Best Grilled Pork Chops
These grilled pork chops turn out juicy and flavorful with a quick soy-lemon marinade and a hot grill for a beautiful char. Perfect for an easy weeknight dinner in under 20 minutes of cooking time.
Equipment
- Gas grill with lid (or charcoal grill)
- Meat thermometer (instant-read)
- Long-handled tongs
- Grill brush
- Small bowl (for marinade)
- Basting brush (optional)
- Plate or tray
- Paper towels
Ingredients
- 4 bone-in pork chops 1 to 1 1/2 inches thick (loin or rib chops); boneless works too
- 1/4 cup olive oil
- 3 tbsp soy sauce
- 2 tbsp lemon juice fresh
- 3 garlic cloves minced
- 1 tbsp brown sugar
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- In a small bowl, whisk together the olive oil, soy sauce, lemon juice, garlic, brown sugar, thyme, paprika, black pepper, and salt.
- Place the pork chops in a zip-top bag or shallow dish and pour in the marinade. Turn to coat. Marinate at least 30 minutes (up to 4 hours) in the refrigerator.
- Preheat the grill to medium-high (about 400–450°F / 205–232°C). Clean and oil the grates. Let the pork chops sit at room temperature for about 15 minutes while the grill heats.
- Remove chops from the marinade and pat dry with paper towels for better searing. (Discard used marinade.)
- Grill the pork chops with the lid closed for 4–5 minutes on the first side. Flip and grill 4–5 minutes more (about 8–10 minutes total for 1-inch chops).
- Check doneness with a thermometer in the thickest part (avoid the bone). Remove when the internal temperature reaches 145°F (63°C).
- Rest the pork chops on a plate for 3–5 minutes before serving so the juices redistribute.
Notes
Thicker chops stay juicier; thinner chops cook faster and can dry out. Don’t use a fork to flip—tongs keep the juices in. Storage: Refrigerate leftovers airtight up to 4 days. Reheat covered in a 350°F (177°C) oven for ~10 minutes (a splash of broth helps). Freeze tightly wrapped up to 3 months; thaw overnight in the fridge.
Nutrition
Calories: 320kcal | Protein: 32g | Saturated Fat: 5g | 110mg | 650mg