Pork Chops
Grilled pork chopsPork Chops by the best everyday methods and appliances.
Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Step-by-step
- 1
Prep Pork Chops for the Grill
Pull chops from the fridge and rest at room temperature for 30 minutes — this helps them cook evenly. Pat dry with paper towels for a better sear. Brush both sides lightly with oil and season generously with salt and black pepper or a dry rub. Optional: brine in salted water for 2–4 hours in the fridge beforehand, then rinse and pat dry. Preheat grill to medium-high and oil the grates before cooking.
- 2
Grilling Pork Chops
Preheat grill to medium-high. Set up a two-zone setup — direct heat on one side, indirect on the other. Oil the grates. Place chops over direct heat. Cook 3–4 min per side for 3/4-inch chops; 5–8 min per side for 1–1½-inch chops. Flip only when chops release easily and show clear grill marks. If thick chops are seared but not cooked through, move to indirect heat, close the lid, and finish cooking. Pull at 140–145°F internal temp (thermometer in the thickest part, away from bone). Total grill time: 10–16 min. Always verify doneness with a thermometer.
- 3
Rest, Check Doneness, and Serve
Transfer chops to a clean plate or cutting board. Rest at least 5 minutes (up to 10 for thick chops) before cutting — skipping this step lets juices run out and dries the meat. Target internal temp: 145°F at the thickest part. Pulled at 140°F? Carryover heat during the rest will finish the job. A slight pink blush at the center is safe and normal at 145°F. Serve immediately after resting.
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