Getting perfectly cooked pork chops can feel like a tricky balancing act. Between avoiding dry, overcooked meat and making sure they’re done enough to be safe, it’s no wonder many home cooks shy away from making them. Plus, with busy weeknight schedules and hungry family members waiting at the dinner table, there’s added pressure to get it right without spending hours in the kitchen.
That’s why these grilled bone-in pork chops have become my reliable go-to recipe: they turn out juicy and tender every time, take less than 30 minutes to make, and only need a few basic ingredients you probably already have in your pantry.
Why You’ll Love These Grilled Pork Chops
- Restaurant-quality results – These bone-in chops turn out just like the ones from your favorite steakhouse – juicy on the inside with a perfect sear on the outside.
- Simple ingredients – You only need a handful of basic ingredients you probably already have in your kitchen – salt, pepper, butter, and garlic are the main players here.
- Foolproof method – The cooking instructions ensure perfectly cooked pork chops every time, taking the guesswork out of grilling thick cuts of meat.
- Budget-friendly protein – Pork chops are often more affordable than other premium cuts of meat, but they deliver the same satisfying, special-occasion feeling.
What Kind of Pork Chops Should I Use?
For grilled pork chops, thick-cut bone-in chops are your best friend. The bone helps keep the meat juicy during cooking, while the thickness (aim for 1½ inches) prevents the chops from drying out on the grill. Center-cut rib chops or loin chops both work great here – they’re easy to find at most grocery stores and butcher shops. If you’re shopping for chops, look for ones with a nice pink color and some marbling (those little streaks of fat) throughout the meat, as this will give you the most flavor and tenderness. Just avoid super-lean chops, since they can end up tough and dry on the grill.
Options for Substitutions
While this recipe is pretty straightforward, here are some helpful substitutions if you need them:
- Bone-in pork chops: You can use boneless pork chops, but they cook faster and are easier to overcook. If using boneless, reduce cooking time by 2-3 minutes per side. Thick-cut pork loin steaks also work well here.
- Kosher salt: Table salt can be used instead, but reduce the amount by half since it’s more concentrated than kosher salt.
- Fresh garlic: If fresh garlic isn’t available, you can use ½ teaspoon of garlic powder, but add it to the seasoning mix rather than cooking it in butter.
- Butter: Olive oil works as an alternative, though you’ll miss some of that rich butter flavor. Ghee is another great option that won’t burn as easily as butter.
- Fresh parsley: Dried parsley works in a pinch (use 1 teaspoon), or try other fresh herbs like thyme or sage. You can even skip the herbs if you don’t have any on hand.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling pork chops is cooking them straight from the refrigerator – instead, let them rest at room temperature for 30 minutes before grilling, which helps them cook more evenly and prevents the dreaded cold center. A common error is constantly flipping the chops on the grill – resist this urge and only flip them once, allowing beautiful grill marks to form and the meat to cook properly (about 5-7 minutes per side for thick chops). To avoid dry, tough pork chops, remove them from the grill when they reach 135°F internal temperature, as they’ll continue cooking during the rest period to reach the safe temperature of 145°F. For extra juicy results, let the chops rest for 5-10 minutes under loose foil before serving, and don’t forget to add the garlic butter while they’re still hot so it melts beautifully into the meat.
What to Serve With Grilled Pork Chops?
These juicy grilled pork chops pair perfectly with classic comfort sides that’ll make your meal complete. A simple side of roasted potatoes seasoned with herbs, or creamy mashed potatoes soaks up all those tasty meat juices really well. For some green veggie options, try grilled asparagus or roasted Brussels sprouts – they cook up quickly while your pork chops rest. I also love serving these chops with homemade applesauce or sautéed apples on the side, since pork and apple flavors are natural friends in the kitchen. If you want to keep things super simple, a crisp green salad with a light vinaigrette works great too.
Storage Instructions
Keep Fresh: Got leftover pork chops? Place them in an airtight container and pop them in the fridge within 2 hours of cooking. They’ll stay good for up to 3-4 days. Pro tip: keep the juices with the meat to help maintain moisture when reheating!
Freeze: These grilled pork chops freeze really well for future meals. Wrap them individually in plastic wrap, then place 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 bring back that juicy goodness, reheat your pork chops gently! Place them in a covered skillet over low heat with a splash of water or broth, or warm them in the oven at 350°F for about 10-15 minutes. Try to avoid the microwave if possible, as it can make the meat tough.
| Preparation Time | 120-1440 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 140-1470 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 65-75 g
- Fat: 60-70 g
- Carbohydrates: 5-10 g
Ingredients
For the pork chops:
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp black pepper
- 2 bone-in pork chops (9-10 oz each)
- 2 1/4 tsp kosher salt
For the garlic butter:
- fresh parsley (finely minced for garnish)
- 2 tbsp butter (I like Kerrygold unsalted butter for this)
- 2 garlic cloves (thinly sliced for even flavor distribution)
Step 1: Season and Refrigerate the Pork Chops
Begin by patting the pork chops dry with a paper towel.
Rub 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of cracked black pepper into each pork chop, making sure to season both sides evenly.
Place the seasoned pork chops on a wire rack inside a sheet pan and refrigerate them for 2 to 24 hours.
This allows the flavors to penetrate the meat deeply.
Step 2: Preheat the Grill
When you’re ready to cook the pork chops, preheat one side of your grill to medium-high heat, with the lid closed.
Aim for a temperature that holds steady between 375-400 degrees F.
This setup allows for both searing and indirect cooking.
Step 3: Initial Sear on the Pork Chops
Place the pork chops on the preheated side of the grill and sear for 2 minutes on each side over medium-high heat.
After searing, move the chops to the side of the grill where the burner is off.
Close the lid and cook with indirect heat.
Monitor the pork chops with a digital meat thermometer, starting to check their internal temperature at 10 minutes.
You are looking for an initial temperature of around 120 degrees F.
Step 4: Final Sear and Resting
Once the pork chops reach 120 degrees F, return them to the medium-high heat area to finish with a final sear on both sides.
Cook until the internal temperature hits 145 degrees F, using a digital meat thermometer.
Avoid overcooking to prevent dryness.
Remove the pork chops from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Step 5: Prepare Garlic Butter
While the pork chops are resting, place a cast iron skillet on the grill over medium heat.
Add butter and allow it to melt.
Once melted, add garlic and a handful of minced parsley.
Let the mixture sauté for a few minutes until fragrant.
This step can also be done while initially searing the pork chops to save time.
Step 6: Serve and Enjoy
Drizzle the aromatic garlic butter over the rested pork chops.
This final touch enhances their flavor and adds a delicious finishing note.
Serve immediately and enjoy your perfectly grilled pork chops!
