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Grilled Pork Chops

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grilled pork chop Make an easy summer (anytime) dinner.

A simple lemon-herb marinade that is tender, juicy and flavorful. Serve with a simple salad and grilled vegetables. outdoor!

Grilled pork chops with vegetables on a plate

perfectly grilled pork chops

  • Also known as “another white meat,” pork chops are a healthy entree. easy to grill!
  • Marinades add flavor as they are made extra tender meat.
  • This recipe can be made with bone-in or boneless chop.
  • Pork chop is affordable Easy to access and quick to prepare for the perfect dinner.

Materials and variations

Pork chop – Pork chops can be wrapped from 1/2 inch thick to 1 1/2 inch thick. This recipe works with bone-in pork chops (which is our preference) or boneless pork chops. The cook times in the recipe below are for a 3/4 inch thick chop.

Marinade – Lemon juice adds a bright flavor and tenderizes the meat when marinating. Brown sugar provides a hint of sweetness and aids in caramelization, while savory herbs balance the flavors of the marinade.

Roast chops, spices, lemon, garlic, oil, soy sauce, brown sugar, mustard for making grilled pork chops with label

how to grill pork chops

Grill the marinated pork chops over medium-high heat until the thickest part reaches an internal temperature of 145°F. Use this handy guide to grilling bone-in or boneless pork chops on a medium-high gas grill.

  • Cook 1/2-inch chops 4 minutes per side
  • Cook 3/4-inch chops for 5-6 minutes per side
  • Cook 1-inch chops for 7 to 9 minutes per side

For really thick chops with a “fat cap” (a thick ribbon of fat on one side), slice diagonally every 1/4 inch across the fat. This will prevent the meat from curling up while cooking.

If you leave the fat firmly, the flavor will increase!

Pork chop tips and tricks

  • For best results, marinate the pork chops for at least two hours to season and tenderize the meat.
  • Always start on a preheated grill to sear the outside of the meat and instantly lock in all the juices. Lightly oil the entire grill grate to prevent sticking.
  • Avoid pressing the meat with a spatula as this will squeeze out the juices and make the chops tough.
  • Check doneness by inserting a meat thermometer into the thickest part of the meat. Note that the pork should be at 145°F but will continue to cook while resting.

In search of the juiciest pork chop…

Pork is lean, so it’s important to be careful not to overcook it. Pork may be slightly pink inside.

Pork is best cooked at 145°F, but should be removed from the grill a few degrees earlier as the temperature will rise if left unattended. Let rest for at least 5 minutes before serving.

Sheet pan filled with grilled pork chops and cooked vegetables


Leftover pork chops can be stored in a covered container in the refrigerator for up to 4 days.

Reheat in microwave or air fryer until cooked through. Wrap in plastic, freeze, and place in a ziplock bag. Can be frozen for up to 4 weeks.

A perfect side dish for pork chops

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Plated grilled pork chop

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grilled pork chop

A simple marinade makes grilled pork chops incredibly tender and juicy.

preparation time 20 minutes

cooking time 20 minutes

marinating time 2 time

total time 2 time 40 minutes

  • Combine all marinade ingredients in a bowl or large freezer bag. Add pork chops and marinate for at least 2 hours.

  • Preheat grill to medium-high.

  • Remove pork from marinade and discard excess.

  • Grill pork 5 to 6 minutes per side, or until temperature reaches 145°F with an instant-read thermometer. Do not overcook.

  • Let the pork chops sit on the plate for at least 5 minutes before serving.

You can use bone-in or boneless chops in this recipe, but we prefer the flavor of bone-in pork chops.
Optional: Add 1 teaspoon of Dijon mustard to the marinade.
This recipe is a pork chop recipe. 3/4 inch thick. Thicker chops will take longer, while thinner ones will cook faster. For best results use an instant reading thermometer.
Cook one side until nicely colored without pressing or flipping the chops. It’s easy to remove from the grill, but if it’s stuck, let it sit a little longer.
The internal temperature of the thickest part of the chop should reach 145°F. Remove from the grill a few degrees early (about 140-142°F) as the temperature will continue to rise while resting. Pork may be slightly pink inside.

  • Cook 1/2-inch chops 4 minutes per side
  • Cook 3/4-inch chops for 5-6 minutes per side
  • Cook 1-inch chops for 7 to 9 minutes per side

calorie: 223 | carbohydrates: 1g | protein: 20g | obesity: 15g | saturated fat: 3g | cholesterol: 60mg | sodium: 211mg | potassium: 352mg | fiber: 1g | sugar: 1g | Vitamin C: 4.8mg | calcium: 9mg | iron: 0.6mg

Nutritional information provided is an estimate and will vary depending on cooking methods and ingredients brands used.

course dinner, appetizer, pork
cooking American
grilled pork chop with title
plated grilled pork chop with lettering
Close up of grilled pork chop with writing
Plating grilled pork chop with title

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