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The Ultimate Guide to Perfect, Juicy Grilled Pork Chops

A plated meal of a Grilled Pork Chop with mashed potatoes and asparagus.

A simple, classic recipe for grilling thick-cut pork chops. The method focuses on technique over complex ingredients, calling for the chops to be generously seasoned with salt and pepper and allowed to rest at room temperature before being cooked over a hot charcoal grill. A crucial final 15-minute rest after grilling ensures the pork is juicy and perfectly cooked.

Ingredients

Scale
  • 2 (1-inch-thick) pork chops
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Season both sides of the pork chops generously with kosher salt and freshly ground black pepper.
  2. Allow the seasoned chops to sit at room temperature for 15 to 30 minutes.
  3. Meanwhile, prepare a charcoal grill with hot coals for direct grilling.
  4. Once the coals are hot, place the pork chops on the grill. Cook for 5 minutes on the first side.
  5. Flip the chops and cook for another 5 minutes on the second side, until they are almost cooked through.
  6. Remove the chops from the grill and transfer them to a platter. Cover the platter with aluminum foil.
  7. Let the pork chops rest for 15 minutes before serving. The residual heat will finish cooking them through.

Notes

  • Letting the salted pork chops rest at room temperature before grilling acts as a quick dry brine, helping to make them more flavorful and juicy.
  • The 15-minute resting period after grilling is essential. It allows the juices to redistribute throughout the meat, resulting in a more tender pork chop.
  • This recipe specifically calls for a charcoal grill, but a gas grill can be substituted.

Nutrition

Find it online: https://www.eatswithsoul.com/grilled-pork-chops/