Thick-Cut Pork Chops on a Pellet Grill at 375°F

Updated: September 18, 2026

Updated and fact-checked: September 17, 2026

Thick-cut pork chops on a pellet grill cook at 375°F until the center hits 145°F, then rest at least 3 minutes. That is the USDA minimum for whole pork chops, not the old habit of cooking pork until it is gray and dry. Time is an estimate. Thickness, bone, starting temperature, weather, and lid openings all change the clock.

Quick Answer: How Do You Cook Thick-Cut Pork Chops on a Pellet Grill?

Preheat the pellet grill to 375°F, season 1 to 1½-inch chops, cook with the lid closed, and pull them at 145°F in the thickest part away from bone. Rest at least 3 minutes. Plan on about 20–30 minutes after preheat for typical thick chops. Do not cook them to 160°F unless you want them that dry.

Key Points

• Use chops 1 to 1½ inches thick. Thin chops dry out before you can check them twice.
• Set the pellet grill to 375°F after a full preheat with the lid closed.
• The USDA safe minimum for pork chops is 145°F plus at least a 3-minute rest. Measure on the grill before they leave the heat.
• A pork chop at 145°F is a whole-muscle cut. Pork shoulder still needs hours past that number for tenderness. Do not mix those jobs.
• Oak, hickory, apple, or a competition blend all work. Hickory is the usual pork pairing.
• Leftover chops go in the fridge within 2 hours. Reheat leftovers to 165°F.

Thick-Cut Pork Chop Recipe at a Glance

What Ingredients Do You Need for Thick-Cut Pork Chops?

You need four thick chops, a little oil, salt, and pepper. A light pork rub is optional. Keep sugar modest at 375°F so it does not scorch.

Chops

• 4 bone-in or boneless pork chops, 1 to 1½ inches thick, about 6–8 ounces each
• 1–2 tablespoons neutral oil or melted butter
• Kosher salt
• Black pepper

Optional seasoning

• 1 teaspoon garlic powder
• 1 teaspoon paprika
• A light pork rub without a heavy sugar load

Equipment

• Pellet grill preheated to 375°F
• Instant-read or leave-in probe thermometer
• Tongs
• Paper towels
• Foil or a warm platter for the 3-minute rest

How Do You Cook Thick-Cut Pork Chops on a Pellet Grill at 375°F?

Dry the chops, season them, preheat to 375°F, cook lid-closed, pull at 145°F, and rest 3 minutes. Flip once if you want even color. Do not chase a 195°F barbecue finish. These are chops, not shoulder.

1. Take the chops out of the fridge 20–30 minutes before they hit the grate so the centers are not ice-cold.
2. Pat both sides dry. Surface moisture delays browning.
3. Rub lightly with oil. Season generously with salt and pepper, or a light rub.
4. Preheat the pellet grill to 375°F with the lid closed. Let the grates heat, not just the air around the lid sensor.
5. Place the chops on the grate with space between them. Close the lid.
6. Cook until the thickest part, away from bone, reads 145°F. Flip once halfway if one side is pale.
7. Insert the thermometer from the side into the center. Stay off bone, off the fat cap, and off the grate. Side entry is the same method used for steaks in how to use a meat thermometer on a grill.
8. Move the chops to a platter. Tent loosely with foil. Rest at least 3 minutes before serving.

What Internal Temperature Are Pork Chops Done?

The USDA safe minimum for pork chops is 145°F plus at least a 3-minute rest. Measure the food on the grill. Do not pull at 135°F and hope carryover heat will cover the safety number. See the USDA safe-temperature chart and the FoodSafety.gov temperature chart.

Ground pork and fresh sausage are a different rule: 160°F, no rest on the chart. A whole chop is not ground meat. Pork shoulder, ribs, and other collagen-heavy cuts may be safe at 145°F and still too tough to pull. Those cuts need probe-tender texture, often 195–205°F. A loin chop does not.

A blush of pink in a 145°F chop is normal. Color is not the doneness test. The rest itself is part of the USDA instruction for this cut, explained in how to rest meat after grilling.

How Long Do Thick Pork Chops Take on a Pellet Grill at 375°F?

Most 1 to 1½-inch chops finish in about 20–30 minutes after the grill is preheated to 375°F. That is a planning range. A bone-in chop often runs a few minutes longer than a boneless chop of the same thickness. A cold, windy cook runs longer than a still evening.

Bone-In or Boneless?

Either works if the chop is thick. Bone-in loin or rib chops give you a handle and a little insulation near the bone. Boneless loin chops cook a bit faster and are easier to slice. The safety number does not change. Stay off the bone when you probe or you will read high and pull late.

Which Pellets Work Best for Pork Chops?

Hickory, oak, apple, or a competition blend are all reasonable. Hickory is the classic pork note. Apple stays milder. Mesquite can take over a 25-minute chop. You do not need a special pork bag.

Should You Reverse Sear Thick Pork Chops Instead?

You can, if the chops are at least about 1½ inches thick and you want a quieter interior plus a harder crust. That is a different method than this 375°F weeknight cook. Reverse sear starts low, often around 225°F, then finishes hot. Many pellet grills hold the low stage well and struggle with the sear. Details are in how to reverse sear a steak on a grill, including the pork-chop note. For this article, stay at 375°F and stop at 145°F plus the rest.

What Are the Common Thick Pork Chop Mistakes?

The usual failure is cooking the chops to the old 160°F pork number, or pulling them because the outside looks done. The center is what matters.

How Do You Store and Reheat Leftover Pork Chops?

Refrigerate cooked chops within 2 hours, eat them within 3–4 days or freeze them, and reheat leftovers to 165°F. The leftover number is higher than the original 145°F cook. See USDA leftover food safety. Slice leftover chops thin for sandwiches rather than parking a whole dry chop in a hot cooker until it hits 165°F and then some.

Final Verdict: Are Thick-Cut Pork Chops Worth Cooking at 375°F on a Pellet Grill?

Yes, if the chops are actually thick and you stop at 145°F plus the 3-minute rest. 375°F is a practical pellet set point for weeknight chops. It is not a substitute for a reverse-sear crust, and it is not a pork-shoulder method. Buy thickness first. Then trust the thermometer.

Frequently Asked Questions

What temperature should you cook pork chops on a pellet grill?

375°F is a dependable set point for 1 to 1½-inch chops. Lower heat adds time and smoke but also gives lean loin more time to dry. Much hotter heat shrinks the window between underdone and dry.

What internal temperature is a pork chop done?

145°F in the thickest part, then a rest of at least 3 minutes. That is the USDA minimum for whole pork chops. 160°F is the ground-pork number, not the chop number.

Can pork chops still be pink at 145°F?

Yes. A blush of pink is normal in a safely cooked chop. Color is not the test. The thermometer is.

Should you brine thick pork chops?

You can, but you do not have to for this method. A short salt brine can help very lean boneless chops. If you brine, go easy on extra salt in the rub and dry the surface well before the grill.

Do you flip pork chops on a pellet grill?

Once is enough if you want even color. Pellet heat is mostly even from below and around, not a live coal bed. Leaving them unflipped still works if the bottom color is acceptable.

Can you cook thin pork chops at 375°F?

Yes, but watch them closely. Thin chops can pass 145°F in well under 15 minutes. This recipe is written for thick cuts because they give you a usable window.

Is 375°F hot enough to brown pork chops on a pellet grill?

You will get color, not a charcoal-level crust. Dry the surface, preheat fully, and avoid crowding. If you want a harder sear, use the reverse-sear method or finish in a hot pan.

Related Reading

• How to Use a Meat Thermometer Correctly on a Grill or Smoker
• How to Rest Meat After Grilling
• How to Reverse Sear a Steak on a Grill
• Smoked Meatloaf on a Pellet Grill
• How to Get Crispy Chicken Skin on a Pellet Grill