How Long Do You Cook Pork Chops On The Bbq

ByLily

Barbecue pork chops cook in roughly 10 to 15 minutes total on a preheated grill at medium-high heat. But how long do you cook pork chops on the bbq depends on thickness, bone-in vs boneless, and the temperature of your grill. This guide gives you exact times, temps, and simple steps so your chops come out juicy every time.

Pork chops are lean. They dry out fast. The good news is they cook quick, so dinner is ready in under 20 minutes.

How Long Do You Cook Pork Chops On The Bbq

Here are the base cook times for a grill set to medium-high, about 400°F to 450°F. Always flip once halfway through.

  • Boneless chops, 1/2 inch thick: 6 to 8 minutes total
  • Boneless chops, 3/4 inch thick: 8 to 10 minutes total
  • Boneless chops, 1 inch thick: 10 to 14 minutes total
  • Bone-in chops, 3/4 inch thick: 10 to 12 minutes total
  • Bone-in chops, 1 inch thick: 12 to 16 minutes total
  • Bone-in chops, 1.5 inch thick: 16 to 20 minutes total

These times assume the grill lid is closed. If you cook with the lid open, add 3 to 5 minutes.

Why Thickness Matters More Than Anything

A thin chop can overcook in 2 minutes. A thick chop needs a longer, slower cook so the inside catches up to the outside. That is why you should always check the internal temp, not just the clock.

The Only Temperature That Matters

Pull your chops off the grill when the thickest part reads 145°F on a meat thermometer. Then let them rest 3 to 5 minutes. The temp will rise a few degrees as they sit.

If you like them a bit more done, 150°F is fine. Anything past 160°F gets tough and dry.

Step-By-Step: Grilling Pork Chops Perfectly

  1. Take the chops out of the fridge 20 to 30 minutes before cooking. Room temp meat cooks even.
  2. Pat them dry with paper towels. Wet meat steams instead of sears.
  3. Season both sides. Salt, pepper, garlic powder, and paprika is a solid basic rub.
  4. Preheat the grill to medium-high, around 425°F. Clean the grates and oil them lightly.
  5. Place chops on the grill. Close the lid.
  6. Flip once after half the cook time. Do not keep flipping.
  7. Check the internal temp at the low end of the time range. Pull at 145°F.
  8. Rest the chops on a plate for 3 to 5 minutes before cutting.

Direct Heat Vs Two-Zone Grilling

For chops under 1 inch, direct heat works great. Just stay close to the grill.

For thick bone-in chops, use two zones. Sear over high heat for 2 to 3 minutes per side. Then move them to the cooler side, close the lid, and finish until they hit 145°F. This prevents a burnt outside and a raw middle.

Should You Brine First

A quick brine helps lean chops stay moist. Mix 1/4 cup salt into 4 cups water. Soak the chops for 30 minutes to 1 hour. Rinse and pat dry before seasoning. Do not brine longer than 2 hours or the meat gets salty and spongy.

Wet Brine vs Dry Brine

A wet brine adds water. A dry brine, which is just salting the chops and letting them sit 1 hour, keeps more of the natural pork flavor. Both work. Pick one and keep it simple.

Common Mistakes That Ruin Bbq Pork Chops

  • Cooking cold chops straight from the fridge
  • Using high heat the whole time on thick cuts
  • Not using a thermometer and guessing
  • Cutting into the meat right off the grill
  • Walking away and letting them overcook

The thermometer tip is the big one. A $15 instant-read thermometer will save you more chops than any marinade.

How To Tell When They Are Done Without A Thermometer

If you dont have a thermometer, press the center of the chop with your finger. A done chop feels firm but still has a little give. A raw one feels soft and squishy. A overcooked one feels hard like a hockey puck.

You can also cut a small slit near the bone. The juices should run clear, and the meat should be pale pink to white inside. A little pink in the middle is safe and normal at 145°F.

Resting, Serving, And Leftovers

Rest the chops 3 to 5 minutes. This lets the juices settle back into the meat instead of running onto the plate.

Serve with grilled corn, a simple salad, or roasted potatoes. Leftover chops keep in the fridge for 3 to 4 days. Reheat them gently in a covered pan with a splash of water so they dont dry out.

Quick Tips For Better Results

  • Buy chops of the same thickness so they finish together
  • Oil the grates, not just the meat, to stop sticking
  • Keep the lid closed to hold heat and speed up cooking
  • Let the grill fully preheat before the chops go on

With a hot grill, a timer, and a thermometer, barbecue pork chops are one of the easiest meals you can make. Stick to the 10 to 15 minute window for standard chops, adjust for thickness, and pull them at 145°F. That is all it takes for juicy chops off the bbq every single time.

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