Grilled BBQ Pork Chops
These grilled BBQ pork chops are seasoned with a simple BBQ rub, finished with barbecue sauce, and grilled until perfectly juicy.
Servings 4 people
Calories 331kcal
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 barbecue sauce, plus extra for serving (we like Stubb’s sauce, which has a vinegary tang, or Sweet Baby Ray’s, a sweeter, thicker option)
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). Grilling times will vary based on the thickness and cut of the pork chops. Always use an instant-read thermometer and cook to an internal temperature of 145°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 sauce on the side.
Notes
- Bone-in or boneless pork chops both work well.
- Thick-cut chops stay juicier on the grill.
- Use a meat thermometer and cook to 145°F.
- Brush BBQ sauce on during the final 3-4 minutes.
- Let the pork chops rest for 5 minutes before serving.
- Add cayenne to the rub for extra heat.
- Homemade BBQ rub or store-bought seasoning both work.
- Freeze leftovers for up to 2 months.
- Reheat gently to prevent drying out.
- Stubb's and Sweet Baby Ray's are both great sauce options.
Nutrition
Serving: 1bbq pork chop | Calories: 331kcal | Carbohydrates: 15g | Protein: 29g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 432mg | Potassium: 583mg | Fiber: 1g | Sugar: 12g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg