The Juiciest Bone In Grilled Pork Chops

Fire up the grill and get ready to make the juiciest grilled pork chops ever! Tender bone in pork chops with a flavorful caramelized crust, all cooked to perfection without the need for brining. These are not dry boring pork chops but juicy and tender, an easy dinner recipe you’ll want to make over and over again. Simple to make with just 3 ingredients.

 

Don’t Make Dry Pork Chops

A simple, slightly spicy rub becomes beautifully golden brown as these pork chops sizzle away on your grill. Grilled bone in pork chops don’t demand any intricate brining processes or marination to be mouthwateringly juicy. You just have to know the secret to cooking them perfectly.

If you’re like most folks, tender and juicy aren’t associated with pork chops. It’s a very inexpensive meat but like most meat, it can easily become tough and we can all remember eating a pork chop we could hardly cut with a knife.

Not these my friend, they will be tender and juicy as long as you don’t over cook them. The reason we grew up with dry tough pork chops is the FDA used to recommend that they be cooked to 160º, the standard changed in 2011. At 160º you will have shoe leather. Now they recommend a safe temperature to be 145º. However, that doesn’t mean you can cook them to 145º, if you do, they will be tough.

Pork chops, like most cuts of meat will continue to cook when removed from the heat. In just 3 minutes or so, the internal temperature will increase at least 10º. So remove pork chops from the heat when the internal temperature reaches 135º whether you’re placing them on a grill or cooking pork chops in a skillet smothered with mushroom gravy or making slow cooker Ranch pork chops.

If the temperature does not increase, you can always put them back on the heat, but once they are overcooked, there’s nothing you can do.

Brine or not to Brine?

My favorite brine for pork chops regardless of how you’re cooking them is to soak them in buttermilk overnight or for a couple of hours. This will give you more tender pork chops.

While it will make them more tender, it’s not necessary as long as you don’t overcook the pork chops. I actually tried grilling two pork chops, one which had been brined and one which had not and it was hard to tell any difference.

If I have the time, I will still soak them in buttermilk especially if I’m cooking them on the stove. If you don’t have buttermilk, you can easily make your own buttermilk.

Why You’ll Love This Juicy Pork Chops Recipe

Unmatched Juiciness: These pork chops come off the grill unbelievably juicy without the need for a lengthy brining process. 

Simple and Speedy Prep: You can make this recipe without any planning ahead and it takes just about 5 minutes of prep. As long as you’ve got some pork chops on hand, you can have this dinner tonight with no complicated prep work, minimal ingredients, and in about 15 minutes.

Economical: Pork chops are one of the most inexpensive meats.

What to Look for When Buying Pork Chops

When buying pork chops for grilling, look for bone-in chops that are at least 1 inch thick. Here are some tips to help with your selection:

1. Thickness: Look for pork chops that are at least 1 inch thick and have a layer of fat around the outside. Thicker chops are less likely to dry out during grilling so you’re more likely to end up with that perfect juicy center without overcooking the outside.
2. Bone-In: Choosing bone-in pork chops helps retain moisture and adds extra flavor during the cooking process. The bone helps insulate the meat, preventing it from drying out and contributing to a more tender end result. 
3. Marbling and Color: Aim for chops with a light pinkish hue (not white or grey) and a moderate amount of marbling. Marbling refers to the thin streaks of fat that are visible throughout the meat. Marbling adds flavor and keeps the pork chops tender while cooking.

Juicy Grilled Pork Chops Recipe Ingredients

• Pork chops – Bone in, thick pork chops work best for grilling. Try to find chops at least 1 inch thick. 
• Brown sugar – A touch of brown sugar helps the pork chops caramelize on the grill, bringing out the sweet flavors of the meat.
• Hot paprika – Hot paprika is spicier than regular paprika and adds a deep richness to the flavor of your meat. If you don’t have any hot paprika on hand, you can make a pretty decent substitute by mixing together 1 tablespoon of regular paprika with ¼ teaspoon of cayenne pepper.

How to Make Grilled Bone in Pork Chops

Step 1. Prepare the grill

Remove the pork chops from the fridge and let them sit on the counter for about 30 minutes. Heat the grill to medium-high until it reaches 400°F.

Step 2. Rub for grilled pork chops

In a small bowl, combine the brown sugar, paprika, and salt. Rub the spice rub on all sides of the pork chops.

Step 3. Grill

Turn down just one side of the grill. Set the pork chops on the cooler side. Cook for about 7 minutes. Turn the pork over and cook the second side for another 4-5 minutes. If your pork chops are extra thick, they may need another minute or two of cooking time. Use a meat thermometer to check the internal temperature. When it reaches 135°F, remove the pork from the grill. Set the chops on a plate and cover with foil. In 3 minutes, check the temperature again. Once they reach 145°F, serve.

All grills cook a little different so check the internal temperature frequently.

Tips for Making Super Juicy Pork Chops

• Room Temperature: Giving the pork chops some time on the counter to reach room temperature seems optional, but it’s actually an important step! This is what allows your pork to cook quickly and evenly, so the juices stay inside and your pork doesn’t end up dry.
• Thickness: Start with pork chops that are at least an inch thick. Thinner pork chops will cook too quickly.
• Bone In: The bone will add more flavor to your pork chops, so start with bone in chops.
• Rest the meat: For best results, always let your meat rest after you remove it from the grill. The juice pools in the center of the meat when you’re cooking it, so if you cut it open during cooking or directly after, the juice all runs out. Instead, letting the meat rest gives the juice time to redistribute back into the fibers of the pork chops.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.