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Easy Grilled pork chops Recipe

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These grilled pork chops are magical! They rival any beef steak. Every time I make them people rave that they are the best pork chops they’ve ever had in their life. Follow my instructions and you will be the star of every backyard barbecue! People can’t get enough of my perfect grilled pork chops.

Juicy grilled pork chops with the best, easy marinade is the perfect recipe to throw on the grill. Great served with simple sides for a delicious dinner.


  • Pork chops. I prefer using bone-in pork chops. I also like using thicker cut chops to make sure they’re extra meaty and juicy.
  • Olive oil.
  • Lemon juice.
  • Paprika.
  • Garlic.
  • Italian seasoning / Dried Italian herbs.
  • Salt and pepper.


Best pork chop marinade
  1. Make the marinade: Whisk together olive oil, lemon juice, garlic, spices and herbs. Place the pork chops in a suitable marinating dish or a large Ziploc bag. Pour over the marinade and make sure the pork chops are all covered in the the marinade. Cover and allow to marinate for at least 30 minutes but up to 24 hours in the fridge.
  2. How long to grill pork chops: I prefer cooking pork chops on a very hot grill. I want the fat to render while the outside caramelizes and the inside stays juicy and just-cooked. I preheat my outdoor grill / braai / barbecue for at least 5 minutes on the highest setting then cook the pork chops for 2-3 minutes per side, rotating, and turning to make sure the chops are evenly browned. If the fat cap is very big, stand the chops on the fat side and allow to cook and the fat to render for a few minutes. Take the chops off the heat when their internal temperature reaches 145ºF / 62ºC, cover with foil and allow to rest for at least 5 minutes. They will continue cooking during the resting time.
  3. Why is resting important? Resting meat allows the juices to redistribute back into the meat. If you cut into meat immediately as it comes off the heat the juices will run out onto the board and your meat will more likely be dry and a little tougher. Resting allows the juices to stay in the meat while also giving the meat a moment to relax, giving you much juicier, tender meat.

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