- Prepare the Ingredients
Take 4 bone-in pork chops from the refrigerator and pat them completely dry with paper towels. Drizzle 2 tablespoons of olive oil over both sides of the chops. In a small bowl, combine 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika. Sprinkle this seasoning mixture evenly over all sides of the pork chops. Let the seasoned chops sit at room temperature for 30 minutes while you preheat your gas grill.
- Preheat and Set Up Your Grill
Preheat your gas grill to high heat, with all burners on, for at least 10-15 minutes until the grates are screaming hot. For best control, create a two-zone fire: leave one burner on high for direct heat searing, and turn the other burner(s) to medium-low or off for indirect heat cooking. Clean the hot grates thoroughly with a grill brush.
- Sear the Pork Chops
Place the pork chops directly over the high-heat zone of the preheated grill. Sear for 3-4 minutes without moving them, until you have deep grill marks and a golden-brown crust. If flare-ups occur, move the chops briefly to the indirect zone. Using tongs, flip each chop and sear the other side for another 3-4 minutes over direct heat.
- Finish Cooking and Rest
Move the seared pork chops to the cooler, indirect-heat zone of the grill. Close the lid and cook for 5-8 more minutes, or until an instant-read thermometer inserted into the thickest part of the chop (away from the bone) registers 145°F. The internal temperature will continue to rise as it rests. Transfer the chops to a clean plate or cutting board, tent loosely with foil, and let them rest for at least 5 minutes before serving. This allows the juices to redistribute for maximum juiciness.
- Calories:320 kcal
- Protein:35 g
- Carbohydrates:1 g
- Sugar:g
- Salt:1.2 g
- Energy:1340 kJ
- Fat:20 g
I can smell it now—that incredible, slightly smoky aroma filling the air on a warm evening, promising a dinner that’s equal parts simple and spectacular. If you’ve ever wondered how to grill a pork chop on a gas grill and get it flawlessly juicy every time, you’re in the right place. Forget dry, overcooked results; this method is your ticket to pork chop paradise. It’s simpler than you think, requiring just a little know-how and some good old-fashioned fire.
The Story Behind This Savory Staple
While the pork chop’s origins are humble, its journey to grill-master glory is legendary. It started as a simple cut from the loin, prized for its leanness but notorious for turning into a shoe sole over high heat. The real magic happened when grill-savvy cooks realized that a brine or a well-timed sear could transform it. Mastering how to grill a pork chop on a gas grill became a weekend rite of passage, a quest for that perfect balance of caramelized crust and tender, pink-hued interior. It’s a dish built on backyard legends and delicious mistakes.
What Makes This Grilled Pork Chop Special
This isn’t just another recipe; it’s a textural masterclass. We’re chasing a specific crust: shatteringly crisp, deeply golden, and studded with savory char from the grill grates. Inside, the meat should be succulent, with a hint of pink at the bone for those who dare. The flavor is bold and straightforward—salt, pepper, smoke, and the subtle sweetness of well-rendered fat. The secret? It’s all in the sear and the rest.
Your Can’t-Miss Pro-Tip
Here’s the game-changer: Let your chops come to room temperature for at least 30 minutes before they hit the grill. I know, it sounds basic, but I used to pull them straight from the fridge, only to watch the outside burn before the inside cooked through. A room-temp chop cooks evenly, giving you a much larger window of perfect doneness. This one simple habit transformed my entire approach to grilling meat. For more brilliant grilling science, check out Serious Eats.
Serving & Pairing Ideas
Think beyond applesauce! These robust chops love something bright and fresh to cut through their richness. I’m talking about a shaved fennel and arugula salad with a lemon vinaigrette, or grilled peaches brushed with a whisper of honey. For a drink pairing, a crisp, hoppy IPA complements the smokiness beautifully, while a chilled rosé offers a lovely, fruity counterpoint.
Variations & Substitutions
No bone-in chops? Boneless will work, but cook them a minute or two less per side. For a different flavor profile, swap the classic S&P rub for a blend of smoked paprika, brown sugar, and a touch of cayenne for a sweet-heat situation. Need it gluten-free? You’re already golden—just check any pre-made spice blends. A quick brine in salted water before patting dry can also be a great insurance policy for extra juiciness.
Make-Ahead & Storage Tips
You can dry-brine your chops with the salt and pepper up to 24 hours ahead, uncovered in the fridge, for deeper flavor penetration. Leftovers? Let them cool completely, then store them airtight in the fridge for up to 3 days. They’re fantastic thinly sliced over a salad or chopped into a hearty grain bowl. Reheat gently in a skillet with a splash of broth to keep them moist.
Frequently Asked Questions
How do I know when my pork chop is done? Use a meat thermometer! Aim for 145°F at the thickest part, then let it rest. The color will be a pale, blush pink, not gray.
My chops always flare up. What am I doing wrong? That’s likely fat dripping directly onto the flames. For gas grills, use a two-zone setup: sear over high direct heat, then move to the cooler indirect side to finish cooking without the fireworks.
There you have it—your new go-to method for a crowd-pleasing dinner that feels both effortless and impressive. The process of how to grill a pork chop on a gas grill is a foundational skill that opens the door to so many other grilled wonders. I hope you fire up that grill soon and make some memories (and some seriously delicious chops). I’d love to hear how yours turn out in the comments below! Now, go get grilling.
