Is there anything better than grilled pork chops? With juicy pork and smoky flavor – they’re the perfect summer dish.
They’re easy to make on the grill in under 10 minutes using this healthy recipe!
Come summertime I’m at the grill cooking our dinner almost daily.
Why, you ask??! It keeps my kitchen cool and my stovetop clean!
This flavorful pork chop recipe is one you’re gonna want to make again and again, because everyone can eat this!
It’s a gluten free, sugar free and low carb recipe. How many other things can make everyone at the dinner table a happy camper?
This was inspired by my honey Dijon pork chops and pairs well with some Instant Pot corn on the cob and creamy potato salad or a Greek lemon orzo salad.
Juicy Grilled Pork Chops
When I was growing up - which my kids would call the olden days, gulp! - people worried about undercooking pork.
To compensate, they cooked the pork until it was done and then cooked it some more!
Basically, any cut of pork coming off the grill resembled a hockey puck.
If that was your experience with pork, then we need to talk. Because pork is a tender, flavorful cut of meat that you can make for easy summertime dinners.
I'm going to walk you through how you can make the best grilled chops. They're juicy, tender and you'll love them.
Grilled Pork Chops Temperature
Before we get started, here's something you'll me say in allllll of my pork recipes.
Pork chops should be cooked to an internal temperature of 145˚F at the thickest point. An instant read meat thermometer is an easy way to check for doneness.
Your pork chop may be slightly pink, but your juices will run clear. Remember, a meat thermometer is your friend! Spend the $15 or so to get one and you'll thank me later.
You'll only need a few simple ingredients to make the spice seasoning for these juicy pork chops!
I like to use thicker, bone-in pork chops when I’m grilling them. They cook up more flavorful and juicier than boneless pork chops.
Of course, you'll need bone in pork chops. And then we'll make a simple rub using ingredients you can find in your garden or pantry spice cabinet.
For the dry rub, you’ll need:
- kosher salt and ground black pepper
- fresh basil
- fresh rosemary
- fresh thyme
See the recipe card below for full quantities of everything including how you can substitute dried herbs from your pantry in a pinch.
Follow these simple steps to make the best grilled pork chops!
Step 1: Preheat the grill to medium heat and lightly oil the grill grates.
Step 2: Make the dry rub. Combine the seasonings in a small bowl. Dry pork chops using a clean paper towel. Rub mixture over all pork chops until thoroughly covered on all sides.
Step 3: When the grill has heated, add the pork chops and cook over direct heat for 6-8 minutes.
Turn the pork chops halfway through the cooking time. Use an instant read thermometer to check for a temperature of 145 degrees Farenheit.
Remove to a platter and allow the grilled chops to rest for 5 minutes before serving.
Letting the meat rest before cutting allows the juices to redistribute throughout the meat so that they don't all run out when you cut into them.
To make as a freezer meal
Label a gallon sized freezer bag.
Combine salt, basil, rosemary, thyme, garlic and pepper thoroughly in a small bowl. Rub mixture over all sides of pork chops until thoroughly covered.
Add pork chops to the freezer bag, remove as much air as possible and lay flat to freeze.
Store leftovers in an airtight container for 3-4 days.
What to serve with pork chops
Foods like Instant Pot Corn on the Cob, Tomato Cucumber Salad and creamy potato salad practically scream summertime and are a great match to these juicy chops!
More Pork Recipes
Juicy Grilled Pork Chops
- 4 bone-in pork chops, approximately 1” thick
For the dry rub
- 1 ½ Tablespoons kosher salt
- Coarsely ground black pepper
- 1 sprig fresh basil (5-6 large fresh basil leaves, sliced)
- 2-3 sprigs fresh rosemary, leaves stripped from stems and chopped
- 2 ½ Tablespoons. fresh thyme leaves, chopped
- 3 medium cloves garlic, roughly chopped
- Remove the pork chops from refrigeration and allow to sit at room temperature for at least 30 minutes.
- Combine kosher salt, basil, rosemary, thyme, garlic, salt, and pepper in a small bowl. Blot moisture from the pork chops by dabbing with paper towels. Rub mixture over all pork chops until thoroughly covered on all sides. Rub the spice mixture over all pork chops until thoroughly covered on all sides.
- Clean the grill grates and lightly oil them before cooking. Preheat the gas grill to medium heat. Once the grill is properly heated, add the pork chops and cook, covered, over direct heat for 6 – 8 minutes, turning once. To check for doneness: Temperature should be 145˚F at thickest portion. If your pork chops are thicker or thinner than 1”, adjust cook time accordingly.
- Remove pork chops from heat, place pork chops on a platter and let rest for 3 - 5 minutes before serving.
To use dried seasonings instead of fresh, use 2 teaspoons each of dried rosemary, dried thyme and dried basil.
Adjust the cooking time depending on if you have thicker pork chops or thinner pork chops.
You can also make these on a charcoal grill; I just have more experience cooking with gas!
Amount Per Serving: Calories: 335Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 132mgSodium: 1503mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 41g
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