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–+ servings

Grilled Pork Chops

Mandy Applegate
Grilled Pork Chops are one of those classic grill recipes that work for everything from weeknight dinners to weekend hangouts. The marinade comes together fast, and you can prep the pork chops ahead so they’re ready to grill when you are. They store well in the fridge, freeze nicely, and reheat without losing much flavor. Whether you’re cooking for a crowd or just want something easy with big payoff, this one’s hard to beat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 445 kcal

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.

Nutrition

Calories: 445kcalCarbohydrates: 8gProtein: 37gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 117mgSodium: 711mgPotassium: 662mgFiber: 0.4gSugar: 6gVitamin A: 14IUVitamin C: 1mgCalcium: 49mgIron: 2mg
Keyword Grilled Pork Chops
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