Grilled Thick-Cut Pork Chops
1.5-inch bone-in chops brined 30 minutes, then reverse-seared to a 140°F internal — pink at the center, deeply browned on the outside, never dry.
- Cook temp
- 375°F
- 191°C · preheat
- Total time
- 70 min
- 40 prep · 25 cook · 8 rest
- Flip at
- 18 min
- of 25 min cook
- Pull at
- 145°F
- USDA safe minimum
How to Grill Pork Chops the Right Way | Grilling Fridays | Serious Eats · Serious Eats
J. Kenji López-Alt demonstrates cooking thick-cut pork chops over indirect heat first to gently raise temperature before searing over direct flame.
- Target //Cook at 375°F ambient two-zone for 25 min cook + 8 min rest (flip at 18 mins).
- Doneness //Pull when internal temperature reaches 145°F (USDA safe minimum). Rest 8 mins before slicing.
- Golden Rule //Ask the butcher for 1.5-inch chops cut from the rib end — they'll be marbled with more fat than the loin end and stay juicy on the grill. Boxed 3/4-inch chops from the meat case cook in 4 minutes and give you no room for error.
- Family Tweak //Slice one grilled chop off the bone into 1/4-inch medallions and serve with a small ramekin of applesauce or barbecue sauce. Thick chops on the bone are hard for young mouths to navigate.
Ingredients
- 4 chopsBone-In Center-Cut Pork Chops, 1.5 inches thick, about 12 oz each
- 1/4 cupKosher Salt, for brine
- 2 tbspBrown Sugar, for brine
- 4 cupsCold Water, for brine
- 2 tbspNeutral Oil
- 2 tspCoarse Black Pepper
- 1 tspSmoked Paprika
- 1 tspGarlic Powder
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Get to the point
- 1
Brine 4 thick chops in 4 cups water + 1/4 cup salt + 2 tbsp sugar for 30 min.
- 2
Pat dry, oil, season with pepper only (brine has the salt). Grill indirect at 375°F.
- 3
Indirect side 18 min to 130°F internal, then direct 2-3 min per side to 140°F.
- 4
Rest 8 min tented — carries to 145°F, the USDA safe minimum for medium pork.
Step by step
Tap a step to cross it offWet Brine 30 Minutes
30 minIn a large bowl, dissolve 1/4 cup kosher salt and 2 tbsp brown sugar in 4 cups cold water. Add 4 bone-in center-cut pork chops (1.5 inches thick). Refrigerate 30 minutes — no longer, or the meat turns hammy.
WhyModern pork is bred so lean it dries out in 30 seconds of overcooking. Brining is the difference between juicy chops and jerky — this is non-negotiable for thick cuts.
Pat Dry and Season
Remove chops from brine and pat completely dry with paper towels. Rub both sides with 2 tbsp neutral oil, then season with 2 tsp coarse black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Skip added salt — the brine handled it.
WhyDry surface is a hard requirement for grill marks. A wet chop steams itself, never browns, and slides on the grate.
Set Up Two-Zone Fire
Gas grill: light half the burners on high, leave the other half off. Target 375°F ambient with the lid closed. Charcoal: bank all coals to one side. Clean and oil the grates on both sides.
WhyTwo zones give you a temperature-controlled zone and a sear zone in one grill. Cooking thick chops on direct heat alone burns the outside black before the center hits 130°F.
Reverse-Sear Indirect
18 minPlace chops on the cool side of the grill (indirect). Close the lid and cook 15-18 minutes until an instant-read thermometer reads 130°F at the thickest point away from the bone.
WhyThe reverse-sear is exactly what makes thick chops different from thin. Indirect first slowly brings the center to temp; the sear at the end only handles the crust.
Direct-Heat Sear for Crust
5 minMove chops to the direct-heat hot side. Sear 2-3 minutes per side until deep grill marks form and internal temp hits 140°F. Do not press down on the chops.
WhyPressing squeezes juices onto the coals. Tongs, flip, tongs, flip, tongs — never a spatula and never pressure.
Rest 8 Minutes to Carry Over
8 minMove chops to a cutting board and tent loosely with foil. Rest 8 minutes — the internal temp carries from 140°F to 145°F, the USDA-safe medium doneness for pork.
WhyUSDA changed the pork safe temp from 160°F to 145°F in 2011. If you're still cooking to 160°F, you're eating pork jerky — this is the technique that catches you up to modern science.
- Dad pro tip
- Ask the butcher for 1.5-inch chops cut from the rib end — they'll be marbled with more fat than the loin end and stay juicy on the grill. Boxed 3/4-inch chops from the meat case cook in 4 minutes and give you no room for error.
- Kid & toddler adjustment
- Slice one grilled chop off the bone into 1/4-inch medallions and serve with a small ramekin of applesauce or barbecue sauce. Thick chops on the bone are hard for young mouths to navigate.
- Serve with
- Grilled corn on the cob · Apple-fennel slaw · Herbed rice pilaf
- Reheating
- Slice cold, arrange on a plate, cover with a damp paper towel, and microwave 45 seconds at 60% power. Reheating pork chops full-power turns tender pink meat to gray shoe soles.
- Calories
- 385
- Protein
- 44 g
- Carbs
- 3 g
- Fat
- 22 g
Nutrition source: USDA FoodData Central #167802 (pork chop, cooked). Cook-time basis: Tested on 4 bone-in center-cut pork chops (1.5 inches thick, 12 oz each) brined 30 minutes in salt-sugar solution, grilled indirect to 135°F, seared direct to 140°F pull.
Frequently Asked Questions
Can I use boneless chops?
Yes, but drop indirect time to 12 minutes and pull at 130°F instead of 140°F. Boneless cooks 30% faster with less fat to buffer overcooking.
Do I need to brine if I have thin chops?
Thin chops cook so fast (3-4 minutes total) that brining doesn't have time to work its way in. Season heavily instead and don't overcook — pull at 140°F max.
How do you reheat leftover grilled thick-cut pork chops without ruining the texture?
Slice cold, arrange on a plate, cover with a damp paper towel, and microwave 45 seconds at 60% power. Reheating pork chops full-power turns tender pink meat to gray shoe soles.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 145°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 8 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Slice one grilled chop off the bone into 1/4-inch medallions and serve with a small ramekin of applesauce or barbecue sauce. Thick chops on the bone are hard for young mouths to navigate.
What are the best side dishes to serve with this?
Recommended sides include Grilled corn on the cob, Apple-fennel slaw, Herbed rice pilaf.