Smoky Grilled Pork Chops Recipe -
Smoky Grilled Pork Chops Recipe
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Smoky Grilled Pork Chops
Grilled bone-in pork chops with a smoky marinade. See more
  • READY IN 55 mins

Smoky Grilled Pork Chops

Recipe by  

"These thick pork chops have a smoky flavor, are very moist and tender, and the rub is easy to make. A family favorite, always requested at BBQs. I like to serve these chops with loaded baked potatoes and a garden salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    55 mins


  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.
  3. Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 145 degrees F (63 degrees C). Allow chops to stand for 10 more minutes before serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2011

I am not one for putting a lot of stuff on my meat, but because of the Worcestershire and the liquid smoke this intrigued me. This preparation rocks pork! It adds a great, smoky flavor and the other spices blend well to enhance the flavor of the pork without overpowering it. One suggestion: I mixed the Worcestershire and the liquid smoke, rubbed it on the pork and then mixed the dry ingredients and used them as a rub. In my opinion, to have mixed the wet and dry ingredients would have led to a pasty mess, which would have been difficult to spread evenly on the meat. This is definitely in my file of "do agains."

Most Helpful Critical Review
Oct 05, 2011

The flavor of these is really good. We made into a marinade because the rub was a gritty gloppy texture after we added the liquid. Also, 12 min per side was way too long and the became too dry and tough. Will try again and adjust the cooking time

Aug 06, 2011

I followed this recipe exactly. I did not separate the liquid and dry ingredients like others suggested. I mixed it all and it was perfect to rub onto the pork chops. When rubbed onto the chops i was worried that this mixture wouldnt stay but much to my surprise it was absorbed and none of it fell off. THis was my first time using liquid smoke, it adds an awesome flavor and my entire family gobbled this up. I doubled the batch for my husband and myself and our 5 kids and everyone just loved it! Awesome recipe, I have printed this recipe and added it to my book and WILL be making this regularly for my family! THANK YOU!!

Aug 11, 2011

Very good tonight for dinner. Couldn't find the paprika, so substituted cumin. We are in a fire ban, so I baked these in a 350 oven for 55-60 min, turning once. Loved the flavor; thought it would be overwhelming but they weren't. Recipe made a pasted that was just enough for 4 chops, and it was easy and fun to make.

May 12, 2015

Wow! Thanks for the great reviews everyone. I'm so glad most of you enjoy this recipe. I created it about 20 yrs ago after a lot of trail and error. My family and friends think it's the best rub for pork chops and I'm so happy to see that many of you agree! Thanks again! Edit: For those who are having trouble with the mixture staying on the meat, you are supposed to massage the mixture into the meat with your hands to ensure that it adheres well. Do not just sprinkle it on the meat like you do with some seasonings. It's basically a rub that has liquid in it. It is more like a thin paste rather than a marinade or a dry rub. Edit April 2014: I see some reviews saying this rub is too wet and does not work as a rub. Guys! Follow the directions! Rinse your chops but do not pat dry. Mix the ingredients as listed. Do NOT change the recipe then say it doesn't work. If you follow the instructions, you will find a very good rub for pork chops, chicken and beef steaks. Really, you will! 12/13/14: I am so happy that so many people love this rub. It truly makes me feel very good. I understand that some find it too salty...but then, that is is their issue and they can adjust it for salt per their preference. What I do not get are those who are not following the directions, then saying it's not working for them. They are not following the directions then. This recipe is a wet rub...not a dry one. From the many, many positive reviews, it's clear most folks are getting it.

Aug 17, 2011

Delicious, without a lot of time or effort! These chops definitely have a wonderful "smoky" flavor and the rub definitely compliments the Worcestershire and liquid smoke combination. I used the "wet" ingredients on the pork first, then rubbed the dry ingredients on which worked out very well. This is a great recipe especially when you don't have time to marinate but still want a great deal of flavor!

Jul 07, 2011

Easy to make with pantry staples and most importantly, easy to scale down for 2 people without waste! These turned out delicious. Will definitely make these again.

Jul 06, 2011

These were easy and unbelievably flavorful. They also have no oil. I used a little less liquid smoke and added some soy sauce. I am Portuguese and the flavor reminded me of Portuguese chorizo.


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  • Calories
  • 254 kcal
  • 13%
  • Carbohydrates
  • 5.4 g
  • 2%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 25 g
  • 50%
  • Sodium
  • 773 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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