Grilled Pork Chops
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During grilling season, these easy Grilled Pork Chops are one of my favorites to cook. They’re juicy and super tender as they’re cooked to perfection over an open flame. I make them with my homemade Mexican spice blend and olive oil to create a flavorful meal that’s ready in about an hour, perfect for sharing with family and friends.
I’d say grilling season is hands-down my favorite time to cook. It’s when I get to catch up with friends and family I haven’t seen in a while and spend time outside doing what I love. I’m a big fan of pork; it’s affordable, easy to work with, and when cooked right, it’s honestly hard to beat. A couple of other favorites I always make are my Southern fried pork chops and my pork chops and apples recipe… both super tasty, as you’d probably expect if you’ve been cooking along with me.
Grilled Pork Chops
Grilled pork chops are bone-in or boneless cuts that are brushed with oil, seasoned, and cooked over high heat until they get those dark grill marks and reach your preferred doneness. It’s a simple method that delivers juicy and flavorful chops every time. A lot of families lean toward pork because it’s a budget-friendly protein that works well for feeding a crowd and offers great value.
As a chef who’s been cooking for years, I can tell you from experience that pork can go from juicy to dry real fast if you’re not careful. That’s why it’s so important not to overcook it on the grill. It’s totally fine to serve pork at medium to medium-well, anywhere between 145 and 155°F, and yes, a little pink in the middle is perfectly safe and actually helps keep it tender.
For my recipe today, I went with a quick marinade using olive oil and my Mexican spice blend. But the great thing about this method is you can season it however you like. I’m really just showing you the basic technique so you can get those tender and juicy grilled pork chops perfect every time, your family is gonna love them.
Ingredients and Substitutions
This grilled pork chops recipe is one I make often with the simple ingredients listed below, along with a few easy substitutions I’ve already tested and know work well too.
- Pork – I used thick-cut bone-in pork chops for this recipe because they stay juicy and cook up great on the grill. Boneless works too if that’s what you have on hand.
- Oil – Olive or avocado oil works well for my recipe.
- Seasonings – I used my Mexican spice blend for a little kick. However, feel free to try any of my seasoning recipes or simply coarse salt and freshly cracked black pepper.
How to Grill Pork Chops
Mix the rub: I combine the spice blend with the olive oil on a large plate. Then, I mix it together with a spoon until it’s fully combined and ready for the pork chops.
Marinate the pork: I coat the pork chops in the spice and oil mixture, making sure they’re covered on all sides. Then I let them sit for at least 20 minutes so the flavors have time to absorb before they hit the grill.
Grill: I place the pork chops straight onto the hot grill (450° to 550°) and let them cook until those nice grill marks form. Once they reach an internal temperature of about 135° to 140°, I take them off the heat.
Rest the pork chops: I let them rest for 2 to 3 minutes. This helps keep all the juices inside so they stay nice and tender when served.
Serve: I like to serve the pork chops while they’re still hot and juicy. Check below for a few of my favorite serving suggestions that are always popular in my house.
Chef Tip + Notes
The key to making the best grilled pork chops recipe is to add more oil and spice mix to the plate as needed. After a few chops, the mix starts to run low, and you want to make sure each one is coated well. That way, every chop comes off the grill seasoned and tasting great.
- Let the chops sit out before grilling: I like to take the pork out of the fridge about 15 to 20 minutes before cooking. It helps them cook more evenly on the grill.
- Use thick-cut chops: Thicker chops hold onto their juices better. They’re less likely to dry out and give you that perfect tender bite.
- Don’t skip the rest time: After grilling, I always let the chops rest for a few minutes. It keeps the juices inside and makes a big difference in texture.
- Check internal temperature: I use a meat thermometer to make sure the pork is cooked perfectly. Somewhere between 135° and 140°F is perfect for juicy, slightly pink chops.
- Marinate for extra flavor: Even 20 minutes in the spice and oil mixture makes a big difference. If I have time, I’ll let them sit a bit longer.
- Clean and oil the grill grates: It helps the pork chops release cleanly and gives you those great grill marks without sticking.
Serving Suggestions
I love serving these pork chops with my black bean and corn salsa for something fresh and a little smoky on the side. On BBQ days, I usually pair them with my easy tomato onion salad and save room for dessert with a slice of my old fashioned peach cobbler when peaches are in season.
When I’m hosting a party, I need something more filling, so I go for a side of ranch potatoes made with my homemade ranch seasoning. It’s a simple combo that always goes over well with family and friends.
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten as soon as they’re resting.
How to Reheat: I like to add the pork chops with a little bit of chicken stock to a large frying pan. Cover it in foil and cook it in the oven at 375° for 10 to 12 minutes or until hot. This will help keep it moist. You can also re-grill them on high heat (450° to 550°) for 3 to 4 minutes per side or until hot.
How to Store: These grilled pork chops will refrigerate well covered in plastic, lasting up to 4 days. In addition, this will also freeze well covered in plastic for up to 2 months.
More Pork Recipes
Grilled Pork Chops
Ingredients
- 1 Mexican spice blend recipe
- 4 tablespoons olive oil
- 4 10- ounce thick cut bone-in pork chops
Instructions
- Preheat the grill to high heat (450° to 550°).
- Mix the olive oil with 2 tablespoons of the rub on a plate until combined, and dredge the pork in the seasoning rub.
- Let sit for 20 minutes and then place directly onto a hot grill and cook for 4 to 5 minutes per side or until grill marks have formed and reached an internal temperature of 135°-140°.
- Remove the pork from the grill and rest for 2 to 3 minutes before serving.
Tried this recipe last night and it turned out perfectly never had used a Mexican rub on chops before my wife and I both loved it
Thank you
Fantastic!
There is nothing like a Pork Chop Sandwich. On my Dad’s side of the Family we would have fried Pork Chop Sandwiches a lot. They were so good and my Dad and brothers were just crazy about them. This would be right up there alley….
excellent!
Always love everything you cook.
I enjoy your expansion on each step..
Thank you so much for all the time and effort you put into something you love.❣️
so good!!