25 Juicy Thin Bone-In Pork Chop Recipes for Flavorful Grilling

Zesty, juicy, and packed with flavor—thin bone-in pork chops are the ultimate grilling superstar for quick, delicious dinners. Whether you’re firing up the grill for a weeknight meal or a weekend feast, these recipes deliver big taste without the fuss. Get ready to transform simple chops into mouthwatering masterpieces that’ll have everyone asking for seconds. Let’s dive into these 25 irresistible recipes!

Garlic Herb Grilled Bone-In Pork Chops

Master the art of juicy pork chops with this garlic-herb powerhouse. Marinate thick cuts overnight for maximum flavor penetration. Grill them hot and fast for that perfect char.

Ingredients

For the marinade:
– 4 bone-in pork chops (1.5 inches thick)
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 6 garlic cloves, minced
– 2 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp black pepper

For grilling:
– 2 tbsp olive oil for brushing

Instructions

1. Combine 1/4 cup olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper in a large zip-top bag.
2. Add pork chops to the bag, seal tightly, and massage the marinade into the meat.
3. Refrigerate for at least 4 hours or overnight for deeper flavor development.
4. Remove pork chops from refrigerator 30 minutes before grilling to reach room temperature.
5. Preheat grill to 450°F, creating both direct and indirect heat zones.
6. Brush grill grates with 1 tbsp olive oil to prevent sticking.
7. Pat pork chops dry with paper towels for better searing.
8. Place chops over direct heat and grill for 4 minutes until well-charred.
9. Flip chops and grill another 4 minutes on the second side.
10. Move chops to indirect heat and continue cooking for 6-8 minutes.
11. Check internal temperature reaches 145°F using an instant-read thermometer.
12. Transfer to a cutting board and let rest for 5 minutes before serving.

Crispy-edged chops yield to incredibly tender, juicy interiors. The garlic-herb crust caramelizes into savory perfection against the smoky grill marks. Serve over creamy polenta or slice thin for epic sandwiches.

Honey Mustard Glazed Bone-In Pork Chops

Zap your dinner routine with these honey mustard glazed pork chops. Sear them hot, glaze them glossy, and watch them disappear. This sticky-sweet savory situation transforms basic chops into your new weeknight hero.

Ingredients

For the pork chops:
– 4 bone-in pork chops (1-inch thick)
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

For the glaze:
– ¼ cup Dijon mustard
– 2 tablespoons honey
– 2 tablespoons apple cider vinegar
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika

Instructions

1. Preheat your oven to 400°F.
2. Pat pork chops completely dry with paper towels.
3. Rub both sides with olive oil.
4. Season both sides evenly with salt and pepper.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
6. Sear chops for 3 minutes without moving them.
7. Flip chops and sear for another 3 minutes.
8. Whisk together Dijon mustard, honey, apple cider vinegar, minced garlic, and smoked paprika in a small bowl.
9. Brush half the glaze over the tops of the seared chops.
10. Transfer skillet to the preheated oven.
11. Bake for 8 minutes.
12. Remove skillet from oven using oven mitts.
13. Brush remaining glaze over chops.
14. Return to oven and bake for 5 more minutes.
15. Check internal temperature reaches 145°F using a meat thermometer.
16. Remove chops from oven and let rest on a cutting board for 5 minutes.

That caramelized crust gives way to juicy, tender pork that pulls clean from the bone. The sweet-spicy glaze forms a sticky shell that pairs perfectly with creamy mashed potatoes or crisp roasted broccoli. Leftovers? Chop and toss into grain bowls tomorrow.

Smoky Chipotle Bone-In Pork Chops

Nothing beats that smoky, spicy kick when you’re craving serious flavor. Nail restaurant-quality pork chops right in your kitchen with this bold chipotle marinade that transforms simple chops into a showstopping meal.

Ingredients

For the marinade:

– 1/4 cup olive oil
– 3 tbsp chipotle peppers in adobo sauce, minced
– 2 tbsp lime juice
– 4 garlic cloves, minced
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1 tsp brown sugar
– 1/2 tsp salt

For the pork chops:

– 4 bone-in pork chops (1 inch thick)
– 2 tbsp vegetable oil

Instructions

1. Whisk together olive oil, minced chipotle peppers, lime juice, minced garlic, smoked paprika, cumin, brown sugar, and salt in a medium bowl.
2. Place pork chops in a large resealable bag and pour the marinade over them.
3. Seal the bag tightly, removing excess air, and massage the marinade into the pork chops.
4. Refrigerate for at least 2 hours or up to 8 hours for maximum flavor penetration.
5. Remove pork chops from refrigerator 30 minutes before cooking to bring to room temperature.
6. Preheat a cast-iron skillet over medium-high heat for 5 minutes until smoking hot.
7. Add vegetable oil to the hot skillet and swirl to coat the surface.
8. Place pork chops in the skillet, being careful not to overcrowd—cook in batches if necessary.
9. Sear for 4-5 minutes without moving until a dark brown crust forms on the bottom.
10. Flip pork chops using tongs and cook for another 4-5 minutes.
11. Insert an instant-read thermometer into the thickest part of a chop, avoiding the bone.
12. Remove from heat when thermometer reads 145°F for perfectly juicy pork.
13. Transfer pork chops to a clean cutting board and let rest for 5 minutes before serving.

When you slice into these beauties, the juicy interior practically glistens against that smoky, spicy crust. That chipotle heat builds slowly while the garlic and lime cut through the richness—serve them over creamy polenta or alongside charred corn for a meal that’ll have everyone asking for seconds.

Rosemary Lemon Marinated Bone-In Pork Chops

Brace yourselves for flavor fireworks. These rosemary lemon pork chops deliver restaurant-quality results with minimal effort. Get ready to impress everyone at your table.

Ingredients

For the Marinade

• 4 bone-in pork chops, 1 inch thick
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 2 tbsp chopped fresh rosemary
• 3 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Whisk together olive oil, lemon juice, rosemary, garlic, salt, and pepper in a large bowl.
2. Place pork chops in a resealable plastic bag or shallow dish.
3. Pour marinade over pork chops, ensuring complete coverage.
4. Refrigerate for at least 2 hours or up to 8 hours for maximum flavor penetration.
5. Remove pork chops from refrigerator 30 minutes before cooking to reach room temperature.
6. Preheat oven to 400°F and place an oven-safe skillet in the oven to heat.
7. Carefully remove hot skillet from oven using oven mitts and place on stovetop over medium-high heat.
8. Pat pork chops dry with paper towels to ensure proper searing.
9. Sear pork chops for 3 minutes per side until golden brown crust forms.
10. Transfer skillet to preheated oven and bake for 8-10 minutes until internal temperature reaches 145°F.
11. Remove pork chops from oven and let rest on a cutting board for 5 minutes before serving.

The resting period allows juices to redistribute, creating incredibly tender meat. Each bite delivers bright lemon notes balanced by earthy rosemary. Serve over creamy polenta or with roasted vegetables to soak up the flavorful pan juices.

Spicy Cajun Bone-In Pork Chops

Grab your cast iron because these spicy Cajun bone-in pork chops are about to become your new weeknight obsession. Get ready for a flavor explosion that’ll have everyone asking for seconds. Trust me, your taste buds will thank you.

Ingredients

For the Cajun Rub

– 2 tbsp paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 2 tsp cayenne pepper
– 1 tsp dried thyme
– 1 tsp black pepper
– 1 tsp salt

For Cooking

– 4 bone-in pork chops (1-inch thick)
– 2 tbsp olive oil
– 2 tbsp unsalted butter
– 3 garlic cloves, minced
– 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F.
2. Pat the pork chops completely dry with paper towels.
3. Combine all Cajun rub ingredients in a small bowl.
4. Rub the spice mixture evenly over both sides of each pork chop.
5. Heat olive oil in a large cast iron skillet over medium-high heat for 2 minutes.
6. Sear the pork chops for 3 minutes per side until deeply browned.
7. Transfer the skillet directly to the preheated oven.
8. Bake for 8-10 minutes until internal temperature reaches 145°F.
9. Remove the skillet from the oven using oven mitts.
10. Transfer pork chops to a plate to rest for 5 minutes.
11. Return the skillet to medium heat and add butter.
12. Add minced garlic and cook for 1 minute until fragrant.
13. Stir in chopped parsley and remove from heat.
14. Spoon the garlic butter sauce over the rested pork chops.

Let these chops rest properly—it’s the secret to juicy perfection. The crust delivers serious heat while the bone keeps everything incredibly moist. Serve them over creamy grits or slice thin for epic sandwiches that’ll blow your mind.

Italian Herb Crusted Bone-In Pork Chops

Master these Italian herb crusted bone-in pork chops in under 30 minutes. Marry juicy pork with crispy herb breading that crackles with every bite. Transform weeknight dinners into restaurant-worthy feasts without the fuss.

Ingredients

For the Pork Chops:
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

For the Herb Crust:
– 1 cup panko breadcrumbs
– ¼ cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon dried oregano
– 1 teaspoon garlic powder
– ½ teaspoon red pepper flakes
– 1 large egg
– 2 tablespoons Dijon mustard

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork chops completely dry with paper towels to ensure maximum crust adhesion.
3. Rub both sides of each pork chop with olive oil, then season evenly with salt and pepper.
4. In a shallow bowl, combine panko, Parmesan, parsley, rosemary, oregano, garlic powder, and red pepper flakes.
5. In another bowl, whisk together the egg and Dijon mustard until smooth.
6. Dip each pork chop into the egg mixture, coating both sides thoroughly.
7. Press the pork chops firmly into the breadcrumb mixture, ensuring complete coverage on all surfaces.
8. Arrange the coated pork chops on the prepared baking sheet, leaving space between them for even cooking.
9. Bake for 18-22 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
10. Switch your oven to broil and cook for 2-3 minutes until the crust turns golden brown and crispy.
11. Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
12. You’ll love how the crispy herb crust gives way to incredibly juicy pork that stays moist thanks to the bone-in cut. Serve these chops over creamy polenta or alongside roasted vegetables for a complete meal that impresses every time.

BBQ Basted Bone-In Pork Chops

Unlock next-level pork chops that’ll have everyone asking for your secret. These BBQ-basted beauties deliver smoky sweetness with perfect char—ready in under 30 minutes.

Ingredients

For the Pork Chops

• 4 bone-in pork chops, 1 inch thick
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the BBQ Baste

• 1 cup BBQ sauce
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp smoked paprika

Instructions

1. Preheat your grill to 400°F, creating both direct and indirect heat zones.
2. Pat pork chops completely dry with paper towels—this ensures maximum searing.
3. Rub olive oil evenly over both sides of each pork chop.
4. Season both sides with kosher salt and black pepper, pressing gently to adhere.
5. Place chops on the direct heat side of the grill and cook for 4 minutes without moving.
6. Flip chops and grill another 4 minutes on the direct heat side.
7. Move chops to the indirect heat side of the grill.
8. Whisk together BBQ sauce, apple cider vinegar, honey, and smoked paprika in a small bowl.
9. Brush a thick layer of BBQ baste over the top of each pork chop.
10. Close grill lid and cook for 5 minutes to set the glaze.
11. Flip chops and brush the second side with remaining BBQ baste.
12. Close lid and cook another 5 minutes until internal temperature reaches 145°F.
13. Transfer chops to a clean plate and let rest for 3 minutes before serving.

Let these chops shine with their caramelized crust giving way to juicy, tender meat. The sweet-smoky glaze creates sticky fingers worth licking clean—pile them high with grilled corn and potato salad for the ultimate backyard feast.

Balsamic Honey Garlic Bone-In Pork Chops

Skip the boring chops—these balsamic honey garlic beauties deliver restaurant-quality flavor in under 30 minutes. Sear them hot for that perfect crust, then glaze generously for sticky-sweet perfection.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
• For the glaze:
  • 1/4 cup balsamic vinegar
  • 3 tbsp honey
  • 4 garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tbsp unsalted butter

Instructions

1. Pat pork chops completely dry with paper towels.
2. Season both sides evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sear pork chops for 4-5 minutes per side until deeply golden brown.
5. Transfer chops to a plate and reduce heat to medium.
6. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
7. Pour in balsamic vinegar, honey, and soy sauce, scraping up any browned bits.
8. Simmer the sauce for 2-3 minutes until slightly thickened.
9. Whisk in unsalted butter until the glaze is glossy and smooth.
10. Return pork chops to the skillet, spooning glaze over them generously.
11. Cook for 2 more minutes, flipping once, until internal temperature reaches 145°F.
12. Remove from heat and let rest for 5 minutes before serving.

Buttery, tangy, and caramelized—these chops boast a sticky glaze that clings to every bite. Serve them over creamy polenta or with crispy roasted potatoes to soak up every drop of that glossy sauce.

Teriyaki Pineapple Bone-In Pork Chops

Crank up your weeknight dinner game with these sticky-sweet teriyaki pineapple pork chops. Sear them hot for that perfect caramelized crust, then glaze generously for maximum flavor impact. Get ready for a tropical twist that’ll have everyone asking for seconds.

Ingredients

For the Pork Chops:

• 4 bone-in pork chops, 1-inch thick
• 2 tablespoons vegetable oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Teriyaki Pineapple Glaze:

• 1 cup pineapple juice
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon cornstarch
• 2 tablespoons water
• ½ cup fresh pineapple chunks

Instructions

1. Pat pork chops completely dry with paper towels.
2. Season both sides of pork chops evenly with kosher salt and black pepper.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Sear pork chops for 4-5 minutes per side until deeply browned.
5. Transfer pork chops to a plate and reduce heat to medium.
6. Combine pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger in the same skillet.
7. Bring sauce to a simmer, scraping up any browned bits from the bottom.
8. Whisk cornstarch and water together in a small bowl until smooth.
9. Slowly whisk cornstarch slurry into the simmering sauce.
10. Cook sauce for 2-3 minutes until thickened to a glaze consistency.
11. Return pork chops to the skillet, spooning glaze over them.
12. Add fresh pineapple chunks to the skillet around the pork chops.
13. Simmer everything together for 3-4 minutes until pork reaches 145°F internal temperature.
14. Flip pork chops once during simmering to coat both sides evenly.
15. Remove skillet from heat and let rest for 3 minutes before serving.

Every bite delivers that perfect sweet-savory balance with juicy pork and caramelized pineapple. The bone keeps the meat incredibly moist while the sticky glaze forms a glossy, restaurant-quality finish. Elevate your plate by serving over coconut rice with extra grilled pineapple rings for that full tropical experience.

Savory Apple Cider Bone-In Pork Chops

Just when you thought pork chops couldn’t get more autumnal, these cider-glazed beauties enter the chat. Sear them hard, glaze them generously, and watch your weeknight dinner transform into something seriously restaurant-worthy.

Ingredients

For the pork chops:
– 2 bone-in pork chops, 1-inch thick
– 1 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the apple cider glaze:
– 1 cup apple cider
– 2 tbsp maple syrup
– 1 tbsp Dijon mustard
– 2 cloves garlic, minced
– 1 tsp fresh thyme leaves
– 2 tbsp unsalted butter

Instructions

1. Pat pork chops completely dry with paper towels to ensure a perfect sear.
2. Season both sides evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sear pork chops for 4-5 minutes per side until deeply golden brown.
5. Transfer pork chops to a plate and reduce heat to medium.
6. Pour apple cider into the skillet, scraping up all the browned bits from the bottom.
7. Add maple syrup, Dijon mustard, minced garlic, and fresh thyme leaves.
8. Simmer the mixture for 6-8 minutes until reduced by half and slightly thickened.
9. Whisk in unsalted butter until the sauce becomes glossy and emulsified.
10. Return pork chops to the skillet and spoon glaze over them continuously for 2 minutes.
11. Cook until pork reaches an internal temperature of 145°F on an instant-read thermometer.
12. Let pork chops rest for 5 minutes before serving to allow juices to redistribute.

Nothing beats that crackly sear giving way to juicy, cider-infused pork. Nestle these chops alongside creamy mashed potatoes to catch every drop of that sweet-savory glaze, or slice them over a crisp apple salad for contrasting textures that’ll make your taste buds dance.

Maple Dijon Bone-In Pork Chops

Craving restaurant-quality pork chops without the fuss? Combine sweet maple syrup with tangy Dijon mustard for a flavor explosion. This 30-minute recipe delivers juicy, caramelized perfection every time.

Ingredients

For the pork chops:
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

For the maple Dijon glaze:
– ¼ cup pure maple syrup
– 2 tablespoons Dijon mustard
– 2 cloves garlic, minced
– 1 tablespoon apple cider vinegar
– ½ teaspoon smoked paprika

Instructions

1. Preheat your oven to 400°F.
2. Pat pork chops completely dry with paper towels.
3. Season both sides evenly with salt and pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear pork chops for 3 minutes without moving them to develop a golden crust.
6. Flip chops and sear for another 3 minutes.
7. Whisk together maple syrup, Dijon mustard, minced garlic, apple cider vinegar, and smoked paprika in a small bowl.
8. Brush half the glaze evenly over the pork chops.
9. Transfer the skillet to the preheated oven.
10. Bake for 8-10 minutes until internal temperature reaches 145°F.
11. Remove from oven and brush with remaining glaze.
12. Let rest for 5 minutes before serving.

Resting ensures all those flavorful juices redistribute throughout the meat. The bone keeps the pork incredibly moist while the glaze creates a sticky-sweet crust with tangy undertones. Serve over creamy polenta or with roasted Brussels sprouts for a complete meal that’ll have everyone asking for seconds.

Mediterranean Garlic Bone-In Pork Chops

Never settle for boring pork chops again. Nail this Mediterranean masterpiece with garlicky goodness that clings to every juicy bite. Get ready for flavor that’ll make your taste buds dance.

Ingredients

• For the marinade:
  • 4 bone-in pork chops (1-inch thick)
  • 6 garlic cloves, minced
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
• For cooking:
  • 2 tbsp olive oil
• For finishing:
  • 2 tbsp chopped fresh parsley
  • Lemon wedges

Instructions

1. Pat pork chops completely dry with paper towels to ensure proper browning.
2. Whisk together 6 minced garlic cloves, 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper in a large bowl.
3. Coat pork chops thoroughly in the marinade, pressing garlic mixture onto all surfaces.
4. Marinate at room temperature for 30 minutes to allow flavors to penetrate the meat.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering hot.
6. Sear pork chops for 5 minutes without moving them to develop a golden-brown crust.
7. Flip chops and cook for another 5 minutes until internal temperature reaches 145°F on an instant-read thermometer.
8. Transfer pork chops to a plate and let rest for 5 minutes to redistribute juices.
9. Sprinkle with 2 tbsp chopped fresh parsley and serve immediately with lemon wedges.

That garlic-infused crust gives way to incredibly tender, juicy pork that pulls cleanly from the bone. The bright lemon cuts through the richness perfectly, making each bite feel fresh and vibrant. Try serving these chops over creamy polenta or with roasted vegetables to soak up every last bit of that amazing pan sauce.

Asian Soy Ginger Bone-In Pork Chops

Whip up restaurant-worthy pork chops that’ll make your taste buds dance. These Asian-inspired beauties combine sweet, salty, and spicy in every juicy bite. Get ready to impress your crew with minimal effort and maximum flavor.

Ingredients

For the Marinade

– 4 bone-in pork chops (1-inch thick)
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 3 tbsp grated fresh ginger
– 4 garlic cloves, minced
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 tsp red pepper flakes

For Cooking

– 2 tbsp vegetable oil
– 2 green onions, thinly sliced
– 1 tbsp sesame seeds

Instructions

1. Whisk together soy sauce, brown sugar, ginger, garlic, rice vinegar, sesame oil, and red pepper flakes in a large bowl.
2. Place pork chops in a resealable plastic bag and pour marinade over them.
3. Press out excess air, seal the bag, and refrigerate for at least 4 hours (overnight for deeper flavor).
4. Remove pork chops from refrigerator 30 minutes before cooking to reach room temperature.
5. Heat vegetable oil in a large cast-iron skillet over medium-high heat until shimmering (about 375°F).
6. Pat pork chops dry with paper towels to ensure proper searing.
7. Place pork chops in the hot skillet, leaving space between them for even cooking.
8. Sear for 5-6 minutes without moving until a golden-brown crust forms.
9. Flip pork chops using tongs and cook for another 5-6 minutes.
10. Insert an instant-read thermometer into the thickest part of the chop, avoiding the bone.
11. Remove from heat when internal temperature reaches 145°F for perfect doneness.
12. Transfer pork chops to a clean cutting board and let rest for 5 minutes to redistribute juices.
13. Sprinkle with sliced green onions and sesame seeds before serving.

Resting these chops ensures every bite stays incredibly juicy. The soy-ginger marinade caramelizes into a sticky, savory glaze that clings to the tender meat. Serve over steamed rice to soak up every last drop of that incredible sauce, or slice thin for epic sandwich fillings.

Conclusion

Mastering the art of grilling thin bone-in pork chops is now within reach with these 25 flavorful recipes. Whether you’re a beginner or a seasoned grill master, there’s something here to elevate your next cookout. We’d love to hear which recipes become your favorites—drop a comment below and share this roundup on Pinterest to inspire fellow home cooks!