These grilled pork chops can rival a good beef steak, they are so good and you absolutely have to try this recipe. The most important thing about making these grilled pork chops is choosing your cut. There are actually four different cuts of pork chops; shoulder chops, rib chops, center cut loin chop, and boneless. You don’t want to use shoulder chops or boneless pork chops for grilling, they just don’t produce the best results.

You want to use either rib chops or center cut loin chops which have like a t-bone in the middle. The best way to get the perfect pork chops for grilling is to go to the meat counter and ask for it, your butcher will be thrilled to help you. A good thick bone-in pork chop will not dry out. To begin grilling our pork chops, preheat the outdoor grill to high heat of about 400 to 450 degrees Fahrenheit then we take olive oil and drizzle just a little bit onto each chop and rub it into the top, sides and a little bit more on the bottom then set those chops to the side for a second and put together our rub.

With these grilled pork chops, we try to keep it simple with 2 teaspoons of salt, one teaspoon of black pepper and one teaspoon of smoked paprika. Toss them together then we are going to use this t season our pork chops. Sprinkle it on generously and you can rub it in, once you have all your pork chops seasoned, its time to head onto your preheated grill. Start out by searing it directly on the grill grates then close the lid and give it 2 to 3 minutes to sear on one side then give it a flip and give it 2 to 3 minutes on the other side as well.  After the chops have seared on both sides, we are going to heat on the grill to medium, move all your chops on the upper rack so they can finish cooking over indirect heat.

An alternative method is to simply turn off the flame on one half of your grill and move your pork chops to the other half and leave the flame on the other side and that’s indirect heat as well. Leave them to cook until they reach an internal temperature of about 145 degreed Fahrenheit.


  • 4 bone-in thick center cut or rib chop pork chops
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper


  1. Heat an outdoor grill to high heat, about 500 degrees Fahrenheit.
  2. Prepare your chops by rubbing both sides with olive oil.
  3. In a small bowl, stir together paprika, salt, and pepper. Sprinkle the mixture on each side of the pork chops and rub it in.
  4. Grill the chop by searing each side for 2 minutes over the high heat. Remove the chops to an upper rack or to a spot with indirect heat to finish cooking.
  5. Reduce the burners to medium, close the lid, and cook for about another 15 minutes more. Actual cooking time will depend on the heat of your grill and the thickness of your pork chop. Pork needs to be cooked to an internal temperature of 145 degrees Fahrenheit.
  6. Let rest 5 to 10 minutes before serving.