Best Grilled Pork Chops
These grilled pork chops are everything a great cookout dinner should be — juicy, smoky, and packed with bold flavor from a simple spice rub. A quick brine keeps the meat tender and moist over high grill heat, while a two-zone fire gives you total control over the cook. Finished with a pat of melted butter and a short rest, these chops come off the grill with a gorgeous caramelized crust and a perfectly juicy, slightly pink center. Easy enough for a weeknight, impressive enough for company.
Equipment
- Gas grill or charcoal grill
- Instant-read meat thermometer
- Large mixing bowl or zip-lock bag For brining
- Paper towels
- Small bowl For mixing the spice rub
- Grill tongs
- Plate or cutting board For resting the chops
- Pastry brush or basting brush
- Aluminum foil For tenting
- Cast iron grill pan (optional) For stovetop alternative
Ingredients
For the Brine
- 4 bone-in center-cut pork chops about 1 inch thick, roughly 8–10 oz each
- 3 cups cold water 720ml
- 3 tbsp kosher salt
- 2 tbsp brown sugar
For the Spice Rub
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp cayenne pepper optional, for heat
For Finishing
- 2 tbsp unsalted butter about ½ tbsp per chop
- fresh thyme or rosemary sprigs optional, for garnish
Instructions
- In a large bowl, stir together 3 cups cold water, 3 tablespoons kosher salt, and 2 tablespoons brown sugar until fully dissolved. Submerge all 4 pork chops, cover, and refrigerate for 30 minutes (no longer than 2 hours).
- Remove the chops from the brine and pat completely dry on all sides with paper towels. In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, oregano, and cayenne; brush each chop with olive oil, then press the spice rub evenly onto both sides and the edges.
- Set up your grill for two-zone cooking — high heat on one side, medium-low on the other — and preheat with the lid closed for 10–15 minutes until the high-heat zone reaches 450°F to 500°F (230°C to 260°C). Clean and oil the grates just before adding the chops.
- Place the chops directly over the high-heat zone and grill with the lid closed for 4 minutes without moving them, then flip and grill for another 3–4 minutes until a golden-brown crust forms on both sides.
- Use an instant-read thermometer to check the internal temperature in the thickest part of each chop, avoiding the bone; target 145°F (63°C). If needed, move chops to the cooler zone, close the lid, and continue cooking in 1–2 minute intervals until the target temperature is reached.
- Transfer the chops to a clean plate, immediately top each with a small pat of unsalted butter, and tent loosely with foil. Rest for 5 full minutes before serving; garnish with fresh thyme or rosemary sprigs if desired.
Notes
- Don't skip the brine — even 30 minutes makes a dramatic difference in juiciness. Salt draws moisture in and seasons the meat all the way through.
- Always pat the chops completely dry after brining. Wet meat steams instead of sears, and you'll lose the crust.
- Choose bone-in, center-cut chops that are at least ¾ to 1 inch thick. Thinner chops cook too fast and dry out before a crust can form.
- A two-zone fire is key — it gives you a hot searing zone and a safe zone to finish cooking gently if the chops need more time inside.
- Never press down on the chops with tongs while grilling. Pressing squeezes out juices and defeats the purpose of brining.
- The USDA recommends pork chops reach 145°F (63°C) internally. At this temperature, a slight pink center is safe and ideal — don't cook to 160°F or above or the meat will be dry.
- Rest time is not optional. Five minutes of resting allows the juices to redistribute so they stay in the meat rather than running out when you cut in.
- For boneless chops, reduce grilling time to about 3 minutes per side and check the temperature early — boneless chops cook faster and have less margin for error.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days, or freeze individually wrapped chops for up to 2 months.
- Reheat leftovers in a covered baking dish with a splash of chicken broth at 275°F (135°C) for 20–25 minutes for the juiciest results.
Nutrition
Serving: 1Pork ChopCalories: 340kcalCarbohydrates: 3gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 620mgPotassium: 580mgSugar: 2gVitamin A: 8IUVitamin C: 2mgCalcium: 3mgIron: 10mg
Tried this recipe?Let us know how it was!