7/22/2025 – These grill chops were great. This recipe was inspired by Chef Billy Parisi here. His Mexican seasoning blend was also good and made a great marinade.
Ingredients
- 1 Mexican spice blend recipe (see ingredients at the end of this post)
- 4 tablespoons olive oil
- 4 10- ounce thick cut bone-in pork chops
Instructions
- Preheat the grill to high heat (450° to 550°).
- Mix the olive oil with 2 tablespoons of the rub on a plate until combined, and dredge the pork in the seasoning rub.
- Let sit for 20 minutes and then place directly onto a hot grill and cook for 4 to 5 minutes per side or until grill marks have formed and reached an internal temperature of 135°-140°.
- Remove the pork from the grill and rest for 2 to 3 minutes before serving.
His Notes
The key to making the best grilled pork chops recipe is to add more oil and spice mix to the plate as needed. After a few chops, the mix starts to run low, and you want to make sure each one is coated well. That way, every chop comes off the grill seasoned and tasting great.
- Use thick-cut chops: Thicker chops hold onto their juices better. They’re less likely to dry out and give you that perfect tender bite.
- Let the chops sit out before grilling: I [Chef Billy] like to take the pork out of the fridge about 15 to 20 minutes before cooking. It helps them cook more evenly on the grill.
- Marinate for extra flavor: Even 20 minutes in the spice and oil mixture makes a big difference. If I have time, I’ll let them sit a bit longer.
- Check internal temperature: I use a meat thermometer to make sure the pork is cooked perfectly. Somewhere between 135° and 140°F is perfect for juicy, slightly pink chops.
- Don’t skip the rest time: After grilling, I always let the chops rest for a few minutes. It keeps the juices inside and makes a big difference in texture.
Chef Billy’s Mexican Spice Blend
Ingredients
- 2 tablespoons sea salt
- 1 tablespoon onion granules
- 1 tablespoon garlic granules
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon dry oregano
- 1 ½ teaspoons crushed red pepper flakes
In the recipe post he says: Other dry spices you can add in are cayenne, paprika, chipotle powder, cinnamon, or ground cloves.
