This 3-ingredient grilled pork using raw bone-in pork chops is exactly the kind of weeknight dinner I lean on when I’m racing home from work and everyone’s already asking what’s for dinner. You literally toss the chops straight onto hot grill grates, scatter on a simple seasoning blend, add a drizzle at the end, and let the grill do the rest. No marinating, no fancy gear, and no long prep—just juicy, smoky pork chops that taste like you fussed way more than you did. It’s very Midwest backyard cookout energy, but streamlined for busy nights.
These grilled pork chops are great with simple sides you can pull together while the meat cooks. Think a big green salad, grilled or steamed veggies, or a quick microwave baked potato. In the summer, I love serving them with corn on the cob and watermelon slices. If you want to stretch the meal, slice the pork off the bone and pile it over rice, buttered noodles, or garlic bread with a side of coleslaw. A crisp cider or iced tea pairs really well with the smoky, slightly sweet chops.
3-Ingredient Grilled Pork ChopsServings: 4
Ingredients
4 raw bone-in pork chops, about 1-inch thick (2 to 2 1/2 pounds total)
2 tablespoons seasoned salt (or your favorite all-purpose grill seasoning)
2 tablespoons honey
Directions
Preheat your grill to medium-high heat (about 400–425°F). Clean the grill grates and lightly oil them so the pork chops don’t stick.
Pat the raw bone-in pork chops dry with paper towels. This helps them sear nicely and get those pretty grill marks.
Place the pork chops directly on the hot grill grates, spacing them out so there’s a little room between each chop.
Sprinkle the seasoned salt evenly over the tops of the pork chops, then close the lid and grill for 4–5 minutes without moving them so they can develop a good sear.
Flip the pork chops and season the second side with the remaining seasoned salt. Continue grilling for another 4–6 minutes, or until the internal temperature reaches 145°F in the thickest part of the meat (avoid touching the bone with your thermometer).
During the last 1–2 minutes of grilling, drizzle the honey over the tops of the pork chops. Let it bubble and lightly caramelize on the hot grill grates, then flip once more just to kiss the honeyed side with heat for 30 seconds to 1 minute, watching closely so it doesn’t burn.
Transfer the pork chops to a plate or platter, tent loosely with foil, and let them rest for 3–5 minutes so the juices redistribute and the honey glaze sets slightly.
Serve the grilled pork chops hot, spooning any honey and juices from the plate over the top.
Variations & Tips
If your family likes a little heat, stir a pinch of red pepper flakes or cayenne into the seasoned salt before sprinkling it on the chops. For a smokier flavor, use a smoked seasoned salt or a barbecue-style rub instead of regular seasoned salt. You can swap the honey for maple syrup or agave if that’s what you have on hand, or mix the honey with a teaspoon of Dijon mustard before drizzling for a tangier finish. If your pork chops are thinner than 1 inch, reduce the grilling time by a couple of minutes per side and start checking for doneness earlier so they don’t dry out. For meal prep, cook extra chops, then slice the leftovers off the bone and store them in the fridge for up to 3 days to use in salads, grain bowls, or sandwiches. If you don’t have an outdoor grill, you can use a stovetop grill pan or cast-iron skillet over medium-high heat and follow the same timing, adjusting as needed based on thickness.
