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If you are like many a backyard chef out there who has yet to attempt pork chops on a gas grill because you think it is too hard, then this article is for you.

Many people are inclined to shy away from grilling pork chops because they haven’t mastered the technique for cooking them.

In all actuality, pork chops are one of the easier meats to cook on a gas grill. The most common problem most grillers have is overcooking their pork chops resulting in tough and tasteless meat that’s nothing like the juicy and tender chops they were hoping for.

An easy way to solve this problem is by paying attention to your timing and having an excellent grilling thermometer on hand. This may sound overly simplistic, but if you learn to nail the timing and the temperature, you will be in for some great results.

So come with me as I reveal how to grill pork chops on a gas grill for the perfect chop every time.

Because as you are about to learn, pork and a grill are a match made in heaven!

Why Should You Choose Pork Chops?

Even though most people think of chicken, hot dogs, hamburgers, and steaks as some of the most common and traditional meats to be barbecued, there are plenty of other meats that can be thrown on the grill as well.

Flavor-packed pork chops are a great alternative for those who may not want the usual barbecue fare.

When cooked properly, a bone-in pork chop can be one of the tastiest things you have ever cooked on a grill.

The Benefits of Choosing Pork Chops

Here are some of the top reasons why you should consider pork chops for your next outdoor grilling session:

  • Versatility: Pork chops are incredibly versatile and can be prepared in many different ways. You can marinate them, season them with dry rub, or simply grill them with salt and pepper. You can also pair them with a variety of side dishes to create a complete meal.
  • Flavor: Pork chops have a mild, delicate flavor that pairs well with a variety of seasonings and sauces. They also have a natural sweetness that adds depth to any dish. Plus, pork chops are perfect for smoking, which adds a rich, smoky flavor to the meat.
  • Nutrition: Pork chops are a great source of protein and essential nutrients like thiamin, niacin, and vitamin B6. They are also relatively low in calories compared to other meats, making them a great choice for those watching their weight.
  • Affordability: Pork chops are an affordable option for grilling, making them a great choice for feeding a large group of people without breaking the bank.
  • Crowd-pleaser: Finally, pork chops are a crowd-pleaser, loved by both kids and adults. They are a classic choice for backyard barbecues and are sure to be a hit with your guests.

So, for those of you who are interested in adding grilled pork chops to your next cookout, here are some great tips on how to grill them.

Pork Chops & Choosing the Right Cut of Meat for the Grill

Pork chops have earned their spot as a top choice for meat lovers everywhere. With a variety of thicknesses available, it’s important to pick the perfect cut for the occasion, as well as for the best flavor. This is where knowing which pork chop is ideal for grilling becomes essential.

When it comes to grilling pork chops, remember the golden rule: go thick, not thin. While thin chops have their place in the frying pan, grilling them on a gas grill is a recipe for disaster.

Pork is bred to be leaner than in the past, making it extremely easy to overcook. A chop that’s at least ¾ inch to 1.5 inches thick will cook more evenly. The thicker the chop, the better it will turn out on the grill.

To ensure even cooking, select chops with the most uniform thickness and avoid those that are thicker around the bones. These factors can cause the meat to cook unevenly, leading to undercooked or overcooked sections.

Freshness is another critical factor to consider when selecting the perfect pork chop. If they have a funky smell, skip them and move on to the next one.

Uncooked pork chops should have little to no odor, and the outer surface should be slightly moist but not slimy or sticky.

The meat should be a reddish-pink color with a fine grain, and any visible fat should be creamy white with no blemishes or dark spots. Grayish, soft or mushy, pale, or overly wet pork is a sign of an inferior product or advanced age.

Grilled Pork Chop

Bone-in or Bone Out Pork Chops?

The Bone-in Loin Chop | The Boneless Loin Chop

Should you go for a bone-in or boneless pork chop when grilling?

It ultimately boils down to personal preference, but both options have their own advantages. I personally enjoy them both. Sometimes I just don’t want to deal with cutting around a bone though.

Interestingly, renowned barbecue expert and author of “Science Of Barbecue, Grilling, And Outdoor Cooking”, Meathead Goldwyn, debunks the myth that the bone enhances the flavor of the meat in his article “Mythbusting: Does The Bone Make The Meat Better?“.

That’s why I tend to focus on finding the best quality piece of meat rather than worrying about whether it has a bone or not.

The two main cuts of pork chops we will be discussing here are the bone-in loin chop and the boneless loin chop. Both are great for grilling, but each has its own unique characteristics that make it worth considering.

The Bone-in Loin Chop

The bone-in loin chop is the piece of meat that runs along the backbone of the pig. The loin muscle is a very lean cut. There is a bone running along one side and usually a thin strip of fat on the other.

The lion is a tenderer cut because this muscle does not get a lot of use.

The Bone In Loin Chop

The Boneless Loin Chop

The boneless loin chop comes from the same cut as the bone-in chop except the bone has been removed. The boneless chop is tender, and lean and should be cooked similarly to a chicken breast.

The Boneless Loin Chop

Brine, Brine, Brine

If you want the perfect pork chop, then brining isn’t an option, it is a must. It will take the meat from a dry, tasteless chop to the best pork chop you have ever devoured. Brining works best for meats that have little fat and pork chops fit that bill perfectly.

Brining is where you bathe your meat in a salt solution for a period of time before cooking or grilling. It helps to add flavor and moisture to your meat and works especially well for leaner meats.

There are two methods of brining but I prefer the dry brine version, though wet brining will produce the juicier meat. This is because of the extra water that soaks into the meat. But because of the extra water moisture, it is harder to get that browned crusty sear on the outside and your chops will usually come out less flavorful. Either method will work though.

The agreed-upon rule for dry brining is ½ teaspoon of kosher salt for every pound of meat, plus your preferred seasoning. It is a good idea to brine your meat for at least an hour before grilling. Placing the brined meat uncovered in the refrigerator overnight before grilling (if you have the time) works best.

Before you put your chops on the grill, rinse the excess salt off the surface and pat dry with a paper towel so you can get a good sear. Too much exterior moisture will only result in a good steam and you don’t want that.

For more information on the brining process, read this guide How to Brine Meat – An Intro and Guide to Brining.

Grilled Pork Loin

Setting up Your Gas Grill for Cooking Pork Chops

Getting the grill ready and knowing how you are going to cook is always a significant part of any cookout.

For thicker pork chops, you will be setting up your gas grill for indirect grilling. For more about setting up your grill for indirect heat cooking, read this guide:  What Is Indirect Grilling – Why and How to Grill With Indirect Heat.

Preheat your burners so the inside temp is anywhere from 250°F to 350°F depending on how much time and patience you have. Unless you’re frying bacon, pork cooks best at lower heat. Cooking chops low and slow will help keep them moist and tender.

Once the inside temperature of the grill is where you want it, turn off one or more of the burners to create a 2-zone cooking area. If your grill only has one burner, perhaps it is time for a gas grill upgrade.

How to Grill Pork Chops on a Gas Grill

Recommended Cooking Times for Pork Chops

Once your grill is set up for 2-zone cooking and you have the heat just right, it is time to put the meat on. You will want to slow-cook the chop on the indirect side of the grill that is not directly over the fire. This is where the before-mentioned excellent remote grilling thermometer comes into play.

With the grilling thermometer inserted into the thickest part of the meat, shoot for 140°F as your target temperature. Remove the chop from the heat and cover with tin foil for 10 to 15 minutes.

Turn all the burners up to high and return the meat to the grill for a quick sear on both sides. Turn the chops every minute so as not to let too much heat penetrate below the surface of each side. You’re just going for a surface sear at this point. You should not have to flip more than two times. Your pork chop is ready to eat immediately.

Conversely, you can reverse the process and sear the meat over high heat first, then finish on indirect heat until the chop is between 135°F and 145°F depending on your doneness preference. Remember that the inside temperature can rise as much as 10°F while the meat it is resting. Let it rest for 10 minutes before eating.

A little pale pink is ok with pork according to the USDA and this is when it is at its pinnacle of juicy tenderness.

My Favorite Pork Chop Recipes

The first pork chop recipe I use often comes from our friends over at Taste of Home. Well, they are not actually our friends but with a recipe this good, I wish they were.

Favorite Grilled Pork Chops


  • 1/2 cup Worcestershire sauce
  • 1/4 cup minced fresh parsley
  • 1/4 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 4 boneless pork loin chops (8 ounces each and 1 inch thick)


  1. In a large bowl, combine Worcestershire sauce, parsley, balsamic vinegar, soy sauce, olive oil, minced garlic, pepper, and cayenne pepper.
  2. Add the pork chops to the bowl and turn to coat them with the marinade.
  3. Cover the bowl with plastic wrap and refrigerate for 8 hours or overnight.
  4. Preheat your gas grill to medium heat.
  5. Remove the pork chops from the marinade and discard the marinade.
  6. Grill the pork chops, using the methods above.
  7. Let the pork chops rest for 5 minutes before serving.

Nutrition Facts:

1 pork chop contains 328 calories, 14g fat (5g saturated fat), 109mg cholesterol, 358mg sodium, 3g carbohydrate (2g sugars, 0 fiber), and 44g protein.

Honey Soy Marinade Pork Chops

The second grilled pork chop recipe is one of my all-time favorites and comes to you by the folks over at delish.


  • 1/4 cup honey
  • 1/2 cup reduced-sodium soy sauce
  • 2 cloves garlic, minced
  • Red pepper flakes
  • 4 boneless pork chops


  1. In a large bowl, mix together the honey, soy sauce, garlic, and red pepper flakes.
  2. Add the pork chops to the bowl, cover, and refrigerate for at least 30 minutes or up to 2 hours.
  3. Heat the grill over medium-high heat.
  4. Following the grilling instructions above.
  5. Let the pork chops rest for 5 minutes before serving.

Final Thoughts on Our How to Grill Pork Chops on a Gas Grill Guide

Pork chops can be a real crowd pleaser, especially if you nail the gas grilling technique outlined above. Grilling pork chops requires diligence. By paying close attention to the heat and mastering the trick of quickly searing the outside without over cooking the inside, you are on your way to perfection.

As always, if you or someone you know find this information on how to grill pork chops on a gas grill useful; please consider sharing it with your Grilling friends and on social media!

If you would like to leave a comment or have useful tips of your own to share on how to grill pork chops on a gas grill, please do so below. We always welcome your input.


Pat G.

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DisclosureAt The Grilling Life, I am committed to researching and writing thoughtful, informative and editorially independent reviews of the best products for your outdoor cooking needs.  If you like what I do, you can support me through my chosen links, which earn me a commission.  This allows me to continue sharing with you my love for all things barbecue.  Your support is truly appreciated.

Patrick Ginise

A backyard warrior, certified carnivore, lover of good whiskey, grill master and I’m Living The Grilling Life!

I have a passion for cooking with live fire and smoke, no matter the weather. I’m a real person just like you, who loves outdoor cooking and BBQ. Food, fun, and time spent with family and friends are what it’s all about! It is my mission to take my passion and knowledge for outdoor cooking and all things BBQ and share this expertise in techniques and grilling equipment with you. In other words, Living The Grilling Life!

I have personally tested over 150+ Grills and Smokers and hundreds of grilling thermometers, temperature controllers, grill brushes, grilling tools, fire starters, and other BBQ products.