How to Grill Pork Chops
Updated: Apr. 13, 2018The Taste of Home Test Kitchen shares their expert tips for how to grill juicy, flavor-packed pork chops.
When I’m dreaming up my dinner menus, pork chops always fall to the bottom of the list. They take the back seat to favorites like flaky baked salmon or juicy grilled chicken. The reason? No matter what I do, I tend to overcook them—leaving my meal dull, dry and desperate to be drenched in applesauce.
This is a shame, because I know pork chops can make a delicious dinner that’s easy on the wallet. (Kind of like the rest of our budget-friendly dinners!) It’s time to make a change. Expert food editor James Schend agreed to share his best tips for cooking moist, tender and flavor-packed pork chops.
Tip #1: Buy the right type of pork chop.
It’s common knowledge that quality ingredients make a quality meal. And grilled pork chops are no exception. James suggests picking out 1-inch rib chops. Why? A thicker chop has a higher tolerance for direct heat. This means it’ll yield a nice sear without overcooking. Plus, rib chops have more fat than other chops-and fat equals flavor. Lastly, choosing a bone-in chop is important, too. The bone helps insulate the meat, keeping it moist and flavorful as it cooks.
Tip #2: Let it brine.
Thought brine was just for the Thanksgiving turkey? Think again. A saltwater bath helps tenderize the meat, preserving its delicate texture and keeping it nice and juicy. Time matters, too. Our Test Kitchen determined that pork chops should be kept in brine for 8 to 12 hours for best taste.
Tip #3: Spice things up with a slammin’ rub.
Pork chops are fine plain, but a rub will dial up the flavor. Best part? Spice blends are easy to experiment with and customize to your liking. Start with a couple tablespoons of paprika and a teaspoon of pepper, and add your favorite herbs and spices to the mix.
Just getting started? Follow the recipe below for a step-by-step guide to grilling tender, juicy pork chops, with tips from our Test Kitchen.
How to Grill Pork Chops
Ingredients
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 cups water
- 2 cups ice water
- 4 bone-in, center-cut pork rib chops (1 inch thick and 8 ounces each)
- 2 tablespoons canola oil
Rub:
- 3 tablespoons paprika
- 1 teaspoon each garlic powder, onion powder, ground cumin and ground mustard
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon ground chipotle pepper
Here are a few ideas for how to customize your rub:
- Smoky: Substitute smoked paprika in place of regular paprika.
- Spicy: Add 1/2 teaspoon cayenne pepper to rub mixture.
- Sweet: Add 3 tablespoons brown sugar to rub mixture.
Step 1: Brine the pork.
To create the brine, combine salt, sugar and 2 cups water in a large saucepan. Cook and stir over medium heat. When the salt and sugar have completely dissolved, take the pan off the burners. Then cool the brine down to room temperature by adding 2 cups of ice water.
Place the pork chops in a large resealable plastic bag and carefully pour in the cooled brine. Seal the bag, pressing out as much air as possible. Gently turn it over a few times to coat the chops in the liquid. Place the brining bag in a 13×9-in. baking dish and refrigerate for 8 to 12 hours.
Test Kitchen Tip: Set a timer on your watch or phone to remember to retrieve your pork chops. If the meat sits in the brine for longer than 12 hours, it risks becoming salty and tough. Remember the motto: Rise and brine. Start this step in the morning so your pork will be ready just before suppertime.
Step 2: Add the rub.
Remove the pork chops from the brine. Gently rinse each under the tap and pat dry using a paper towel. You can discard the brine, too. Next, prime the pork chops by brushing a light layer of oil on both sides.
Test Kitchen Tip: Check that each pork chop is completely dry before adding the oil. The less moisture there is on the surface of the meat, the quicker that satisfying golden-brown crust will form.
It’s time to make the rub. In a small bowl, mix together the paprika, garlic powder, onion powder, ground cumin, ground mustard and ground peppers. Then, using a small handful at a time, rub the blend over the pork chops. Gently pat the spice blend onto the chops until they are evenly covered. Let the meat stand at room temperature 30 minutes. (But don’t just wait there! Go ahead and skip to step 3.)
Step 3: Get grilling.
At last, it’s time to fire up that grill. While the meat is making its way to room temp, double check to see if your grill is squeaky clean. Stuck-on food can cause the chops to stick! All good? Oil the grates. If you’ve already fired up the grill, the best way to oil is using a pair of long-handled tongs and a greased paper towel.
Now, rev up the flame to medium heat.
Test Kitchen Tip: If using a charcoal grill, you can gauge the temperature by holding your hand 5 inches above the cooking grate. If you can keep it there comfortably for 4 to 6 seconds, it’s at medium heat.
Gently lay the pork chops on the cooking surface, then cover. Cook for 4 to 6 minutes on each side
Test Kitchen Tip: Use long-armed tongs or a spatula to turn over the chops. If you pierce the meat with a fork, you risk losing those precious juices locked inside.
Looking for picture-perfect grill marks? Our food stylists have just the tip: After the chops have seared for 2 to 3 minutes, rotate them a quarter turn and cook 2 to 3 minutes more before flipping. Repeat on the opposite side.
Step 4: Check for doneness.
When your pork chops are just about ready, use a meat thermometer to measure their internal temperature. This is the single best way to ensure that your pork chops are cooked to perfection. For accuracy, insert the thermometer into the side of the chop. Take the meat off the grill when the thermometer reads 140° and let it stand for 5 minutes.
Test Kitchen Tip: Why the 5-minute wait? For this recipe, we use a method called carryover cooking. This means the meat is removed from the heat before it has finished cooking. As it sits, the pork chop’s internal temperature will continue to rise (from 140° to 145°) leaving you with a tender (and perfectly cooked) chop. Learn more about safe cooking temperatures for food here.
Step 5: Dig in!
You did it! Now that your chops have rested, they’re ready to serve. Carve each piece into slices or served them whole for a heftier meal.
Test Kitchen Tip: Concerned about the color of your meat? Don’t be alarmed. A truly moist, tender pork chop will look faintly pinkish on the inside.
Once you’ve made the perfect pork chop, it’s time to load up on the sides. Take a step up from applesauce with these crowd-pleasing recipes.
- Go hearty. These creamy ranch potatoes will round out your meal. P.S. This recipe is an easy one for your slow cooker.
- Go fresh. A vibrant green salad will lighten up the heavy dish. Better yet, cube the pork and toss it into a chopped salad to fuel lunches for the week.
- Get back on the grill. Complete your cookout with our top-rated grilled vegetable recipes. Smokin’ sides, here we come.
Looking for more ways to cook pork chops? Check out our easy, breezy pork chop recipes.
Pork Chops with Glaze
Rosemary adds a special touch to these beautifully glazed pork chops that are just right for any meal. —Louise Gilbert, Quesnel, British Columbia
Lime-Glazed Pork Chops
These tangy grilled chops are all the talk at barbecues and tailgates. You gotta have them with the sweet and sour glaze. —Jacqueline Correa, Landing, New Jersey
Grilled Bourbon Chops
My husband is a grill master and loves a good bourbon, making this recipe the perfect combination of both! Sometimes we use thicker chops. If you do, too, remember to cook them long enough to reach 145. —Donna Bryan, Columbia Falls, Montana
Ultimate Grilled Pork Chops
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. —Matthew Hass, Franklin, Wisconsin
Greek Pork Chops
My in-laws taught me a lot about cooking, so any time I come across a great new recipe, I enjoy making it for them. These bright, lemony chops quickly became a favorite. —Geri Lipczynski, Oak Lawn, Illinois
Grilled Pork Noodle Salad
The only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal. —Rosalyn Nguyen, Astoria, New York
Calgary Stampede Ribs
"More, please!" is what I hear when I serve these zippy, finger-licking ribs to family or guests. The first time my husband and I tried them, we pronounced them the best ever. The recipe has its roots in the Calgary Stampede, an annual Western culture festival and exhibition in our province. —Marian Misik, Sherwood Park, Alberta
Grilled Pork Tacos
My family raves about this moist pork with smoked paprika and pineapple. I dish it up next to brown rice and a salad of avocado and tomatoes. —E Gelesky, Bala Cynwyd, Pennsylvania
Balsamic-Glazed Fig & Pork Tenderloin
I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas
Favorite Grilled Pork Chops
This recipe is my favorite out of all my grilled pork chop recipes. I start preparing this entree the night before I plan to grill it.—Erica Svejda, Janesville, Wisconsin
Southwestern Backyard Burgers
Whether you're in the stadium parking lot or on your patio, these Southwestern-style burgers are great on the grill. Sometimes I make six patties rather than eight because I like my burgers bigger and better! —Robert Hodges, San Diego, California
Marinated Pork Chops
I make these tasty loin chops all the time and my family never tires of them. I whip up this pork chop marinade and let them soak overnight to get them tender. —Jean Neitzel, Beloit, Wisconsin
Flavorful Grilled Pork Tenderloin
Folks can find me grilling, no matter the weather. This moist pork tenderloin has loads of flavor thanks to its special spice blend, and it doesn't get much easier to make. My wife especially likes that she doesn't have to do the cooking! —Steve Ehrhart, Villa Park, Illinois
Grilled Maple Pork Chops
Pork chops on the grill are hard to beat. The marinade is simple, and so good. —Nicholas King, Duluth, Minnesota
Honey-Beer Braised Ribs
Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table. Serve them with baked potatoes, green beans and a salad for a memorable meal. —Terry Serena, McMurray, Pennsylvania
Grilled Pork Tenderloins
We do a lot of outdoor cooking during the summer months, and this grilled pork tenderloin recipe is one my entire family loves. —Betsy Carrington, Lawrenceburg, Tennessee
Honey Chipotle Ribs
Nothing is better than having a sauce with the perfect slather consistency. Here's one that will ensure a lip-smacking feast. Go ahead and make the sauce up to a week ahead for an easier grilling experience. —Caitlin Hawes, Westwood, Massachusetts
Grilled Pork with Spicy Pineapple Salsa
Here in Michigan, the outdoor grilling season is pretty short, so I often use my oven for "grilling." The barbecue sauce is equally good on chicken or shrimp. —Diane Nemitz, Ludington, Michigan
Kansas City-Style Ribs
Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. —Linda Schend, Kenosha, Wisconsin
Contest-Winning Barbecued Pork Chops
Sherry, honey, barbecue and steak sauces combine to give these chops a beautiful glaze and dressed-up flavor. The sauce works well on chicken breasts, too. —LaJuana Holland, Amarillo, Texas
Pork Tenderloin with Cranberry-Orange Relish
I like how grilled pork and fruit bring out the best in each other. If you have leftover relish, break out the tortilla chips! —Cindy Esposito, Bloomfield, New Jersey
Baby Back Ribs
Slow-cook the ribs during the day and they will be ready to finish on the grill when you get home. —Taste of Home Test Kitchen
Fruit-Glazed Pork Chops
Here’s a fast and simple way to grill chops in half an hour. Other fruit preserves can be easily substituted. These are also nice broiled in the oven. —Edie DeSpain, Logan, Utah
Jim's Secret Family Recipe Ribs
For more than 30 years, my brother-in-law Jim kept his famous rib recipe a secret. When he finally shared it, we just had to pass it along because we loved it so much. This one's for you, Jim! —Vicki Young, Brighton, Colorado
Chipotle-Raspberry Pork Chops
With only three ingredients and ten-minute prep time, this supper's fast enough to throw together after a long day of work.—Jennifer Ray, Poncha Springs, Colorado
Pineapple Pork Tenderloin
Just a handful of ingredients combine to make this easy, elegant entree of juicy grilled pineapple slices and ginger-flavored pork tenderloin. It's sure to be popular with all ages! Delicious! —Donna Noel, Gray, Maine
Grilled Pork with Avocado Salsa
I love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. It's an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania
Spiedis
This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930s. Our meat preference for speidis is venison, but we use chicken and beef when it's not available. —Gertrude Skinner, Binghamton, New York
Pina Colada Pork Chops with Tropical Fruit Salsa
These zesty chops with kiwi, banana and avocado salsa are a one-way ticket to the tropics. The grilled pork and fruit make a perfect pair. —Jenn Tidwell, Fair Oaks, California
Grilled Chinese Pork Tenderloin
Marinated in soy sauce, lime juice, red pepper and ginger, the pork takes on plenty of flavor—and is special enough for company. —Margaret Haugh Heilman, Houston, Texas
Big John's Chili-Rubbed Ribs
When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. —Ginger Sullivan, Cutler Bay, Florida
Curried Pork & Orange Kabobs
I love the sweet flavor of red, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful. I think they taste a whole lot better than green peppers. —Liv Vors, Peterborough, Ontario
Grilled Pork with Pear Salsa
My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa. —Suzan Ward, Coeur d'Alene, Idaho
Pork Burgers with Grilled Pineapple & Peppers
I had ground pork and fresh pineapple, so I made burgers. My hubby loves them in grilling season. We serve them with slaw and roasted potato wedges. —Hope Wasylenki, Gahanna, Ohio
Grilled Pork Chops with Maple Butter
This recipe takes some time to prepare. But after one taste, you'll agree it's worth the extra effort. These chips get rave reviews.
Grilled Ham Burgers
My family loves my ham loaf, so I decided to make the ham loaf mixture into patties and grill them—it was an instant hit. Adding the arugula gives these burgers a peppery bite and honey mustard dressing adds just the right sweet and sour flavor. —Susan Bickta, Kutztown, Pennsylvania
Plum-Glazed Pork Kabobs
Get out there and fire up the grill for pork kabobs, a tasty alternative to chicken and beef. These sweet and gingery beauties make dinnertime happy. —Tonya Burkhard, Palm Coast, Florida
Grilled Pork Burgers
We live on a working hog farm and love this savory, tasty burger. Everyone will love these burgers—even if your pork comes from the grocery store, not the farm! —Dawnita Phillips, Drexel, Missouri.
Grilled Rosemary Pork Roast
When the family's coming or we're expecting guests for dinner, I often serve this flavorful grilled pork roast—and it's always a winner! Chopped apple and sweet honey complement the rosemary and garlic. —Christine Wilson Sellersville, Pennsylvania
Blueberry Chops with Cinnamon Sweet Potatoes
A sweet and spicy combo is the perfect accent for meaty chops. With a fresh green veggie on the side, this is a hearty summer meal. It’s easy, yet impressive enough to serve to company. —Laura Davis, Chincoteague, Virginia
Grilled Pork Chops with Smokin' Sauce
While growing up, my husband always had pork chops that were pan-fried or baked, but he knew they could be better. So he combined his love of grilling with the desire to create his own signature sauce, and the result was this recipe. —Vicky Drnek, Rome, Georgia
Grilled Dijon Pork Roast
I created this recipe one day when I was scrambling to find ingredients for dinner. My husband absolutely loved it. Now it's the only way I make pork!—Cyndi Lacy-Andersen, Woodinville, Washington
Barbecue Sliders
When guests dropped in by surprise, all I had was sausage and ground beef defrosted. We combined the two for juicy burgers on the grill. —B.J. Larsen, Erie, Colorado
Sweet Ginger Ribs
People ask what’s in the marinade of my glazed sweet ginger ribs with ginger, garlic and peach preserves. Now you know! Psst: It works on steaks and chicken, too. —Grace McKeone, Schenectady, New York
Cedar-Plank Stuffed Portobellos
When we were newlyweds, my father-in-law made us stuffed portobello mushrooms. I’ve tweaked the recipe for our tastes. I like to serve it with salad and potato wedges. —Katie Stemp, Tacoma, Washington
Peach-Chipotle Baby Back Ribs
My son and I collaborated in the kitchen one day to put our own unique twist on classic baby back ribs. We added a sweet peachy glaze and a little heat with chipotle peppers. It was a great bonding experience, and now we have a keeper recipe for fall-off-the-bone ribs. —Rebecca Suaso, Weaverville, North Carolina
Dijon Grilled Pork Chops
My mom gave me the recipe for these savory chops with a sweet and tangy marinade. The apple juice and Dijon mustard complement the pork nicely. With a vegetable and some rice or pasta, you have a meal. —Babette Watterson, Atglen, Pennsylvania
Sweet Horseradish Glazed Ribs
If you like to prep ahead of camping, roast these ribs, wrap them and finish with a sweet, savory sauce at your campfire or grill. —Ralph Jones, San Diego, California
