Grilled Pork Chops (with the most delicious marinade!)
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When I make these grilled pork chops, guests ask for the recipe. The trick to making them tender and juicy is to use my flavourful wet spice rub.
Pork chops cooked on the grill are notoriously dry and hard to cook. But armed with my secret trick, you can master juicy grilled pork chops. When developing this recipe, I tested several versions before declaring this one the winner.
The secret is to use a wet spice rub made with oil, vinegar, and spices. The oil creates a barrier to protect the lean meat while the vinegar tenderizes it. The spices make this the most flavorful grilled pork chop recipe.
Bonus: Unlike many pork recipes, this one is 100% sugar-free!
Key ingredients
This marinade is my absolute favorite. It’s a BBQ-friendly version of the one I use in my baked pork chops recipe and very similar to the one I use in my grilled chicken breast recipe.
You’ll gather the spices listed below and mix them with olive oil and apple cider vinegar to make it. Adding oil to meat helps prevent moisture when it cooks, and vinegar tenderizes meat. It’s a dynamic duo that helps keep the grilled chops tender.
- Thick-cut, boneless pork chops: I like to use boneless as they cook faster so there is less chance of them burning.
- Olive oil: This important ingredient helps to keep the pork chops tender and moist.
- Apple cider vinegar: Just a little vinegar works to tenderize the pork chops.
I adore pork chops for dinner. If you love them too, make sure to check out all of my pork chop recipes!
How long to grill pork chops
The thickness of your pork chops will determine how long they need to stay on the BBQ. I don’t recommend grilling pork chops less than 1 inch thick as they tend to dry out more quickly.
On a medium-high heat BBQ, you want to grill boneless pork chops for 14 minutes per inch of thickness. Add 2 minutes per inch if you’re using bone-in pork chops.
Using an instant-read meat thermometer is the best way to tell if your pork chops are cooked and not overcooked. When you think your chops are done, insert the thermometer into the middle of one of them. If it reads 145 degrees Fahrenheit, your chops are ready to come off the grill.
Serving suggestions
When the weather is hot, and you’re standing in front of the grill, the last thing you want to do is turn on your oven to make a side dish. That’s why having a few BBQ-friendly and no-cook side dish recipes is so important. Here are my favorites:
- Grilled Garlic Butter Mushrooms
- Avocado Cucumber Salad
- Smoky Parmesan Corn on the Cob
- Grilled Potato Salad with Scallion Pesto
Store and reheat
Store: Leftovers will keep for 3-4 days in an airtight container in your fridge.
Reheat: Leftovers taste great when served cold, thinly sliced over a salad for lunch. You can also reheat them gently in the microwave.
Freeze: Grilled pork chops taste best fresh. But if you want to freeze your leftovers, they will keep them in a freezer-proof container for up to 3 months.
Pork Chops On the Grill
Ingredients
- 4 tablespoons olive oil
- 4 tablespoons apple cider vinegar
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon 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 paprika, 1 tablespoon onion powder, 1 teaspoon oregano
- Coat both sides of the pork chops in the paste and set them aside on a plate to marinate while you warm up the grill, or up to 8 hours.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.
- Place the pork chops on the grill over direct heat and then close the BBQ lid. Let them cook for 5 minutes, and then flip them over and cook for another 5 minutes. Use an instant-read meat thermometer to check the internal temperature. If it's 145 (or higher), remove the chops from the BBQ. If it's lower, keep them on for a few minutes more. Let them rest for 5 minutes after removing them from the grill.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Fantastic with so much flavor.
I wanted to try this recipe because it is sugar free and I’m sooooo happy I did.
This is a keeper for sure.
Oh my word. Made this for dinner tonight, along with a side of potatoes au gratin.
It is absolutely delicious and so, so flavorful. I grilled them on a cast iron ribbed lodge grill pan on the stove – it really imparted a charred and grilled flavor which was just divine. All of it.
This recipe is saved and will be a staple. Thanks so much for publishing this.
I love this marinade! It was delicious on pork chops, and grilled zucchini and mixed into scrambled eggs. I think it will be my new go to!
Meh,
Just made these on the grill. Left on til thermometer read 160. They were wonderful…crisp on the outside; juicy and moist on the inside. Will definitely make them again! My new “go to” for grilled pork chops!
My instant read thermometer died. How can I tell the chops are done?
You can use the finger test … hold your thumb and ring finger together. Now feel the muscle area below your thumb … that’s what the pork chops should feel like when they’re done. Even when fully cooked, pork chops are often a little pink. But if you’re cooking without a thermometer, err on the side of caution and make sure that there is no more than the tiniest bit of pink inside.
I love this recipe and have always grilled the pork chops – my question is- can I sear these on the stovetop an finish them in the oven?
I wouldn’t recommend searing them as the spices may burn. Have you seen our baked pork chop recipe? It might be just what you’re looking for!
delicious, i did grill mine until thermometer read 165 – and they were still moist.
I had my doubts… no brown sugar… but I followed the recipe EXACTLY and to my utter delight the chops were so juicy, tender and flavorful! The only small difference was that I did try to squeeze off the marinade before grilling since I don’t have a BBQ mat and didn’t want a mess. Also made the grilled garlic mushrooms. So tasty! Will definitely be making both again. YUM!
OMG, this recipe rocks! I’m adding pork chops to our routine after using this recipe! I didn’t have time to let the chops marinate so I put the rub into a Ziplock with the pork chops, I let the meat marinate for an hour, delicious!
This was amazing on pork chops. Can’t wait to try it on chicken!
Absolutely delicious! The pork is soooooo tender! ,Made this for the second time tonight. Didn’t remember the mix being so spicy. Found out after we had finished that husband had put the wrong lid on the wrong spice jar; instead of 2 tbsp of paprika, I had used 2 tbsp of hot chilli powder! It should have been inedible but wasn’t.
Oh man that sounds spicy!!
No, spicy would have been chipotle powder… yummy! signed, dedicated chilihead. ???
Grilled two inch chops last night using your marinade and they were outstanding! This recipe could not be easier and utilizes ingredients that you probably already have at home. You can please a crowd of guests with an abundance of flavor with this preparation, and not wear out the chef in the process. Highly recommend
That’s so great to hear, Pam! Thank you for the comment!
Great flavor and very juicy! Definitely would make again.
That’s great, Jennifer! Thank you for the comment!
I want to make the grilled pork chops. Can you tell me all of the measurements for the Marinade?
All the ingredients and amounts are in the recipe card. It’s just above the comments section. 🙂
Pork has always been my favorite dish, no matter how is prepared am always ready to eat. I also like the way you have shown the nutritional value.