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Juicy grilled pork chops with a tiny bit of sweetness and a faint hint of spiciness make for an excellent dinner main that pairs with practically any side. A simple brine imparts flavor, but mostly keeps the pork chops from drying out; just don't marinate the meat for any longer than 4 hours or it'll soften the texture.

EatingWell.com, October 2019; updated October 2022


Recipe Summary

15 mins
1 hr 20 mins

How Long to Grill Pork Chops

How long you grill pork chops depends on a couple of factors: How thick the chops are and whether or not they are bone-in or boneless. In this recipe, we call for 4 bone-in pork chops. Each should be about 1-inch thick. On a preheated high-heat grill, 1-inch bone-in pork chops should take about 4 minutes per side. If your pork chops are thicker, they will take longer to cook. Got boneless pork chops? Even if they are cut to 1-inch thick, they may cook faster since the bone acts as an insulator and slows down the cooking process. The best way to know any pork chop is done is by inserting an instant-read thermometer into the center of the chops, (away from the bone if there is one) and remove them from the heat when they register 140 degrees F. Let them rest for 5 minutes before slicing into them to let the juices redistribute back into the meat. During this time, the temperature will rise to 145 degrees F which is the recommended safe internal temperature for pork chops.

The Secret to Perfectly Grilled Pork Chops

Want tender juicy pork chops? Try a brine. We use a wet brine in this recipe which is a solution of water, honey, vinegar, crushed red pepper and salt. The salt and vinegar tenderize the meat and start to break down some of the proteins on the outside of the chops, allowing water and the other flavors to seep inside. The chops taking on some extra water before they hit the heat means they will be juicier when they are finished, with a balanced flavor that penetrates beyond just the surface of the meat. We let the chops sit in the brine for 1 hour. Much longer than that, and the brine's magic begins to wear off by continuing to break down the structure of the meat which could result in a stringy texture.

Additional reporting by Hilary Meyer 


Ingredient Checklist


Instructions Checklist
  • Stir together water, honey, vinegar, crushed red pepper and 4 teaspoons of the salt in a small bowl until honey and salt are dissolved. Place pork chops and water mixture in a zip-top plastic bag; seal and refrigerate 1 hour.

  • Preheat a grill or grill pan to high (450 degrees F to 500 degrees F). Remove chops from bag; discard marinade and pat chops very dry with paper towels. Drizzle chops evenly with oil on both sides; sprinkle with black pepper and remaining 1/2 teaspoon salt.

  • Place chops on oiled grates; grill, covered, until a thermometer inserted in thickest portion of meat registers 140 degrees F, about 4 minutes per side. Remove from grill; let rest 5 minutes.

Nutrition Facts

1 chop
256 calories; protein 38g; carbohydrates 3g; sugars 2g; fat 10g; saturated fat 2g; niacin equivalents 17.9mg; vitamin b6 1.3mg; sodium 579mg; added sugar 2g; calories from fat 90kcal.