If you’ve ever had grilled pork chops come out dry, chewy, or just plain boring, this is the recipe that changes the game. The marinade packs in flavor and tenderizes the meat, while a quick finishing rub before grilling creates that caramelized crust. The result? Juicy, smoky pork chops that are anything but ordinary.
I have tested a lot of grilled pork chops over the years, and I can tell you firsthand, there’s a fine line between juicy and rubbery. I’ve spent years dialing in the method that gives you tender, juicy, and actually delicious grilled pork chops. No guesswork and no dry bites.
By starting with thick-cut, bone-in chops, using a tenderizing marinade with the right balance of acidity and umami, and a simple seasoning blend, you end up with a juicy, tender pork chop that has a golden, caramelized crust.
This is the exact recipe I use when I’m grilling for my family or hosting friends because I know it won’t let me down.
Why You’ll Love Marinated Grilled Pork Chops
- They’re actually juice, not dry. Most grilled pork chops leave you reaching for extra sauce, but not these. Thick-cut and bone-in means they stay tender, and the marinade helps lock in moisture from the inside out.
- Big, bold flavor in every single bite. Between the zesty marinade and the smoky finishing rub, you’re getting a double layer of flavor that hits all the right notes. It’s tangy, savory, just a little sweet, and totally craveworthy.
- Perfect for weekend cookouts and casual dinners. These chops are easy enough for a weeknight but impressive enough for company. Toss them on the grill with some veggies or corn casserole, and you’ve got yourself a Southern-style feast.
- Simple ingredients, no fussy steps. You don’t need anything fancy here. The ingredients are pantry staples, the method is straightforward, and the results taste like you spent way more time than you actually did.
- Fully tested and family approved. This is the exact recipe I use when I’m cooking for my own family or hosting friends. It never disappoints and always gets compliments.
Ingredients You Need
Pork Chops
- Bone-in, thick-cut pork chops – Look for center-cut or rib chops that are at least 1 to 1¼ inches thick. Thinner chops cook too quickly and can dry out fast on the grill. Bone-in helps lock in moisture and adds more flavor.
For the Marinade
- Olive oil (or avocado oil) – helps carry flavor and keeps the chops from sticking to the grill
- Apple cider vinegar – Adds brightness and helps tenderize the pork.
- Soy sauce – Adds umami and salt. It balances out the acidity and deepens the flavor.
- Dijon mustard – For a little tang and bite. It helps emulsify the marinade.
- Brown sugar – Just enough sweetness to balance the tang and help caramelize the crust.
- Garlic – Because it makes everything better!
- Fresh thyme or rosemary – Adds a layer of herby, savory depth.
- Pineapple juice (optional) – A secret weapon for even more tenderness and subtle sweetness. Just a little goes a long way.
For the Finishing Seasoning
- Smoked paprika – Adds that smoky, charred flavor even if you’re using a gas grill.
- Garlic powder – Extra punch of savory flavor.
- Brown sugar – Helps create a beautiful caramelized crust.
- Salt & pepper – Don’t skip these, they bring it all together.
- Cayenne pepper (optional) – Just a pinch if you want a little kick.
Best Cut of Pork for Grilling
Go with bone-in rib chops or center-cut loin chops that are at least 1 to 1.25 inches thick. Here’s why:
- Bone-in helps retain moisture and adds flavor.
- Thicker chops are more forgiving on the grill and won’t overcook easily.
Avoid thin, boneless chops. They dry out in seconds.
How to Make the Marinade for Pork Chops
This marinade is where all the magic starts. It adds flavor and helps keep your pork chops juicy and tender while they grill.
Step 1: Combine the ingredients
Grab a mixing bowl or large measuring cup. Use something with a pour spout if you can. It makes life easier when it’s time to transfer the marinade to a bag or container.
In your bowl, combine the olive oil, apple cider vinegar, soy sauce, Dijon mustard, brown sugar, garlic, and chopped thyme or rosemary.
Whisk until everything is fully combined and emulsified (the mustard will help bring the oil and vinegar together).
Step 2: Pour the marinade over the pork chops
Place your pork chops in a large zip-top bag or shallow dish. Pour the marinade over the chops, making sure each one is fully coated. Press out any excess air if you’re using a bag, then seal it.
Step 3: Let them marinate in the fridge
Pop them in the fridge for 6 to 12 hours. Anything less than 6 hours won’t give the marinade enough time to do its thing, and anything more than 12 can start to make the meat a little mushy, especially if you added pineapple juice.
Step 4: Bring to room temperature before grilling
About 30 minutes before grilling, pull the chops from the fridge. Letting them come to room temp helps them cook more evenly and keeps the texture tender and juicy.
How to Grill Pork Chops
Once your pork chops have soaked up all that flavor from the marinade, it’s time to hit the grill and bring it all together.
Step 1: Preheat the grill
Preheat your grill to medium-high heat (around 400°F). If you’re using a gas grill, fire it up with the lid closed so it gets hot fast. If you’re using charcoal, wait until the coals are covered with gray ash and evenly spread out.
Step 2: Mix the finishing seasoning
In a small bowl, mix together smoked paprika, garlic powder, brown sugar, salt, black pepper, and a pinch of cayenne (optional). This adds a bold layer of flavor and helps creat that golden crust.
Step 3: Pay the pork chops dry
Remove the chops from the mariande and pat them dry with paper towels. This helps them sear better and avoids flare-ups. Discard the leftover marinade.
Step 4: Season both sides
Sprinkle the seasoning mixture over both sides of the pork chops and gently press it in with your hands.
Step 5: Grill the chops
Place the pork chops directly on the hot grill grates. Grill for 4 to 5 minutes per side, depending on thickness, with the lid closed. You’re looking for a nice sear and an internal temp of 145°F (use a meat thermometer!).
If your chops are thinner than 1 inch, start checking for doneness at the 3 minute mark per side.
Step 6: Let them rest
Transfer the chops to a plate or cutting board and let them rest for 5 minutes. This lets the juices redistribute and keeps the meat tender.
Tips and Tricks for Grilling Pork Chops
Use thick, bone-in pork chops
Look for center-cut or rib chops that are at least 1 to 1¼ inches thick. Thin or boneless pork chops cook too fast and dry out easily, especially over high heat.
Don’t skip the marinade
The marinade adds flavor, but it also tenderizes the meat thanks to the acidity and umami. Give it at least 6 hours to do its thing, but no more than 12.
Pat them dry before grilling
After marinating, pat your pork chops dry with paper towels. This helps the seasoning stick and allows for a better sear on the grill (not steam!).
Season right before they go on the grill
Adding a simple spice blend just before grilling gives you a flavorful crust. The brown sugar also helps with the caramelized char.
Use a meat thermometer
This one’s a non-negotiable when it comes to pork chops. Pork is perfectly juicy at 145°F, no higher. Pull them off the grill at 140-143°F, and let them rest. The temp will finish climbing off the heat.
Let them rest
After grilling, rest the chops for 5 minutes to lock in those juices. Cutting into them too soon means all that moisture will end up on the plate instead of in your bite.
Sides for Grilled Pork Chops
These grilled pork chops are bold and juicy on their own, but pairing them up with the right sides takes your dinner to the next level. Whether you’re keeping it simple on a weeknight or throwing it together for a weekend cookout, these side dishes are perfect.
If you’re looking for some Southern Comfort Sides, here’s what I would recommend!
- Garlic Butter Green Beans
- Southern Corn Casserole
- Stovetop Macaroni and Cheese
- Southern Mashed Potatoes
How to Store
Fridge: Leftover grilled pork chops keep well in the fridge for up to 4 days. Store them in an airtight container to keep them from drying out or picking up fridge odors.
Freezer: You can freeze cooked pork chops for up to 2 months. Let them cool completely first, then wrap each one tightly in foil or plastic wrap and place in a freezer-safe bag or container. This makes it easy to thaw only what you need.
How to Reheat
For the best results, reheat grilled pork chops in a covered skillet over medium-low heat with a splash of broth or water. This keeps them moist and prevents overcooking. You can also reheat in the oven at 300°F until warmed through, or use the microwave in short intervals at 50% power.
Frequently Asked Questions
Thick-cut, bone-in center cut or rib chops are your best bet. They hold onto moisture and stand up to high heat without drying out. I break down exactly what to look for (and what to skip) in the “Best Cut of Pork for Grilling” section above.
You can, but I don’t recommend it for grilling. Boneless chops cook much faster and tend to dry out before you get a good sear. If you do use them, cut the marinade time to 2 to 4 hours and reduce grill time to just a couple of minutes per side.
For the best flavor and tenderness, yes. The marinade not only adds flavor but also helps break down the muscle fibers to keep the pork juicy. You can get away with 4 to 6 hours, but don’t skip it altogether for this recipe.
Absolutely. If it’s not grilling weather or you’re short on time, use a grill pan or cast iron skillet over medium-high heat. Follow the same cook time and temperature guidelines (aim for 145°F internal temp).
Grill time depends on thickness, but for 1 to 1¼ inch thick bone-in chops, aim for about 4-5 minutes per side. Always use a meat thermometer. Remove them at 140-143°F and let them rest. They’ll reach a perfect 145°F as they sit.
Yes! Add the raw pork chops to a freezer-safe bag with the marinade, seal, and freeze for up to 2 months. When ready to cook, thaw overnight in the fridge and proceed with grilling as usual.
More Easy Pork Chop Recipes
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Grilled Bone In Pork Chops
Ingredients
For the Pork Chops:
- 4 bone-in pork chops 1 to 1¼ inches thick, center-cut or rib
For the Marinade:
- ¼ cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- 1 teaspoon chopped fresh rosemary or thyme
- Optional: 2 tablespoons pineapple juice
For the Finishing Seasoning:
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch cayenne optional
Instructions
- In a medium bowl, whisk together olive oil, vinegar, soy sauce, Dijon, brown sugar, garlic, herbs, and optional pineapple juice.
- Place pork chops in a large zip-top bag or shallow dish. Pour the marinade over, seal, and refrigerate for 6–12 hours. Remove from fridge 30 minutes before grilling.
- Heat grill to medium-high (about 400°F). While it heats, mix the finishing seasoning.
- Remove chops from the marinade and pat dry. Sprinkle both sides with the seasoning blend and gently press it in.
- Grill chops for 4–5 minutes per side, with the lid closed, until internal temp reaches 140–143°F.
- Remove from grill and let rest 5 minutes before serving. Internal temp will rise to a juicy 145°F.
Notes
- Don’t skip the rest time after grilling. This is key for locking in juices.
- Use a meat thermometer to avoid overcooking. Pork is best at 145°F.
- You can swap fresh rosemary for thyme, or use ½ teaspoon dried herbs if needed.
- This recipe works great on a gas grill or indoor grill pan.
- Add a final brush of garlic butter after grilling for extra flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
