Grilled Pork Chops
Savor the essence of backyard barbecue with these smoky, succulent grilled pork chops. Infused with the bold flavors of a simple yet classic spice rub, this recipe delivers the taste of slow-smoked pulled pork in a fraction of the time.
Perfect for weeknight grilling or a weekend feast, these chops combine the sweetness of brown sugar, the heat of paprika, and the savory depth of salt and pepper. A quick prep and high-heat grill lock in the juices and create stunning grill marks.
Whether you’re a grilling novice or a seasoned pitmaster, this dish promises a smoky, satisfying bite every time. Serve with your favorite sides for a meal that’s as impressive as it is effortless.
Grilled Pork Chops Ingredients: A Symphony of Smoky Simplicity
- Pork Chops: The heart of this dish, these succulent cuts bring richness and tenderness, perfect for absorbing the smoky, sweet spice rub.
- Paprika: Adds a smoky depth and vibrant warmth, enhancing the barbecue-inspired flavors.
- Brown Sugar: A touch of sweetness that caramelizes beautifully on the grill, balancing the spices.
- Kosher Salt: Essential for drawing out the meat’s natural flavors and achieving a perfect seasoning.
- Black Pepper: Provides a subtle kick, rounding out the rub with its earthy heat.
Recipe Tips for Perfect Grilled Pork Chops
- Choose the Right Cut
For the juiciest and most flavorful results, select pork chops that are ¾ to 1 inch thick with good marbling. Bone-in cuts retain moisture better and add a richer flavor, while boneless chops cook a bit faster. - Master the Spice Rub
Evenly apply the spice rub by patting it into the chops with a fork or your hands. Allowing the seasoned chops to rest at room temperature for 20-30 minutes helps the flavors penetrate the meat and ensures even cooking. - Control the Heat
Preheat the grill to high heat for thinner chops or medium-high for thicker cuts. Clean and oil the grates before cooking to prevent sticking. Monitor the chops closely—overcooking can dry them out. Use a meat thermometer to ensure they reach 145°F.
What to Serve with Grilled Pork Chops
- Grilled Vegetables
A medley of grilled zucchini, bell peppers, and asparagus adds a smoky, fresh contrast to the savory pork chops. Simply toss them in olive oil, sprinkle with salt and pepper, and grill alongside the meat. - Creamy Coleslaw
Balance the smokiness of the pork with a tangy, creamy coleslaw. The crisp texture and cool flavors of the slaw make it an ideal pairing, cutting through the richness of the chops. - Buttery Mashed Potatoes
For a comforting side, serve the chops with velvety mashed potatoes. The buttery, creamy texture complements the smoky-sweet flavors of the meat, creating a hearty and satisfying meal.
Frequently Asked Questions
1. Can I cook these pork chops indoors instead of grilling?
Yes! You can sear the chops in a hot skillet for 2-3 minutes per side, then transfer them to a 375°F oven to finish cooking until they reach 145°F.
2. How do I prevent the pork chops from drying out?
Ensure the chops are not overcooked by using a meat thermometer to check for an internal temperature of 145°F. Let them rest for 3-5 minutes after cooking to retain juices.
3. Can I use a different type of paprika?
Absolutely! Sweet paprika adds warmth, while smoked paprika (pimentón) infuses a deep, smoky flavor. Choose hot paprika if you prefer a spicier kick.
4. How long can I store leftovers?
Cooked pork chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent them from becoming tough.
Grilled Pork Chops
Ingredients
- 4 bone-in or boneless pork chops ¾ to 1-inch thick
- 2 teaspoons kosher salt such as Diamond Crystal
- 2 teaspoons black pepper
- 2 teaspoons sweet or hot paprika or pimentón
- 2 packed teaspoons light or dark brown sugar
- Neutral oil as needed
Instructions
- Prepare the Rub and Season the Chops
- Combine the kosher salt, black pepper, paprika, and brown sugar in a small mixing bowl. Pat the pork chops dry using paper towels and place them on a sheet pan. Coat both sides of each chop generously with the rub, pressing it gently into the meat with a fork or your hands. Lightly drizzle neutral oil over both sides of the chops and set them aside at room temperature while you prepare the grill.
- Preheat and Prepare the Grill
- Heat your grill to high for thinner chops or medium-high for thicker ones. Clean the grill grates thoroughly and oil them to prevent sticking. To oil, fold a paper towel into a pad, dip it in neutral oil, and use grill tongs to wipe it across the grates.
- Grill the Pork Chops
- Position the pork chops diagonally on the grill grates. Close the lid and cook for 1½ to 2 minutes, then rotate each chop a quarter turn and grill for an additional 1½ to 2 minutes to create attractive crosshatch marks. If flare-ups occur, shift the chops to a cooler part of the grill.
- Flip and Continue Cooking
- Once the first side is nicely browned, turn the chops over and grill the second side in the same manner. Close the lid and cook for 3 to 4 minutes per side until the internal temperature reaches 145°F for medium doneness.
- Rest and Serve
- Remove the chops from the grill and transfer them to a serving platter. Allow them to rest for 3 to 5 minutes to retain their juices. Serve immediately.
