How to Grill Pork Chops – Key to Juicy, Smoky Flavored Pork Chops
How to Grill Pork Chops – Key to Juicy, Smoky Flavored Pork Chops

How to Grill Pork Chops – Key to Juicy, Smoky Flavored Pork Chops

How to Grill Pork Chops Summers is always a great time to fire up the grills and prepare juicy, tender pork chops. Perfectly grilled pork chops in combination with fresh salad make a great meal. However, not so many people know how to make this tantalizing dish.

Most people end up with overcooked, dry, bland pork chops. Not only does this leave them with a bad taste in their mouths, but it also takes the grilling motivation from them. Remember that low and slow heat is the key to juicy, smoky flavored pork chops.

The chops are easy on the wallet, and they make excellent filling dinner too. If you are always dreaming of tasty pork chops for your dinner and you don’t know how to grill pork chops excellently, then follow the recipe below for a step to step guide.

The Procedure
  • ¼ cup of sugar
  • ¼ cup of salt
  • 2 cups of water
  • Five bone-in, 1- inch thick pork chops
  • Three tablespoons of canola oil.
  • Two tablespoons paprika
  • Two teaspoons of garlic powder


  • Tongs
  • Large bowl
  • Instant-read meat thermometer
Step 1: Get the Right Pork Chop Type

Quality ingredients make the best meal. Grilled pork chops are no exception to this rule. There are various cuts of pork which include: lion chop, rib chop, shoulder chop, and boneless chop. Pick 1 inch thick chops.

The thicker chops have a high heat tolerance. Thick pork chops ensure that you will get a nice sear that is not overcooked. It is also established that pork ribs have more fat than other chops. High-fat content means more flavor.

Choosing a chop with a bone aids in insulating the meat and keeping it flavorful and moist during cooking.  Be sure to ask for 1-2 inch bone in the center cut rib loin or chops. Boneless beef can also be used too.

Step 2: Let the Chops Brine

To make the brine combine sugar, salt plus 2 cups of water in a saucepan. Heat the mixture on low heat until all the sugar and salt has dissolved. Remove the pan from the fire and then let it cool. You can quickly cool the brine by adding a few ice cubes into the mixture.

Sugar helps the meat brown ideally on the grill.  Place the pork chops in a sealable plastic bag and then carefully add in the brine. Keeping the meat in a saltwater bath (brine) aids in tenderizing the pork chops and in preserving its delicate texture.

Soak the meat in the brine for 8 to 12 hours. After 12 hours, rinse the pork. If you are going to cook the pork for supper, start this step in the morning.

Step 3: Add the Rub

After you have rinsed the pork chops, dry them using paper towels. Mix paprika, onion powder, garlic powder, ground cumin, ground peppers, and ground mustard in a small bowl. Rub a small amount of this mixture over the pork chops until they are fully covered.

Since you added salt during brining, skip the addition of extra salt to the season during rubbing. Allow the meat to stand at room temperature for 30 minutes.

Step 4: Prepare the Grill

While the pork is soaking up with the flavors, make sure that your grill is clean. Stuck-on food stains can make the pork chops stick on the grilling grates. If the grill is clean, then it is time to oil the grill grates.

If you have already lit up your charcoal, pellet, or gas grill, the best way to oil the grates is by the use of a paper towel. Use a paper towel that has been dabbed in oil and by the use of long-handled togs grease the beds.

After that, set the grill to medium heat. If you are using a charcoal grill, hold your hand 5″ above the cooking grates to gauge the temperature.

If you can keep your hand above the beds for about 4-5 seconds, the grill is at medium heat.

Gently place the chops on the grates, then cover. Cook for 4-6 minutes on each side, avoid piercing the meat using forks.

Use a spatula or a long-armed pair of tongs to turn over the pork chops. Piercing the flesh makes it lose the tasty juices locked inside.

If you require picture-perfect grill marks on the meat, sear them for 2-3 minutes.

After they have charred, rotate them for a quarter turn and cook for more than 2-3 minutes before flipping. Repeat this on the opposite side.

Step 5: Checking if the Pork Chops are Done

Use a meat thermometer to determine its internal temperature. Checking the pork’s internal temperature is the best sure way to make sure that the pork chops are ready. Insert the thermometer into one side of the meat for accurate readings.

Your pork chops should read 140°before you take it off the grill. Allow it to stand for 6 minutes.

Allowing it to stand for 6 minutes allows the meat’s internal temperature to continue cooking up the pork chops to perfection. The meat will be left with a flavorful taste that is perfectly cooked.

Step 6: Serve and Enjoy

How to Grill Pork Chops Now that the pork chops are perfectly cooked, they can be served. Cut each piece into desirable slices or serve them whole for a heftier feast.

A truly moist pork chop that is tender will probably have a faintly pinkish look on the inside.

Serve the flavorful, perfectly cooked pork chops with accompaniments of your choice. You can serve your pork chops with creamy potatoes.

Better yet, cube the chops and toss them into the chopped salad to have delicious lunches for a week.

Pork chops are versatile, they don’t dry out quickly, and they are easier to grill as compared to chicken and beef steaks. The leftovers can be refrigerated for up to 4 days in an airtight container.

Another how to grill pork Chops tip is that an aluminum foil can be used to maintain the food moisture, cook the food evenly, and make cleaning up easier after grilling.