Grilled Bone In Pork Chops

A grilled pork chop takes center stage on a black plate, paired with yellow rice, sautéed green beans, and a fresh apple-carrot slaw tossed with nuts and parsley. Grilled pork chops like this shine beside a light cloth napkin in the background.

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These juicy grilled pork chops are never dry or bland! Thick-cut, bone-in chops are marinated for maximum flavor and tenderness, then seasoned and grilled to perfection. This easy recipe gives you restaurant-quality results with simple ingredients. Perfect for cookouts, family dinners, or weeknight grilling.

Prep Time10

Cook Time10

Marinade Time6

Total Time6 20

Course: Dinner, Main Course, Main Dish, Main Dishes

Cuisine: American, Southern

Servings: servings

Author: kara

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.

Video

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