Grilled Pork Chops on a Gas Grill: Juicy, Easy Recipe

These grilled pork chops are seasoned with a savory, lightly smoky spice rub and cooked over direct and indirect heat on a gas grill. Bone-in chops stay flavorful, and a thermometer makes it easy to cook them safely without drying them out.

Ingredients

4 bone-in pork loin chops, about 1 inch (2.5 cm) thick and 10 ounces (285 g) each, approximately 2½ pounds (1.14 kg) total
1 tablespoon olive oil (15 ml)
1 tablespoon Dijon mustard (15 g)
1 tablespoon apple cider vinegar (15 ml)
1½ teaspoons kosher salt (9 g; use about 1 teaspoon fine table salt instead)
1 teaspoon smoked paprika (2 g)
1 teaspoon garlic powder (3 g)
1 teaspoon packed light brown sugar (4 g)
½ teaspoon freshly ground black pepper (1 g)
½ teaspoon onion powder (1 g)
1 lemon, cut into wedges, for serving (optional)

Instructions

Prepare the chops. Pat the pork chops dry with paper towels; a dry surface browns more readily than a wet one. In a small bowl, stir together the olive oil, Dijon mustard, vinegar, salt, paprika, garlic powder, brown sugar, pepper, and onion powder until evenly combined. Rub the mixture over both sides of every chop, including the edges. Put the chops in a covered dish or a food-safe bag and refrigerate for 30 minutes. This short rest gives the seasoning time to cling and flavor the surface; keep raw pork refrigerated rather than leaving it on the counter.
Set up the gas grill. During the last 10 minutes of the pork’s refrigeration time, preheat the grill with the lid closed to medium-high, about 400–450°F (204–232°C). Clean the grates with a grill brush, then lightly oil them using a paper towel held with tongs. If your grill has multiple burners, turn one side to medium or medium-high for direct heat and leave the other side on low or off for a cooler zone. This gives you somewhere to move the chops if the outside browns before the center is done. On a small grill, leave space at the edge for a cooler area if possible.
Start over direct heat. Take the chops from the refrigerator and place them on the hot side of the grill, leaving a little room between each one. Close the lid and cook for about 4–5 minutes, until the underside has browned and releases from the grate without being tugged. Turn with tongs and cook the second side for another 4–5 minutes. Avoid pressing down on the meat; it squeezes out juices without helping the chops cook more evenly.
Finish gently and check the temperature. If the chops are browning quickly, move them to the cooler side and close the lid. Continue grilling, turning once if needed, until a food thermometer inserted sideways into the thickest part reads 145°F (63°C), avoiding the bone. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. Chops around 1 inch thick often take about 12–16 minutes total on the grill, but thickness, starting temperature, and grill heat all affect the timing, so use the thermometer rather than grill marks or time alone.
Rest before serving. Transfer the chops to a clean plate and let them rest for 3 minutes. This rest is part of the safe cooking guidance and gives the juices time to settle. If you want to add lemon, squeeze a little over the chops just before serving. Taste a small edge and add a pinch of salt only if needed; the rub already includes salt.

Tips

Choose chops of similar thickness. If one chop is much thinner, it will finish sooner. Put it on the cooler side of the grill while thicker pieces continue cooking, and check each chop separately with the thermometer. Bone-in chops are forgiving, but the bone can make temperature readings misleading if the probe touches it.
Adjust the salt for what you have. Kosher salt crystals vary by brand, while fine table salt packs more densely. If using table salt, start with about 1 teaspoon rather than 1½ teaspoons. You can also use a salt-free seasoning blend in place of some of the spices, but check its label before adding the full amount of salt.
Control flare-ups instead of moving the chops constantly. A little browning is useful; tall flames can scorch the sugar and spices. Move the chops to the cooler zone if flames rise, and keep the lid closed between checks. If your grill has hot spots, rotate the chops’ positions rather than flipping them repeatedly.
Do not judge doneness by color alone. Pork can remain slightly pink at a safe temperature, and a browned exterior does not prove the center is cooked. Use an instant-read thermometer in the thickest area, away from bone, and wash the probe after it has touched undercooked pork.

Serving Suggestions

Serve the chops hot with lemon wedges and a simple side that can be prepared while the grill heats. Grilled corn, green beans, or zucchini work well because they share the smoky, browned flavors without competing with the spice rub. For a heartier plate, add baked potatoes, rice, or a warm potato salad. A crisp cabbage slaw or green salad gives the meal a fresh contrast, especially if the chops have a rich charred edge.

For a casual cookout, set out extra Dijon mustard, barbecue sauce, or a mild pepper sauce so everyone can season their own plate. Keep the sauces separate rather than brushing a sugary sauce on the chops early; it can burn over direct heat. If serving several sides, let the pork rest while you finish them, but do not extend the rest for a long time and allow the meat to sit out. Bring the chops to the table soon after their required 3-minute rest.

Variations

Use boneless chops: Swap in four boneless pork chops of similar thickness and weight. They cook in much the same way, but can dry out faster because they are lean and lack the bone, so begin checking the internal temperature earlier. Keep the same seasoning quantities and follow the 145°F (63°C) thermometer target and 3-minute rest.

Make the seasoning more herbal: Replace the smoked paprika with 1 teaspoon (1 g) dried thyme or rosemary, crushed between your fingers. The result will be less smoky and more woodsy; a little lemon at the end complements those herbs. For a warmer flavor, add ½ teaspoon (1 g) ground cumin alongside the paprika rather than increasing the salt.

Add a barbecue finish: Grill the chops with the spice rub as directed, then brush a thin layer of barbecue sauce on each side during the final 1–2 minutes. Keep them over moderate heat and turn once so the sauce sets without scorching. If you prefer a sharper finish, skip the sauce and serve with lemon and Dijon instead.

Try a brine for very lean chops: For chops that are especially lean, dissolve 2 tablespoons of kosher salt (about 18 g) and 1 tablespoon of sugar (12 g) in 4 cups of cold water (950 ml). Refrigerate the chops in the brine for 30 minutes, then drain and pat them thoroughly dry before using the rub. Omit the salt in the rub to prevent over-seasoning. Brining adds moisture and a more seasoned interior, but it makes the meat taste saltier than the standard method.

Storage and Reheating

Refrigerate leftover pork chops within 2 hours of cooking, storing them in a covered airtight container. They keep for 3–4 days in the refrigerator. For longer storage, freeze them in a well-sealed freezer-safe container; they are best in quality within about 2–3 months. Thaw frozen chops in the refrigerator rather than on the counter, and use them soon after thawing.

Reheat only the amount you plan to eat. For a moist result, place a chop in a covered skillet with 1–2 tablespoons of water or broth (15–30 ml) and warm it over low heat, turning once. You can also microwave it covered in short intervals, checking between intervals so the edges do not become tough. Reheat leftovers to 165°F (74°C), measured with a food thermometer. Cooked pork is also good cold, sliced into a salad or sandwich, as long as it has been stored safely and is still within the refrigerated storage window.

Frequently Asked Questions

How long do pork chops take on a gas grill?

For chops about 1 inch (2.5 cm) thick, plan on roughly 12–16 minutes over medium-high heat, including time to brown both sides and finish gently if needed. Thin or boneless chops may take less time, while thicker chops need longer. Grill models vary, so use 145°F (63°C) in the thickest part as your target, then rest the meat for 3 minutes.

Should I grill pork chops with the lid open or closed?

Keep the lid closed for most of the cooking. A closed lid holds steady heat and helps the center cook without requiring a long time over direct flame. Open it briefly to turn the chops, move them to the cooler zone, or check the temperature. If your grill runs unusually hot, lower the burners rather than leaving the lid open throughout.

Can I marinate the chops longer than 30 minutes?

Yes. You can leave them covered in the refrigerator for up to several hours, and the spice mixture will continue to season the surface. Because this recipe includes vinegar, avoid an excessively long acidic marinade that could make the outside soft or mealy. Do not reuse the raw-pork marinade as a serving sauce unless it has been thoroughly boiled; it is simplest to discard any mixture left in the dish.

Can I make this recipe without a two-zone grill?

Yes. Use the burners to create as much of a cooler area as your grill allows, or reduce the heat if the chops are browning too quickly. With a single-burner grill that has no cooler zone, keep the heat moderate and check the temperature early. You can also briefly move the chops to a clean plate while you lower the burner setting, then return them to finish cooking.

Why are my grilled pork chops dry?

The most common cause is cooking past the safe temperature, especially with thin or boneless chops. Use chops of even thickness, start checking early, and remove each one as soon as its center reaches 145°F (63°C); then allow the full 3-minute rest. High heat can also char the outside before the center cooks, so move the meat to indirect heat when it browns too quickly.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).