Juicy Grilled Pork Chops
Perfectly grilled pork chops that are juicy and flavorful, featuring a variety of marinades and techniques for every grilling enthusiast. Master the art of grilling pork chops with essential tips and delicious recipe ideas.
Equipment
- Gas grill or charcoal grill or electric grill for indoor grilling
- Meat thermometer
- Long-handled tongs
- Grill brush
- Grill basket optional
- Mixing bowls for marinade
Ingredients
For Classic Herb-Crusted Chops
- 4 pork chops rib or loin, bone-in preferred
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- Salt and pepper, to taste
For Spicy Asian Marinade
- 1/4 cup soy sauce
- 1 tbsp ginger grated
- 2 cloves garlic minced
- 2 tbsp chili garlic sauce
- 1 tbsp honey
For Mediterranean Marinade
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1 tbsp oregano dried
- 2 cloves garlic minced
- Salt and pepper, to taste
Instructions
Prep & Marinate
- Choose your marinade (Classic Herb, Spicy Asian, or Mediterranean).
- Mix all marinade ingredients in a bowl.
- Coat pork chops thoroughly and let sit for at least 15 minutes (up to 24 hours for deeper flavor).
Preheat the Grill
- Heat your grill to medium-high (around 400°F to 450°F).
- Clean and oil the grates.
Sear the Chops
- Place pork chops on the grill.
- Sear for 3-4 minutes per side to create a nice crust.
Check Temperature
- Use a meat thermometer to check for an internal temperature of 145°F (63°C).
Rest & Serve
- Remove chops from the grill and rest for 5-10 minutes.
- Pair with your favorite sides like grilled veggies, steamed rice, or a fresh salad.
Notes
Tips & Variations:
- Bone-In vs. Boneless: Use bone-in chops for added flavor and juiciness; boneless chops cook faster but can dry out if not monitored.
- Brining: For extra moisture, brine the chops using 1/4 cup of salt per 1 quart of water for at least 30 minutes.
- Spice it Up: Add crushed red pepper flakes to the Mediterranean marinade for a spicy twist.
- Cooking Methods: Use a cast iron pan on the grill for extra searing or to catch marinade drippings.
- Rest Time: Always let the chops rest after grilling to allow juices to redistribute.
Storage & Reheating:
- Refrigerator: Store leftover pork chops in an airtight container for up to 3 days.
- Freezer: Wrap chops tightly and freeze for up to 2 months.
- Reheating: Reheat in a preheated oven at 300°F for 10-15 minutes or until warmed through, or use a microwave with a splash of water to retain moisture.