How to Grill Pork Chops That Are Flavorful, Tender and Shockingly Juicy

You’re hosting a barbecue and loading up at the supermarket. You could go for chicken, but that’s a bit unexciting. Burgers and dogs are a safe bet too, but maybe not fancy enough for the vibe you’re after. On the other hand, steaks for a crowd will get expensive fast. Might we suggest choosing pork chops instead? They’re affordable, lean, versatile and quick-cooking, plus none of your guests will see ’em coming. Read on to learn how to grill pork chops for every cookout and picnic you ever host.

Psst: Want the TLDR on how to grill pork chops, before you go any further? Essentially, you just soak the chops in a salty brine or acidic marinade to tenderize them and keep them moist, then sear and cook them until the thickest one reaches an internal temp of 145°F.

• Choose the perfect chop. Go for rib chops, which are lean and smooth without being too chewy, or center-cut chops, which boast both the loin and tenderloin. If you use blade chops from the pig’s shoulder, cook them over a lower heat to render out all their tasty fat. Take your pick of bone-in or boneless—just be sure that the chops are at least 1 inch thick so they don’t overcook and dry out. (Thin pork chops are best left for frying.)
• Marinating or brining the pork chops is technically optional, but it never hurts. Not only does a wet marinade help maximize the chops’ flavor, but it also keeps them from drying out. A brine (aka cold water with salt) is especially great at keeping the meat moist. Let the chops sit for about 30 minutes to 1 hour, and feel free to zhuzh up the mixture with dry spices, citrus peels or even sugar, which will help them develop a drool-worthy outer crust.
• Whether you’re using a gas or charcoal grill, the grates need to be hot and clean before the chops hit them. While the pork chops marinate or brine, scrape the grates clean of any debris with a grill brush. (It will come off even easier once the grill is heating up.)
• Don’t crowd the grill, since overpacking it will lower the temperature and prolong the cooking process. Leave at least 1 inch of space between each chop.
• The USDA recommends letting pork chops rest for three minutes before cutting or eating them for maximum juiciness.

Grilling pork chops only takes about 20 minutes once they’ve been marinated or brined, so in total, it should take you about 50 minutes to cook them, unless they’re super thick. Before you begin, let the pork chops come to room temperature for about 30 minutes. If they’re too cold, the exterior will overcook before the center is cooked through. Letting them warm up after leaving the fridge all but guarantees a tender interior and impressive outer crust.

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_{Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.}