Grilled Pork Chops
Grilled pork chops turn out juicy and smoky with beautiful char marks and a simple spice rub. The trick to chops that are never dry is high heat and pulling them at the right temperature. They cook fast, so they are perfect for an easy weeknight dinner off the grill.
- ⏱ 25 min
- 📊 easy
- 🍽 Family
Ingredients
- 4 thick bone-in pork chops
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- to taste salt and pepper
Instructions
- Pat the pork chops dry and rub with oil and the mixed spices.
- Let them sit 15 minutes while the grill heats to medium-high, about 220C (425F).
- Grill the chops for 4 to 5 minutes per side, turning once.
- Pull them when the internal temperature reaches 63C (145F).
- Rest the chops for 5 minutes so the juices settle.
- Serve with grilled vegetables or a fresh salad.
💡 Chef's tip
Choose chops at least 2.5 cm thick; thin chops dry out before they get a good sear.
A quick brown-sugar rub does double duty: the sugar caramelizes into a flavorful crust and char marks, while a short rest after grilling keeps the meat juicy.
Nutrition (per serving)
- Calories: 330 kcal
- Protein: 35 g
- Carbs: 4 g
- Fat: 19 g
