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Grilled pork chop on a plate.
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Grilled Pork Chops Recipe

Put on your best grilling game with these tender, bone-in Grilled Pork Chops! Using a sweet and smoky spice blend and a two-zone cooking technique, this recipe creates a caramelized crust and a juicy center without the risk of overcooking.
Prep Time5 minutes
Cook Time10 minutes
Preheating/Resting15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 4 servings
Calories: 371kcal
Author: Nora from Savory Nothings

Ingredients

  • 1-½ - 2 teaspoons sea salt OR kosher salt kosher salt and coarser sea salt needs 2 teaspoons, fine sea salt 1-½ teaspoons
  • 2 teaspoons cracked black pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • cayenne pepper or chili powder optional and to taste for a spicier rub
  • 1 tablespoon light or dark brown sugar
  • 4 bone-in or boneless pork chops each ~1 inch thick; removed from the fridge 15 minutes before preparing the spice rub; bone-in yields better results because it’s not as easy to overcook
  • vegetable and olive oil as needed

Instructions

  • Prep:

    Gauge how long your grill needs to preheat. You will need about 20 minutes from assembling the spice rub to grilling the pork chops. If your grill needs more than 10 minutes to get to high heat, start it now. Otherwise, start it once the pork chops are seasoned.
    Get your ingredients ready.


    Ingredients for grilled pork chops with text labels.
  • Make spice rub:

    Combine all seasonings in a small bowl.
    1-½ - 2 teaspoons sea salt OR kosher salt, 2 teaspoons cracked black pepper, 1 teaspoon sweet paprika, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, cayenne pepper or chili powder, 1 tablespoon light or dark brown sugar
    Spice rub in a small white bowl.
  • Prepare pork:

    Pat the pork chops very dry using paper towels.
    4 bone-in or boneless pork chops
    Pork chops patted dry with paper towels.
  • Season:

    Use the spice mix to season the pork chops all over, rubbing the spices into the meat. Set aside to rest for 10-15 minutes.
    Pork chops on a wooden cutting board, seasoned with spice rub.
  • Prep grill:

    While the pork is resting, heat your grill to high heat if you haven’t done so already. Oil the grill grate well using vegetable oil.
    vegetable and olive oil
    Oiling grates of a charcoal grill.
  • Grill:

    Lightly drizzle the pork chops with olive oil on both sides. Sear over high heat for 2 minutes per side.
    Move to indirect heat and reduce the grill heat to medium. Close the grill and continue grilling for 4-10 minutes, depending on your grill and the thickness of your pork chops.
    Be sure to check after 4 minutes, and after that regularly to avoid overcooking. The pork chops are done once they reach an internal temperature of 145°F.
    Grilled pork chops on a charcoal grill.
  • Serve:

    Let the pork chops rest for 5-8 minutes, then serve hot.
    Grilled pork chops resting on a wooden cutting board.

Notes

  • Pat Dry for the Crust: Use a paper towel to remove every bit of moisture from the meat’s surface before rubbing in the spices. Dry surface = better sear.
  • Clean and Oil the Grates: A clean grill prevents sticking. Use a bunched-up paper towel dipped in vegetable oil (held with tongs) to wipe the hot grates right before the pork goes on.
  • The Carryover Cook: Remember that the internal temperature will rise about 3-5 degrees after you take it off the grill. Pulling the pork at 142°F-145°F is perfect.

Nutrition

Serving: 1 serving (using 2 tablespoons oil in total) | Calories: 371kcal | Carbohydrates: 5g | Protein: 36g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 968mg | Potassium: 636mg | Fiber: 1g | Sugar: 3g | Vitamin A: 508IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 2mg