Pork Chops On the Grill
These grilled pork chops are THE BEST ever. They're easy to make, flavorful, and always juicy. Coat them with a wet rub made from pantry-staple spices then pop them on the BBQ for 14 minutes and dinner is ready!
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.
Notes
The best way to know if your pork chops are cooked (and to not overcook them) is to use an instant-read meat thermometer. Pork chops are safe to eat once they reach an internal temperature of 145 degrees Fahrenheit.
Serving: 1 well seasoned pork chop, Calories: 351kcal, Carbohydrates: 4g, Protein: 29g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 650mg, Potassium: 568mg, Fiber: 1g, Sugar: 1g, Vitamin A: 162IU, Vitamin C: 7mg, Calcium: 35mg, Iron: 1mg