Juicy Grilled Pork Chops with Paprika Garlic Wet Rub
This post may contain affiliate links. Please read our disclosure policy.
My juicy grilled pork chops are coated in a paprika-garlic wet rub made with olive oil and apple cider vinegar, which seasons the meat in the time it takes your grill to heat up. There’s no sugar, so the chops stay over direct heat from start to finish and come off charred outside and tender in the middle.
My grilled pork chops get their flavor from a wet rub made with olive oil, apple cider vinegar, paprika, garlic powder, onion powder, and oregano. I stir it into a paste that clings to the meat. In recipe testing, I found that the paste seasoned the chops in the time it took my grill to heat up. You can also leave them in the fridge for up to 8 hours if you want to prep ahead.
I don’t add sugar to the rub, so the surface doesn’t burn before the center cooks through. That’s why I keep the chops over direct, medium-high heat with the lid closed for the whole cook, and the paprika picks up real char.
I use 1-inch boneless chops and pull them off at 145°F. Andrew, a reader who had given up on grilling pork chops because they always came out dry, told me in the comments that he now makes them this way.
I adore pork chops for dinner. If you love them too, check out all my pork chop recipes!
Serving suggestions
Since the grill is already hot, I like to cook a side right next to the pork chops. Grilled garlic butter mushrooms cook in about the same time as the chops, and the garlic butter goes well with the paprika rub. One reader, Susan, commented that she made them together and planned to make both again.
To balance the char, add something cool and crunchy: a creamy cucumber salad, corn on the cob, or a simple green salad with a sharp vinaigrette. For a heartier plate, serve the chops with roasted potatoes or rice to catch the juices when you slice into them.
How to store and reheat leftovers
Store: Keep leftover pork chops in an airtight container in the fridge for 3 to 4 days.
Reheat: Warm them gently in the microwave at 50% power, or in a covered skillet with a splash of water over medium-low heat, just until heated through. High heat dries them out.
Serve cold: Leftovers are just as good straight from the fridge. Slice them thinly and add them to a salad, tuck them into a sandwich, or serve them over rice, the way reader Frances does.
Juicy Grilled Pork Chops with Paprika Garlic Wet Rub
Ingredients
- 4 tablespoons olive oil
- 4 tablespoons apple cider vinegar
- 2 tablespoons sweet paprika
- 1 tablespoon onion granules
- 1 tablespoon garlic granules
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 4 1-inch thick boneless pork chops
Instructions
- In a small bowl, mix the olive oil, apple cider vinegar, paprika, onion powder, garlic powder, oregano, salt, and pepper until a thick paste forms.4 tablespoons olive oil, 4 tablespoons apple cider vinegar, 2 tablespoons sweet paprika, 1 tablespoon onion granules, 1 tablespoon garlic granules, 1 teaspoon oregano, 1 teaspoon sea salt, 1 teaspoon black pepper
- Coat both sides of the pork chops with the paste, then set them aside on a plate to marinate while you warm the grill, or marinate for up to 8 hours in your fridge.4 1-inch thick boneless pork chops
- Preheat your grill to medium-high. If you have a BBQ Mat, use it as it will help keep your BBQ clean.
- Grill the pork chops for 5 minutes, then flip them over and cook for another 5 minutes. Remove them from the grill at 145 degrees Fahrenheit, then let them rest for 5 minutes before serving.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
The pork was delicious and moist. The mushrooms were a perfect pairing for the pork. A nice change from normal pork dishes
Delicious and moist is exactly what I was going for. The mushrooms are such a good match for it, earthy and savory against the tender meat, and I’m glad it felt like a nice change from the usual. Thanks for the lovely note.