Pile of perfectly grilled pork chops resting on a plate

Grilled Pork Chops

Learn how to make juicy pork chops on a gas grill with just a few simple steps.
Course Barbecue
Cuisine American
Keyword grilled pork chops, how to grill pork chops, juicy pork chops
Prep Time 5 minutes
Cook Time 8 minutes
Resting time 33 minutes
Total Time 13 minutes
Servings 4
Calories 352kcal
Author Plating Pixels


  • 4 large pork chops about 2 pounds (boneless or bone-in)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • Coat both sides of pork chops with salt and pepper or desired seasonings. Let sit at room temperature for about 30 minutes.
  • Preheat gas grill before grilling to medium-high heat, or 400-450° F.
  • Lightly grease the grill grates, add pork chops and close the lid. Grill 4 minutes, or until bottoms are browned with sear marks.
  • Rotate chops, close lid, and grill 4 minutes more, or until internal temperature reaches at least 145° F.
  • Remove pork chops from the grill and let rest 3 minutes before serving.


Alternate seasonings: Besides salt and pepper, try some of these for extra variety:
All-seasoning salt, Greek seasoning, Italian seasoning, Cajun seasoning, lemon pepper, or garlic salt.
Boneless vs. bone-in pork chops: The cooking times are the same for both. Boneless chops will be less juicy but have more meat per pound. A bone-in rib chop can have more flavor due to the extra fat. 
To save time you can skip bringing the meat to room temp. However, this is highly recommended for more even cooking and juicy pork chops.
Grease the grill grates with vegetable or olive oil for most meats to prevent sticking. This is not required for bone-in pork chops since the fat cooks off and helps lubricate the grill.
Since pork chops cook so quickly, indirect heat is not needed.
Thickness affects grilling time. The chops I used were about 1 inch thick. Reduce time by about a minute on each side for thinner chops and increase for thicker chops.
How to know when pork is cooked?
  • Internal temp: The easiest and most accurate way is to check with a quick-read digital meat thermometer. The internal temp should reach 145 degrees to be safe.
  • Visual check: Cut into the center of the pork with a knife. It should be slightly pink for medium.
How to store leftovers:
  • Refrigerate in a sealed container up to 3–4 days.
  • Freeze tightly sealed up to 3–4 months. 


Serving: 8ounces | Calories: 352kcal | Carbohydrates: 1g | Protein: 49g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 152mg | Sodium: 400mg | Potassium: 846mg | Calcium: 16mg | Iron: 1.1mg