Juicy Grilled Pork Chops Recipe: Easy, Flavorful Weeknight Dinner

These Juicy Grilled Pork Chops are packed with flavor and get a beautiful char on the grill. A simple brown sugar rub adds a hint of sweetness that balances the savory spices.

An Easy Grilled Pork Chops Recipe

This recipe is straightforward and reliable. Brush the bone-in pork chops with olive oil, coat them with the brown sugar spice rub, and grill over medium-high heat until juicy and slightly charred. You can marinate them for at least two hours or up to 24 hours for deeper flavor.

Recipe Ingredients

Most of these ingredients are pantry staples. For best results use bone-in pork chops, which stay juicier on the grill.

• Bone-In Pork Chops: Choose chops about 1 to 1 1/2 inches thick.
• Olive Oil
• Brown Sugar
• Salt & Pepper
• Paprika: Sweet or smoked, depending on preference.
• Garlic Powder
• Onion Powder

How to Grill Pork Chops

1. Dry the pork chops: Pat them thoroughly with paper towels to help the rub adhere and promote browning.
2. Brush with oil: Lightly coat each chop with olive oil.
3. Make the rub: Mix brown sugar, salt, pepper, paprika, garlic powder and onion powder in a small bowl.
4. Season and marinate: Rub the mixture evenly over the chops. Place in a resealable bag or covered bowl and refrigerate for at least 2 hours or up to 24 hours.
5. Heat the grill: Preheat your outdoor grill to about 400°F (medium to medium-high). Oil the grates to prevent sticking.
6. Grill: Place the pork chops on the preheated grill and cook, covered, 7 to 10 minutes per side, or until the internal temperature reaches 145°F. Use an instant-read thermometer to check doneness—avoid overcooking.
7. Rest: Remove chops from the grill and let rest for 5 minutes before serving to allow juices to redistribute.

How Long to Grill Pork Chops

Grill time is typically 7–10 minutes per side for 1–1.5 inch bone-in chops. The most reliable indicator is an internal temperature of 145°F. Thicker chops will need a few extra minutes—monitor temperature rather than relying solely on time to keep the meat juicy.

How to Tell when Pork Chops are Done

Look for a nicely seared surface and check the internal temperature with a thermometer. Pull the chops at 145°F and let them rest; residual heat will finish the cooking without drying them out.

Tips for the Best Grilled Pork Chops

• Don’t overcook: Overcooking dries meat out quickly. Use a thermometer and aim for 145°F.
• Rest before serving: Let chops rest at least 5 minutes after grilling to retain juices and allow flavors to settle.
• Marinate for flavor: A minimum of 2 hours improves flavor; marinating up to 24 hours yields the best results.

Serving Suggestions

• Salad: A fresh salad balances the richness of the chops—fruit-based dressings complement the brown sugar rub.
• Mushrooms: Sautéed garlic-butter mushrooms make a savory side that pairs well with the slightly sweet crust.
• Potatoes: Mashed potatoes, roasted wedges, or hash browns are classic, comforting options.
• Vegetables: Grill-seasonal vegetables alongside the chops or serve simply sautéed green beans.

How to Store and Reheat Leftovers

• Store leftover pork chops in an airtight container in the refrigerator for 3–4 days.
• To reheat, place chops in a baking dish with a few tablespoons of broth or water and bake at 350°F for 10–15 minutes, until heated through.