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Grilled Pork Chops Made Easy (Juicy Not Dry!)

Cooking a bone-in chop on the grill should be so easy, but this naturally lean cut has an tendency to dry out, becoming chewy and rubbery in the process. Understanding a few basics about pork will ensure grilled, juicy pork chops -- which actually are so easy to cook on the grill. 

Photography by: Con Poulos

Size Matters

The thicker the chop, the longer it will take to dry out. A general rule is that it takes about 10 minutes to cook an inch-thick cut of most proteins, and that is true for inch-thick pork chops. Thinner chops will cook in less time! Allow about 5 to 6 minutes for 1/2-inch-thick cuts. 


Get the Grilled Pork Chops with Rosemary Gremolata Recipe

Relax (let the meat sit for a few minutes after cooking)

If possible, tent the chops with alumimum foil or even a paper plate -- this helps trap in heat while it rests, allowing the juices to redistribute after cooking. 


Get the Grilled Pork Chops with Cucumber-Dill Salad Recipe

Optional Extras

The beauty of grilled meat is the flavorful, smoky char unique to that cooking method. It intensifies the natural sweetness of the pork, so beyond seasoning nothing else is necessary. That being said, the mild flavor of pork makes it a prime candidate for both brines and marinades


See our Pork Marinade Recipes

More Flavor

Spice pastes and rubs are a quick and simple way to add different flavors to a chop, and there's the added benefit of a crust that forms when the chop is grilled.


Get the Easy Dry Rub Recipes

Watch Sarah Carey prepare Grilled Pork Chops with Spice Paste: