These grilled pork chops rubbed with a tasty dry spice mix make a quick and delicious barbecue dinner. The rub is made with pantry staples that can be quickly assembled. It’s so tasty, you may want to double or triple it and use it on everything including chicken, ribs, roasted cauliflower or even roasted chickpeas. A little cayenne pepper gives these grilled pork chops a touch of heat while the paprika and chili powder give them a gorgeous bronze color.
The recipe below includes the spice rub and grilling instructions. For photos and tips on using dry rubs and grilling pork chops continue reading after the recipe.
Recipe for Grilled Pork Chops with Dry Spice Rub
Grilled Pork Chops with Dry Spice Rub
Dry Spice Rub
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper
- 1 tsp sugar
- 4-6 pork loin chops 3/4 to 1 inch thick
- In small bowl combine all dry rub ingredients, mix well.
- Generously coat each pork chop with the spice rub. As the name suggests, rub the spice mix into the meat.
- Place chops in single layer in a sealed container in the fridge for at least 1 hour for best results.
- Remove chops from fridge half an hour before grilling to bring up to room temperature.
- Use a paper towel to coat grill grates evenly but sparingly with canola oil to help prevent food from sticking.
- Preheat grill to medium high heat.
- Grill chops for 5 to 7 minutes per side or until juices run clear. Flip only once or twice max.
- Remove from grill and tent loosely with foil for 5 minutes for maximum juiciness.
Bone-in pork chops work well with this recipe and are typically a little juicier.
Nutrition Facts (per serving)
Tips for Juicy, Flavorful Grilled Pork Chops
- Choose pork chops that are at least 3/4 to 1 inch thick. Fast fry or thin pork chops cook so quickly on the BBQ that the inside is finished before you have a nice crust or color on the outside. By getting thicker chops, you have better control on cooking both the outside and inside perfectly.
Bone-in pork chops and those with more marbling throughout will always be juicier.
A dry rub is a blend of salt, sugar, spice and savory herbs. Each component plays a vital role. The sugar helps browning and crust formation. The spice and savory herbs add flavor and color. The salt helps flavor penetrate into the meat. The tricky thing about salt and meat is that initially salt will cause moisture in meat to draw to the surface, which may make it dry and tough, but leave salt on long enough and the moisture will reabsorb and take the rub flavors with it. Chef J. Kenji López-Alt at Serious Eats did extensive testing on steak and declared salt should be left on at least 40 minutes or longer or should be added right before cooking for best moisture retention. While his tests were on beef, I’ve applied his principles to pork chops and recommend the rub should be rubbed on at least one hour before grilling.
A rub should be “rubbed” into the meat, not just sprinkled on top. You want the sharp edges of the sugar, salt and spice crystals to tear into the meat fibers.
Place your chops in the fridge once rubbed, but let them rest on the counter for half an hour before grilling to bring them up to room temp.
Preheat your barbecue to medium high heat.
Watch carefully to avoid overcooking chops. Cook until juices run clear or the chops feel firm but still have a little give. For a sure bet, use a meat thermometer and cook until chops reach an internal temp of 155°F (68°C).
Did you know that a hint of pink in pork is perfectly safe. It’s ground meat or mechanically tenderized meat that must be fully cooked. Canada and US regulators vary on the their recommended internal temperature for cooking pork. The USDA says 145°F (63°C) while Health Canada says 160°F (71°C). I’ve followed the temp I saw on recipes for grilled pork chops on the Manitoba Pork and the Pork Marketing Canada sites.
- Remove grilled pork chops from grill, cover loosely with foil and let rest for 5 minutes. This helps keep all the flavorful juices in the meat when it is cut.
These are our tips and tricks for super tasty grilled pork chops. What are your favorite barbecuing tips? Do you use a thermometer?
I’m so excited for barbecue season. I’d love to see what you’re grilling, leave a comment or share a photo on Instagram and tag @getgettys so I can see it, like and be inspired!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.