How Long to Grill Pork Chops

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

A one-inch thick pork chop grills over medium-high heat for about 4 to 6 minutes per side. The goal is to reach a final internal temperature of 145°F (63°C) after a three-minute rest period. This ensures the pork is both safe to eat and still juicy.

This timing is a general guideline. The exact time depends on the thickness of the chop, whether it has a bone, and the specific temperature of your grill. The accompanying chart provides starting points for different common cuts of pork chops.

How Long to Grill Pork Chops: time chart

Table source: Typical ranges from standard cooking practice, not an official chart. Ovens, grills and pieces vary: start checking at the low end of each range.

Good to know

• Thick chops cook more evenly if moved to the cooler side of the grill after searing

What changes grilling time

Several factors determine how long a pork chop needs on the grill. The most significant is the thickness of the cut. A thin, 3/4-inch chop will cook much faster than a thick, 1 1/2-inch chop. Thicker cuts also benefit from a different grilling method. We suggest searing them over direct heat first, then moving them to a cooler part of the grill to finish with indirect heat. This technique helps the center cook through without burning the exterior.

Bone-in chops may cook a little more slowly than boneless chops of the same thickness. The bone can insulate the meat next to it, requiring more time to reach the target temperature. Finally, the actual temperature of your grill matters. The times provided are based on medium-high heat. A hotter grill will cook the chops faster, while a cooler grill will take longer.

How to tell when pork chops are done

The most reliable way to check for doneness is with an instant-read food thermometer. Visual cues like the color of the juices or the firmness of the meat can be misleading. According to USDA guidelines, whole cuts of pork are safe to eat when they reach a minimum internal temperature of 145°F (63°C), followed by a three-minute rest.

To get an accurate reading, insert the thermometer probe horizontally into the thickest part of the chop, making sure not to touch any bone. Once the thermometer reads 145°F, remove the chops from the grill. Let them rest on a plate or cutting board for at least three minutes before serving. This rest period is a critical part of the cooking process. It allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop. The internal temperature will also continue to rise slightly during the rest.

Tips for better results

• Start with dry chops. Pat the pork chops dry with a paper towel before seasoning. A dry surface helps create a better sear and crust on the grill.
• Preheat the grill. A properly preheated grill cooks more evenly and helps prevent the meat from sticking to the grates. Give your grill enough time to reach a steady medium-high temperature.
• Avoid pressing down. Do not press on the chops with a spatula while they are on the grill. This forces out the juices and can lead to dry meat.
• Let the meat rest. The mandatory three-minute rest period is essential for food safety and for keeping the pork chops juicy. Slicing into them immediately will cause the flavorful juices to run out onto the plate.

Sources and method

• USDA FSIS Safe Minimum Internal Temperature Chart
• Time ranges not marked as USDA are typical ranges from standard cooking practice

Last checked October 21, 2026.