Perfect Grilled Pork Chops

Here’s my go-to recipe for grilled pork chops, with a simple dry rub made from everyday spices you probably already have in your cabinet, and a quick marinade that keeps the meat tender and juicy throughout the cooking process.

These pork chops have become a regular at our summer cookouts, and I usually make a few extra for sandwiches the next day. Nothing beats having leftover grilled meat in the fridge for an easy lunch, right?

What Kind of Pork Chops Should I Use?

For grilled pork chops, bone-in cuts that are at least 1-inch thick are your best bet. The bone helps keep the meat juicy during grilling, and thicker chops are less likely to dry out compared to thin ones. You’ll typically find two main types at the store: rib chops (which have a curved bone along one side and come from the rib area) and center-cut loin chops (which have a T-shaped bone and include both loin and tenderloin meat). Either type works great for grilling, but if you’re new to grilling pork, rib chops are a bit more forgiving since they have slightly more fat marbling. Just make sure to look for chops with a nice pink color and some marbling throughout – this helps ensure they’ll stay moist and flavorful on the grill.

Options for Substitutions

This pork chop marinade is pretty flexible and you can make several swaps if needed:

• Olive oil: You can swap olive oil with any neutral cooking oil like vegetable oil, canola oil, or even avocado oil. Just avoid oils with strong flavors that might overpower the marinade.
• Soy sauce: If you’re avoiding soy, coconut aminos make a great substitute. You can also use tamari for a gluten-free option. If using regular soy sauce instead of reduced-sodium, cut it with a bit of water.
• Brown sugar/honey: These sweeteners are interchangeable in this recipe. You could also use maple syrup or agave nectar. Just keep the amount the same.
• Dijon mustard: Yellow mustard or whole grain mustard work fine here. If you’re out of mustard completely, try a tablespoon of apple cider vinegar for that tangy kick.
• Pork chops: While bone-in chops are great, you can use boneless chops too – just watch them carefully as they cook faster. The thickness is important though – try not to go thinner than 1-inch or they might dry out.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling pork chops is cooking them straight from the refrigerator – letting them rest at room temperature for 30 minutes before grilling helps them cook more evenly and prevents the outside from burning while the inside stays raw. Another common error is constantly flipping the chops – instead, give them 4-5 minutes per side for proper caramelization and those beautiful grill marks. To avoid tough, dry pork chops, remove them from the grill when they reach 140°F internal temperature (measured with a meat thermometer at the thickest part), as they’ll continue cooking during the crucial 5-10 minute rest period to reach the safe temperature of 145°F. For the juiciest results, choose thick-cut chops (at least 1-inch) since thin ones can quickly turn dry and tough on the grill, and don’t forget to pat them dry before applying the marinade to get better browning.

What to Serve With Grilled Pork Chops?

These savory grilled pork chops pair perfectly with classic comfort sides that can soak up all those tasty juices. A simple mashed potato or roasted sweet potato makes an excellent base, while grilled vegetables like zucchini, asparagus, or corn on the cob pick up those nice charred flavors from the grill. For a fresh element, try a crisp apple slaw or a simple green salad with a light vinaigrette – the tanginess helps cut through the richness of the pork. If you’re grilling in the summer, you might want to add some grilled peaches on the side – their natural sweetness goes really well with the soy-honey marinade on the chops.

Storage Instructions

Keep Fresh: Got leftover pork chops? Place them in an airtight container and pop them in the fridge within two hours of cooking. They’ll stay good for 3-4 days, making them perfect for quick lunches or dinner the next day.

Freeze: These grilled pork chops freeze really well! Wrap each chop individually in plastic wrap, then place them in a freezer bag, squeezing out as much air as possible. They’ll keep their quality for up to 3 months in the freezer.

Reheat: To keep your pork chops juicy when reheating, warm them in the oven at 350°F for about 10-15 minutes, covered with foil. You can also use the microwave – just cover the chops and heat in 30-second intervals until warm. Add a splash of broth or water to help maintain moisture.

Preparation Time	10-15 minutes
Cooking Time	12-20 minutes
Total Time	1-8 hours 25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 70-80 g
• Fat: 50-60 g
• Carbohydrates: 20-25 g

Ingredients

For the marinade:

• 1 tbsp dijon mustard
• 1/4 tsp ground black pepper
• 2 tbsp brown sugar (packed for accurate measurement)
• 1/4 cup reduced-sodium soy sauce
• 3 minced garlic cloves (freshly minced for best flavor)
• 1/4 cup olive oil (I use Colavita extra virgin olive oil)

For the pork chops:

• 4 bone-in pork chops (about 1-inch thick, for even cooking)

Step 1: Prepare the Marinade

In a small bowl, combine olive oil, soy sauce, brown sugar, Dijon mustard, garlic, and pepper.

Whisk the ingredients together thoroughly to create a smooth and uniform marinade.

Step 2: Marinate the Pork Chops

Place the pork chops into a large zip-top bag or a baking dish.

Pour the prepared marinade over the pork chops, ensuring they are well coated.

Seal the bag or cover the dish and refrigerate to allow the pork chops to marinate for at least 1 hour, and up to 8 hours for maximum flavor.

Step 3: Preheat the Grill

Before removing the pork chops from the refrigerator, preheat your grill to 400°F, which corresponds to medium-high heat.

This will ensure the grill is hot and ready for the pork chops once they are removed from the marinade.

Step 4: Grill the Pork Chops

Take the pork chops out of the marinade, allowing any excess to drip off, and discard the leftover marinade.

Place the pork chops on the preheated grill and sear them for about 2 minutes per side.

After searing, reduce the grill heat to medium.

Continue grilling the pork chops for an additional 4-7 minutes per side.

Check for doneness by using an instant-read thermometer; the internal temperature should reach 145°F when measured at the thickest part of the chop without the thermometer touching the bone.

Note that thicker pork chops, over 1 inch, may require more time to cook through.

Step 5: Rest and Serve

Once the pork chops are cooked, transfer them to a clean plate and cover with foil to retain heat.

Allow them to rest for 5 minutes before serving.

This resting period allows the juices to redistribute within the chops, resulting in a juicier, more flavorful bite.

Enjoy your perfectly grilled pork chops!