Grilled Pork Chop Recipe

Prepare pork chops

Pat the pork chops dry with paper towels. Trim any large excess fat but leave a thin layer for flavor. Using a sharp knife, lightly score the fat edge in 2–3 shallow slashes so the chop will lay flat while grilling.

Make marinade

In a medium bowl whisk together olive oil, soy sauce, apple cider vinegar, brown sugar, Dijon mustard, minced garlic, chopped rosemary, chopped thyme, smoked paprika, kosher salt and black pepper until sugar dissolves and mixture is homogenous.

Marinate

Place the pork chops in a shallow dish or resealable plastic bag. Pour the marinade over the chops, rub to coat thoroughly, and press out excess air if using a bag. Refrigerate for at least 30 minutes and up to 4 hours. (Do not exceed 8 hours or the acid may begin to change texture.) Remove chops from refrigerator 20 minutes before grilling to come closer to room temperature.

Preheat grill

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

Cook chops

Brush any excess marinade off the chops (to prevent heavy flare-ups). Place pork chops on the grill over direct heat. For 1-inch thick bone-in chops, grill 4–5 minutes per side with the lid closed, flipping once, until an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C). Thicker chops may require 6–8 minutes per side. Avoid overcooking to keep chops juicy.

Finish with butter and rest

During the last minute of grilling, place 1/2 tablespoon butter on each chop to melt and baste. Remove chops from the grill when they reach 140–145°F. Transfer to a cutting board, tent loosely with foil, and rest for 5–7 minutes. Carryover cooking will bring internal temperature to the safe range while preserving juiciness.

Serve

Slice or serve whole. Spoon any resting juices over the chops, garnish with chopped parsley and serve with lemon or apple slices to brighten the flavor.