plan ahead like a pro
The magic happens when the pork has time to absorb the rub. You can season the chops up to 24 hours in advance and leave them, uncovered, on a rack in the fridge. This helps dry the surface for better browning. Leftovers (if you have any!) store beautifully in the fridge for up to 4 days. Reheat gently in a skillet with a splash of water to keep them moist, or slice them cold over a salad.
Frequently asked questions
Q: What thickness of pork chop works best?
A: Go for bone-in chops that are at least 1-inch thick. Thin chops dry out too quickly and don’t allow for proper searing and gentle finishing.
Q: Can I make this recipe without a grill?
A: Absolutely. You can achieve excellent results by using a cast-iron skillet on the stovetop. Get the pan screaming hot for the sear, then finish the chops in a 375°F oven until they reach the target internal temperature.
Q: Why is my rub burning on the grill?
A> If your rub contains sugar, it can burn over direct high heat. This is precisely why we sear quickly and then move the chops to indirect heat to finish cooking.
So there you have it—my no-fail, flavor-packed blueprint. Grab your thermometer, fire up the grill, and get ready for the juiciest pork chops of your life. I promise, once you master this technique, you’ll never go back to guesswork. I’d love to hear how yours turn out! For more deep dives into grilling science, check out the excellent resources at Serious Eats. And if you’re looking for more inspiration, browse our recipe collection. Now go make some smoke!
