Juicy Grilled Pork Chops (Bone-In, Never Dry)

Juicy grilled pork chops don’t need a long marinade or complicated prep, just the right method. These grilled bone-in pork chops cook up tender with a caramelized, slightly smoky crust using a simple 3-ingredient rub and about 15 minutes on the grill.

I’ve tested these side-by-side with and without brining, and here’s what matters most: pull them off the grill at 135°F and let them rest. That’s the difference between dry pork chops and ones you’ll actually want to make again.

Don’t Make Dry Grilled Pork Chops

If you’ve struggled with grilled pork chops turning out tough or dry, you’re not alone, it usually comes down to overcooking. Pork chops are lean, so they don’t have much room for error on a hot grill.

What works is simple and consistent: remove the pork chops when they reach 135°F, then let them rest until they come up to 145°F. This isn’t a trick, it’s what keeps the juices inside the meat so every bite is tender instead of dry. It’s the same approach that works well for other cookout favorites like grilled tequila chicken or BBQ pork tenderloin.

The Simple 3-Ingredient Rub

You don’t need a complicated marinade for great grilled pork chops. This simple rub does all the work.

Brown sugar helps the outside caramelize on the grill, creating that flavorful crust. Paprika adds a subtle smoky heat, and salt enhances the flavor while helping the pork retain moisture as it cooks.

It’s one I come back to often because it gives consistent results without any extra steps and pairs well with classic sides like mom’s baked beans or creamy Ranch potato salad.

How to Pick the Best Pork Chops for Grilling

Start with bone-in pork chops that are at least 1 inch thick, this alone makes a big difference in how juicy they turn out. Thinner chops cook too quickly on the grill and are much harder to get right.

Bone-in chops are more forgiving because the bone helps slow down the cooking, so the meat stays tender while the outside develops a good crust. If you’ve had dry pork chops before, this is often part of the problem.

Look for pork that’s light pink with a little fat around the edges or lightly marbled throughout. That fat adds flavor and helps keep the meat from drying out as it cooks.

If you follow these three guidelines, thick, bone-in, and a little fat, you’re setting yourself up for pork chops that cook evenly and stay juicy.

Brine or No Brine?

You don’t need to brine pork chops for this recipe.

I’ve tested both, and the bigger difference comes down to how you cook them, not whether they were soaked beforehand. The bigger difference comes down to how you cook them, not whether they were soaked beforehand.

If you have the time, a buttermilk soak can add a little extra tenderness, but it’s optional. This method works either way, so you can skip the extra step without sacrificing results.

Tips for Perfectly Grilled Pork Chops

• Use two-zone heat – Keep one side of the grill hotter than the other. This lets you sear the outside, then finish cooking gently without burning the sugar in the rub.
• Watch for flare-ups – The brown sugar can cause flames. If that happens, just move the pork chops to the cooler side until things settle down.
• Use a thermometer — not guesswork – Pork chops cook quickly, and a minute too long can dry them out. Check early and often for the best results.
• Let them rest under foil – A few minutes of resting keeps the juices from running out when you cut into them.

How Long to Grill Pork Chops (Time + Temp Guide)

Note: All chops should rest 3-5 minutes to reach 145°F final temp. Thicker chops (1.5″+) benefit from the two-zone method (sear 2 min/side on high, finish on indirect heat).

How to Make Grilled Bone in Pork Chops

Step 1. Add a rub

Step 3. Grill

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

Once you know when to pull them off the grill, pork chops are easy to get right. With a simple rub and the right timing, you’ll end up with juicy, flavorful pork chops every time, no brining or complicated prep needed.

This is one of those recipes you can come back to whenever you want a reliable, no-fuss dinner that always delivers, especially when you’re putting together an easy cookout spread with a few classic sides.

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.

Juicy Grilled Pork Chops (Bone-In, Never Dry)

Author: Barbara Curry

Juicy grilled pork chops don’t need a long marinade or complicated prep, just the right method. These grilled bone-in pork chops cook up tender with a caramelized, slightly smoky crust using a simple 3-ingredient rub and about 15 minutes on the grill.

5 from 1 vote

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PREP: 5 minutes minutes

COOK: 12 minutes minutes

TOTAL: 17 minutes minutes

Servings: 4 servings

Equipment

Instant read meat thermometer

Ingredients

 

1x2x3x

• ▢ 4 pork chops bone-in, at least 1 inch thick
• ▢ 1 tablespoon olive oil
• ▢ ¼ cup brown sugar
• ▢ 1 tablespoon hot paprika (or regular paprika and ¼ teaspoon cayenne pepper)
• ▢ 2 teaspoons salt

Instructions

 

• Let the pork chops sit at room temperature for 30 minutes. Pat dry with a paper towel.
• Heat grill to medium-high, about 400 degrees F.
• In a small bowl, combine the brown sugar, paprika, and salt. Rub on all sides of the pork chops.
• Turn down one side of the grill and add pork chops to the cooler side. Cook for about 7 minutes. Turn and continue to cook for about 3-5 more minutes, depending on the thickness of the chops. Remove when an instant read thermometer reads 135ºF. Place on a plate and cover with foil until they reach 145ºF, about 3-5 minutes.

Barbara’s Tips + Notes

• 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.
• 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.
• Use pork chops that are at least an inch thick to prevent over cooking.
• Remove the pork chops when they reach 135º and let them rest until the temperature comes up to 145º.

Nutrition

Calories: 296kcal | Carbohydrates: 14g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1232mg | Potassium: 558mg | Fiber: 1g | Sugar: 14g | Vitamin A: 867IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg

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