With just three ingredients — plus the magic of a sizzling grill — our simply seasoned, perfectly cooked Grilled Bone-In Pork Chops will become a regular on your dinner menu.
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A lot of people steer clear from grilling pork because they’ve been burned by bland, dry meat in the past. But by choosing the right cut (bone-in chops), a little planning (wet brining, if you have the time), and one essential tool (a meat thermometer), you’ll discover just how delicious and easy a properly grilled pork chop can be!
Just like our Perfect Grilled Chicken Breast, Best Grilled Steak, and Blackened Shrimp Skewers, once you grill up this quick-cooking protein to juicy perfection, you’ll want to add it to your regular rotation for weeknight dinners and backyard barbecues.
Why You’ll Love This Recipe
- Just three ingredients!
- Ready in less than 30 minutes.
- Easy to customize with your favorite spices or blends.
Grilled Pork Chops Recipe Ingredients
To make the best grilled pork chops, you really just need three simple ingredients (including the chops themselves!). Here’s what you’ll need to add to your grocery list. Find ingredient notes (including substitutions and swaps) below.
- Pork Chops – To start, you’ll need two bone-in pork chops that are about 1-inch thick. We prefer bone-in pork chops because the bone adds flavor and helps keep the meat from drying out.
- Olive Oil – To prevent the chops from sticking to the grill grates, you’ll need about one tablespoon of extra-virgin olive oil.
- Sea Salt – We’re keeping the seasoning really simple here. All you’ll need is one teaspoon of coarse or flaky sea salt.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Spice things up – Want to add a layer of spice? Cumin, chili powder, sage — or even cinnamon — are all a great match for the flavor of pork.
- Go boneless – If you prefer boneless pork chops, you can follow this recipe. But keep an eye on the meat thermometer since they’ll cook to 145° more quickly than bone-in.
How to Make Our Bone-In Grilled Pork Chops
With just three ingredients, these no muss, no fuss grilled pork chops are ready in no time!
- Step 1: Preheat the grill to medium-high heat — about 450°F.
- Step 2: Rub the pork chops with extra-virgin olive oil, then season on both sides with the salt.
- Step 3: Place the pork chops on the grill and cook for 6-8 minutes, then flip and cook for an additional 6-8 minutes, or until a thermometer inserted into the thickest part of the pork chop reads 145°F.
- Step 4: Remove the pork chops from the grill, then let them rest for 10 minutes before serving.
Recipe Tip
- Brining: If you’ve got the time, consider wet brining your chops ahead of time for the juiciest results.
How to Serve
Once you move the chops off the grill, it’s key to then let them rest for 10 minutes before slicing and serving. This allows the juices to redistribute before you cut into the meat, ensuring that the pork stays juicy.
How to Store and Reheat
If you have leftover pork chops, you’ll want to store them in an airtight container in the refrigerator.
To reheat, we prefer cooking them in a skillet with ghee and enjoying them in a completely different application than just a whole pork chop. Try tossing the pork in teriyaki sauce while it’s in the skillet, then serving it with rice and broccoli for a teriyaki-style pork bowl. Our Crispy Ginger Pork is a great option!
Frequently Asked Questions
It’s a good idea to let the meat come to room temperature before grilling it: it allows it to cook more quickly and evenly. This usually means taking it out of the fridge about 20-30 minutes before throwing it on the grill.
If you’re following this recipe as written, you’ll coat your pork chops in olive oil and then season them with sea salt. The olive oil helps the salt to stick to the chops.
Grilling pork chops of this size shouldn’t take longer than about 16 minutes total. The best way to know if your pork is ready to come off the grill, though, is by inserting a meat thermometer into the thickest part of the chop. You’ll want to take the pork chops off of the grill once the thermometer reads 145°F.
The key is simply not to overcook your pork! Resist the urge to eyeball the doneness and use a meat thermometer: As soon as the temperature in the center of the meat reads 145°F, pull them off the heat.
In addition to wet brining and using a meat thermometer, the other key to grilling up tender pork is to buy high-quality pork in the first place. Look for either “heritage breed” or “all natural” labels. These options are the highest quality (the equivalent of grass-fed, grass-finished beef) possible, and because of that, tend to be more flavorful and tender than lower quality pork options.
They can! This is a really common misconception with pork, but pork chops that are slightly pink on the inside are still completely safe to eat (assuming that the internal temperature of the chops read 145°F). Again, it really comes down to the temperature of the meat.
Our Favorite Grilled Side Dishes
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Juicy Grilled Bone-In Pork Chops
Ingredients
- 2 bone-in pork chops, about 1 inch thick
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon coarse or flaky sea salt
Instructions
- Preheat the grill to medium-high heat, about 450°F.
- Rub the pork chops with extra-virgin olive oil, then season on both sides with salt.
- Place the pork on the grill and cook for 6-8 minutes, then flip and cook for an additional 6-8 minutes, or until a thermometer inserted into the thickest part of the pork chop reads 145°F.
- Remove the pork chops from the grill, then rest for 10 minutes before serving.
Nutrition
