How to Grill Pork Chops – Juicy, Quick & Easy on a Gas Grill
Grilling pork chops should be simple—but too often, they turn out dry or overcooked. Here’s how to grill juicy, tender pork chops on a gas grill with no guesswork. A quick brine, if you have time, adds extra moisture and flavor.
⏱️ Quick Answer: How long to grill pork chops?
For a 1-inch pork chop using medium-high heat (about 450°F):
- Cook 12–14 minutes total, flipping every 4 minutes.
- Cook to an internal temperature of 145°F, confirmed by a thermometer.
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Featured Comment by Bronzi:
⭐⭐⭐⭐⭐
“Great recipe. I made for guests and first time I grilled chops. Think brine was the key. Will make again and experiment. Thanks. Love your Blog.”
😊 Why You’ll Like This Grilled Pork Chops Recipe
- Beginner-friendly: Clear, step-by-step instructions—no guesswork.
- Juicy every time: Tender, never dry, with simple temperature and timing tips.
- Quick and flexible: Boneless or bone-in, thick or thin, gas or charcoal grill—perfect in 30 minutes.
- No weird ingredients: Pantry basics, real results.
- Healthy: Fits most diets—low-calorie, low-fat, and low-carb.
🔥 What You Need
Pork chops—¾ to 1½ inches thick (1-inch preferred); boneless or bone-in
Seasoning—Salt, black pepper, garlic powder
Optional brine—salt, brown sugar, garlic powder
Optional seasonings—paprika, seasoning salt, BBQ rub, BBQ sauce, other seasonings
👨🍳 Quick Overview: How to Grill Pork Chops
1. Preparation: Trim fat; brine for extra moisture, if desired.
2. Season: Use salt, pepper, and garlic powder—or your favorite mix.
3. Grill: Preheat grill to 450°F. Grill 12–14 minutes total, flipping every 4 minutes, to 145°F internal temperature.
4. Rest: Let rest 5 minutes before serving.
For detailed step-by-step photos and timing charts, scroll down to the printable recipe card or keep reading for tips and flavor options.
⏰ How Long to Grill Pork Chops (by Thickness)
Grilling time depends on thickness. Thin chops cook fast and dry out easily, while thicker ones take longer to reach 145°F. Use the times below as a guide—always confirm for your ideal doneness with a thermometer.
Approximate grilling time by thickness to 145° on a 450° grill
- ½ inch thick: 5-6 minutes (not recommended)
- ¾ inch thick: 9-11 minutes
- 1-inch thick: 12-14 minutes
- 1½ inch thick: 18-20 minutes
A bone-in chop may take a bit longer than a boneless chop.
🔥 Pro Tip: Always go by internal temperature, not just the clock. Use an instant-read thermometer for perfect results.
🌡️ Pork Chop Doneness (Temperature Guide)
The USDA says pork is safe at 145°F with a 3-minute rest. That’s the quick answer, but doneness is also about preference—some like it pink and juicy at 145°F, while others want it closer to 160°F.
Internal Temperatures for Pork Chops
- Medium-Rare: 145°–150°F (juicy, still pink — recommended)
- Medium: 150°–155°F
- Medium-Well: 155°–160°F
- Well Done: 160°F+ (safe but tends to dry out)
✅ Pro Tip: Pull chops off the grill a few degrees early and let them rest—carryover heat usually brings them right into the safe zone.
👨🍳 Grilling Thick Pork Chops (1½ to 2 Inches)
- Follow the preparation instructions for trimming, optional brining, and seasoning.
- Rest for 30 minutes at room temperature before cooking.
- Preheat the grill to 350° to 400° surface temperature.
- Grill the chops, flipping every 5 minutes, until they reach an internal temperature of 145°—about 20-25 minutes, but it’s variable.
- Remove and tent for 5 minutes before serving.
Chops thicker than 2 inches may require either reverse searing or part of the time over indirect heat.
🧂 Seasoning and BBQ Options
IIf not brining, a simple mix of salt, pepper, and garlic powder works well. For added flavor, consider seasoning salt, Montreal seasoning, paprika, or your favorite herbs and spices.
👍 Pro Seasoning Tip: My go-to is seasoning salt with added pepper.
♨️ Grill Setup and Tips
- Temperature: Aim for about 450°F surface heat—medium-high on most gas grills.
- Gas grills: Convenient and easy to control; perfect for consistent results.
- Charcoal grills: Great flavor and sear, but needs more vent control to stay steady.
- Other grills: Pellet or electric? No problem—just hit that same 450°F target.
If you’re unsure about temperatures, see my Guide to Grill Temperature.
🐖 Buying, Prepping, and Brining Pork Chops
Choose center-cut loin chops, about 1 inch thick—boneless or bone-in both work great.
- Boneless: Cooks faster and evenly; perfect for weeknights.
- Bone-in: Slightly more flavor, but takes a few extra minutes to finish.
- Thinner chops (¾ inch): Cook quickly and dry out faster—watch closely.
- Fat rim: Trim to ¼ inch and score every inch to prevent curling and flare-ups.
💧 Optional Brine (Extra Juiciness):
For extra moisture and flavor—especially if the chops were previously frozen—a quick brine helps keep them juicy and tender.
- Mix 2 cups of water with 1 tablespoon salt. Add 1 tablespoon brown sugar and ¼ teaspoon garlic powder if you like.
- Brine chops 1–2 hours in the fridge.
- Rinse and pat dry before seasoning, but avoid adding more salt afterward.
🐖 Pork Chop Recipes without a grill
Try this other popular recipes:
❄️ How to store and reheat leftovers
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze for up to 4 months.
- Reheat: Microwave or warm in a skillet until heated through.
❓ FAQs
The USDA recommends cooking pork chops to 145°F with a 3-minute rest. That’s the safe number, but many prefer pulling them off the grill a couple of degrees early—carryover heat usually finishes the job. Pink fades around 155°F, but juicy chops are best at 145°F.
Since pork chops are lean, they dry out quickly if overcooked. Brining helps, especially if the chops were previously frozen. Grill at medium-high heat (about 450°F), pull them at 140°F, and rest for 5 minutes—the temp will rise to 145°F. This keeps them juicy every time.
Trimming the fat rim prevents curling on the grill and reduces flare-ups. Leave about ¼-inch of fat, then score it every inch down to the meat. This helps the chops cook evenly and stay flat on the grill.
📖The Recipe Card
Grilled Pork Chops (Juicy, Quick & Easy)
Juicy grilled pork chops made easy on a gas or charcoal grill. Boneless or bone-in chops cook to tender perfection with simple seasoning and no guesswork.
Servings #/Adjustable : chops
Ingredients
Step-by-Step Instructions
Prep
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Start with the pork chops of your choice, but I suggest 1-inch thick center-cut chops with or without bones.
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If you leave a layer of fat on the edge, score it every inch to prevent cupping. I trim it back if it is over ¼ inch.
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Optional: Mix brine in a 1-gallon zip lock of 2 cups cold water, 1 tablespoon table salt, 1 tablespoon brown sugar, and 1 teaspoon garlic powder (optional). Mix well and submerge the pork. Refrigerate for 30 minutes to 2 hours.
Grill
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When ready to cook, clean the grates and preheat the grill to medium-high temperature (450°-500° surface temperature).
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Grill with a closed lid, flipping every 4 minutes, until an internal temp of 145° is reached (about 12–14 minutes).
Recipe Notes
Pro Tips:
- Brine if you have time—just rinse well and skip the salt when seasoning.
- If the fat rim is over ¼ inch, trim it back. Also, score the fat rim every 1 inch to prevent cupping.
- Cook over a medium to medium-high grill with a surface temperature of about 450°F.
- If you want BBQ sauce, brush it lightly with about 5 minutes left, then a bit more in the last 2 minutes.
- Don’t overcook. 145°F internal temperature for best results. Plus, a 5-minute rest before serving for safety and reabsorbing fluid.
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Calories : 215 kcal (11%)Carbohydrates : 2 g (1%)Protein : 29 g (58%)Fat : 9 g (14%)Saturated Fat : 3 g (15%)Cholesterol : 90 mg (30%)Sodium : 414 mg (17%)Potassium : 518 mg (15%)Fiber : 1 g (4%)Sugar : 1 g (1%)Calcium : 9 mg (1%)Iron : 1 mg (6%)
Publisher note: Originally published September 2, 2013. Updated with options, refreshed photos, and a table of contents to help navigation.
