Grilled Pork Chops

By Steven Raichlen

Updated Oct. 11, 2023

Grilled Pork Chops
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5(533)
Comments
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Pulled pork is one of the glories of American barbecue. Unfortunately, smoking a pork shoulder requires a smoker — and a substantial part of the day to cook. What if you could capture some of that sweet, salty, spicy flavor in pork chops that grill in mere minutes? You can, and it comes down to the pit master’s secret weapon: a rub. Four seasonings are all it takes to make a classic barbecue rub, and you may have all of them at hand in your kitchen: salt, pepper, paprika and brown sugar. For extra smokiness, use pimentón (Spanish smoked paprika). As for the pork chops, aim for ¾- to 1-inch thick pieces that are as generously marbled as you can find.

Featured in: 5 Dishes Everyone Should Know How to Grill

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

319 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 37 grams protein; 412 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. Step 5

    Transfer the chops to a platter or plates and let rest for 3 to 5 minutes before serving.

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Ratings

5 out of 5
533 user ratings
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Comments

GirlsGrill

One word for the absolute best grilled pork loin or grilled pork chops. Brine.

Albie

In my experience, the optimal temperature for grilled pork chops is 137 F, rising to about 142/3 after resting.

JoKir

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.

Steve

Simple but tasty rub. After searing the chops on both sides I like to cover them with a glass baking dish to keep them moist.

Diane

Pork chops is one meat I don’t cook often and when I do they come out lacking flavor and often overcooked. These were neither = great. Even though I took them off the grill at 150 degrees. (Yeah, the problem is me.) But this recipe is forgiving. And easy!

Ryan

Super tasty. Stayed moist. Can’t wait to make ‘em again! A little spicy for my 5 & 7 year olds.

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