Grilled pork chops make for an easy summer (or anytime) dinner.
An herb marinade makes these chops tender, juicy, and delicious. Simply marinate and grill.
Serve them with a simple salad and add some grilled veggies, then dine al fresco!
Perfectly Grilled Pork Chops
- Pork chops, AKA ‘the other white meat’, is a healthy entrée, and they’re easy to grill!
- The marinade adds flavor while making for extra tender meat.
- This recipe can be made with bone-in or boneless chops.
- Pork chops are affordable and accessible, plus they cook fast making for the perfect dinner.
Ingredients for Grilling Pork Chops
Pork Chops – Pork chops can vary in thicknesses from ½-inch thick to 1 ½-inches. This recipe can be made with bone-in pork chops (which is what we prefer) or boneless chops. The cooking times will vary based on thickness, check the notes of the recipe.
Marinade Ingredients – Lemon juice adds a bright flavor and helps to tenderize the meat as it marinates. Brown sugar brings a hint of sweetness and helps with caramelization while the savory herbs balance out the flavor of the marinade.
How to Grill Pork Chops
Grill marinated pork chops over medium-high heat until the internal temperature reaches 145°F at the thickest point. Use this handy guide for grilling bone-in or boneless pork chops on a gas grill at a medium-high temp:
- cook 1/2″ chops for 4 minutes per side
- cook 3/4″ chops for 5-6 minutes per side
- cook 1″ chops for 7-9 minutes per side
Tips & Tricks for Pork Chops
- For best results, marinate the pork chops for a minimum of 2 hours to season and tenderize the meat.
- Always start with a preheated grill so the meat sears on the outside, instantly sealing in all the juices! A light brush of oil across the grill grate will prevent sticking.
- Avoid pressing down the meat with a spatula as this will squeeze out the juices and make the chops tough.
- Use a meat thermometer inserted at the thickest part of the meat to check for doneness. Pork should be at 145°F, and remember, it will continue to cook as it rests.
Leftover pork chops can be kept in the refrigerator in a covered container for up to 4 days.
Reheat them in the microwave or air fryer just until heated through. Freeze portions wrapped in plastic and then place them in a zippered bag. Freeze for up to 4 weeks.
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Grilled Pork Chops
- 4-6 bone-in pork chops ¾-inch thick
- ¼ cup olive oil
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- ½ lemon juiced, about 1 ½ tablespoons
- ½ teaspoon garlic powder
- ¼ teaspoon basil
- ¼ teaspoon oregano
- salt and pepper to taste
- To make the marinade, in a large bowl or a freezer bag, combine olive oil, brown sugar, soy sauce, freshly squeezed lemon juice, garlic powder, basil, oregano, along with 1 teaspoon salt and ½ teaspoon black pepper.
- Add the pork chops and toss well to coat. Marinate for at least 2 hours, turning occasionally.
- Preheat the grill to medium-high.
- Remove the pork from the marinade, allowing any excess to drip off.
- Grill the pork chops for 5-6 minutes per side or until they reach an internal temperature of 145°F with an instant-read thermometer. Do not overcook.
- Let the pork chops rest on a plate for at least 5 minutes before serving.
- cook 1/2-inch chops for 4 minutes per side
- cook 3/4-inch chops for 5-6 minutes per side
- cook 1-inch chops for 7-9 minutes per side
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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