If you ask me, indoor grill pans are one of the best tools in your kitchen.
These juicy pork chops come together in about 20 minutes and taste like they came straight off a backyard grill. A simple rub with garlic powder and smoked paprika gives them plenty of flavor without any fuss.
The pork chops get coated in olive oil and a good store-bought pork rub, then seared on your stovetop grill pan until they’re perfectly cooked. Those grill marks make them look restaurant-quality.
It’s an easy weeknight dinner that feels special, perfect for when you want something satisfying without spending hours in the kitchen.
Why You’ll Love These Indoor Grill Pork Chops
- Super quick weeknight meal – Ready in just 15-25 minutes from start to finish, making it perfect for busy evenings when you need dinner on the table fast.
- Minimal ingredients – With just three simple ingredients, you probably already have everything you need in your kitchen right now.
- No outdoor grill needed – Get that delicious grilled flavor any time of year without stepping outside, making it ideal for rainy days or cold weather.
- Customizable flavor – Use whatever seasoning blend you’re in the mood for, whether that’s a simple salt and pepper mix or something more adventurous.
- High-protein dinner – Pork chops are naturally lean and packed with protein, keeping you satisfied without feeling heavy.
What Kind of Pork Chops Should I Use?
For indoor grilling, you’ll want pork chops that are at least 1 to 1½ inches thick so they don’t dry out during cooking. Bone-in chops are called for in this recipe because the bone helps keep the meat juicy and adds extra flavor, but boneless will work too if that’s what you have on hand. Center-cut chops are your best bet since they’re nice and even, which means they’ll cook more uniformly on your grill pan. When you’re at the store, look for chops with a little marbling and avoid any that look pale or have excessive liquid in the package, as these are signs they might have been sitting around too long.
Options for Substitutions
This simple recipe works great with a few easy swaps:
- Bone-in pork chops: Boneless pork chops work just fine here, though they’ll cook a bit faster – usually 2-3 minutes less per side. You can also use pork loin steaks cut about 1-inch thick.
- Olive oil: Any cooking oil with a high smoke point will do the job. Try avocado oil, vegetable oil, or even melted butter for extra flavor.
- Your favorite seasoning: The world is your oyster here! Use a simple mix of salt and pepper, a store-bought blend like Montreal steak seasoning, or make your own with garlic powder, paprika, and herbs. Just stick to about 1 tablespoon total so you don’t overpower the meat.
Watch Out for These Mistakes While Grilling
The biggest mistake when cooking pork chops indoors is not preheating your grill long enough – wait until the indicator light shows it’s fully heated to ensure those nice grill marks and proper searing.
Opening the lid repeatedly to check on your chops releases all the heat and adds extra cooking time, so resist the urge and only flip once at the 4-minute mark.
Many people pull their pork chops off the grill right at 145°F, but it’s better to remove them at 140°F since they’ll continue cooking during the 5-minute rest and won’t end up dry and tough.
Finally, skipping the resting period is a recipe for disaster – cutting into your pork chops immediately causes all those flavorful juices to run out onto your plate instead of staying in the meat where they belong.
What to Serve With Pork Chops?
Pork chops are great with just about any side dish, but I always go for mashed potatoes or roasted vegetables to round out the meal. A simple green salad with a tangy vinaigrette helps cut through the richness of the meat, or you could do sautéed green beans with garlic and butter. If you’re in the mood for something heartier, mac and cheese or a baked potato with all the fixings pairs really well. For a lighter option, try some steamed broccoli or roasted Brussels sprouts on the side.
Storage Instructions
Store: Leftover pork chops will keep in the fridge for 3-4 days in an airtight container. I like to slice them up and toss them into salads or grain bowls throughout the week for quick lunches.
Freeze: You can freeze cooked pork chops for up to 3 months. Wrap them individually in plastic wrap, then place in a freezer bag to prevent freezer burn. This works great if you want to grill extra for future meals.
Reheat: Warm them up in a skillet over medium-low heat with a splash of water or broth to keep them from drying out. You can also microwave on 50% power in 30-second intervals, but the stovetop method keeps them more tender.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
| Servings | 2 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 480-580
- Protein: 42-52 g
- Fat: 30-36 g
- Carbohydrates: 1-3 g
Ingredients
- 2 pork chops (1-inch thick, center-cut)
- 1.5 tablespoons extra virgin olive oil
- 1.5 tablespoons McCormick Grill Mates Pork Rub
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Step 1: Prepare and Season the Pork Chops
- 2 pork chops
- 1.5 tablespoons extra virgin olive oil
- 1.5 tablespoons McCormick Grill Mates Pork Rub
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Pat the pork chops dry with paper towels to help the seasoning adhere better and promote better browning on the grill.
Rub both sides evenly with the olive oil, then apply the Grill Mates Pork Rub, garlic powder, and smoked paprika generously to all surfaces.
I like to season the edges too since those often get overlooked but will still be exposed to heat.
Let the seasoned chops sit at room temperature for 15-20 minutes while you prepare the grill—this helps them cook more evenly.
Step 2: Preheat the Indoor Grill
Preheat your indoor grill to medium-high heat (around 400-425°F if your grill has temperature settings, or until the indicator light turns green as mentioned in the original recipe).
Allow it to heat for 3-5 minutes so the cooking surface is fully hot and ready to create a good sear on the pork chops.
Step 3: Grill the Pork Chops
- seasoned pork chops from Step 1
Place the seasoned pork chops from Step 1 directly onto the preheated grill and close the lid immediately.
Cook for 4 minutes without moving them—this allows the seasonings to caramelize and creates a flavorful crust.
I find that resisting the urge to flip or move the meat too early really makes a difference in getting that nice char and keeping the juices locked in.
Step 4: Check Temperature and Finish Cooking
After 4 minutes, open the lid and check the internal temperature of the thickest part of each chop using a meat thermometer.
If the temperature has reached 145°F (the USDA-recommended safe internal temperature for pork), remove them from the grill.
If they haven’t reached this temperature yet, close the lid and cook for an additional 1-2 minutes, checking again until they reach 145°F.
Step 5: Rest and Serve
- grilled pork chops from Step 4
Transfer the cooked pork chops to a clean plate and let them rest for 5 minutes before serving.
This resting period allows the juices to redistribute throughout the meat, ensuring each bite stays tender and juicy rather than dry.
Tender Indoor Grill Pork Chops
Ingredients
- 2 pork chops (1-inch thick, center-cut)
- 1.5 tablespoons extra virgin olive oil
- 1.5 tablespoons McCormick Grill Mates Pork Rub
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Instructions
- Pat the pork chops dry with paper towels to help the seasoning adhere better and promote better browning on the grill. Rub both sides evenly with the olive oil, then apply the Grill Mates Pork Rub, garlic powder, and smoked paprika generously to all surfaces. I like to season the edges too since those often get overlooked but will still be exposed to heat. Let the seasoned chops sit at room temperature for 15-20 minutes while you prepare the grill—this helps them cook more evenly.
- Preheat your indoor grill to medium-high heat (around 400-425°F if your grill has temperature settings, or until the indicator light turns green as mentioned in the original recipe). Allow it to heat for 3-5 minutes so the cooking surface is fully hot and ready to create a good sear on the pork chops.
- Place the seasoned pork chops from Step 1 directly onto the preheated grill and close the lid immediately. Cook for 4 minutes without moving them—this allows the seasonings to caramelize and creates a flavorful crust. I find that resisting the urge to flip or move the meat too early really makes a difference in getting that nice char and keeping the juices locked in.
- After 4 minutes, open the lid and check the internal temperature of the thickest part of each chop using a meat thermometer. If the temperature has reached 145°F (the USDA-recommended safe internal temperature for pork), remove them from the grill. If they haven't reached this temperature yet, close the lid and cook for an additional 1-2 minutes, checking again until they reach 145°F.
- Transfer the cooked pork chops to a clean plate and let them rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite stays tender and juicy rather than dry.
