How to Grill Juicy, Flavorful Thick Cut Pork Chops

A perfectly cooked thick cut pork chop hot off the grill is hard to beat. The chops develop a crisp, caramelized exterior while the interior stays tender and juicy. Though they may look intimidating to grill, thick pork chops are easy to make as long as you follow some simple techniques.

In this guide I’ll cover everything you need to know to grill thick cut pork chops like a pro. You’ll learn about choosing the right chops proper seasoning and marinating, ideal grilling methods, doneness temperatures, resting, and more. Armed with these pork chop grilling tips, you’ll be able to achieve grill marks on the outside and moist, flavorful meat inside every time.

What Are Thick Cut Pork Chops?

Thick cut pork chops are usually cut at least 1 to 1 1/2 inches thick or more. This thickness helps the chops hold up on the grill and prevents them from drying out. Thinner chops tend to overcook very quickly.

For the juiciest results, bone-in rib chops or center cut loin chops are best since the bone adds moisture and flavor. Boneless loin chops can also work well for grilling if they are a minimum of 1 inch thick.

When shopping, look for chops that have some marbling or fat streaks running through them. The fat not only keeps the meat flavorful and moist, but also prevents it from sticking to the grill grates during cooking.

Proper Storage and Handling

Store unopened thick cut pork chops in the refrigerator for 2-3 days.
For longer storage, freeze pork chops for up to 4-6 months in a freezer bag. Thaw in the fridge before using.
Raw chops may be marinated in the fridge up to 24 hours. Discard used marinade.
Cooked pork chops can be stored covered in the fridge 3-4 days. Reheat gently before serving.
Do not refreeze thawed or cooked pork chops. Use within 3-4 days.

How to Season Thick Pork Chops

Pork chops benefit from a simple salt and pepper dry rub or marinade to boost flavor. Here are some easy seasoning options:

Dry rub: Coat chops with 1 tsp salt, 1 tsp pepper, plus any other desired spices like garlic powder, paprika, or cumin.
Quick marinade: Soak chops for 30 min to 1 hour in a mixture of oil, vinegar, and herbs/spices.
Long marinade: For 8-24 hours, marinate chops in a sauce with acidic ingredients to tenderize.
Brine: Soak chops in a saltwater brine for enhanced moisture and seasoning.

Make sure to pat chops very dry after marinating. The drier the surface, the better they will brown.

Choosing the Best Grilling Method

You’ll get the best results grilling thick pork chops using a two zone fire where one part of the grill is hot and the other is cooler. This allows you to sear them over direct high heat before gently finishing over indirect lower heat.

Here are two zone grilling techniques for gas and charcoal grills:

Gas Grill

Preheat grill on high with all burners on.
Clean and oil the grates well.
Sear chops over direct high heat a couple minutes per side.
Move them to indirect heat, turning off the burner underneath.
Close the lid and finish cooking until done.

Charcoal Grill

Pile charcoal on one side of grill and light it.
Let coals get very hot then spread out into a single layer.
Sear chops over direct heat.
Move to indirect heat area with no coals underneath.
Close the lid and finish cooking over indirect low heat.

The initial searing gives you those nice grill marks and flavor while indirect heat gently roasts the insides perfectly without burning the outside.

What Temperature are Thick Pork Chops Done?

Use an instant read meat thermometer to check temperature and doneness:

140°F – Safe to eat but will be slightly pink inside.
145°F – The USDA recommended safe minimum temperature.
150-155°F – For well done with no pink meat.

For the most tender and juicy texture, cook until it reaches 140-145°F internally. Chops will continue cooking a bit after you take them off the grill.

Let Thick Pork Chops Rest

Once pork chops come off the grill, resist cutting into them right away. Letting them rest 5-10 minutes allows juices to redistribute so they don’t spill out when you slice into the meat.

Tent the chops loosely with foil while resting to keep warm. The temperature will climb about 5-10° more as they rest.

Serving Suggestions

Thick grilled pork chops pair well with a variety of simple sides:

Grilled or roasted veggies – potatoes, sweet potatoes, zucchini, mushrooms, onions, peppers
Pasta or potato salad
Coleslaw, broccoli salad, or leafy greens
Corn on the cob, grilled or boiled
Fresh berries, grilled peaches, or pineapple

For a complete meal, grill hearty veggies like potatoes or peppers alongside the pork. Wrap in foil with olive oil and seasoning.

Grilling Tips for Moist, Juicy Chops

Follow these tips for the best results when grilling thick cut pork chops:

Choose chops at least 1 inch thick so they don’t dry out. Bone-in is ideal.
Pat chops very dry before grilling for better searing.
Use a two-zone fire to sear then gently finish over indirect heat.
Flip only once during cooking for better browning.
Pull chops off heat at 140°F for a perfect medium done texture.
Let chops rest at least 5 minutes before slicing to retain juices.
Brine or marinate chops for extra flavor and tenderness.

With the right prep and techniques, you can achieve restaurant-quality grilled pork chops at home. Have fun experimenting with different marinades and wood smoke flavors. I like using maple, herbs, citrus, mustard, or Asian flavors on thick chops.

Common Grilling Questions

Still have some questions about grilling up the perfect thick pork chops? Here are answers to some frequently asked questions:

How long does it take to grill 1-inch thick pork chops?

Around 10-15 minutes total over direct then indirect heat, depending on thickness. Use a meat thermometer.

Can you grill pork chops from frozen?

It’s best to thaw completely first for even cooking. Can partially thaw then finish on grill.

Should you marinate thick pork chops?

Marinating improves flavor and tenderness. 30 min to overnight. Pat chops very dry after removing from marinade.

What are the best pork chops for grilling?

Bone-in rib chops or center cut chops at least 1 inch thick work best. Good marbling is ideal.

How do you keep thick pork chops moist?

Cook over indirect heat, pull at 140°F, and let rest 5-10 minutes after grilling. Brining also helps.

Do thick pork chops need to rest?

Yes, resting is key! It allows juices to redistribute so they don’t spill out when cutting.

Satisfying Grilled Pork Chops

Backyard grilled thick cut pork chops make for a mouthwatering meal the whole family will love. With a few simple tips, you can achieve chops that are caramelized on the outside and juicy inside every time. Experiment with different seasoning blends and wood smoke flavors to make these chops your new go-to grilling recipe.

Juicy Grilled Pork Chops | How to Dry Brine Pork Chops

FAQ

How long to cook thick cut pork chops on the grill?

Thick pork chops typically take about 20 minutes to grill to perfection – 8 minutes of searing over direct heat, plus 12 minutes of finishing over indirect heat.

What is the secret to grilling pork chops?

Tip! For the most tender pork chops, marinate the pork (or let them sit with the rub) for at least 1 hour, or overnight. Let the Meat Come to Room Temperature Prior to Grilling. If you throw the meat on the grill cold, by the time the inside comes to temperature, the outside will be overcooked.

How is the best way to cook a thick pork chop?

Preheat an oven to 400 degrees. Sear the pork chops for 2 minutes on each side. Transfer skillet immediately to the oven and cook until the internal temperature of the chop reaches 145 degrees, about 15 minutes. Let rest 5 to 10 minutes before serving.

Is it better to grill or bake thick pork chops?

Pork chops should always be made on the stove and in the oven. Unless you want your pork chops to be dry and rubbery every time you serve them, the best course of action when cooking pork chops is to utilize both the stove and the oven and avoid the grill entirely.

How long do you cook pork chops before grilling?

Flip pork chops and grill 2nd side for 2-3 minutes, just to sear. When internal temperature is 140° (F) remove pork chops from grill and let rest on a plate for 5 minutes before serving. For best results, remove pork chops from refrigerator and sit out at room temperature for 30 minutes prior to grilling.

How to cook thick pork chops?

Check the thickest one with an instant meat thermometer while it’s still on the grill. The pork chops are done when the temperature reaches 145°F. Let the meat rest for 5 minutes before serving. This is how to cook thick pork chops with juicy and tender meat grilled to perfection. Quick and easy recipe that will be ready in 30 minutes.

How do you cook boneless pork chops on a grill?

If you’re grilling boneless pork chops, they should look like this on the grill: Check internal temp: The internal temp needs to reach at least 145° F to be safe. I find this temp is the ideal doneness for juicy pork. Let rest: Once cooked, let pork chops sit at room temp 3 to 5 minutes before serving.

Can You Grill pork chops indoors?

To Grill Indoors – To make BBQ pork chops indoors, you’ll need a grill pan. Add marinated pork chops and brush BBQ sauce on one side. Let cook for 6-8 minutes. Flip, brush the other side with BBQ sauce then cook for another 6-8 minutes or until the internal temperature reaches a minimum of 145F.