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Grilled Pork Chops – This recipe makes the best grilled pork chops that are always tender and juicy! They are so easy to make and are an all-time family favorite!
These are the pork chops we always have while we’re at the Daytona 500. It’s a must-have on our menu and is one of my son’s absolute favorites.
Nine times out of ten as I’m making out my grocery list and ask him what he’d like for supper one night, pork chops are at the top of his list. He likes to switch things up between requesting my skillet pork chops recipe. Once you taste them, it’s pretty easy to see why. They are so delicious.
There are a few tips for making them perfectly tender and juicy every single time.
What is the Best Cut of Meat to Buy for Grilled Pork Chops?
There are four cuts of pork that are used for pork chops: rib chop, loin chop, boneless chop, and shoulder chop. All of these cuts of meat come from the loin section of the pork, which runs from the shoulder to the back.
Rib Chop – The rib chop is the preferred cut for pork chops. It is cut from the rib section of the pork and is the most tender and flavorful. This cut is also referred to as center-cut rib chop, pork rib cut chop, chop end cut, rib end cut, rib pork chop.
Essential Tips for Perfect Grilled Pork Chops
- Bone-in – Use bone-in rib chops anytime you are cooking pork chops, especially for grilling. The bone provides additional insulation to the meat to prevent overcooking while it also provides flavor.
- Thick-Cut – Select thick-cut chops at 1 1/2-inch thickness for the most tender and juicy pork chops.
- Temperature – Be careful not to overcook as it will dry out and toughen the meat. The USDA recommends cooking pork chops between 145º F and 160°F and to allow them to rest three to five minutes before serving.
Here’s my Grilled Pork Chops Recipe. I hope you love them as much as we do.
Grilled Pork Chops Recipe
- 6 thick-cut pork chops about 2 inches thick with the bone in
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce or coconut aminos
- 2 teaspoons Stone House Seasoning
- Place pork chops in a shallow baking dish. Whisk together olive oil, Worcestershire sauce and Stone House Seasoning. Pour the pork chop marinade over the chops. Cover with plastic wrap and refrigerate for 30 minutes to overnight.
- Remove pork chops from the refrigerator and allow to rest at room temperature for about 30 minutes before cooking. Meanwhile, preheat grill or grill pan to 400º F.
- Place pork chops onto the grill and grill on each side for 2-3 minutes to get defined grill marks.
- Reduce heat to 350 degrees or medium heat and cook until the internal temperature of the pork chop reaches 145 degrees. The thermometer should be inserted into the side of the pork chop away from the bone.
- Remove the pork chops from the grill and place into a shallow baking dish. Cover with aluminum foil and allow to rest for about 4 minutes to allow the juices to settle before serving.