Best Damn Grilled Pork Chops

Thick, bone-in pork chops seasoned with a simple BBQ dry rub and grilled to juicy, charred perfection. This is the grilled pork chop recipe I keep coming back to all summer long and honestly, any time of year when I can fire up the grill.

If you want to mix things up, my Lemon Dijon Grilled Pork Chops are a great flavor variation, and my Grilled Pork Tenderloin is another must-try while the grill is hot.

The Key to Nailing This Recipe

→ Go thick, bone-in. Chops under 1 inch will overcook before they develop any real char. Look for bone-in chops at least 1 to 1.5 inches thick for the best results.

→ Let them sit out first. Cold pork chops cook unevenly. Pull them out 30 minutes before grilling and let them come toward room temperature.

→ Pull at 140°F, then rest. Carryover cooking brings the chops to 145°F during a 5-minute rest, and the juices redistribute so they stay in the chop where they belong.

Choosing the Right Pork Chop

Not all pork chops are the same, and the cut you choose matters more than any seasoning.

For grilling, bone-in pork chops are the way to go. The bone acts as a natural heat buffer, slowing the cooking near the center and helping the chop stay juicy even if the grill runs a little hot. Boneless chops can work, but they’re leaner and have less margin for error.

When it comes to thickness, thicker is better. Look for chops between 1 and 2 inches thick. That thickness gives you enough time on the grill to build a solid, caramelized crust before the inside reaches temp. Thin chops cook too quickly to develop any real char and tend to go dry.

You’ll see a few different types at the store:

• Rib chops have a curved bone and are well-marbled. These are my top pick for grilling.
• Loin chops have a T-bone shape and a slightly leaner section of loin meat. Still great on the grill, just watch the internal temp a little more closely.
• Sirloin chops come from the hip end and can be tougher. Skip these for this recipe.

If you can only find boneless: use them, but go thick and keep a close eye on that thermometer.

The Seasoning Rub

This is a simple BBQ dry rub using ingredients you almost certainly already have in the pantry:

• Brown sugar
• Paprika
• Kosher salt
• Ground black pepper
• Ground mustard
• Onion powder
• Garlic powder

These come together to build a sweet and savory flavor that works beautifully with pork. The brown sugar is the key player here. It caramelizes on the grill and forms an incredible char and crust on the outside of the chop. One bite and you’ll know exactly why it’s in there.

How to Make The Best Damn Grilled Pork Chops

This recipe comes together fast. Once the grill is hot and the chops are seasoned, you’re looking at about 15 minutes to the table.

1. Prep the Pork Chops

Take the pork chops out of the fridge and leave them on the counter for about 30 minutes. While you wait, mix all the dry rub ingredients together in a small bowl. 

Pat the chops dry with paper towels before you do anything else. Surface moisture will steam the rub instead of letting it form a crust. 

Coat each one with vegetable oil, then apply the rub liberally to all sides and edges, pressing it in as you go.

2. Prep and Preheat the Grill

Clean the grill grates and oil them well. Close the lid and preheat to medium-high heat, around 400°F, for at least 10 minutes. A properly preheated grill is what gives you that sear right out of the gate.

✦ A cold grill means the chops will stick. Give it the full 10 minutes and you’ll have no trouble getting a clean release.

3. Grill the First Side

Place the chops on the hot grill and leave them alone. Don’t move them, don’t press on them. Let them grill undisturbed for 5–7 minutes. When they’re ready, they’ll release naturally from the grates with very little resistance. If they’re sticking, they need another minute.

✦ If it’s sticking, it’s not ready. The chop will tell you when it’s time to move. This is the most reliable cue on the grill.

Once they release cleanly, rotate each chop a quarter turn and grill another 2–3 minutes. That rotation is what creates the crosshatch grill marks.

4. Sear the Second Side

Flip the chops and sear the second side for 2–3 minutes. Use an instant-read thermometer to check the internal temperature.

✦ Pull them at 140°F. Carryover cooking brings them to 145°F during the rest. Waiting until they read 145°F on the grill usually means overcooked chops by the time they hit the plate.

5. Rest Before Serving

Not you, (though you can indeed rest now but just for a few minutes after this step). Remove the chops from the grill and place them on a plate. Let them rest for 5 minutes before cutting in. 

The internal temperature will climb to 145°F during this time and the juices will redistribute through the meat. Skip the rest and those juices will run straight out onto the plate when you first cut into them.