Grilled Pork Chops Recipe

Prepare chops

Pat pork chops dry with paper towels. Trim any large pockets of fat if desired. Using a fork, gently pierce both sides of each chop 4–6 times to help the marinade penetrate.

Make marinade

In a bowl, whisk together olive oil, soy sauce, lemon juice, Dijon mustard, minced garlic, brown sugar, smoked paprika, kosher salt, and black pepper until smooth.

Marinate the chops: place pork chops in a resealable bag or shallow dish and pour the marinade over them, making sure all pieces are coated. Seal or cover and refrigerate for 30 minutes to 4 hours. For quickest results allow at least 30 minutes; for best flavor marinate about 2 hours. Remove from fridge 20 minutes before cooking to come toward room temperature.

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

Remove excess marinade from chops (shake off but do not pat completely dry). Place chops on the hottest part of the grill. Grill bone-in 4–5 minutes per side for 1-inch chops, turning once, until an instant-read thermometer inserted into the thickest part (not touching bone) registers 140–145°F (60–63°C). If using thicker chops, grill 6–8 minutes per side.

Rest

Transfer chops to a cutting board, tent loosely with foil, and rest for 5–7 minutes. During resting the internal temperature will rise a few degrees to a safe 145°F and juices will redistribute.

Finish: optionally top each chop with 1/4 tbsp butter while resting and sprinkle with chopped parsley. Serve with lemon wedges.

Prep dredging stations

If you prefer breaded pork chops, set up three shallow bowls: one with flour seasoned with 1/2 tsp salt and 1/4 tsp pepper, one with beaten eggs and milk, and one with breadcrumbs mixed with grated Parmesan, garlic powder, onion powder, 1/2 tsp salt and 1/4 tsp pepper.

Dredge chops

Remove chops from marinade (discard used marinade). One at a time, press each chop into the flour to coat, shake off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture until evenly coated. Set on a plate while heating oil.

Pan-fry

Heat about 1/4–1/2 cup vegetable oil in a large skillet over medium heat until shimmering (about 350°F surface). Add breaded chops and cook 4–5 minutes per side for 1-inch chops, adjusting time for thickness, until golden brown and internal temperature reaches 145°F (use an instant-read thermometer). Do not overcrowd the pan; cook in batches if needed.

Drain & finish

Transfer cooked chops to a wire rack set over a baking sheet or paper towels to drain and rest 5 minutes. Top with a small pat of butter and chopped parsley; serve with lemon wedges.

Taste and adjust: if desired, squeeze lemon wedges over the chops just before serving. Serve immediately with your choice of sides (grilled vegetables, mashed potatoes, or a light salad).

Storage: refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a low oven (300°F/150°C) until warmed through to preserve juiciness.