These pork chops are magical! They rival any beef steak – yes, really! Every time we make them people rave that they are the best pork chops they’ve ever had in their lives. Follow these instructions and you will be the star of every backyard barbecue. People just can’t get enough of The Stay At Home Chef’s perfect pork chops. Fire up the grill and let’s get started.
If you love our perfect grilled pork chops, check out our Crispy Fried Pork Chops.
Why Our Recipe
- So simple, it’s crazy. All you need are the right instructions.
- Step-by-step guide to ensure perfect results every time, including a video demonstration.
Pork chops are the most popular cut of pork. Nothing beats a juicy pork chop sizzling on the grill. It is one of my go-to meals on a busy night with my family. So quick to toss on the grill and almost no cleanup provides a delicious meal for your family while getting you on to the next event in your busy night.
Ingredient Notes
- Pork Chop: At least 1-inch thick, bone-in pork chops are the best for grilling. If you don’t see any out for purchase, ask at the meat counter. Ask for a 1 to 2-inch bone-in center-cut rib chop or loin chop.
- Extra Virgin Olive Oil: The olive oil helps the smoked paprika to stick to the pork chop.
- Smoked Paprika: Brings a subtle sweetness and the perfect color. You can use regular paprika, but we just love the added smokiness of smoked paprika.
Pork Chop Cuts
There are four different cuts of pork chops so it helps to know what you are buying. The best cut for the grill is a center-cut rib chop that is 1-inch thick.
Rib Chop: This is the most desirable cut of pork chop. It comes from the rib section (hence its name) and has a large bone running along one side. This cut is very tender with a nice pork flavor.
Loin Chop: This pork chop cut has a t-bone in the middle. It has two different kinds of meat on it, with loin meat on one side, and tenderloin meat on the other side. These two meats cook at different rates so it is a more difficult cut to work with.
Boneless Chop: This is the most lean cut of pork. It is very easy to over cook this cut and dry it out as it has very little fat, connective tissue, and doesn’t have any bones. This is the most commonly sold pork chop cut in the United States, but it is certainly not the most desirable because it is lean, and so easy to overcook.
Shoulder Chop: This is the least desirable cut of pork chop and is not commonly found in American grocery stores. They have lots of flavor, but also have a lot of gristle and bones. This cut of chop is best braised.
Pork Chop Thickness
The thickness of the pork chop is super important. A thin pork chop will cook too quickly and dry out. If you want to have a pork chop that rivals a beef steak, it must be at least one-inch thick. They are so easy to make, but the thickness really makes or breaks it.
Storage and Reheating Instructions
Grilled pork chops are best eaten fresh.
Refrigerate any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating in the oven is the preferred method for leftover chops as the chops will retain more moisture. Place on a baking sheet and bake in a 350-degree oven until the pork reaches an internal temperature of 145 degrees F. Begin checking the temperature after 15 minutes as reheating times may vary.
Delicious porkchops, moist and full of flavor. My husband does not like porkchops but he really enjoyed these porkchops. Will be making again.
Made these tonight. I only had thick boneless but these still turned out great. I think they are were the best pork chops I ever made. Very tasty and moist.
These pork chops are absolutely delicious, and I’m making them for the second time tonight! My entire family said they were as good as steak. The only difference is that I soaked them in a salt-water brine for about an hour before grilling to get them extra tender, but I’m sure they would be great without the brine if you’re short on time.
The whole family loved these
I was hesitant about this recipe..but I must say the pork chops with this recipe were so delicious yum….I used smokes paprika a seasoning I have been wanting to try..it was very tasty ! Thank you fir this simple tasty re pie for pork chops !
So easy and so perfect! I did rub with Cajun spice since we like a bit of heat.
I recently read that the Brits did a survey of the 100 most healthy foods to eat. Number 8 on the list was Pork fat. Yesss, you read that correctly: Pork Fat… And the better butchers that I purchase from do NOT trim fat from the chop (like those used in the video).
Bonus … pork fat tastes out of this world.
chops were not quite an inch thick, soaked in salt brine for an hour and put a dry rub on them. let stand for about 2 hours and grilled at 350 degrees. Cchecked them often. .Iit took about 15 minutes, but turned out great.
Excellent! One inch pork chop. Hubby loved the pork chop…brimmed
them in Salt and warm water for 45 minutes. Then added light coating salt and ground paper, , with liite coating of live oil. , salt and pepper. Cooked 1”” chop on high (500) for / 2
mns .and flipped for another two mins. Turned gas’s grill down to 350 and moved chops to side with our heat. For maybe 15 to 20 minutes. More like 15 minutes. I think bringing ( easy!!!) and easy cooking on grill is key to great pork chops !!!!
You were right! These are restaurant-quality and super delicious. Thank you for this. I’ve been drying out pork chops my whole life. My family thought these were the best pork chops they’d ever had.