How to Grill Pork Chops on a Charcoal Grill

What You'll Need

Before starting, make sure you have everything on this list. We recommend using Kingsford™ Original Charcoal Briquets. And don’t skip the digital meat thermometer — it’s the best way to get your pork chops done right.

FUELS AND TOOLS

Kingsford™ Original Charcoal Briquets
Shallow Dish
Digital Meat Thermometer
Long-Handled Tongs or Long-Handled Metal Spatula
Paper Towels

INGREDIENTS

1” Thick, Center Cut Bone-In Pork Chops
Water
Kosher Salt
Salt and Pepper
Glaze and Marinade (Optional)
Herbs (Optional)
Coarse Salt
Freshly Ground Pepper
Cooking Oil

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How to Prep

Brine or marinate pork chops for 2 to 4 hours in the refrigerator. For the brine, combine ¼ cup of kosher salt with 4 cups of water in a shallow dish. Or use your favorite homemade or store-bought marinade.
After the chops are finished brining or marinating, discard the used brine or marinade and pat them dry with a paper towel.
Liberally apply coarse salt (not table salt) and freshly ground black pepper to both sides of the meat.

How to Build Your Fire

Give your top grill grate a good brushing and set it aside. Pour Kingsford™ Original Charcoal Briquets into a chimney — or pour them in a mound and light. Wait for coals to light fully.
Once the charcoal turns gray with ash, arrange coals in a Two-Zone Method: coals on one side of the grill and a void on the other.
Coals should be at Medium Heat — around 375 to 400°F.
Put the grate back in place let it heat up.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with tongs and oil the grate thoroughly.

Grilling Time & Temp

Place the pork chops on the hottest part of the grate, directly above the coals and sear for about 3 minutes per side, flipping only once, until they develop a brown crust.
When the chops are browned, move them to the cooler side of the grate, with the bone side of the pork chops facing the coals to act as a heat shield. It should take about 12 to 14 minutes for your chops to reach an internal temp of 145°F.
While your pork chops are still on the grill, insert the digital meat thermometer into the thickest part of the chop, but not touching the bone, to check the internal temperature.
When they reach an internal temperature of 145°F, your pork chops are done.

Finish It Up

Place the pork chops on a cutting board or platter, loosely cover with aluminum foil and let them rest for 5 minutes before serving. Don't skip this step—it's key to keeping your meat juicy and tender.
Now, it’s time to dig in!

Frequently Asked Questions

Yes! Brining adds moisture and flavor, helping prevent dryness during grilling. It’s one of the easiest ways to ensure juicy, tender pork chops every time.

Use a digital thermometer — 145°F is the safe internal temperature for juicy, tender chops. Remove them from the grill and let them rest for 5 minutes before serving.

Absolutely! Kingsford™ Applewood or Hickory briquets add a smoky twist to your chops. These flavors pair perfectly with pork for a rich, smoky flavor.

Should I brine pork chops before grilling?

Yes! Brining adds moisture and flavor, helping prevent dryness during grilling. It’s one of the easiest ways to ensure juicy, tender pork chops every time.

How do I know when pork chops are done?

Use a digital thermometer — 145°F is the safe internal temperature for juicy, tender chops. Remove them from the grill and let them rest for 5 minutes before serving.

Can I use flavored charcoal for pork chops?

Absolutely! Kingsford™ Applewood or Hickory briquets add a smoky twist to your chops. These flavors pair perfectly with pork for a rich, smoky flavor.