Juicy grilled pork chops with the best, easy marinade is the perfect recipe to throw on the grill. Great served with simple sides for a delicious dinner.
Table of Contents
- Pork chops. I prefer using bone-in pork chops for the best flavor but boneless pork chops work well on the grill too. I also like using thicker cut chops to make sure they’re extra meaty and juicy.
- Extra-virgin olive oil.
- Lemon juice.
- Fresh garlic cloves.
- Italian seasoning / Dried Italian herbs.
- Salt and black pepper.
How to grill pork chops
- Make the marinade: Make the marinade as per the recipe below. Place the pork chops in a suitable marinating dish or a large Ziploc bag. Pour over the marinade and make sure the pork chops are covered. Allow to marinate for at least 30 minutes but up to 24 hours in the fridge.
- How long to grill pork chops: I prefer cooking pork chops on a very hot grill. I want the fat to render while the outside caramelizes and the inside stays juicy and just-cooked. I preheat my outdoor grill / braai / barbecue for at least 5 minutes on the highest setting then cook the pork chops for 2-3 minutes per side, rotating, and turning to make sure the chops are evenly browned. If the fat cap is very big, stand the chops on the fat side and allow to cook and the fat to render for a few minutes. Take the chops off the heat when their internal temperature reaches 145ºF / 62ºC, cover with foil and allow to rest for at least 5 minutes. They will continue cooking during the resting time.
- Why is resting important? Resting meat allows the juices to redistribute back into the meat. If you cut into meat immediately as it comes off the heat the juices will run out onto the board and your meat will more likely be dry and a little tougher. Resting allows the juices to stay in the meat while also giving the meat a moment to relax, giving you much juicier, tender meat.
What to serve with grilled pork chops
Pork chops are a great, versatile protein and these grilled chops are delicious with all your favorite summer sides. Potato salad, tomato salad or corn salad are some of our favs.
Depending on the thickness of the pork chops, they should take between 2-3 minutes per side. Thinner chops will require less cooking and thicker chops might need a few minutes extra. Pork is cooked when it reaches 145°F/62°C on a meat thermometer.
Pork is mild and versatile so it will work with a lot of spices. Herbs and spices that are always delicious with pork are: Lemon, garlic, paprika, oregano, thyme, sage, parsley, rosemary, black pepper, garlic powder, cayenne pepper and ground coriander.
Yes, it’s best to marinate or season pork chops before grilling. I like to season meat at least 30 minutes before cooking but it can be marinated overnight in the fridge too.
Pork chop recipes
- Sticky honey soy pork chops
- Easy Broiled Pork Chops
- Creamy mushroom pork chops
- Easy Greek pork chops
Easy grilled pork chops
- 4 thick cut bone-in pork chops
For the marinade
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tsp smoked paprika
- 1 garlic clove thinly sliced
- 2 tsp dried herbs of your choice (I used oregano, rosemary and parsley)
- 1 tsp salt
- ½ tsp pepper
- Whisk together olive oil, lemon juice, garlic, spices and herbs.
- Place the pork chops in a suitable marinating dish or a large Ziploc bag. Pour over the marinade and make sure the pork chops are all covered in the the marinade. Cover and allow to marinate for at least 30 minutes but up to 24 hours in the fridge.
- Preheat an outdoor grill for at least 5 minutes on the highest setting. Add the pork chops then cook for 2-3 minutes per side, rotating, and turning to make sure the chops are evenly browned. If the fat cap is very big, stand the chops on the fat side and allow to cook and the fat to render for a few minutes.
- Take the chops off the heat when their internal temperature reaches 145ºF / 62ºC, cover with foil and allow to rest for at least 5 minutes.
- Serve with lemon wedges.