Grilled Pork Chop Recipe

Butterflying and seasoning

If your pork chops are not already butterflied, place each chop on a cutting board. With a sharp chef's knife parallel to the board, slice almost through the thick edge and open like a book so the chop lies flat and is roughly even in thickness. Pat chops dry with paper towels. Season both sides lightly with 1 tablespoon kosher salt per 2 chops (adjusted above) and 1/4 teaspoon freshly ground black pepper per chop, reserving the remainder of the salt and pepper for after marinating if desired.

Make the marinade

In a medium bowl, whisk together 1/2 cup olive oil, 1/4 cup soy sauce, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 2 tablespoons packed brown sugar, 1 tablespoon minced garlic, 1 tablespoon chopped fresh thyme (or 1 tsp dried), 1 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes until sugar is dissolved and mixture is emulsified.

Marinate the chops

Place the butterflied pork chops in a resealable plastic bag or shallow non-reactive container in a single layer. Pour the marinade over the chops, pressing out excess air and ensuring the meat is fully coated. Seal or cover and refrigerate for at least 2 hours and up to 8 hours. Turn the bag or flip the chops once halfway through marinating so marinade distributes evenly.

Bring to room temperature

About 20–30 minutes before grilling, remove the chops from the refrigerator. Transfer to a plate and let sit, covered lightly, to come toward room temperature. Reserve marinade for basting (see caution below) or discard. Pat the chops dry with paper towels and re-season lightly with the remaining kosher salt and black pepper if desired.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking.

Grill chops

Place the butterflied chops on the hot grill over direct heat. Grill for 3–4 minutes without moving to get good sear marks. Flip and grill another 3–4 minutes. Because chops are butterflied and relatively thin, total cook time will usually be 6–10 minutes depending on thickness and heat. Use an instant-read thermometer inserted into the thickest part; target internal temperature is 145°F (63°C). If flare-ups occur, move chops to a cooler part of the grill until under control.

Butter baste (optional)

In the last 1–2 minutes of cooking, place 1/2 tablespoon butter on each chop and allow it to melt, or baste with reserved marinade that has been brought to a boil for 1–2 minutes to kill bacteria. Close the lid briefly to melt and glaze the surface.

Rest and serve

Transfer chops to a cutting board and tent loosely with foil. Rest for 5 minutes so juices redistribute. While resting, melt the remaining 1.5 tablespoons butter and stir in the chopped parsley. Spoon the parsley butter over each chop just before serving. Serve with lemon wedges if using.