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Caitlin Bensel; Food Stylist: Torie Cox
Grilled pork chops may not be as glamorous as steaks, but we'd argue they're every bit as delicious and special. (They're also more affordable.) The marinade is filled with umami-rich flavors that caramelize and cook beautifully on the grill. You can use the marinade on any proteins you like, in fact. We just prefer it on pork chops.
Learn how to make grilled pork chops. Our basic marinade is full of pantry staples to help you mix it together fast.
Ingredients for Grilled Pork Chops
The marinade for grilled pork chops calls for several pantry-friendly ingredients and comes together quickly. Here's what you'll need to gather when you're ready to make this meal:
- Worcestershire sauce: This pantry staple adds some saltiness and umami depth to the pork chops. While not identical, coconut aminos will work for people who don't like Worcestershire.
- Olive oil: Helps keep the pork chops from sticking to the grill and avoid the outside of the meat drying out.
- White wine vinegar: Vinegar helps to tenderize the meat. Apple cider vinegar would also work well, if you prefer it.
- Light brown sugar: Adds a touch of sweetness to the pork chops. You can use honey if you like it.
- Salt: Everything needs salt for flavor balance.
- Rosemary: If you don’t have fresh or dried rosemary on hand, dried oregano would also work well.
- Sliced garlic: The large slices of garlic are easier to remove from the pork before grilling so it doesn't burn.
- Smoked paprika: To add extra smoky flavor. to the pork chops. It's especially great if you use the grill pan inside to make this meal instead of the actual grill, which will naturally impart more smoky flavor.
- Black pepper: If you would like a little more heat, you can add 1/4 to 1/2 tsp. crushed red pepper to the marinade as well.
- Pork chops: The star of the show! We call for thick-cut, bone-in chops so they will be less likely to dry out on the grill.
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Caitlin Bensel, Food Stylist: Torie Cox
How To Grill Pork Chops
The timeframe on this grilled pork chops recipe is more than eight hours, but eight of those hours is the marinating time. Even if you can't marinate for the full eight hours, a few hours of a soak in the sauce will flavor the pork chops well before they hit the grill.
Full instructions for grilled pork chops are below, but here's a brief recap:
- Step 1. Prepare the marinade: Stir ingredients for the marinade together in a small bowl until they are well combined. Place the pork chops in a gallon-size zip-top plastic bag (or reusable bag). Add the marinade, and flip to cover the meat well. Refrigerate for 8 to 12 hours, turning occasionally if possible.
- Step 2. Let meat rest at room temperature: When you're ready to grill, take the pork chops out of the refrigerator 30 to 45 minutes before you're ready to cook. This allows them to come up to room temperature, which means they will cook more evenly when on the grill. Meanwhile, preheat your grill to high heat.
- Step 3. Grill the pork chops: The pork chops start on high heat for a nice sear, and then you'll lower the heat to medium and cook until the chops reach an internal temperature of 145°F. Be sure to let them rest for 5 to 10 minutes once they come off the grill for optimal juiciness.
How Long To Grill Pork Chops
How long pork chops will need to cook on a grill depends on how thick they are and how high the grill's heat is. However, in this recipe, pork chops are grilled for about 15 to 20 minutes total.
They're first seared over high heat for several minutes. Then, the temperature is lowered to finish cooking them without burning the outside of the meat.
Variations for Grilled Pork Chops
If you want to mix things up, try one of these variations the next time you make these grilled pork chops:
- Change the marinade: This marinade is filled with umami-rich flavors and the perfect sweet-salty balance, but you can change it to anything you prefer. In a real pinch, reach for a bottle of barbecue sauce. Just give time for the pork chops to sit in the marinade to gain some flavor.
- Swap the chops: We like bone-in pork chops for grilling because they cook evenly and stay juicy, but you can use this same marinade for boneless chops. Just watch the internal temperature more closely after you lower the grill's heat. Boneless pork chops tend to cook more quickly and dry out in a flash.
Ways To Serve Grilled Pork Chops
We don't have to tell you that grilled pork chops will go with nearly any side dish you can make. Some of the favorites include Grilled Potatoes, Zucchini Fritters, and Quick Pickled Slaw. Traditional barbecue sides like Classic Potato Salad, Coleslaw, or Creamy Cucumber Salad will be great, too. Wash it all down with a glass of Lemonade Iced Tea.
More Favorite Grilled Dinners
While the grill is going, these dinners are also welcome on the table:
Ingredients
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1/4 cup Worcestershire sauce
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2 Tbsp. olive oil
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2 Tbsp. white wine or apple cider vinegar
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1 Tbsp. light brown sugar
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2 tsp. chopped fresh rosemary (or 1/2 tsp. dried)
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1 tsp. kosher salt
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1 clove garlic, thinly sliced
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1/2 tsp. smoked paprika
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1/2 tsp. black pepper
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4 bone-in pork chops, 1 in. thick (about 2 3/4 lb.)
Directions
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Prepare marinade:
Stir together Worcestershire sauce, olive oil, vinegar, brown sugar, salt, rosemary, garlic, smoked paprika, and pepper in a small bowl.
Caitlin Bensel, Food Stylist: Torie Cox
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Marinate the pork chops:
Place pork chops in a zip-top plastic bag; pour marinade over and toss to coat.
Caitlin Bensel, Food Stylist: Torie Cox
Chill 8-12 hours or until ready to cook.
Caitlin Bensel, Food Stylist: Torie Cox
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Let pork chops warm up while grill preheats:
Remove pork chops from refrigerator; let stand 30-45 minutes to come up to room temperature. Meanwhile, preheat grill to high (450°F to 500°F).
Caitlin Bensel, Food Stylist: Torie Cox
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Grill pork chops:
Remove pork chops from marinade, discarding the marinade and any pieces of garlic that may stick to the chops. Place pork chops on oiled grates; grill, uncovered, until grill marks appear, about 3 minutes per side.
Caitlin Bensel, Food Stylist: Torie Cox
Reduce heat to medium (350°F to 400°F). Cook, turning after 5 minutes, until a thermometer inserted into thickest portion registers 145°F, about 10-15 minutes.
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Let rest and serve:
Remove pork from grill and tent loosely with aluminum foil.
Caitlin Bensel, Food Stylist: Torie Cox
Let rest at least 5-10 minutes before serving.
Caitlin Bensel, Food Stylist: Torie Cox
Frequently Asked Questions
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Our recipe calls for thick-cut, bone-in pork chops for optimum juiciness. But you can use this marinade with boneless pork chops or pork tenderloin, you’ll just need to adjust the cooking time.
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The marinade used for these pork chops goes well with a variety of dishes, but pairs especially well with our Best-Ever Succotash, Classic Grilled Corn on the Cob, or potato salad.
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According to the USDA, pork chops should be cooked to a minimum internal temperature of 145°F and allowed to rest for at least 3 minutes before serving. We recommend using an instant-read thermometer to tell when the pork chops are cooked through. Letting the pork chops rest also ensures they will be juicy all the way through.
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The biggest reason pork chops dry out is that they're overcooked. Using an instant-read thermometer can help you know when it's time to pull the meat from the grill. Also, grilling with bone-in pork chops can help reduce the risk of dry meat. The bone helps keep the pork chops juicy during the time on the grill.