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The best summer meal! Whether you’re entertaining friends for a cookout or just preparing a quick weeknight dinner, these juicy and tender grilled bbq pork chops always win rave reviews. Served with pasta salad, cornbread, coleslaw, or mac and cheese, this grilled pork chop recipe is a picnic favorite!
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If you’re looking for even more easy pork chop recipes, be sure to try these 4-ingredient apricot glazed pork chops, pan fried pork chops, and baked bbq pork chops, too!
There’s nothing better than grilled BBQ pork chops on a warm summer evening. They’re quick, easy, and versatile — and with a few simple tips they stay juicy and moist (not dry or tough). A simple bbq dry rub and a slather of barbecue sauce add so much great flavor to the meat — with minimal effort. The delicious, family-friendly dinner is ready in less than 20 minutes!
Ingredients for Easy Grilled BBQ Pork Chops
This is just a quick overview of the ingredients that you’ll need for our favorite grilled bbq pork chops. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Pork chops: I use boneless thick-cut pork chops, which work well on the high heat of the grill.
- Olive oil: helps the pork brown, adds flavor, and prevents it from sticking to the grill.
- BBQ dry rub: we always use this simple homemade BBQ seasoning blend, which we keep in a big jar in our pantry for easy access. It includes brown sugar, smoked paprika, kosher salt, chili powder, onion powder, and garlic powder. If you prefer, you can substitute with your favorite store-bought BBQ rub or just use kosher salt and black pepper (the pork will get a lot of flavor from the BBQ sauce).
- Barbecue sauce: use your favorite homemade bbq sauce or pick a high-quality store-bought sauce. We like Stubb’s sauce (which has a vinegary tang) or Sweet Baby Ray’s (a sweeter, thicker option).
The Best Cut of Meat for Grilled Pork Chops
Pork chops are a loin cut perpendicularly to the spine of the pig and usually contain a rib or part of a vertebra. There are four major sections where pork chops come from: shoulder chops (also called blade chops), rib chops (also called center-cut rib chops), loin chops (also called center-cut loin chops), and boneless chops (also called pork loin filets).
Shoulder chops have a lot of fat, connective tissue, and tough gristle, so the meat does best when it’s tenderized or braised in slow, moist heat over a long period of time. By contrast, rib chops, loin chops, and boneless chops are naturally lean and tender, so they are best suited for quick-cooking over high heat — making them perfect for grilling!
How to Grill BBQ Pork Chops
You only need about 5 minutes of prep and 10 minutes on the grill for these juicy, tender pork chops! I’ve included the detailed directions in the recipe card below, but here’s the quick version:
- Pat the meat dry, rub each pork chop with olive oil on both sides, and season pork chops with the bbq rub.
- Heat coals, a gas grill, or a grill pan to medium-high heat. Brush the grill grate with oil to prevent sticking.
- Grill the chops until the meat reaches an internal temperature of 145 degrees F.
- Baste with bbq sauce during the final 3 minutes.
- Transfer the chops to a cutting board and let rest for 5 minutes.
- Serve with additional barbecue sauce on the side for dipping!
How long should you cook pork chops on the grill?
The total cooking time for your pork chops will depend on the size and thickness of your meat, as well as the temperature of your grill and whether you’re using bone-in or boneless chops. Here’s a handy chart that provides a closer approximation for your reference:
Pork Chop Grill Time Chart
Grilled BBQ Pork Chops Sides
These versatile grilled pork chops go well with just about any of your favorite picnic sides. Here are a few easy ideas:
- Coleslaw or Vinegar Coleslaw
- Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or Classic Caesar Salad
- Baked Potato Wedges, Crispy Parmesan Potatoes, Twice Baked Potatoes, 3-Ingredient Buttermilk Mashed Potatoes, Mashed Potatoes with Sour Cream and Chives, Skin On Mashed Red Potatoes, Baked Potatoes, or Easy Potato Salad
- Cast Iron Cornbread, Sour Cream Cornbread, Southern Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Corn Sticks, Honey Cornbread, Broccoli Cornbread, or Cornbread Muffins
- Creamy Baked Mac and Cheese, Duke’s Homemade Mac and Cheese, Pumpkin Mac and Cheese, Crock Pot Mac and Cheese, No-Boil Overnight Mac and Cheese, Shells and Cheese, or Creamy Stovetop Mac and Cheese
- 3-Ingredient Buttermilk Biscuits, Cathead Biscuits, Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits, or Cheddar Biscuits with Chives and Bacon
- Rice Pilaf or Charleston Red Rice
- Pumpkin Bread or Pumpkin Muffins
- Corn Salad, Jiffy Corn Casserole, Fried Corn, or Corn on the Cob in the Oven
- 3-Ingredient Sour Cream Muffins
- Refrigerator Dill Pickles, Cucumber Salad with Vinegar, Tomato Cucumber Onion Salad, or Cucumber Dill Salad
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens
- Fried Okra
- Broccoli and Cheese
- Easy Pasta Salad
- Homemade Baked Beans with Bacon or Cowboy Baked Beans
- Okra and Tomatoes
- Southern Squash Casserole
- Cheese Grits
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
Preparation and Storage Tips
- Prepare a batch of the bbq dry rub in advance so that the pork chops only require a few minutes of actual hands-on prep before they go on the grill.
- Store leftover grilled pork chops in an airtight container in the refrigerator for 3-4 days.
- Wrapped tightly, the leftovers will keep in the freezer for up to 2 months.
- How to Reheat: Place the pork chops in a dish and cover with foil. Warm in a 350°F oven for 10-15 minutes, or just until heated through. Be careful not to overcook them, or they will become tough and dry.
- You can grill pork chops from frozen, but you will need to increase the cooking time by about 50 percent. Again, use a meat thermometer to know when the pork is done.
Recipe Variations
- Use homemade bbq rub, pick your favorite store-bought bbq rub, or just season the pork with kosher salt and black pepper.
- For a spicy rub, add cayenne to the seasoning blend.
- This recipe works well with bone-in pork chops or boneless pork chops. Just adjust the cooking time according to the size and thickness of your meat (refer to the chart above). Pork chops should be cooked to an internal temperature of 145°F. A juicy pork chop with some pink in the middle has been given the official “okay” by the USDA.
- This same basic recipe works well with chicken, too. You can find our favorite grilled bbq chicken breasts here.
Tips for the Best Grilled BBQ Pork Chops Recipe
- Get the grill nice and hot. Pork chops are a lean meat, so they stay juiciest when cooked quickly over high heat.
- Wait to baste the tops and sides of the pork chops with the barbecue sauce until the final 3-4 minutes of grilling. This will prevent the pork from burning on the grill. Serve additional sauce on the side.
- The total grilling time will vary depending on a number of different factors, such as the temperature of your grill, the temperature of your chops when they go on the grill, and the size and thickness of your meat. As a result, it’s always best to use a meat thermometer to know exactly when your pork is done. You’re looking for an internal temperature of 145°F.
- Allow the meat to rest for at least 5 minutes before slicing. The juices will redistribute throughout the meat so that the pork chops stay nice and juicy.
More Pork Chop Recipes to Try
Grilled Pork Chops {Just 15 Minutes!}
15 minutes mins
Baked BBQ Pork Chops
30 minutes mins
Pan Fried Pork Chops
30 minutes mins
Grilled BBQ Pork Chops
Ingredients
- 4 thick-cut boneless pork chops
- 2-3 tablespoons olive oil
- 1-2 tablespoons BBQ dry rub seasoning (or substitute with just kosher salt and freshly-ground black pepper to taste)
- ½ cup Red Gold Red Neck Riviera 1776 Original Barbecue Sauce, plus extra for serving
Instructions
- Pat the meat dry. Rub each chop with olive oil and sprinkle with BBQ rub, to taste (I use about 1 teaspoon of olive oil and ½ teaspoon of rub on each side of each pork chop).
- Heat coals, gas grill, or grill pan to medium-high heat. Brush grates with oil to prevent sticking. Place meat on the grill and cook for about 5-6 minutes per side (for thick boneless chops) or refer to the cooking time chart above for other cuts. The pork is done when it reaches an internal temperature of 145° F. Baste with Red Gold Redneck Riviera 1776 Original BBQ Sauce during the final 3 minutes.
- Transfer chops to a cutting board and let rest for 5 minutes. Serve with additional sauce on the side.
Notes
- Get the grill nice and hot. Pork chops are a lean meat, so they stay juiciest when cooked quickly over high heat.
- Wait to baste the chops with the barbecue sauce until the final 3-4 minutes of grilling. This will prevent the pork from burning on the grill. Serve additional sauce on the side.
- The total grilling time will vary depending on a number of different factors, such as the temperature of your grill, the temperature of your chops when they go on the grill, and the size and thickness of your meat. As a result, it’s always best to use a meat thermometer to know exactly when your pork is done. You’re looking for an internal temperature of 145° F.
- Allow the meat to rest for at least 5 minutes before slicing. The juices will redistribute throughout the meat so that the pork chops stay nice and juicy.
Excellent! Made these for 4th of July dinner using Laury’s seasoning & bbq sauce. Kept the grill around 400 and grilled them to about 170. My father said they were the best he’s ever had. Thanks for sharing this awesome recipe.
Awesome! I’m so happy to hear that, Cris. Thanks for your note!