Quick Grilled BBQ Pork Chops

BBQ Pork Chops

BBQ pork chops make a brilliant and quick BBQ recipe when done right - cooked medium, and not dried out.

Easy and quick to prepare, this method will give you the best, juiciest grilled chops ever, and they'll go with pretty much any side dish you can think of.


Do this with with pork chops preferably on the bone, one per person is usually enough.

Having the bone on just looks better somehow - preferably organically reared meat from some rare breed of pig if you can - which will taste out of this world.

  • 1 or 2 chops per person, depending on thickness
  • Olive oil for brushing
  • Fresh ground salt and pepper

Preparing Your BBQ Pork Chops

First of all, with each chop laid on its side, cut through the rind from onside to the other, at 1/2 inch intervals. Like so.

This will cause the fatty rind to crisp up as it grills.

Brush each side with the olive oil and rub with the salt and pepper and pretty much they're good to go.

bbq pork chops

Other flavorings Worth Trying

If you want to add more flavor to your pork chops than just salt and pepper try one of the following:

How to Grill your BBQ Pork Chops

  1. Fire up your grill as you normally would. I use a charcoal grill and control cooking speed by raising or lowering the rack. Gas is easier to keep control of temperature with.
  2. There are slightly different methods for thin pork chops and thick pork chops, mainly because they cook differently. For thin barbecue pork chops are done fast over a hot grill, in more or less the same way as steak is. Flip the pork chops over using tongs only once or twice during the cooking process. The whole procedure should only take about 5 minutes.
  3. Thicker BBQ pork chops need a longer cooking time. First sear them for a minute on each side over a hot grill, or with the rack low down near the coals. Press down on them with a spatula, which will help make nice sear marks on them.
  4. Then either raise the rack up away from the coals to reduce the heat applied to them, or turn the gas down to medium. Turn them over 3 or 4 times every 3 minutes until they are done - tongs are the best tool for this job.
  1. To make them really tender, if you have a lidded grill, once they are seared move them so they aren't directly above the heat, reduce the heat to medium and close the lid. Cook them for 3 minutes each side, turning them over 2 or 3 times.
  2. Which ever method you use, when they're cooked to your satisfaction, put them on a plate and wrapped in foil to rest. This will help improve texture and flavor as the juices settle down and permeate back through the meat.

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