Are you tired of dried out pork chops? Grilled boneless pork chops should be juicy and tender! It just takes a dry rub made of a few simple spices. We do not marinate them.
Have you ever made pork chops and expected them to be amazing only to find out they were tough and dried out? Yup, we have all been there a few time and I am no exception here! I am here to help you make them juicy and tender every time you grill them.
Truth be told I have had dried them out many times in the past, mainly in the oven. There is a fine line between done and overcooked. That line is easier to see on the grill then in the oven, meaning it is much easier to get them perfect on the grill then in the oven.
Ready for the secret or well not so secret to making the perfect grilled pork chops? I promise it is really easy!
How do you grill pork chops without drying them out?
This is the question I get every time I make grilled boneless pork chops for company. There are a few steps but they are real easy to follow.
Let them sit out 15 minutes before cooking. This one is huge because many people are afraid to let meat sit out for a couple minutes and tend to throw them right on the grill. You will not spoil your pork chops is you let them sit out for 15 minutes before grilling.
Why let them sit out? If you put meat on the grill closer to room temperature, it will cook evenly. Putting cold meat on the grill right from the fridge results in uneven cooking will definitely dry your pork chops out. The outside will cook as soon as it hits the grill, but the middle is still 40-45 degrees from your fridge. This causes an uneven cook that leads to dried out pork chops - tough to chew, yikes!
Flip them once and only once. I cannot stress this one enough! The more times you flip them, the more the juices will seep out. When your grilled pork chops are cooking look at them at the 5-7 minute mark (depending on thickness) just before flipping. You will see the juices on top and those juices will drip into the grill when you flip. Flipping once is good as you need to flip in order to cook them evenly. But now imagine if you keep flipping them? Yes you will lose those juices to the grill.
Be sure your grill is heated properly to about 400 degrees. Do not put them on a cold grill. Our favorite grill to use is this Weber grill (not the cheapest but amazing with a 10 year manufacture warranty.) It is very easy to get it to the perfect temperature which is best for juicy grilled pork chops!
If your grill doesn't have a reliable thermometer, be sure to have an oven/grill thermometer on hand to check the temperature. It is important for any meat you cook that the temperature is correct!
Flip the pork chops when they are just starting to turn white on top. Depending on the thickness it should be between 5-7 minutes. Being pork chop thickness, cook times and grill temperatures can vary, this little trick can be very helpful! And remember from above - only flip once. You will cook the same amount of time on this side. If it took 5 minutes, cook another 5 minutes.
Let them sit for 5 minutes before serving and cutting them. The juices need to soak back into the fibers or you chance them being dry. Pork chops are tricky with this. Many meats can rest longer before serving, but pork chops are really best after the 5 minute mark.
Can I grill pork chops from frozen?
This is something I would never recommend. They will not cook evenly and you will either have very dried out grilled pork chops or run the chance of them being raw inside.
It is best to allow meats to thaw in the fridge but if you notice that they are still slightly frozen, you can always thaw them in a sealed bag in cold water. I am not a fan of using the microwave to thaw meats. They start to get cooked slightly on the edges from my experience.
What temperature should grilled pork chops be?
They are ready to eat at 145 degrees. If you cook them beyond this, you will run the risk of drying them out. You can start to take them off the grill at 140 as they will rise in temperature as they sit for the 5 minutes.
Do not remove them before 140 degrees in the middle of the chop.
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This is the original picture here and the one above is a more recent time of making them.
As a note:
This is for a gas grill with the temperature at 400 degrees, charcoal cooks differently. I also cut mine to a 3/4 inch thickness from a loin. You can buy the regular pork chops as well, I just really like getting a loin on sale. It is usually much cheaper and I cut enough for a couple meals.
Juicy Grilled Boneless Pork Chops
- 2 pounds pork chops about, cut around 3/4 inch thick see notes°
Dry Rub for Pork Chops
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried rosemary or dried sage
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried minced onion
- Heat the gas grill to 400° F.
- Mix the dry rub ingredients together. Rub all over the pork chops and let them sit out for 15-20 minutes
- Place the pork chops evenly across the burners on the grill and cook for 5-7 minutes depending on the thickness. ¾ inch about 5 minutes, 1 inch about 7 minutes
- Look at the pork chops at the set time. If they are starting to turn white on the top, flip. If they are not starting to turn white give them an extra 1-2 minutes. Cook another 5-7 minutes depending on the thickness.
- Check the internal temperature in the center of pork chops, it should read between 140-145.
- Remove the pork chops and allow them to sit for 5 minutes before serving and cutting.