Grilling Thick Pork Chops on Gas Grill: A Complete Guide

Thick pork chops are juicy, flavorful, and perfect for grilling.

But many home cooks struggle with them because they cook differently than thinner cuts.

If you’ve ever ended up with pork chops that were burned outside but raw inside — or worse, dry and tough — you’re not alone.

The good news is that grilling thick pork chops on a gas grill is easy once you understand the right method.

In this guide, we’ll cover how to prep, season, and grill thick pork chops to perfection.

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Choosing the Right Pork Chops

Not all chops are the same.

For grilling, choose pork chops that are at least 1 to 1.5 inches thick.

Bone-in chops tend to hold more flavor and stay moist, but boneless chops work too if that’s what you have.

Thicker cuts cook more evenly on a gas grill and allow you to get a nice sear without overcooking the inside.

👉 If you’re working with thinner cuts, the method is a little different.

You can check out this step-by-step guide on grilling thin pork chops on a gas grill for best results.

Preparing Pork Chops for the Grill

Before grilling, pat the pork chops dry with paper towels.

A dry surface helps the meat brown instead of steam.

Then season generously with salt and pepper.

You can add more flavors with a rub or marinade.

Some popular choices include garlic, paprika, rosemary, or a simple BBQ rub.

If marinating, let the chops sit for at least 30 minutes — or up to overnight — for deeper flavor.

Setting Up the Gas Grill

To grill thick pork chops, you’ll need both direct and indirect heat.

• Preheat your gas grill to medium-high (around 400°F).

• Turn one side of the burners to high for searing.

• Keep the other side on low for gentle cooking.

This two-zone setup prevents burning while giving you full control over doneness.

👉 A clean grill is key to great searing.

Over time, grime builds up and affects flavor.

Instead of using wire brushes, which can shed dangerous bristles, many grillers prefer safer alternatives like a wood grill scraper.

Tools like the Easy Function Wood Grill Scraper help shape to your grates and clean them without leaving behind metal fragments.

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How to Grill Thick Pork Chops on a Gas Grill

Here’s a simple step-by-step method:

• Sear First – Place the pork chops over the hot side of the grill. Cook for 2–3 minutes per side until golden brown.

• Move to Indirect Heat – Transfer the chops to the cooler side of the grill. Close the lid and let them cook gently.

• Flip Occasionally – Turn the chops every few minutes for even cooking.

• Check the Temperature – Use a meat thermometer to avoid guesswork. Pork is safe to eat at 145°F, followed by a 3-minute rest.

How Long to Grill Thick Pork Chops

Grill times depend on thickness and grill temperature, but as a rule of thumb:

• 1-inch chops take about 12–15 minutes total.

• 1.5-inch chops take about 18–20 minutes.

Always trust the thermometer over time.

Overcooking dries out pork quickly.

For quick reference while grilling, a magnetic meat temperature guide is handy.

The Easy Function Meat Temp Guide sticks to your grill or fridge and lists safe cooking temps for pork, beef, chicken, and more — so you’ll never second-guess doneness.

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Resting and Serving Pork Chops

Once your pork chops reach 145°F, remove them from the grill and let them rest for at least 3 minutes.

Resting allows juices to redistribute, keeping the meat moist.

Serve your chops with grilled veggies, mashed potatoes, or a fresh salad.

For extra flavor, brush them with melted butter, BBQ sauce, or a squeeze of lemon before serving.

Final Thoughts

Grilling thick pork chops on a gas grill is all about balance — high heat for a sear, then gentle heat to finish.

With the right prep, grill setup, and attention to temperature, you’ll enjoy juicy, tender pork chops every time.

Want to make grilling even easier?

Click the images above to check out our recommended grill tools.

And if you’re looking for more gear, explore Easy Function’s full range of BBQ products designed to help you master every cookout.