Grilled Pork Chops

Ingredients

• 454 g (1 lb; 4 chops)boneless pork chops
• 45 ml (3 Tbsp)oil
• 10 ml (2 tsp)salt
• 5 ml (1 tsp)ground black pepper
• 7.5 ml (1 1/2 tsp)garlic powder
• 7.5 ml (1 1/2 tsp)ground paprika
• 5 ml (1 tsp)onion powder

Instructions

1. 1

   Tenderise the chops

   Lightly beat the pork chops with a meat mallet, then season both sides.

2. 2

   Mix the seasoning

   Combine the salt, pepper, garlic powder, paprika and onion powder in a small bowl.

3. 3

   Oil and season

   Coat both sides of the pork chops with oil, then apply the seasoning blend.

4. 4

   Heat the grill

   Preheat the grill to medium heat.

5. 5

   Grill the chops

   Sear the pork chops for 2 minutes per side. Reduce the heat to medium-low and cook for a further 6–8 minutes.

6. 6

   Rest before serving

   Take the pork chops off the grill and cover them to keep warm for 5 minutes before serving.

7. 7

   Serve the chops

   Serve and enjoy.

What are grilled pork chops?

Pork chops are cuts from the loin, and grilling gives them a browned exterior with a savoury, smoky edge. Grilled chops are a familiar part of American home cooking, though this recipe keeps the seasoning simple and does not rely on a particular regional style.

The combination of garlic, paprika, onion powder, salt and pepper adds flavour without a marinade. Oil helps the seasoning cling to the chops and supports browning on the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 278 calories, 25g protein, 2g carbs, 19g fat.

The pork provides most of the protein, while the oil is the main source of fat; the spice blend contributes little carbohydrate. Pair a chop with vegetables and, if you want a more filling plate, a modest serving of potatoes or another starchy side.

The seasoning blend

Dry spices: garlic powder and onion powder spread their flavour evenly over the surface, while paprika adds a gentle warmth. Salt and black pepper round out the mix.

Even coverage: combine the spices before applying them so each chop gets a balanced coating. Rub the seasoning over both sides.

Getting the chops ready

Mallet: beat the chops lightly rather than pounding them hard. The aim is to even them out a little without tearing the meat.

Oil: coat both sides before adding the seasoning. This helps the spices stick and encourages the surface to brown on the grill.

Managing the heat

Initial sear: start over medium heat and grill for 2 minutes per side to brown the outside. Keep an eye on the chops, as grills can vary in strength.

Gentler finish: reduce the heat to medium-low for the additional 6–8 minutes. The recipe gives a time rather than a specific internal temperature, so check that the chops are cooked through before serving.

Resting for a juicier result

After grilling: cover the chops and leave them to rest for 5 minutes. This brief pause also keeps them warm while you prepare the rest of the meal.

Avoid cutting straight away: resting gives the juices time to settle, helping the meat stay moist when sliced.

What to serve alongside

Fresh sides: serve the chops with a green salad, steamed vegetables or grilled courgette for a lighter plate. Their savoury seasoning also pairs well with a simple slaw.

Heartier sides: potatoes, rice or corn on the cob make a more substantial meal. Add a sauce or dressing at the table if you want extra moisture or acidity.

Recipe notes & tips

• Pat the chops dry before oiling if their surfaces are damp.
• Mix the seasoning thoroughly so the salt and spices are evenly distributed.
• Use tongs to turn the chops without piercing them.
• Allow the grill to heat fully before adding the meat.
• Rest the chops for the full 5 minutes before serving.

Variations

• Smokier paprika: use smoked paprika in place of the ground paprika.
• Extra pepper: add more black pepper to the seasoning for a sharper bite.
• Herb note: mix dried thyme into the spices for an earthy flavour.
• Citrus finish: serve with lemon wedges for a fresh, tangy contrast.
• Mild heat: add a pinch of chilli powder to the seasoning blend.

Common mistakes to avoid

• Pounding too hard: the chops can become ragged; use light, even taps with the mallet.
• Uneven seasoning: some bites may taste bland; coat both sides of every chop.
• Leaving the grill too hot: the outside may char before the centre is cooked; lower the heat after the sear.
• Skipping the rest: juices can run out when the meat is cut immediately; wait 5 minutes.
• Relying only on the timer: grills and chop thickness vary; check that the pork is cooked through.

How to store

Refrigerate leftover chops in an airtight container for up to 3 days. Reheat gently in a covered pan or in the microwave until hot, taking care not to overcook them.

Frequently asked questions