Grilled Pork Chops

These succulent Grilled Pork Chops are an easy, tasty dinner, any night of the week. And you'll love the super simple honey-jalapeño marinade!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Marinating time 3

Total Time 25

Servings servings

Calories 319kcal

4 (8 ounce) boneless pork chops center-cut, about 1 1/2 to 2 inches thick each (see note 1)
2 tablespoons fresh parsley minced, for garnish, optional

In a large bowl, whisk together olive oil, lemon zest, lemon juice, honey, garlic, jalapeño pepper, dried thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper.
Add pork chops; turn to coat. Marinate in the refrigerator at least 3 hours or overnight.

Preheat grill over high heat for 10 minutes. Clean and oil grate. Remove pork chops from marinade and wipe off excess. Allow to come to room temperature while grill preheats.
Reduce heat to medium and grill pork chops over direct heat, turning occasionally, until well-browned, about 3 to 5 minutes per side.
Transfer to indirect heat, cover, and continue cooking until a thermometer reads 145 degrees at the thickest part, about 5 to 10 minutes longer. Let rest 10 minutes before serving. Garnish with parsley if desired.

Pork chops: Look for boneless center-cut pork chops (also known as loin chops or center loin chops).
Yield: This recipe makes 4 large Grilled Pork Chops, enough for 4 servings.
Storage: Store leftover pork chops in an airtight container for up to 4 days.
Make ahead: Marinate pork chops the day before. Allow to come to room temperature before grilling.
Freezer: Wrap leftover chops in freezer-safe packaging and freeze up to 4 months. Thaw overnight in the refrigerator.