Grilled Pork Chops
Grilled pork chops are one of the quickest dinners you can put on the table: a dry surface, a simple rub and a hot grill do nearly all the work. The chops go under the grill for 13 minutes, turned once, and then rest for 5. Choose chops that are at least 2cm thick and use a meat thermometer, because pork must be cooked through but dries out quickly if it goes too far.
- Total
- 30 min
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 320kcal
Internal temperature and resting for grilled pork chops
Pork needs to be cooked through, so there should be no pink meat and the juices should run clear. The Food Standards Agency gives 75°C in the middle, or 70°C for 2 minutes, as the target. A meat thermometer is the easiest way to get there without drying out the chops.
Resting for 5 minutes lets the juices settle back into the meat, so more of them stay in the chop when you cut into it.
How to make grilled pork chops
Tap a time to start a timer.
- Heat the grill Turn the grill to high and heat it for . Line the grill pan with foil and set the rack so the chops will sit about 10cm from the heat.
- Season the chops Pat the chops dry with kitchen paper. Snip through the fat along the edge in two or three places so the chops stay flat. Mix the salt, pepper, garlic powder and thyme, rub the oil over the chops, then press the seasoning on both sides.
- Grill the first side Lay the chops on the rack and grill for , without moving them, until golden brown.
- Turn and finish Turn the chops with tongs and grill for another . Push a meat thermometer into the thickest part, away from the bone. It should read 75°C, with no pink meat and clear juices. Give them another if not.
- Rest Lift the chops onto a warm plate, cover loosely with foil and rest for . Serve with the juices from the pan spooned over.
Serving and variations
Serve the chops with new potatoes and a green salad, or with boiled greens and apple sauce for a more traditional plate. Try them with a knob of butter melted on top, as in pork chops on the bone with herb butter, or cook them in a frying pan following the method for pan-fried pork chops.
Common problems and fixes for Grilled Pork Chops
- The chops are dry and tough.
- Thin chops overcook before they brown, so buy them at least 2cm thick, ideally with the bone in. Check the temperature at 11 minutes, take them off as soon as they reach 75°C and always rest them for 5 minutes.
- The outside burns before the middle is cooked.
- Lower the rack so the chops sit further from the element, or turn the grill down to medium-high. Thicker chops need a gentler heat and a couple of extra minutes.
- The chops curl up under the grill.
- Snip through the band of fat on the edge in two or three places before seasoning. This releases the tension, so the chop lies flat and browns evenly.
Frequently asked questions about Grilled Pork Chops
How long do you grill pork chops?
Grill 2–2.5cm chops for 13 minutes in total, 7 minutes on the first side and 6 on the second. Thicker chops need a few minutes more, so check with a thermometer.
What temperature should grilled pork chops reach?
Cook them until the thickest part reaches 75°C, or 70°C held for 2 minutes. They should be steaming hot all the way through, with no pink and clear juices.
Can I cook them on a barbecue or griddle pan?
Yes. Over medium-hot coals or on a griddle pan over a medium-high heat, cook 2cm chops for 5–6 minutes on each side. The test is the same: 75°C and no pink meat.
Can I season the chops in advance?
Yes. Rub on the oil and seasoning up to 12 hours ahead and keep the chops covered in the fridge. The dry rub flavours the meat without the surface turning wet, so they still brown well.
How did you like the recipe?
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