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Grilled Pork Chops

By Steven Raichlen

Updated Oct. 11, 2023

Grilled Pork Chops
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4(333)
Notes
Read community notes

Pulled pork is one of the glories of American barbecue. Unfortunately, smoking a pork shoulder requires a smoker — and a substantial part of the day to cook. What if you could capture some of that sweet, salty, spicy flavor in pork chops that grill in mere minutes? You can, and it comes down to the pit master’s secret weapon: a rub. Four seasonings are all it takes to make a classic barbecue rub, and you may have all of them at hand in your kitchen: salt, pepper, paprika and brown sugar. For extra smokiness, use pimentón (Spanish smoked paprika). As for the pork chops, aim for ¾- to 1-inch thick pieces that are as generously marbled as you can find.

Featured in: 5 Dishes Everyone Should Know How to Grill

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Ingredients

Yield:4 servings
  • 2teaspoons kosher salt (such as Diamond Crystal)
  • 2teaspoons black pepper
  • 2teaspoons sweet or hot paprika (or pimentón)
  • 2packed teaspoons light or dark brown sugar
  • 4bone-in or boneless pork chops (each ¾- to 1-inch thick)
  • Neutral oil, as needed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

319 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 37 grams protein; 412 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix the salt, pepper, paprika and brown sugar in a small bowl. Blot the pork chops dry with paper towels, then set on a sheet pan. Season on both sides with the spice rub, patting the seasonings into the meat with the flat of a fork. Lightly drizzle the chops with oil on both sides. Let sit at room temperature while you light the grill.

  2. Step 2

    Light your grill and heat to high. (Note: If grilling pork chops that are thicker than 1 inch, heat the grill to medium-high, so they have enough time on the grill to cook through without burning on the outside.) Brush or scrape the grill grate clean and oil it well: Fold a paper towel into a tight pad. Dip it in a small bowl of oil, and, holding it at the end of your grill tongs, draw it over the bars of the grate.

  3. Step 3

    Arrange the pork chops diagonally on the grill grates. Close the lid and grill for 1½ to 2 minutes, then rotate each chop a quarter turn and grill for another 1½ to 2 minutes. (This gives the chops a handsome crosshatch of grill marks and helps them cook more evenly.) If any flare-ups occur, simply move the chops to a cooler section of the grill.

  4. Step 4

    When the bottoms of the chops are browned, flip and grill the other side the same way, closing the grill again. The total cooking time will be 3 to 4 minutes per side for medium (about 145 degrees).

  5. Step 5

    Transfer the chops to a platter or plates and let rest for 3 to 5 minutes before serving.

Ratings

4 out of 5
333 user ratings
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Private Notes

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Cooking Notes

Albie

In my experience, the optimal temperature for grilled pork chops is 137 F, rising to about 142/3 after resting.

GirlsGrill

One word for the absolute best grilled pork loin or grilled pork chops. Brine.

lynnie

This quick rub is great. I will add more brown sugar next time because it would add to the natural flavor of the pork. I did add a little cayenne because, cayenne.

JoKir

I would even go a little lower, but fully agree that cooking to 145F, as in the recipe, will definitely leave you with dried out chops once you factor in carryover cooking.

Michael

To complete the Carolina pork thought, instead of oil drizzle with some apple cider vinegar and let the chops rest overnight. Generously oil the grill. I know Raichlen is the BBQ master but I’ve had poor luck putting oil on most things I’ve grilled, getting either flare ups or charred meat.

Julie

The thicker the pork chop, the better result on the grill because it lets you get a good crust without drying out the meat. And use good meat from well-tended pigs, that makes a huge difference as well.

Jeff

Did the rub on the chops a couple hours before grilling to let them season. Oiled and brought them up to room temp before grilling. Absolutely terrific flavor - pulled them off the grill at 137 degrees per other comments. Covered for five minutes and served. Easy and delicious.

Fearful griller

Has anyone made this using a gas grill? If so, any recommendations?

Becca Lynn

Everyone loved them. I followed instructions perfectly. When I flipped them on the grill, I rubbed a bit more oil with a silicone brush. Key is not to over cook.

Nicole

I put this on my pork chops and let them sit overnight before grilling the next day. Will be using this recipe again.

Sandy

Excellent rub - delicious and easy meal

fran

This pork chops were delicious. Would make again for sure! Thanks for the recipe!

Jay Thompson

Really loved this one! I did, however, do a simple brine for about 9 hours. After that, I put on the rub, which included a 1/4 tsp cayenne, and let it sit overnight. Once I was grilling, I felt that the outside would get charred too much before the internal temp of 145 was reached. I ended up moving the chops off the coals and over to the cold side of the grill. Actually, this worked out great. I had the fat side toward the coals, and of course, it sort of rendered. It's a repeater.

Robert

I skipped the brown sugar and added garlic powder and ground sage with smoky paprika to the rub. Grilling on high heat for 3 minutes a side worked well. The chops were tender and juicy.

Becky

My chops were about 1" thick. I followed the recipe and they were perfectly cooked and delicious. However, the hot paprika really dominated the flavor. I would add a little more brown sugar and cut back on the hot paprika. I had used about 1 1/2 tsp. hot and 1/2 tsp. regular, but I would maybe switch them or do half-and-half. I like spice, but I also like balance.

Dimmick

Add a little cayenne

Amber

Used this marinade on steak. Simply gorgeous!

pwtesuji

Hands down, 5 stars, recipe as is.

Mike

"Light your grill and heat to high." HOW high? 400F? 450F? 500F? more?

Jeff

Did the rub on the chops a couple hours before grilling to let them season. Oiled and brought them up to room temp before grilling. Absolutely terrific flavor - pulled them off the grill at 137 degrees per other comments. Covered for five minutes and served. Easy and delicious.

Beverly

Tried the vinegar idea, but will let it marinate overnight. It marinated for 5 hours-not enough. I used 1 T. of Paprika and 1 T. of Smoked Paprika, plus 1/2 t. of cayenne for more spice. Served with grilled peach halves. Perfect sweet and spicy combo!

SueB

Thanks, definitely will add the peach halves with tonight’s grilled chops

Rhinegold

great idea to put the peaches in there as well, running out to my tree to see what I have left.

Jenna

This is a solid basic dry rub and summer grilling. Easy dinner.

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