Get Juicy Pork Chops Every Time!
Grilling pork chops on the grill is one of the easiest ways to make a quick, high-protein dinner—but only if you cook them correctly.
We tested several grilled pork chops recipes to determine which temperature resulted in juicy, tender pork chops with the perfect grill marks—for both boneless and bone-in chops.
Quick Answer:
- Cook to 145°F internal temperature, then rest 5–10 minutes
- 1-inch pork chops: grill for 9–12 minutes at 400°F
- Sear 3 minutes per side, then finish on indirect heat
Want to learn more about cooking times? Check out how to grill ribeye, the best temperature to grill steak, how long to grill pork tenderloin, and how long to grill chicken breasts.
Internal Temperature of Pork Chops
Always use an instant-read thermometer to determine doneness. Grill temperature, the thickness of your pork chops, and the type of grill all impact how long it takes to cook pork chops on the grill. Using a meat thermometer is the best way to achieve tender chops every time.
- Safe internal temp: 145°F
- Remove from grill at: 140–145°F
- Rest time: 5–10 minutes
The temperature will rise another 5–10 degrees as it rests (carryover cooking).
Tips for Juicy Grilled Pork Chops
- Use a meat thermometer
- Don’t flip more than once
- Let meat sit at room temp for 15 minutes before grilling
- Pat pork dry before seasoning for better sear
- Always rest before cutting
How Long to Grill 1-Inch Pork Chops
It takes 9-12 minutes to grill 1-inch pork chops on medium heat (400°F). Sear the pork chops for 3 minutes on each side to achieve gorgeous grill marks then transfer the pork chops to indirect heat for 5-6 more minutes or until an instant read thermometer reads 145°F in the thickest part of the pork chop. 1-inch chops are ideal for grilling, as they tend to cook more evenly and retain moisture.
You may be wondering if bone-in pork chops take longer to cook. As long as the pork chops are about 1 inch in size, the bone should not affect the cooking time. However, the bone will start to affect the grill time for thick pork chops(larger than 1 inch).
Remember: Although time is a nice guideline for a recipe, the absolute most important factor when cooking pork chops on the grill is to pay attention to internal temperature. Pork is perfectly cooked through, juicy, and safe to eat at 145°F.
How Long to Cook Pork Chops on a Gas Grill
It takes approximately 10 minutes to cook a perfectly grilled pork chop on a gas grill at 400°F. Here’s a breakdown of grill times based on the thickness of the chops.
- Thin pork chops: Chops that are less than 1 inch will take somewhere between 5-10 minutes to grill at 400°F.
- 1-inch pork chops: Take 9-12 minutes to grill at 400°F. This is true for both boneless or bone-in pork chops.
- Thick boneless pork chops: Chops larger than 1 inch can take 10-15 minutes to grill at 400°F.
- Thick bone-in pork chops: The bone starts to affect grill time if it’s larger than an inch, so thick bone-in pork chops can take up to 15-20 minutes to grill.
Best Cuts of Pork For Grilling
- Boneless chops: Cook faster and evenly
- Rib chops: Most flavorful and juicy
- Loin chops: Lean but tender and ideal for quick grilling
- Bone-in chops: Slightly more flavorful
Marinade, Rub, Brine, or Sauce: Which to Use
All three methods work to enhance the flavor, tenderness, and moisture. Choose based on time and preference:
Marinade: Typically for a few hours or overnight. Ideal for boneless pork chops or thinner cuts. We love a marinade featuring soy sauce, dijon mustard, olive oil and garlic.
Dry rub: Creates a delicious crust when cooked. Ideal for both bone-in and boneless pork chops.
Pork Chop Brine: A saltwater solution that you soak the meat in for several hours prior to cooking. Helps retain moisture during cooking, and makes the meat more tender.
Additionally, you can add sauces like our Whole30 BBQ sauce, an apple cider glaze, or a mushroom sauce to the meat after cooking to complement the flavors of the pork.
How to Grill Pork Chops Without Drying Them Out
- Choose the right cut: Choose pork chops that are at least 1-inch thick and have some marbling.
- Brine the pork chops: The salt in the brine helps to break down the muscle fibers, allowing the pork chops to retain more moisture during cooking.
- Preheat the grill: Make sure to preheat the grill to medium-high heat (400°F).
- Use a meat thermometer: Cook the pork chops to an internal temperature of 145°F (63°C) for safe consumption. (You want to remove the meat from the heat 5-15 degrees before reaching your desired temperature.)
- Let the pork chops rest: At least 5 minutes allow the juices to redistribute and the meat to be tender.
What to Serve with Grilled Pork Chop
- Vegetables like these garlic-roasted mini peppers or this grilled zucchini salad that make easy sides.
- Potatoes, like these crispy roasted pesto potatoes or dairy-free mashed potatoes.
- On a simple side for the main course, this grilled peach salad is the one.
Storing and Reheating
Allow the leftover meat to cool to room temperature and place it in an airtight container in the fridge for up to 5 days.
Reheat in the oven at 350°F or in the microwave covered in a damp paper towel until warmed all the way through. Be careful not to reheat them too much or they can dry out.
More Pork Recipes
If you try pork chops on the grill or make one of these recipes, I’d love for you to give it a star rating ★. You can also tag me on Instagram so I can see it!
Pork Chops on the Grill
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Ingredients
- 4, 1- inch bone-in or boneless pork chops (Note 2 Larger Pork Chops)
- 2 tablespoons brown sugar or coconut sugar (Note 3)
- 3 teaspoons kosher salt
- 3 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground mustard
- 1 teaspoon fresh cracked black pepper
- 1/2 teaspoon chili powder
Instructions
- Preheat the grill for two zone grilling: 1 on medium-high heat (400°F) and one on medium-low heat 250-300°F).
- Mix the dry rub seasoning together in a medium bowl and generously sprinkle it on all sides of the pork chops. Use your fingers to rub it into the meat. It will turn a deep red color.4, 1- inch bone-in or boneless pork chops, 2 tablespoons brown sugar or coconut sugar, 3 teaspoons kosher salt, 3 teaspoons smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon ground mustard, 1 teaspoon fresh cracked black pepper, 1/2 teaspoon chili powder
- Place the pork chops on the grates in the high heat zone and close the lid immediately. Sear on both sides for 3 minutes over direct heat, opening the lid only to flip the pork chops quickly. For diagonal grill marks, lay the pork chops at a 45-degree angle when you put them on the grill.
- After searing, use tongs to move them to the indirect heat. If you did diagonal grill lines, turn the pork chops 180° when you place them on the indirect heat to create a crisscross pattern. This isn’t mandatory but adds nice grill marks.
- After moving the pork chops to the low heat zone of the grill, close the lid and grill for another 5-6 minutes or until the internal temperature reaches 145°F. Remove the pork chops from the grill when the thickest part reaches 145° then transfer the to a clean cutting board and rest for 5-10 minutes before serving.
Notes
Equipment
- Gas grill or Charcoal Grill (Note 1 Pellet Grill)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
It’s generally better to grill pork chops fast rather than slow, as slow cooking can cause the pork chops to become tough and dry. Grilling pork chops at higher temperatures allows them to cook quickly and develop a nice crust on the outside while remaining tender and juicy on the inside.
You should almost always keep the lid closed while cooking pork chops on a gas grill or charcoal grill. This helps create an oven-like environment, allowing the heat to circulate around the pork chops for even cooking. You can occasionally leave the lid open if you’re grilling directly over charcoal coals to prevent them from becoming too smoky or charred.
About 9–12 minutes for 1-inch pork chops at 400°F.
Yes, flip once halfway through cooking
Yes—light pink is normal at 145°F and safe to eat. Always use a meat thermometer to determine doneness.
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These grilled pork chops were great. I used thick boneless chops and brined them ahead of time using your brine recipe. Patted dry and used the rub. They were moist and flavorful.
Thank you so much Candace!
Followed your instructions to a tee, with thicker bone in chops. They were amazing, great flavor and soooo juicy and tender! Thank you!
So glad to hear that, Shelly!