Best Grilled Pork Chops —Learn how to make juicy and tender pork chops on a gas grill thanks to a super simple homemade marinade that provides the perfect amount of savory flavor! When combined with the natural smoky flavor you get from the grill, these marinated grilled pork chops are a FAST and EASY family favorite! Indoor cooking instructions also provided.
Best Ever Marinated Grilled Pork Chops Recipe
Pork chops on the grill reminds me of my childhood because my dad loved grilled pork chops.
And since outdoor grilling means that I don’t heat up my house, it’s fast, easy, and there’s less cleanup, I grill during the summer, or actually whenever possible.
But the number one reason for grilling is that, for me, the flavor is unbeatable!
These gas grilled pork chops marinate for one hour in a simple yet flavor-packed homemade marinade consisting of olive oil, soy sauce, Worcestershire, Dijon mustard, brown sugar, and a variety of spices including thyme, smoked paprika which lends the rich orange hue, onion powder, and garlic.
Everything works so well together and best park is you just add all the marinade ingredients to a large ziptop bag along with the pork chops, seal, and squish everything around. Doesn’t get any easier!
The marinated pork chops are juicy and tender have just enough savory flavor without overwhelming the natural pork flavor. Plus there’s an inherent smokiness you’ll always get from grilling which my family adores.
Ingredients in Grilled Pork Chops
For these scrumptious and easy gas grilled pork chops, you’re going to make a basic pork chop marinade for grilling that sure packs big flavor.
You’ll need the following ingredients:
- Olive oil
- Worcestershire sauce
- Light brown sugar
- Dijon mustard
- Fresh thyme (dried may be substituted)
- Soy sauce
- Smoked paprika (regular paprika may be substituted)
- Onion powder
- Pork chops
- Fresh parsley, optional for garnishing
How to Grill Pork Chops
Making homemade marinades is so easy, far more cost-effective than buying them, and you can doctor them up with what you have on hand and enjoy. I’ve provided instructions on grilling pork chops on a gas grill below, but have also given charcoal grill instructions in the recipe card below.
Step 1: Combine all the ingredients except the pork chops and parsley in a large ziptop bag.
Step 2: Add the pork chops to the bag, seal, and squish everything around to combine and coat evenly.
Step 3: Refrigerate for 1 hour.
Step 4: Preheat an outdoor gas grill to medium and when it’s hot, add the pork chops.
Step 5: Cook for about 6 to 8 minutes per side and then let the chops rest off the grill.
Step 6: Optionally garnish with parsley and serve!
Are There Alternatives to Grilling Pork Chops on a Gas Grill?
It’s summertime and for us, that means grilling season! Anything and everything that I can put on my outdoor gas grill, I do.
However, if gas grilling pork chops isn’t an option for you, there are some alternative cooking methods you can try:
- A charcoal grill is also fine if that’s what you have noting that the flavor will be, well, more charcoaly and smoky.
- That being said, if you can’t grill your pork chops outdoors, you can also use an indoor cast iron grill pan.
- You can even bake the pork chops in a 350F oven for about 25 minutes, flipping once halfway through.
You’ll want to grill the pork chops on a gas grill preheated to medium heat. Grill for 6 to 8 minutes on one side, flip over, then grill for another 6 to 8 minutes. That makes the total grilling time for pork chops about 12 to 16 minutes.
You’ll know the pork chops are done when they reach an internal temperature of 145ºF. (A digital thermometer is handy!)
I like to take my pork chops off the grill when they reach 140ºF; the carryover heat from the grill will finish cooking them as they rest on your counter.
No one likes dry pork chops and how to prevent them from drying out is to use a medium-hot grill rather than a grill on high heat.
It’s tempting to turn that dial all the way up but don’t. A more medium flame allows the pork to fully cook through before it burns on the outside which is what can happen if you use a screaming hot grill.
Lower and slower is better than hot and fast to keep your grilled pork chops nice and moist.
For my grilled pork chops I used bone-in pork chops. However, you can use boneless if that’s what you have.
Pork top loin chops with a bone (sometimes called pork strip tops) or pork loin fillets (boneless) look very similar to pork chops and can also be used.
I always use fresh rather than frozen pork chops — although they are fine, too, as long as they’re fully thawed before marinating them.
No, and instead you can use most any marinade you want for your grilled pork chops.
I like this marinade because it helps to seal in the moisture of the grilled pork chops while adding some flavor, yet it’s not overwhelming.
This grilled pork chop marinade is a nice balance of soy sauce and Worcestershire sauce for the savory aspect, sharpness from Dijon mustard, a bit of brown sugar for a hint of sweetness, plus a variety of spices including thyme, smoked paprika for color and flavor. Plus onion powder and garlic for proper seasoning.
When it comes to marinating pork chops, I like to let them soak in the marinade for at least one hour before grilling them. However, if you’re short on time, even 15 minutes is better than no marinating at all!
What to Serve with Grilled Pork Chops
Or, grill one or more of the following sides while you have your gas grill preheated:
- Grilled Mexican Corn
- Grilled Corn and Black Bean Salad
- Grilled Mixed Vegetables
- Grilled Corn and Avocado Salad
- Mexican Grilled Corn and Zucchini Salad
How to Store Grilled Pork Chops
Like anything grilled, these pork chops on the grill are best hot and fresh off your grill after you’ve rested them for 5 to 10 minutes.
Although leftover pork chops will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Tips for the Best Grilled Pork Chops
If you don’t want to use the marinade I suggest for grilled pork chops, you can definitely use store bought marinades. I like thinner marinades rather than the really viscous and thick ones for pork chops.
I like to marinate my pork chops for 1 hour in the refrigerator before grilling them. However, if all you have is 15 minutes, or less than a full hour – that’s fine. Something is better than nothing!
Once you place the chops on the grill, don’t move them around, mess with them, peek at what’s going on. Wait at least 5 minutes with the lid closed before checking on them. You want a nice sear and that won’t happen if you’re impatient and moving the meat around.
Since the thickness of all pork chops varies, as do all grills and how hot they get, keep an eye on the grilled pork chops. About 6 to 8 minutes per side is a good estimate, but you’re in charge of knowing when they are actually done.
Pork is done when the internal temp reaches 145F. Check it with a digital thermometer if you’re unsure because it’s essential the pork is cooked to temperature.
The internal temperature will continue to rise as your marinated pork chops rest after you take them off the grill. It’s safe to pull them when they’re 140F, let them rest for 5 to 10 minutes, the temp will come up to 145F, and you’re set.
Make sure to allow the pork chops to rest. This is true for all proteins but especially this “other white meat” since it’s on the leaner side. You don’t want the natural juices running out if you slice into the pork chops prematurely.
Pin This Recipe
- 2 tablespoons olive oil
- 1 tablespoon soy sauce (I use lite or reduced sodium)
- 1 tablespoon light brown sugar, packed
- 2 cloves garlic, finely minced
- 2 teaspoons Dijon mustard
- 2 teaspoons Fresh thyme (dried may be substituted, use 1 teaspoon dried)
- 1 teaspoon smoked paprika (regular paprika may be substituted)
- 1 teaspoon onion powder
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pork chops (bone-in or boneless
- Fresh parsley, optional for garnishing
- To a large ziptop bag, add all the ingredients, seal the bag, and squish everything around to evenly coat the pork chops. This can be done in a bowl but I find a bag to be much more convenient.
- Place in the fridge to marinate for 1 hour. Note - A marinating time of 15 minutes or any portion of an hour is fine if you're short on time but the chops will be less flavorful and less juicy the less time they marinate.
- Preheat an outdoor gas grill* (See Notes for other cooking options) to medium and after it's hot, add the pork chops (discard the bag with the marinade), and cook for about 6 to 8 minutes on the first side with the lid closed. Tips - Don't move the chops around after you set them down because you want them to sear. Be patient and don't even check on them for 5 minutes.
- Flip over and cook for another 6 to 8 minutes with the lid closed, or until done which is 145F. Use a digital thermometer if you're unsure. Tips - It's fine to pull the chops off the grill at 140F because the internal temp will continue to rise even off the grill. Make sure to rest the chops for 5 to 10 minutes before slicing into them for the juiciest pork chops.
- Optionally garnish with parsley and serve. Extra pork chops will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
*A charcoal grill is also fine if that’s what you have noting that the flavor will be, well, more charcoaly and smoky. That being said, if you can’t grill your pork chops outdoors, you can use an indoor cast iron grill pan. You can even bake the pork chops in a 350F oven for about 25 minutes or until done, flipping once halfway through.
**I think the nutritional stats are artificially elevated because it takes into account all of the marinade being consumed. But you're not consuming all of it, since some of the marinade that remains in the ziptop bag gets discarded.
Amount Per Serving: Calories: 410Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 132mgSodium: 647mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 41g
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