These grilled pork loin chops are seasoned to perfection and finished with a rich topping of caramelized apples and onions. Simple yet refined, this dish works equally well for a weeknight dinner or a special-occasion entrée.
What is a Pork Loin Chop?
There are several types of pork chops, and a pork loin chop—also called a center loin chop, porterhouse, or top-loin chop—comes from the back portion of the pig, near the hip and loin. Loin chops are lean with a mild pork flavor, making them ideal for grilling when handled correctly.
Because pork loin chops are thicker and larger than some other cuts and have relatively little fat, brining them before cooking helps lock in moisture so they don’t dry out. Brined and grilled properly, loin chops turn out juicy and satisfying.
Grilled Pork Loin Chops
This grilled pork loin chop recipe highlights the best traits of the cut. An apple juice brine adds flavor and moisture, and a two-zone grilling method cooks the chops gently before finishing with a high-heat sear. The result is tender meat with a beautifully caramelized exterior.
To elevate the dish, serve the chops topped with a spoonful of caramelized apples and onions. The sweet-tart apples paired with savory onions and a touch of brown sugar and cinnamon make the meal feel special without adding complexity.
How to Grill Pork Loin Chops
The technique below delivers consistent results:
- Brine. Make the apple juice brine (see recipe). Submerge the chops and refrigerate for about 4 hours to add moisture and flavor.
- Season. Remove the chops from the brine, pat them dry, drizzle with olive oil, and season all over with a sweet pork rub or your favorite seasoning blend.
- Grill indirectly. Preheat the grill for two-zone cooking at around 400°F. Place the chops on the indirect side and cook until the thickest part reads about 135°F.
- Prepare the topping. While the pork cooks, make the caramelized apples and onions in a cast-iron skillet over direct heat: butter, diced apples, diced onion, brown sugar, and a pinch of cinnamon, cooked until soft and caramelized.
- Sear. Move the chops to the direct heat side and sear 2–3 minutes per side until the internal temperature reaches 145°F.
- Rest and serve. Let the chops rest 5–10 minutes, then spoon the warm apple-and-onion topping over the meat and serve.
How Long to Grill Pork Loin Chops
With the grill set up for two-zone cooking and preheated, expect roughly 30 minutes total for the indirect cook plus the final sear. Timing varies with grill performance and chop thickness, so rely on an instant-read thermometer rather than the clock. Remove the chops when the thickest point reaches 145°F after resting.
More Grilled Pork Recipes
If you enjoyed this recipe, try other grilled pork options to vary your menu. Popular choices include grilled pork chops with a homemade sweet rub, bacon-wrapped pork tenderloin stuffed with apples, and grilled pork loin.
- Grilled Pork Chops with Homemade Sweet Rub
- Bacon-Wrapped Grilled Pork Tenderloin Stuffed with Apples
- Grilled Pork Loin
Grilled Pork Loin Chop Recipe
We hope this grilled pork loin chop recipe helps you create a memorable meal. If you try it, please share how it turned out and any adjustments you made. Your feedback helps others cook with confidence.
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Grilled Pork Loin Chops with Grilled Cinnamon Apples
Ingredients
- 4 center cut pork loin chops around 1 1/2 inches thick
- 2 Tablespoons olive oil
- 3 Tablespoons sweet pork rub recipe in notes or store-bought
Apple Juice Brine
- 4 cups apple juice
- 4 Tablespoons Kosher salt
Grilled Apple Topping
- 2 apples Honeycrisp, chopped
- 1 yellow onion diced
- 1 teaspoon ground cinnamon
- ¼ cup brown sugar
- 2 Tablespoons butter
Instructions
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Brine the pork. In a medium pot, combine 4 cups apple juice and 4 tablespoons kosher salt. Heat until the salt dissolves, then cool the brine completely. Submerge the pork chops and refrigerate for 4 hours.
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Season. Remove the chops from the brine and pat dry. Drizzle with olive oil and season all over with the sweet pork rub.
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Preheat. Preheat a grill to 400°F for two-zone cooking. For added smoke, use apple wood chunks or a foil pack of wood chips.
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Grill the chops. Place the seasoned chops on the indirect side, close the lid, and cook until the thickest part reaches about 135°F, roughly 30 minutes.
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Make the apple topping. While the chops cook, place a cast-iron skillet over direct heat. Add butter, chopped apples, diced onion, cinnamon, and brown sugar. Cook, stirring often, for 5–7 minutes until softened and caramelized. Set aside.
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Sear. Move the chops to direct heat and sear 2–3 minutes per side until the internal temperature reaches 145°F.
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Serve. Remove the chops from the grill, let them rest briefly, then top with the warm apples and onions and serve immediately.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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