This how to grill pork chops on a gas grill recipe is a fool proof way to grill thick-cut pork chops that are seared and crispy on the outside and juicy and perfectly cooked inside. The secret to juicy, flavorful pork chops is to choose tender and flavorful bone-in rib loin or center-cut loin chops and brine them for 30 minutes to pump up their flavor and lock in their moisture. Grilling one side on high heat and the other side over moderate heat allows the chops to cook without burning the exterior. Fast, easy and full of flavor makes this a favorite dinner for two.
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Buying and Seasoning Pork Chops
Rib loin chops, are pork chops that include a rib bone and a medallion of lean loin meat, making them my top choice for their big flavor and juiciness. Spice rubs add a lot of flavor and I often opt for a store bought spice like McCormicks Grilling Mates Montreal Seasoning but the chops can also be seasoned with pepper alone just before grilling.
A great match for grilled pork chops is Ajvar (pronounced eye-var), a traditional Croatian roasted pepper and eggplant sauce, sometimes referred to as a pepper caviar. Another great option is Agrodolce, a sweet and sour sauce with Italian origins, you will not be disappointed.
While gas grill lids don't build up a residue that can impart a smokey flavor (as charcoal grills do), they can be used to concentrate heat – allowing us to move the chops from a hotter part of the grill for the first few minutes then moving to a cooler part of the grill to finish cooking. Let’s get started …
Top tips
Want to know the secret to making the best grilled pork chops on a gas grill? Here are some of my best tips that I’ve learned making this recipe again and again.
- Choose tender and flavorful bone-in rib loin or center-cut loin chops and brine them to pump up their flavor and lock in their moisture.
- Grill one side over high heat and the other side over moderate heat. To allow the chops to cook through without burning the exterior.
- Apply a quick but flavor-packed spice rub before grilling. This can be store bought (like McCormicks Grill Mates seasoning) or season the chops generously with fresh ground pepper before grilling.
- Have a timer and instant read thermometer. To avoid overcooking the pork chops set your timer for 3 minutes. Flip and continue to grill for another 3 minutes. Flip once more setting the timer for 7 minutes. After 7 minutes, insert an instant read thermometer through the side of chop and away from bone to check if the chop registers 135 degrees. Remember the pork chops will continue to cook after removing it from the grill.
What you'll need
Say goodbye to dry, over cooked grilled porkchops! This recipe needs only a few ingredients, and it’s FAST and EASY – a keeper in my book.
Let’s quickly chat about brining pork chops. Why brine? To pump up their flavor and lock in their moisture.
Pork chop brine:
- kosher salt – No kosher salt? You can use table salt but we will use less salt in the brine.
- granulated sugar
Pork chops:
- bone-in rib loin pork chops or center-cut loin chops, each 1 ½ inches thick - I opt for the bone-in rib pork chops that include a rib bone and a medallion of lean loin meat.
- spice seasoning – for ease, I use a store-bought spice rub like McCormick’s Grill Mates Montreal steak Seasoning (it works on pork too!) or you can season with pepper alone just before grilling.
See recipe card for quantities.
How to grill pork chops
Alright, got your ingredients ready? Here’s how to make the perfectly grilled pork chops on a gas grill.
Step 1: Make a brine by dissolving salt and sugar in cold water in a gallon zipper lock plastic bag.
Step 2: Add the chops, seal the bag, pressing out as much air as possible.
Refrigerate for about 1 hour, this will pump up their flavor and lock in their moisture. I turn the bag once at thirty minutes so that both sides of the chop are well seasoned. Remove the chops from the bag, pat dry with a paper towel.
Step 3: Sprinkle each side of pork chops with a store bought steak seasoning or season generously with pepper.
Step 4: Preheat the grill for 15 minutes, turning all burners to high and closing the lid. Use a wire brush to clean the cooking grate this will help avoid the chops sticking to the grate. Turn off all but one burner. Grill one side over the hottest part of the grill. After 3- 4 minutes, flip.
Move the chops to a cooler part of the grill - the moderate heat to allows the chops to cook through without burning the exterior. Cook until instant-read thermometer inserted through side of chop and away from bone registers 135 degrees. I usually flip once during the moderate heat cooking.
Resting the pork chops
Transfer chops to a serving platter, tent loosely with foil, and let rest for 5 minutes. The reason to let meat rest is because hot meat releases more liquid when cut, thereby drying out the pork. Resting the meat helps it retain that moisture. Your patience will be rewarded!
You may be thinking that an internal temperature of 135 degrees seems low. Actually, pork chops will continue to cook off the heat, causing the internal temperature rise to 145 degrees. Now they are ready to serve!
What to serve with grilled pork chops?
- Mashed potatoes. I love serving this recipe with mashed potatoes.
- Oven roasted potatoes or baked potatoes is another popular side dish in our house.
- Avjar – this Croatian dipping sauce is terrific with grilled pork.
- Agrodolce or Agrodolce Sauce with Rhubarb- this sweet and sour sauce has Italian origins and is to serve over grilled pork.
- Summer salads like watermelon, Jennifer Aniston's chickpea and feta salad, ramen noodle,or scalloped potatoes for two will not disappoint.
Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Rib cut pork chops include a rib bone and a medallion of lean loin meat. There is also usually some fat that helps connect the meat to the bone. Center cut pork chops (also called the loin chop or center loin chop) include that same rib bone and the same loin meat but the cut of meat is from the center of the loin.
The total grill time is 13 – 17 minutes. But, you will want to plan for brining which will be 1 hour. And preheating the grill for 15 minutes. Your total time (brining, grilling and letting the meat rest) is 1 hour and 30 minutes for this recipe.
Cook until instant-read thermometer inserted through side of chop and away from bone registers 135 degrees.
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Related
Looking for other recipes when grilling for two? Try these:
How to grill pork chops on a gas grill recipe
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Ingredients
- ¼ cup + 2 Tablespoons kosher salt or 3 tablespoons table salt
- 3 tablespoons granulated sugar
- 2 bone-in rib loin pork chops or center-cut loin chops each 1 ½ inches thick (about 3 pounds total)
- Store bought Spice Rub or Seasoning like McCormick Grill Mates Montreal steak seasoning or generously season with fresh ground pepper before grilling.
Instructions
- In a 1-gallon zipper-lock plastic bag, dissolve salt and sugar in 3 quarts cold water. Add chops and seal bag, pressing out as much air as possible. Place the bag on a plate and refrigerate, turning bag once, until fully seasoned, about 1 hour. Remove chops from brine and pat dry with paper towels. Sprinkle chops with your favorite spice rub or season generously with pepper.
- Preheat grill for 15 minutes by turning on all burners to high and closing the lid. Use a wire brush to scrape the cooking grate clean. Now, turn off all but one burner. Place chops over hottest part of grill, close the lid, and cook until browned on each side, 3 to 4 minutes per side.
- Move chops to a cooler side of the grill. Close the lid and continue cooking, flipping once, until instant-read thermometer inserted through side of chop and away from bone registers 135 ℉, this should take another 7 – 9 minutes. Transfer chops to serving platter, tent loosely with foil, and let rest at least 5 minutes up to 10 minutes. Have patience we don’t want to cut into the pork chop too soon losing its juices and drying out the chop. Remember the chops will continue to cook off the heat, the internal temperature should rise to 145 ℉.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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