Grilled Pork Chops Recipe

Prepare chops

Pat the pork chops dry with paper towels. If they are uneven in thickness, place each between two sheets of plastic wrap and gently pound with a meat mallet or heavy skillet until about 1/2 inch thick and even. Dry again if needed.

Season and flour

On a plate or shallow bowl, combine the kosher salt, black pepper, and garlic powder. Lightly season both sides of each chop with the spice mixture (use about half the mixture per side, reserving any remaining to taste). Lightly dust both sides of each chop with the all-purpose flour, shaking off any excess so the coating is thin and even.

Preheat grill or skillet

If using an outdoor grill, preheat to medium-high (about 400°F / 200°C) and oil the grates. If using a heavy skillet or grill pan on the stovetop, heat over medium-high until hot. Add the neutral oil to the pan and let it shimmer but not smoke.

Grill or sear the chops

Place the chops on the hot grill or in the hot skillet. Cook without moving for 3 to 4 minutes to develop a golden brown crust. Flip and cook the second side for another 3 to 4 minutes. For 1/2-inch thick chops, target an internal temperature of 140°F (60°C) for slightly pink center or 145°F (63°C) for fully done — check with an instant-read thermometer inserted into the thickest part of the chop. Total cook time will typically be 6 to 9 minutes depending on thickness and heat.

Finish and rest

In the last 30 seconds of cooking, if using, add the butter to the pan and spoon the melted butter over the chops to glaze and add flavor. Remove the chops from the heat and transfer to a plate. Tent loosely with foil and let rest 5 minutes — carryover will raise the temperature a few degrees and juices will redistribute.

Serve

Serve the grilled pork chops hot with optional lemon wedges for squeezing over the meat. Taste and add additional salt or pepper as desired.