Grilled Pork Chops are restoring my relationship with this inexpensive, versatile cut of meat. Ultra juicy, tender, and easy to prepare, these smoky grilled pork chops will make you fall in love too.
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These pork chops earn their place on your plate.
Now that I’ve learned how to grill pork perfectly, I can’t stop making it on repeat.
A lemon rosemary rub, picking the right kind of chop, and grilling to the correct temperature are the secrets to perfect grilled pork chops that taste nothing like the dry, hockey puck-esque chops that I dreaded as a kid.
Due to said dry pork chop trauma, I shied away from cooking pork chops for most of my adult life.
It’s only recently that I started exploring other pork chop cooking methods like Crock Pot Pork Chops, Air Fryer Pork Chops, baking Smothered Pork Chops, and coating them for Breaded Pork Chops.
Thank goodness I did, because I realized I’ve been missing out on a key protein that can add enjoyable variety to your dinner routine, especially if (like me) you get stuck in a Grilled Chicken Breast rut.
That’s where bone-in grilled pork chops come in! (Be sure to also check out this Grilled Pork Tenderloin for another yummy, healthy option.)
Throw pork chops on your grill alongside Grilled Brussels Sprouts or Grilled Potatoes for a complete meal that’s easy enough for a weeknight and special enough for company, with (I love this part) pretty much zero clean up.
5 Star Review
“I highly recommend this recipe. These pork chops were flavorful, tender, and juicy and were a crowd-pleaser for even the pickiest members of my family. The recipe was super simple and easy to follow.”
— Karen —
My Best Tips for JUICY (Never Dry!) Grilled Pork Chops
- Use Thick-Cut, Bone-In Pork Chops. A thicker chop (preferably 1 ½-inch thick pork chops or more) can better withstand the heat of the grill. Happen to pick up a pork steak? Try my Pork Steak recipe!
- Marinate or Dry Rub the Pork. Coating the pork with a rub or marinade that contains salt is key to ensuring that the pork turns out tender and juicy, not dry. Salt tenderizes meat and helps it retain water, keeping your pork chops moist. For the most tender pork chops, marinate the pork (or let them sit with the rub) for at least 1 hour, or overnight. (For another way to keep pork chops moist Stuffed Pork Chops.)
- Let the Meat Come to Room Temperature Prior to Grilling. If you throw the meat on the grill cold, by the time the inside comes to temperature, the outside will be overcooked.
- DO NOT OVERCOOK. Like with Grilled Swordfish, there is no recovery from an overcooked pork chop. Use an instant read thermometer like this one to check the pork chop’s internal temperature for doneness. Be sure to take the temperature of the meat, not the bone.
Leftover Ideas
Leftovers make a delicious addition to so many meals. Try diced-up pork chops with your Homemade Fried Rice, Chicken Nachos, Crock Pot Baked Potatoes (delicious with some barbecue sauce), or Moroccan Couscous.
What to Serve with Grilled Pork Chops
- Vegetables. Grilled Corn on the cob, Sautéed Brussels Sprouts, Garlic Mashed Potatoes, or Air Fryer Green Beans.
- Salad. Pair the grilled pork with Apple Walnut Salad or Roasted Vegetable Salad.
- Rice. Lemon Rice or simple Brown Rice would be delicious with these savory grilled pork chops.
- Applesauce. The best pork chop side dish for the entire family. Try my Instant Pot Applesauce or Crockpot Applesauce. Can’t get enough of the classic pork with apples? You’ll love my Pork Chops with Apples recipe.
Frequently Asked Questions
You can make grilled pork chops on the stove. Use a grill pan and be careful not to crowd it or the pork chops will not brown properly. If needed, cook the pork in batches. Prior batches will stay warm on a plate covered with aluminum foil.
I do not recommend grilled boneless chops, as they are likely to dry out. (You’re better off cooking boneless pork chops in a skillet on the stove or trying oven grilled pork chops with a cast iron grill pan.) If you can’t find bone-in, thick-cut pork chops in the meat section of your grocery store, try checking with the butcher at the meat counter.
If pork is undercooked it will be very pink or red when you cut into it, and the juices will run red or pink instead of clear. The most foolproof way to check your pork for doneness is to use an instant read thermometer. If the temperature of the pork is 145 degrees F, then it is ok for pork to be a little pink.
No, I do not recommend grilling frozen pork chops; the outsides will overcook by the time the inside reaches a safe temperature. If you want to use pork chops that have been frozen, make sure to let them thaw completely before starting this recipe.
If your grilled pork chops are tough or chewy, it’s likely because they were overcooked. It’s essential that you use the proper type and size of pork chops, follow the cooking times, and keep an eye on their temperature throughout cooking.
Grilled Pork Chops
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Ingredients
- 4 bone-in pork loin chops 1 ¼- to 1 ½-inches thick
- 1 small lemon
- 1 tablespoon minced fresh rosemary
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 cloves minced garlic about 1 tablespoon
- Chopped fresh parsley basil, or herbs of choice (optional for serving)
Instructions
- Pat the pork chops dry on both sides.
- Zest the lemon into a small bowl. Add the rosemary, salt, pepper, and garlic. With your fingers, rub to combine. It should smell very fragrant. Slice the lemon into wedges and reserve for serving.
- Rub the lemon/rosemary mixture all over the outsides of the pork. Cover the pork chops and let sit for 1 hour at room temperature or refrigerate up to overnight. Let come to room temperature prior to grilling.
- When ready to grill, heat a grill or grill pan over medium-high heat. If you are using a grill pan, you will need to cook the pork in batches (if the chops are too crowded in the pan, the chops will steam and not sear properly). Place the pork chops on the grill. Cook on the first side for 5 minutes, until the pork chop easily releases from the grill.
- Flip and cook on the other side for another 4 to 8 minutes (the cooking time will vary based upon your grill temperature and the thickness of your pork), until the pork reaches 135°F on an instant read thermometer (it will continue to cook and the temperature will keep rising as it rests). When the pork chops are done, they will feel just firm to the touch, the juices will run slightly pink, and the meat will look rosy in the center. Place on a platter, cover with aluminum foil, and let rest 10 minutes.
- Once the pork chops have rested, serve hot with reserved lemon wedges. Enjoy!
Video
Notes
- TO STORE: Refrigerate leftover pork chops in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm pork chops in the air fryer or oven at 350°F, in the microwave, or in a skillet on the stove.
- TO FREEZE: Freeze leftover pork chops in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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I highly recommend this recipe. Usually, I avoid pork chops because it’s so hard to make them tender. These pork chops were flavorful, tender, and juicy and were a crowd-pleaser for even the pickiest members of my family. The recipe was super simple and easy to follow. You are a recipe genius! Thank you!
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
I can totally relate to your childhood feelings about pork chops, which is why I have to say THESE ARE AMAZING. I was skeptical but they came out juicy and the marinade is great.
Hi Ashley! So glad you enjoyed the recipe! Thank you for this kind review!
Very flavorful!!!
Hi Anette! So glad you enjoyed this recipe! Thank you for this kind review!
There is no recipe in this site, just ingredients but no specifics! These sites suck!
Hi Wil, did you happen to look at the recipe card? It has everything you need for the recipe. There is even a jump to recipe button at the very top to help you.
I seasoned them; hubby grilled them. Perfection! The lemon zest and rosemary paired well.
Hi Nyna! So glad you enjoyed the recipe! Thank you for this kind review!
Just delicious! We followed the recipe as indicated. It came out juice and tasting delicious.
Thanks, Erin!
I’m so happy that you enjoyed it, Maria! Thank you for sharing this kind review!
This was really good. First the change.: pounded chops to tenderize and wet brined for an hour. Very tender. The rub was out of this world! So flavorful and delicious.
Hi Brian! So glad you enjoyed the recipe! Thank you for this kind review!
Delectable!!
Thanks Christopher!
I was worried about grilling pork chops because they tend to dry out. I followed the directions exactly, and only changed up the recipe by adding a very light sprinkle of my dry rub mix on top of the lemon mixture. Absolutely Perfect! Flavor is spot on, and they were juicy.
So glad to hear you enjoyed it, Sandy!
Turned out SO good.
Thank you Beth!
This marinade it’s just amazing! I’ve made it a few times, always grilled them over charcoal.
Thank you Corah!
I would like to freeze uncooked pork chops. Do you recommend adding marinade and then vacuum sealing ?
Hi DPRuz, I’m not able to recommend anything because I haven’t tried it myself but would love to know how it works if you do give it a try!
This recipe was amazing, I totally covered the pork with a lot marinade. I didn’t have the time to let them sit for an hour, so they only marinaded for about 15 minutes. I used a Meyer lemon (if you get a chance to try a Meyer lemon, please do so, they are awesome). I put the chop on the BBQ closed at 550 degrees for 5 minutes per side. So good!
So glad you enjoyed it, David! Looks great!