What temperature should grilled pork chops be cooked to?

The USDA recommends an internal temperature of 145°F for pork chops followed by a 3-5 minute rest. At 145°F the pork will be slightly pink in the center — this is perfectly safe and gives you the juiciest result. If you cook pork chops to 160°F or above they will be dry and tough.

How do I keep grilled pork chops from drying out?

Three things — thick cut chops, not overcooking past 145°F and resting the meat for 5 minutes after grilling. All three together give you consistently juicy pork chops every single time.

Bone-in or boneless pork chops for grilling?

Bone-in every time for grilling. The bone acts as a natural insulator that slows the cooking process and keeps the meat around it juicier. Bone-in chops also have more flavor. Boneless pork chops can work but they cook faster and dry out more easily — watch them closely.

Can I make the herb butter ahead of time?

Absolutely — in fact I recommend it. Make the herb butter up to 2 weeks ahead and store it wrapped tightly in plastic wrap in the refrigerator. You can also roll it into a log shape in the plastic wrap for easy slicing. It freezes well for up to 3 months.

Can I use fresh herbs instead of dried?

Yes! Fresh herbs have a brighter, more vibrant flavor. Use three times the amount of fresh herbs as dried — so if the recipe calls for ½ teaspoon dried, use 1½ teaspoons fresh.

What if I don't have a grill?

You can get excellent results in a cast-iron grill pan on the stovetop. Heat the pan over high heat until very hot, add a drizzle of olive oil, and cook the pork chops the same way — 4-5 minutes per side. Finish in a 400°F oven if needed to reach 145°F internal temperature.

Can I marinate the pork chops?

Absolutely — marinating adds even more flavor. A simple marinade of olive oil, garlic, lemon juice and herbs for 2-4 hours before grilling takes these to another level. Don't marinate for more than 8 hours as the acid can start to break down the texture of the meat.

The Best Grilled Pork Chops with Herb Butter Recipe

Description

These grilled pork chops with herb butter are juicy, perfectly charred and loaded with flavor. The easiest and most impressive summer cookout recipe!

Ingredients

Scale

For the Pork Chops:

4 boneless pork chops, 6 oz each about 1 inch thick
Olive oil for brushing
1 tsp kosher salt
1 tsp black pepper

For the Herb Butter:

1 stick (½ cup) unsalted butter, softened to room temperature
½ tsp dried oregano
½ tsp dried basil
½ tsp Italian seasoning
¼ tsp dried rosemary
Pinch of kosher salt

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Instructions

Remove the pork chops from the refrigerator 30 minutes before grilling and let them come to room temperature. This ensures even cooking all the way through.
While the chops are resting make your herb butter — combine the softened butter, oregano, basil, Italian seasoning, rosemary and pinch of salt in a small bowl and mix with a fork until the herbs are evenly distributed throughout the butter. Place in the refrigerator to firm up slightly while you grill.
Prepare your charcoal grill for direct heat cooking. Let the coals burn down until they are ashed over and glowing — you want a medium-high heat around 400-450°F. Clean and oil your grill grates well before cooking.
Pat the pork chops completely dry with paper towels — this is important for getting a good sear. Brush both sides lightly with olive oil and season generously on both sides with salt and pepper. Press the seasoning gently into the meat.
Place the pork chops directly over the hot coals. Grill for 4-5 minutes on the first side without moving them — let them develop those beautiful grill marks and a good sear. Flip once and grill for another 4-5 minutes on the second side.
Check the internal temperature with a meat thermometer inserted at the thickest part of the chop. You are looking for 145°F — this is the sweet spot for safe, juicy pork. Do not cook past 145°F or the chops will dry out.
Remove the pork chops from the grill and tent loosely with aluminum foil. Let them rest for 5 minutes — this allows the juices to redistribute throughout the meat.
While the chops are still warm from resting place 1-2 teaspoons of herb butter on top of each chop and let it melt slowly into the meat. Serve immediately.

Notes

Salt and pepper is all this chop needs before grilling — the herb butter delivers all the flavor once it melts into the meat. Trust the process.
Bring your pork chops to room temperature before grilling. Cold meat on a hot grill cooks unevenly. The 30 minute rest makes a real difference.
145°F is your magic number. At this temperature pork will be slightly pink in the center — this is perfectly safe and gives you the juiciest result. A meat thermometer removes all the guesswork.
Make extra herb butter and keep it wrapped in plastic wrap in the refrigerator for up to 2 weeks. It’s incredible on grilled steak, corn on the cob, roasted vegetables and fresh bread.
Boneless pork chops cook faster than bone-in. Stay close to the grill and check the temperature at the 4-minute mark to avoid overcooking.

Prep Time: 10 minutes
Cook Time: 40 minutes (including 30 minutes of rest time)
Category: Dinner
Method: Grill
Cuisine: American