Grilled Pork Chops Juicy With The Best Marinade Wellplated Com

A lemon rosemary rub, picking the right kind of chop, and grilling to the correct temperature are the secrets to perfect grilled pork chops that taste nothing like the dry, hockey puck-esque chops that I dreaded as a kid (I had to do a lot of bartering for dessert on pork chop night). Due to said dry pork chop trauma, I shied away from cooking pork chops for most of my adult life. It’s only recently that I started exploring other cooking methods like Crock Pot Pork Chops, Air Fryer Pork Chops, and baking Smothered Pork Chops. Thank goodness I did, because I realized I’ve been missing out on a key protein that can add enjoyable variety to your dinner routine, especially if (like me) you get stuck in a Grilled Chicken Breast rut. That’s where grilled pork comes in! (Be sure to also check out this Grilled Pork Tenderloin for another yummy, healthy option.) Throw pork chops on your grill alongside Grilled Brussels Sprouts or Grilled Potatoes for a complete meal that’s easy enough for a weeknight and special enough for company, with (I love this part) pretty much zero clean up.

How to Grill Pork Chops Without Drying Them Out

Follow these four cardinal rules for perfect, juicy grilled pork chops.

Use Thick-Cut, Bone-In Pork Chops. A thicker chop (preferably 1 ½ inches or more) can better withstand the heat of the grill. The bone also helps insulate the meat and keep the pork chop moist.Marinade or Dry Rub the Pork. Coating the pork with a rub or marinade that contains salt is key to ensuring that the pork turns out juicy, not dry. Salt tenderizes meat and helps it retain water, keeping your pork chops moist. (Even stuffing the pork can help maintain moisture, as Stuffed Pork Chops can attest.)

Let the Meat Come to Room Temperature Prior to Grilling. This will ensure the pork cooks evenly. If you throw the meat on the grill cold, by the time the inside comes to temperature, the outside will be overcooked.DO NOT OVER COOK. Like with Grilled Swordfish, there is no recovery from an overcooked pork chop. Use an instant read thermometer like this one to check the pork chop’s internal temperature for doneness. Be sure to take the temperature of the meat, not the bone.

The Ingredients

Pork Chops. The best cut of pork chop for grilling is thick-cut, bone in pork chops. I do not recommend grilled boneless chops, as they are but guaranteed to dry out. (You’re better off cooking boneless pork chops in a skillet on the stove.)Pork Rub. For this grilled pork chop recipe, I use a simple rub made with salt, garlic, lemon zest, and rosemary. Pork can stand up to (and craves) bold flavors like these.

Fresh Herbs. While you can serve these as plain grilled pork chops without any additions on top, I love to add a handful of whatever herbs are in my refrigerator. In addition to making for a pretty presentation, they give the pork chops freshness.

The Directions

Storage Tips

To Store. Refrigerate leftover pork chops in an airtight storage container for up to 3 days.To Reheat. Gently rewarm pork chops in the air fryer or oven at 350 degrees F, in the microwave, or in a skillet on the stove.To Freeze. Freeze leftover pork chops in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Lemon Zester. 10-inch zester with cover. Cleans easily too.Thongs. I love the locking feature that keeps these organized in my drawer.

Pork chops, I’m so happy we’re friends! The amount of time you need to cook pork chops on the grill will vary based on the thickness and whether you choose bone-in or boneless.

My recommended 1 ½ inch, bone-in pork chops cook in 9 to 12 minutes over medium high heat. Flip them once halfway through.Check the pork early. You can always put your pork back on the grill to cook for longer, but once it’s overcooked, there is no return.