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.

A grilled pork chop being picked up with a pair of tongs.

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

The ingredients for grilled pork chops laid out on a table.
  • 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.

A grilled pork chop with  herbs and seasonings.

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.

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