These grilled pork chops are juicy, tender, and ready in about 15 minutes! The real secret is a simple homemade seasoning blend that gives the meat a flavorful crust while letting its natural flavor shine.
Other easy pork chop dinners:
Before You Get Started
Pork chops are lean, so a few small choices make the difference between juicy and dry. Keep these three things in mind before you fire up the grill:
- Pull them at 145°F. An instant-read thermometer is the surest way to avoid overcooking. Thicker cuts need a little longer, so go by temp, not the clock.
- Grill hot and fast. Medium-high heat sears the outside and keeps these lean chops from drying out.
- Let them rest. Give the chops 5 minutes off the grill so the juices settle back in before you slice.
How to Make Grilled Pork Chops
These come together in about 15 minutes. Here’s how to get juicy, flavorful chops every time, with the full measurements in the recipe card below:
Step 1: Mix the Seasoning Blend
This is my All Purpose Seasoning: equal parts garlic powder, kosher salt, dried parsley, dried minced onion, and dried basil.
Stir it together in a small bowl or jar.
This is the part readers come back for, so make a big batch and keep it on hand. We use it on chicken, salmon, roasted veggies, and steak too.
Step 2: Season the Pork Chops
Pat the chops completely dry, rub each one lightly with olive oil, then sprinkle both sides with the seasoning. Drying the surface first helps the rub stick and gives you a better crust.
About 1 teaspoon of oil and a quarter teaspoon of seasoning per side is plenty.
⇢ Want them extra juicy? For thick or especially lean chops, a quick soak in my Pork Chop Brine keeps them tender no matter how you cook them.
Step 3: Heat the Grill
Bring a charcoal grill, gas grill, or indoor grill pan to medium-high heat, then brush the grates with oil. A clean, hot, oiled grate is your best defense against sticking.
Step 4: Grill the Pork Chops
Grill about 5 to 6 minutes per side for thick boneless chops, flipping once. Resist the urge to move them around so they build a nice crust. They are done when they reach an internal temperature of 145°F on an instant-read thermometer.
→ Timing shifts with thickness and cut: Thinner chops need only 2 to 3 minutes per side, while thick or bone-in chops can take a couple of minutes longer. The chart below gives you a closer guide, but a thermometer is always the final word.
| Cut | Approximate Total Grill Time |
|---|---|
| Boneless Pork Chops (3/4-inch thick) | 4-6 minutes total |
| Boneless Pork Chops (1-inch thick) | 8-12 minutes total |
| Thick-Cut Boneless Pork Chops (1½ inches) | 10-18 minutes total |
| Bone-In Pork Chops (1-inch thick) | 10-14 minutes total |
| Thick-Cut Bone-In Pork Chops (1½ inches) | 12-16 minutes total |
Step 5: Rest and Serve
Move the chops to a plate, tent loosely with foil, and let them rest 5 minutes before serving so they stay nice and juicy.
⇢ No grill? No problem. This same seasoning works beautifully on chops seared in a hot cast iron skillet or roasted in a 400°F oven. Cook to the same 145°F.
More homemade seasonings and rubs:
This seasoning mix in this recipe is phenomenal! I found it over a year ago and just ran out and I freaked out because I couldn’t find it anywhere. Thankfully after going one by one through my pins on Pinterest, I finally found it again! I needed to comment and tell you I use this seasoning mix on soooo many different meats! It’s soooo good! Thank you so much!
– Lauren
What to Serve With Grilled Pork Chops
Grilled pork chops are a summer cookout staple, so I like to build the plate around classic barbecue sides. Pick one starchy side and one vegetable and dinner feels complete without much fuss.
- Grilled Potatoes: cook right alongside the chops
- Peach Salad: for something cool and crisp
- BBQ Baked Beans: for a smoky, hearty side
- Southern-Style Green Beans: slow-simmered and savory
- Southern Potato Salad: a cookout classic
- Grilled Corn on the Cob: when it’s in season
And don’t forget the wine! Pork is a fairly neutral meat, so it pairs well with crisp, fruity whites like Riesling, Pinot Grigio, and Sauvignon Blanc.
Storage and Reheating
To Store: Keep leftover grilled pork chops in an airtight container in the refrigerator for 3 to 4 days.
To Freeze: Wrap the cooled chops tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Make Ahead: Stir up a batch of the seasoning blend in advance and store it in an airtight container for up to a year, so the chops need only a few minutes of hands-on prep.
To Reheat: Place the chops in a dish, cover with foil, and warm in a 350°F oven for 10 to 15 minutes, just until heated through. Take care not to overcook them, or they will turn dry.
Frequently Asked Questions
What temperature should grilled pork chops be, and can they be a little pink?
Pork chops are done at an internal temperature of 145°F, followed by a 3 to 5-minute rest. At that temperature a faint blush of pink in the center is normal and perfectly safe. An instant-read thermometer takes the guesswork out of it.
How do you keep grilled pork chops from drying out?
The biggest culprit is overcooking. Pull the chops at 145°F, grill over medium-high heat so they cook quickly, and let them rest before slicing. For lean or thick cuts, a quick brine adds extra insurance.
Can I make these pork chops without a grill?
Yes. The seasoning works just as well on chops seared in a hot cast iron skillet, indoor grill pan on the stovetop, or roasted in a 400°F oven. Cook them to the same 145°F internal temperature.
Should I use bone-in or boneless pork chops?
Either works. Bone-in chops are a little more forgiving and stay juicy, while boneless chops cook faster and are easier to slice. Just adjust your grill time and go by temperature.
Can you grill pork chops from frozen?
You can, though thawing first gives more even results. If you grill from frozen, add roughly 50 percent more cooking time and rely on a thermometer to confirm they reach 145°F.
More Recipes for the Grill
The seasoning for this is fantastic! It also works on chicken and I’ve even sprinkled it on veggies. It’s a great balance of flavors.
– Caryn
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Grilled Pork Chops & Seasoning
Ingredients
For the Pork Chops
- 4 thick-cut boneless pork chops
- Olive oil
For the Grilled Pork Chop Seasoning
- ¼ cup garlic powder
- ¼ cup kosher salt
- ¼ cup dried parsley
- ¼ cup dried minced onion
- ¼ cup dried basil
Instructions
- Mix the seasoning. Stir the garlic powder, kosher salt, dried parsley, dried minced onion, and dried basil together. Store extra in an airtight container for up to 1 year.
- Season the chops. Pat the pork dry. Rub each chop with about 1 teaspoon olive oil and sprinkle both sides with roughly a quarter teaspoon of seasoning each.
- Heat the grill. Bring a charcoal grill, gas grill, or grill pan to medium-high heat and brush the grates with oil to prevent sticking.
- Grill. Cook about 5 to 6 minutes per side for thick boneless chops, flipping once, until the pork reaches 145°F. Refer to the grill time chart for other cuts.
- Rest. Let the chops rest 5 minutes before serving.
Notes
- Doneness: Pull the chops at 145°F and rest 5 minutes. A faint blush of pink in the center is normal and safe.
- Make the seasoning in bulk: It is great on chicken, salmon, roasted veggies, and steak, so keep a jar on hand.
- Grill time varies with thickness and whether the chops are bone-in. A thermometer is always the final word.
- For extra-juicy chops, brine lean or thick cuts before grilling.
- No grill? Sear in a hot cast iron skillet or roast in a 400°F oven, cooking to the same 145°F.
- For a sweet, saucy finish, baste with bbq sauce during the last few minutes on the grill.
- Storage: Refrigerate leftovers 3 to 4 days, or freeze up to 2 months. Reheat covered in a 350°F oven for 10 to 15 minutes.
Nutrition
Originally published in May, 2020, this post was updated in August, 2026.
INCREDIBLE!! The seasoning is perfect! I linked your recipe on a Whole30 Facebook group page, where we’re always looking for healthy, delicious recipes. Thank you for such a great recipe.
Thanks, Jenny! I’m so glad that you shared the recipe with others, too! 🙂
I made this seasoning blend and it really is excellent! Used it to make these Pork Chops and the wife and I egress it was the best grilled pork chop we’ve ever had. Don’t be scared of the seasoning, I’ve used it sparingly and I’ve used it fairly heavy and it is wonderful both ways. It never becomes overpowering and always brings out the best in the dish. My wife is beginning to think I actually know what I’m doing with that grill. I do use a thermometer (OXO Digital) and just follow temp directions. Thank you Blair for a delicious Pork Chop dinner!
Thank you, John! I’m so glad to know that you and your wife love the seasoning (and the pork chops). I appreciate that you took the time to come back here and leave me a note!
The seasoning for this is fantastic! It also works on chicken and I’ve even sprinkled it on veggies. It’s a great balance of flavors.
Thanks, Caryn! I totally agree — we love that seasoning on everything. 🙂
This seasoning mix in this recipe is phenomenal! I found it over a year ago and just ran out and I freaked out because I couldn’t find it anywhere. Thankfully after going one by one through my pins on Pinterest, I finally found it again! I needed to comment and tell you I use this seasoning mix on soooo many different meats! It’s soooo good! Thank you so much!
Thank you, Lauren! We’re so glad you enjoy it and truly appreciate you taking the time to find it and leave such a nice review.