Grilled Pork Chops
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.
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.
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.
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 covered 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.
Nutrition
Calories: 564kcalCarbohydrates: 0.2gProtein: 61gFat: 34gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 190mgSodium: 136mgPotassium: 1061mgFiber: 0.1gSugar: 0.01gVitamin A: 16IUVitamin C: 0.01mgCalcium: 24mgIron: 2mg