Make a big batch of the dry rub you’ll use to coat these easy weeknight grilled pork chops. You’ll want it to flavor chicken thighs, pork tenderloins, burgers, and more juicy, thick center-cut pork chops down the line. The secret is a smidgen of sugar. Just a dash of that sweet powder helps develop a crackly crust and ensures caramelization, with layers of flavor backed by chili powder, paprika, and garlic and onion powders. (And yeah, it works with brown sugar too.)
The longer you let the chops marinate in the rub, the better they’ll be. As the sugar and salt dissolve, they’ll travel to the center of the meat, taking all that flavor with them. Just remember: Excess moisture is the enemy of crispy edges. Pat each side of the pork chops with paper towels before applying the spices and again right before cooking. Give the seasoned chops at least 20 minutes to come to room temperature before cooking (use the time to heat the grill). And let the cooked pork chops rest for at least 5 minutes before slicing, so their juices have time to settle.
If it’s cold or raining, or your home isn’t blessed with a charcoal or gas grill, you can adapt this recipe for the indoors. Preheat a cast-iron skillet or grill pan over medium-high heat and add a slick of vegetable oil to the the pan. Sear the bone-in chops, making sure not to crowd the pan, flipping them occasionally until the internal temperature reaches 145°F on an instant-read thermometer for medium (or up to 160°F for well-done). Leftovers will keep in an airtight container in the fridge for up to 4 days.
This recipe was adapted for style from ‘The Big Book of Outdoor Cooking & Entertaining’ by Cheryl and Bill Jamison. Buy the full book on Amazon or ThriftBooks.
Recipe information
Total Time
25 minutes plus marinating
Yield
8 servings
Ingredients
Preparation
Step 1
At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub. Combine 2 Tbsp. sweet paprika, preferably Spanish, 1 Tbsp. freshly ground black pepper, 1½ Tbsp. kosher or sea salt, 1 tsp. sugar, 1 tsp. chili powder, 2 tsp. granulated garlic or garlic powder, 2 tsp. onion powder, and ¼–½ tsp. ground cayenne in a small bowl. Coat eight 1"-thick bone-in pork rib chops with the spice rub and arrange chops on a rimmed baking sheet. Cover with plastic and refrigerate, covered if desired.
Step 2
Prepare grill for medium-high heat; oil grill grate with vegetable oil.
Step 3
Remove pork chops from the refrigerator and let sit at room temperature for about 20 minutes.
Step 4
Drizzle chops with extra-virgin olive oil on both sides. Grill chops, flipping onto each side twice, 10–12 minutes total. (If desired, rotate chops a quarter turn on the third flip to get crisscross grill marks.) The chops are done when just a hint of pink remains at the center. Serve hot.
Editor’s note: This recipe for grilled pork chops first appeared on Epicurious in December 2005. Head this way for more of our favorite summer grilling recipes →
Recipe notes
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