Smoky Grilled Pork Chops

Smoky Grilled Pork Chops

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CookinLovin 23

"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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55 m servings 254 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 773 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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


  1. 486 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 ...

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 chop...

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 wou...

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...

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 ...

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.

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.

This is awesome. Made exactly as written.

Fantastic. Easy prep with ingredients we always have on hand. Very juicy chop.

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