Add Preferred SourceGrilled Pork Chops give you big flavor without needing a long ingredient list or complicated prep. The soy-based marinade adds a punch of flavor, giving the outside a nice char while the inside stays juicy and tender. It’s a solid recipe for any grill setup, and once you try it, you’ll want to keep it in your regular rotation.
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Whenever we’ve got people coming over for weeknight dinners, weekend cookouts, laid-back gatherings, or even game day spreads, I usually fire up the grill and whip up this recipe. The marinade’s quick to throw together, and the pork chops can be prepped in advance since they’re easy to store. You can also freeze them, and they’d still taste great after reheating.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Grilled Pork Chops with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll be surprised how quickly this comes together once you get the hang of the process—just follow my simple steps from start to finish.
Make the Marinade
Start by whisking together olive oil, soy sauce, brown sugar or honey, Dijon mustard, minced garlic, and black pepper in a small bowl until fully blended.
The mixture should be smooth and slightly thick.
Marinate the Pork Chops
Place the pork chops in a large zip-top bag or shallow container, then pour the marinade over the top.
Seal it up or cover, and let it rest in the fridge for at least an hour, or up to 8 hours for deeper flavor.
Preheat the Grill
About 20 minutes before cooking, prepare your grill to give it time to heat up properly and achieve a good sear on your pork chops.
If you’re using a charcoal grill, move the coals to one side for two-zone heat. For a gas grill, preheat all burners on high (around 450°F or more) and clean the grill grates well.
Grill the Pork Chops
Take the pork chops out of the marinade and let the excess drip off—don’t rinse them or you’ll wash off the flavor. Sear the sides of the pork chops directly over high heat for 2 minutes per side until nicely charred.
Then move them to medium heat and cook for another 4–5 minutes, or until they reach an internal temperature of 145°F. Don’t guess—use an instant-read thermometer.
Rest and Serve
Transfer the chops to a clean plate, loosely tent with foil, and let them rest for 5 minutes. This helps keep them juicy and lets the flavor settle in before slicing or serving.
Sprinkle with chopped fresh herbs, and enjoy!
Recipe Notes and Expert Tips
I’ve put together some helpful tips to make sure you get tender pork chops that are juicy, flavorful, and well-cooked from start to finish:
- Choose the Right Cut: Bone-in pork chops, especially the center-cut ones, that are at least 1-inch thick, hold up well to high heat and stay juicy without drying out.
- Get the Marinade Just Right: Whisk until the sugar or honey is dissolved. A well-blended marinade coats the meat better and helps with caramelization.
- Season with Salt: This is optional, but if you’re adding salt, use Diamond Crystal kosher salt for even seasoning—it clings well and is easier to control than denser salts.
- Dry Off the Chops Before Grilling: Let excess marinade drip off and pat them lightly dry with paper towels to help them sear well.
- Avoid Overcrowding: Give each chop enough space on the grill so they brown properly instead of steaming.
- Use Direct and Indirect Heat: Start over high heat to get grill marks, then finish over lower heat so they cook through without burning.
- Watch the Temp: A quick-read thermometer is your best friend—insert it into the thickest part of the pork chops, and pull them at 145°F to keep them tender and safe to eat.
- Rest After Grilling: A few minutes under foil lets the juices settle back into the meat instead of spilling out when you cut in.
How to Store Leftovers
Once cooled, store any leftover grilled pork chops in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, use a low oven or gently warm the pork chops in a covered skillet with a splash of broth or water to keep them moist. You can also use a microwave or an air fryer—just watch them closely as they may burn quickly.
You can also freeze them—wrap tightly in plastic wrap and foil, place them in a freezer-safe container, then freeze for up to 2-4 months. Thaw in the fridge overnight before reheating. Just know the texture might not be quite as juicy once frozen and reheated.
What to Serve With Grilled Pork Chops
Grilled pork chops go with just about anything you’d normally serve at a casual dinner or cookout. Roasted vegetables with a sprinkle of thyme, grilled corn, or a paprika-dusted potato salad all work really well on the side.
You can also serve them with grilled zucchini, baked beans, or a crisp cucumber salad for something lighter. If you’re leaning hearty, mac and cheese, garlic bread, or even a warm rice pilaf hit the spot. And for extra flavor, add a spoonful of barbecue sauce, chimichurri, or even pair it with a grilled steak for a surf-and-turf twist.
More Easy Recipes for You to Try at Home
I’ve got plenty more simple, flavorful recipes—perfect if you want to build out your weeknight dinners or weekend grilling lineup.
- Miso Butter Chicken Thighs
- Cheddar Bay Sausage Balls
- Conch Fritters
- Marry Me Chicken Gnocchi
- Shrimp Cauliflower Fried Rice
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Grilled Pork Chops
Ingredients
- ¼ cup olive oil
- ¼ cup low sodium soy sauce
- 2 tablespoons brown sugar or honey
- 1 tablespoon Dijon mustard
- 3 cloves garlic minced
- ¼ teaspoon black pepper
- 4 bone-in pork chops at least 1-inch thick is best*
Instructions
- In a small bowl, whisk together olive oil, soy sauce, brown sugar (or honey), Dijon mustard, garlic, and black pepper until fully combined.¼ cup olive oil, ¼ cup low sodium soy sauce, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, 3 cloves garlic, ¼ teaspoon black pepper
- Place pork chops in a large zip-top bag or shallow container. Pour the marinade over them, seal, and refrigerate for at least 1 hour or up to 8 hours.4 bone-in pork chops
- Preheat the Grill (about 20 minutes before cooking): For charcoal grills, arrange coals to one side for two-zone cooking. For gas grills, preheat all burners to high heat (about 450°F or more).
- Remove the pork chops from the marinade and discard the excess. Sear chops over the hottest part of the grill for 2 minutes per side. Move to medium heat and grill for an additional 4–5 minutes, or until internal temperature reaches 145°F.
- Transfer the pork chops to a clean plate, tent with foil, and let rest for 5 minutes before serving.
Video
Notes
- Choose the Right Cut: Bone-in pork chops, especially the center-cut ones, that are at least 1-inch thick, hold up well to high heat and stay juicy without drying out.
- Get the Marinade Just Right: Whisk until the sugar or honey is dissolved. A well-blended marinade coats the meat better and helps with caramelization.
- Season with Salt: This is optional, but if you’re adding salt, use Diamond Crystal kosher salt for even seasoning—it clings well and is easier to control than denser salts.
- Dry Off the Chops Before Grilling: Let excess marinade drip off and pat them lightly dry with paper towels to help them sear well.
- Avoid Overcrowding: Give each chop enough space on the grill so they brown properly instead of steaming.
- Use Direct and Indirect Heat: Start over high heat to get grill marks, then finish over lower heat so they cook through without burning.
- Watch the Temp: A quick-read thermometer is your best friend—insert it into the thickest part of the pork chops, and pull them at 145°F to keep them tender and safe to eat.
- Rest After Grilling: A few minutes under foil lets the juices settle back into the meat instead of spilling out when you cut in.
