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Grilled Pork Chops
Updated Oct. 11, 2023
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- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2teaspoons kosher salt (such as Diamond Crystal)
- 2teaspoons black pepper
- 2teaspoons sweet or hot paprika (or pimentón)
- 2packed teaspoons light or dark brown sugar
- 4bone-in or boneless pork chops (each ¾- to 1-inch thick)
- Neutral oil, as needed
Preparation
- Step 1
Mix the salt, pepper, paprika and brown sugar in a small bowl. Blot the pork chops dry with paper towels, then set on a sheet pan. Season on both sides with the spice rub, patting the seasonings into the meat with the flat of a fork. Lightly drizzle the chops with oil on both sides. Let sit at room temperature while you light the grill.
- Step 2
Light your grill and heat to high. (Note: If grilling pork chops that are thicker than 1 inch, heat the grill to medium-high, so they have enough time on the grill to cook through without burning on the outside.) Brush or scrape the grill grate clean and oil it well: Fold a paper towel into a tight pad. Dip it in a small bowl of oil, and, holding it at the end of your grill tongs, draw it over the bars of the grate.
- Step 3
Arrange the pork chops diagonally on the grill grates. Close the lid and grill for 1½ to 2 minutes, then rotate each chop a quarter turn and grill for another 1½ to 2 minutes. (This gives the chops a handsome crosshatch of grill marks and helps them cook more evenly.) If any flare-ups occur, simply move the chops to a cooler section of the grill.
- Step 4
When the bottoms of the chops are browned, flip and grill the other side the same way, closing the grill again. The total cooking time will be 3 to 4 minutes per side for medium (about 145 degrees).
- Step 5
Transfer the chops to a platter or plates and let rest for 3 to 5 minutes before serving.
Private Notes
Cooking Notes
One word for the absolute best grilled pork loin or grilled pork chops. Brine.
In my experience, the optimal temperature for grilled pork chops is 137 F, rising to about 142/3 after resting.
This quick rub is great. I will add more brown sugar next time because it would add to the natural flavor of the pork. I did add a little cayenne because, cayenne.
I would even go a little lower, but fully agree that cooking to 145F, as in the recipe, will definitely leave you with dried out chops once you factor in carryover cooking.
To complete the Carolina pork thought, instead of oil drizzle with some apple cider vinegar and let the chops rest overnight. Generously oil the grill. I know Raichlen is the BBQ master but I’ve had poor luck putting oil on most things I’ve grilled, getting either flare ups or charred meat.
The thicker the pork chop, the better result on the grill because it lets you get a good crust without drying out the meat. And use good meat from well-tended pigs, that makes a huge difference as well.
Did the rub on the chops a couple hours before grilling to let them season. Oiled and brought them up to room temp before grilling. Absolutely terrific flavor - pulled them off the grill at 137 degrees per other comments. Covered for five minutes and served. Easy and delicious.
To prevent overcooking on a grill, start with cold meat. With steaks, they could be frozen. Here, with pork, where you want to cook it to a safe temperature (assuming trichanosis is still a danger), refrigerator temp is best. The outer parts will char well and the inner parts will cook through while resting (perhaps on your grill’s upper rack if you charred hard at very high temp). The surface will not be dry; as the meat rests, the moisture at the center of the cut migrates towards the surface.
Has anyone made this using a gas grill? If so, any recommendations?
Everyone loved them. I followed instructions perfectly. When I flipped them on the grill, I rubbed a bit more oil with a silicone brush. Key is not to over cook.
I put this on my pork chops and let them sit overnight before grilling the next day. Will be using this recipe again.
Excellent rub - delicious and easy meal
This pork chops were delicious. Would make again for sure! Thanks for the recipe!
Really loved this one! I did, however, do a simple brine for about 9 hours. After that, I put on the rub, which included a 1/4 tsp cayenne, and let it sit overnight. Once I was grilling, I felt that the outside would get charred too much before the internal temp of 145 was reached. I ended up moving the chops off the coals and over to the cold side of the grill. Actually, this worked out great. I had the fat side toward the coals, and of course, it sort of rendered. It's a repeater.
I skipped the brown sugar and added garlic powder and ground sage with smoky paprika to the rub. Grilling on high heat for 3 minutes a side worked well. The chops were tender and juicy.
My chops were about 1" thick. I followed the recipe and they were perfectly cooked and delicious. However, the hot paprika really dominated the flavor. I would add a little more brown sugar and cut back on the hot paprika. I had used about 1 1/2 tsp. hot and 1/2 tsp. regular, but I would maybe switch them or do half-and-half. I like spice, but I also like balance.
Add a little cayenne
Used this marinade on steak. Simply gorgeous!
Hands down, 5 stars, recipe as is.
"Light your grill and heat to high." HOW high? 400F? 450F? 500F? more?
Did the rub on the chops a couple hours before grilling to let them season. Oiled and brought them up to room temp before grilling. Absolutely terrific flavor - pulled them off the grill at 137 degrees per other comments. Covered for five minutes and served. Easy and delicious.
Tried the vinegar idea, but will let it marinate overnight. It marinated for 5 hours-not enough. I used 1 T. of Paprika and 1 T. of Smoked Paprika, plus 1/2 t. of cayenne for more spice. Served with grilled peach halves. Perfect sweet and spicy combo!
Thanks, definitely will add the peach halves with tonight’s grilled chops
great idea to put the peaches in there as well, running out to my tree to see what I have left.
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