Grilled Pork Chops

4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Grilled Pork Chops are the perfect, easy summer main dish with a quick flavorful brown sugar garlic marinade you can make in just 30 minutes. 

Brown Sugar Garlic Oven Baked Pork Chops are a reader favorite Pork Recipe and these Grilled Pork Chops are a version you can make on the grill once the weather warms up. They’re a simple, easy, and fork tender recipe that’s sure to impress a crowd!

Grilled Pork Chops cooked on grill pan


Cooking up a juicy, bone-in Grilled Pork Chop is much easier than you might think. Pork Chops are a perfect main dish, since they have a quick cook time and are just as tender and juicy as slow cooker pork without having to wait all day. It’s covered in a delicious spice blend of black pepper, kosher salt, garlic, onion powder, paprika, brown sugar, and Worcestershire sauce. As far as Pork Chop recipes go, this one is one of the easiest you’ll ever try.

How thick should pork chops be?

The minimum thickness you should shoot for is ¾ inch when grilling, but 1 inch is preferred. This helps to maintain juiciness while giving you time to get a good char on the outside of the chops.

To make sure you end up with juicy pork you should definitely let the Pork Chops marinate in the marinade for at least 20 minutes in order for the meat to absorb as much flavor as possible while also tenderizing it. Since the cooking time is so short, a few extra minutes to marinate is absolutely worth it.



  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • In a small bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, and Worcestershire sauce until thoroughly combined.
  • Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture.
  • With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.
  • Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side.
  • An instant-read thermometer should read at least 145 degrees F (63 degrees C).
  • Allow chops to stand for 10 more minutes before serving.

Grilled Pork Chops close up


  • Spices: To mix up the flavor of your Grilled Pork Chops, all you have to do is switch up the spices a little bit. Try adding a dash of red pepper flakes, cumin, cinnamon, a dash of soy sauce, or make a rub from brown sugar.


  • Serve: You should never leave your Grilled Pork Chops out at room temperature for longer than 2 hours, or they will grow some pretty nasty bacteria that can make you very sick.
  • Store: Your Grilled Pork Chops will stay good in the fridge for up to 3 days, as long as you keep them tightly wrapped in something airtight, like a sealable bag or tupperware. Always allow the Grilled Pork Chops’ internal temperature to cool down to room temperature before you wrap it up and put it away.
  • Freeze: To freeze your Grilled Pork Chops, store them in a freezer bag or a sealable container and they should last you up to 6 months before you should throw it away and make some more.



According to the USDA’s official website, Grilled Pork Chops are ready to eat when the internal temperature reaches 145 degrees. You should always check the internal temperature with a meat thermometer at the thickest part of the pork chop.

Grilled Pork Chops close up on grill pan

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Grilled Pork Chops

Grilled Pork Chops are juicy and delicious, with black pepper, onion powder, paprika, Worcestershire sauce, and garlic powder.
Yield 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 2 teaspoons Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 2 cloves garlic , minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground paprika
  • 1 tablespoon light brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon vegetable oil
  • 4 bone-in pork chops , 1 inch thick


  • Mix all the ingredients together in a bowl and let marinate for 20 minutes.
  • Remove the meat from the marinade and allow excess liquid to drip off.
  • On a grill or grill pan on medium-high heat, grill the chops until no longer pink inside, about 6-8 minutes per side or until the internal temperature of the pork has reached 145 degrees.



Calories: 343kcal | Carbohydrates: 6g | Protein: 35g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 1341mg | Potassium: 651mg | Fiber: 1g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg

Grilled Pork Chops Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I made this last night with the boneless pork tenderloin! It was a hit in our house! Thanks for sharing! ??

  2. Made these a couple of weeks ago using the the viewers idea of the pat of butter while resting. They were fabulous….making them again tonight! My new go to recipe for chops! Thank You??

  3. I wanted something different from the standard mushroom pork chops that I make so decided to give this recipe a try, and it did not disappoint. Made it as written and I wouldn’t change anything. Husband raved about it the entire meal.
    I will be making it again.

  4. Fantastic! Tried these tonight and they were outstanding- best grilled pork chops ever and juicy too! I followed the instructions to a T and they came out perfectly. Thanks again for another winning recipe!

  5. This marinade is AMAZING!! There are only two of us, so we made 2 pork chops (not bone-in), but I used the same amount of ingredients listed for the marinade. After grilling, hubby put a pat of butter on the chops while they were resting, and then when he served it, he poured the delicious sauce that was on the plate onto our chops. OMG!!!! They are so moist and delicious and don’t need any other sauce to accompany them. This is the second time in two weeks that we’ve made them, so it’s a sure winner and not a fluke. Thank you so much for sharing this fabulous recipe!!

  6. This was absolutely delicious!!! Even though it’s late December in the Midwest, we grilled and couldn’t have chosen a better marinade that only required 20 minutes! The juices on the plate after resting the chops were so yummy poured over them. Thank you!!!

  7. This was a delicious recipe. However the instructions were kind of confusing. You have brown sugar in the ingredients but don’t say when to add it. I made this in a skillet and I just mixed it with the Worcestershire sauce in the pan.

    1. I’m so glad you enjoyed the recipe. You’ll want to mix all the ingredients together and marinate the pork chops for 20 minutes.