Onion Thyme Pork Chops are coated with a simple dry rub and finished on the grill with a touch of hardwood smoke for deep, savory flavor. Boneless pork chops are an ideal choice for busy weeknights because they cook quickly and pair well with many sides.
The dry rub—made from brown sugar, onion flakes, thyme, garlic and a few pantry staples—takes only a few minutes to mix. Rubbing it onto the pork chops before grilling builds a caramelized crust while the low, steady heat keeps the meat juicy and tender.
Ingredients for Onion Thyme Pork Chops
- 4 boneless pork chops
- 2 tablespoons olive oil
- 3 tablespoons brown sugar
- 1 tablespoon onion flakes
- 1 tablespoon dried thyme
- 1 tablespoon granulated garlic
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
How to Grill Onion Thyme Pork Chops
These steps will help you achieve a flavorful crust and tender interior without overcooking.
- Remove the pork chops from the refrigerator and let them sit at room temperature for 20–30 minutes. Pat dry with paper towels and place on a baking sheet.
- Drizzle olive oil over both sides of each chop to help the rub adhere and encourage browning.
- In a small bowl, whisk together brown sugar, onion flakes, dried thyme, granulated garlic, kosher salt, black pepper and dry mustard.
- Sprinkle the dry rub evenly over both sides of the pork chops, pressing gently so it sticks.
- Preheat the grill to a steady 300°–350°F and add hickory or oak chunks for a subtle smoke flavor. Set up an indirect heat zone for cooking through without flare-ups.
- Place the chops over indirect heat with the lid closed and cook for about 5 minutes. Flip and continue cooking with the lid closed until the internal temperature reaches 140–145°F, about 10–12 minutes depending on thickness. Use a digital thermometer for accuracy.
- Remove the chops from the grill and let them rest on a cutting board or tray for 10 minutes before serving; carryover heat will finish the cook and juices will redistribute.
Grilling Facts
- Recommended grill: ceramic kamado or any grill that holds steady heat
- Heat source: hardwood lump charcoal or briquettes
- Wood choices: hickory or oak for mild smoke
- Target grill temperature: 300°–350°F
How to Store and Reheat
- Cool the pork chops, wrap tightly in plastic wrap or foil, and refrigerate for up to 4 days.
- To reheat, slice the chops and warm them in a skillet with a little olive oil over medium heat for 4–5 minutes, stirring or turning until heated through. This preserves texture better than microwaving.
Tips for Juicy Pork Chops
Overcooking is the most common reason chops turn out dry. A digital thermometer is the best tool to prevent that. Pull the chops at about 140°F if you prefer a slightly pink center; they will rise to 145°F while resting. Cooking over medium-low heat and using indirect heat will help keep the meat tender while the rub caramelizes.
Serving Suggestions
These chops pair well with simple sides: steamed or roasted broccoli, grilled zucchini, corn on the cob, or garlic butter baked potatoes. A crisp salad or roasted vegetables also complement the savory, smoky flavors.
Recipe at a Glance
- Prep time: 5 mins
- Cook time: 15 mins
- Additional time (resting): 10 mins
- Total time: 30 mins
- Servings: 4
- Calories: ~421 kcal per serving
- Author: Milisa
Make these Onion Thyme Pork Chops part of your regular grilling rotation. The straightforward dry rub and gentle smoke transform simple boneless chops into a quick, satisfying dinner that’s both flavorful and easy to prepare.
If you try this recipe, please leave a comment and a rating to let others know how it turned out.