This is my weeknight pork chop. No brine and no smoke stage, just 325°F until they hit 145°F, usually in 20-30 minutes. The hard part is pulling them on time. Thick cut pork chops go from juicy to dry in about five degrees, so cook them with a thermometer, not a timer.
Gear I Used
- Traeger Timberline 1300: Any pellet grill that holds 325°F works. I make these on my Ironwood 885 too.
- MEATER Pro wireless thermometer: This is the cook where it earns its keep.
- Traeger Meat Church pellets: Or the Traeger Signature blend.
Some of these are affiliate links. If you buy through them, I earn a small commission at no extra cost to you.
How Long to Cook Pork Chops on a Pellet Grill
Short answer: about 20-30 minutes at 325°F for 1 1/4 to 1 1/2-inch chops, to 145°F internal. Thinner chops get there faster. Bone-in chops take a few minutes longer than boneless.
| Grill Temp | 1″ Chops | 1 1/2″ Chops |
|---|---|---|
| 325°F (this recipe) | 18 – 22 minutes | 25 – 30 minutes |
| 350°F | 15 – 20 minutes | 22 – 28 minutes |
| 375°F | 12 – 16 minutes | 18 – 24 minutes |
Start checking the temp 5 minutes before the low end of the range.
Why This Works
325°F is hot enough to cook a thick chop fast, but not so hot that the outside dries out before the center catches up. You still pick up a light smoke flavor from the pellets, just not as much as a low and slow cook.
The 2 to 1 mix is mostly Anytime, which is my all-purpose savory blend. The Hey Boo! adds just enough honey sweetness to help the outside brown.
Pull at 145°F. That’s the USDA safe minimum for pork, and it leaves a little pink in the middle. Then rest them 5 minutes so the juices settle back into the meat instead of running out on the plate.
Smoked vs. Quick Pork Chops: Which Should You Make?
| Thick Cut Quick Pork Chops (this recipe) | Smoked Pork Chops (coming soon) | |
|---|---|---|
| Method | 325°F straight through | 225°F smoke, then 500°F reverse sear |
| Total time | ~50 minutes, no brine | ~1 1/2 hours + dry brine |
| Smoke flavor | Light | Strong |
| Best for | Weeknights | Weekends, when you want the best chop |
Substitutes for My Rubs
No Rock’s on hand? Use any savory all-purpose rub in place of Anytime, and any honey-forward rub in place of Hey Boo!, at the same 2 to 1 ratio.
Anytime Seasoning and Hey Boo! Honey Rub are my own products from Rocks BBQ.
This Is Where People Mess Up
- Cooking thin chops at 325°F: A 3/4-inch chop will be done in 10-12 minutes and dries out fast. Buy them at least 1 1/4 inches thick.
- Cooking to 160°F: Pork is safe at 145°F. Past 150°F, a lean chop gets tough.
- Cutting in right away: Give them the full 5 minutes. Cut too soon and the juice ends up on the board.
Variations
- Boneless chops: Same method. Start checking the temp at 15 minutes.
- Gas or charcoal grill: Set up for indirect heat at 325-350°F, with the chops off the direct flame. Same temp target.
- Oven: Bake on a wire rack over a sheet pan at 375°F to 145°F, about 20-25 minutes for 1 1/2-inch chops.
- Want more smoke? My Smoked Pork Chops recipe is coming soon. They get an hour at 225°F and a reverse sear.
Common Questions
How long do you cook pork chops on a Traeger at 350°F?
About 15-20 minutes for 1-inch chops and 22-28 minutes for 1 1/2-inch chops, to 145°F internal.
How long to cook thick pork chops on the grill?
At 325°F, 1 1/2-inch chops take about 25-30 minutes to reach 145°F. Go by the thermometer, since thickness and bone-in vs boneless change the time.
What temperature are pork chops done?
145°F, then rest them 5 minutes. That’s the USDA safe minimum for pork.
Do you flip pork chops on a pellet grill?
You don’t have to. The pellet grill’s fan moves the heat around the chops, so they cook evenly. If you like grill marks on both sides, flip them once halfway.
More Pork Cooks to Try
- Traeger 2-1-1 Ribs: when you have a full afternoon for pork on the pellet grill.
- Iberico Solomillo Pork Tenderloin with Bourbon Maple Glaze: another fast, lean pork cut.
- Beer Brats on the Traeger: another easy weeknight cook off the pellet grill.
Final Thoughts
Season them, cook at 325°F, pull at 145°F, and rest 5 minutes. That’s dinner in under an hour on a weeknight. When you have a weekend, try the smoked version.
Thick Cut Quick Pork Chops on the Pellet Grill
Equipment
- Traeger Timberline 1300 or any pellet grill that holds 325°F
- 1/4 bag Traeger Meat Church Pellet Blend or Traeger Signature blend
- MEATER Pro Wireless Thermometer or an instant-read thermometer
Ingredients
- 6 thick cut pork chops at least 1 1/4 inches thick
- 2 tbsp olive oil
- 2 tbsp Rock’s Anytime Seasoning or any savory all-purpose rub
- 1 tbsp Rock’s Hey Boo! Honey Rub or any honey-forward rub
Instructions
- Set your Traeger to 325°F and let it come to temp, about 10-15 minutes.
- NOTE: For this recipe I used Traeger Meat Church pellets. The Traeger Signature blend works too.
- While the grill heats up, spread a light coat of olive oil on the top side of each pork chop.2 tbsp olive oil, 6 thick cut pork chops
- Season with a 2 to 1 mix of Rock’s Anytime Seasoning and Rock’s Hey Boo! Honey Rub.2 tbsp Rock’s Anytime Seasoning, 1 tbsp Rock’s Hey Boo! Honey Rub
- Flip the chops, then oil and season the other side.2 tbsp olive oil, 1 tbsp Rock’s Hey Boo! Honey Rub, 2 tbsp Rock’s Anytime Seasoning
- When the grill is up to temp, place the pork chops on the grates.6 thick cut pork chops
- Cook for 20-30 minutes, until they reach 145°F internal. Start checking the temp at 20 minutes.
- Pull them off and rest for 5 minutes before serving, so the juices settle back into the meat.
