Gas grills are predictable. Charcoal is a moody artist—it runs hot, then cool, then hot again. That’s exactly why we love it, but also why timing gets tricky.
The key is not just time but temperature. I’ve burned more chops than I care to admit by trusting a clock alone. Your coals are your compass—ignore them at your own risk.
So, how long? For a standard, bone-in pork chop (about one inch thick), you’re looking at roughly 8 to 12 minutes total. That’s 4 to 6 minutes per side over direct, medium-high heat (around 375°F to 400°F).
Thickness is Your Friend (or Enemy)
If you’ve got those thin, supermarket chops—like half an inch—they’ll be done in 3 to 4 minutes per side. No joke. You blink, and they’re overdone. Been there.
Thick-cut beauties? The ones that look like mini steaks? Those need 6 to 8 minutes per side, plus a little indirect heat time if they’re pushing 1.5 inches. Patience is the secret ingredient here.
But here’s the twist: don’t trust the clock alone. Get yourself a meat thermometer. I know, I know—it sounds like a dad move. But your dad was right on this one.
