Best George Foreman Grilled Pork Chops

I’ll be honest—I avoided my George Foreman grill for years because I thought it would dry out my pork chops. Turns out, I was totally wrong. The trick is using chops that are about an inch thick and giving them a good marinade before they hit the grill.

The George Foreman actually works great for pork chops because it cooks them evenly on both sides at once. No flipping, no guessing, and you get those nice grill marks without firing up your outdoor grill. Plus, the whole thing takes less than 15 minutes from start to finish, which is perfect for those nights when you need dinner on the table fast.

What Kind of Pork Chops Should I Use?

For this recipe, boneless pork chops work great because they cook evenly on the George Foreman grill and are easy to eat. You’ll want to look for chops that are between 3/4 inch to 1 inch thick – any thinner and they might dry out, any thicker and they won’t cook through properly. Center-cut chops tend to be the most tender and have a good amount of meat, but loin chops will work just fine too. At the store, try to pick chops that have a little marbling of fat throughout, as this will keep them juicy during grilling.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if you’re missing an ingredient or two:

• Boneless pork chops: Bone-in pork chops work great too – just add a couple extra minutes to the cooking time. You can also use this same seasoning blend on chicken breasts or turkey cutlets.
• Worcestershire sauce: If you’re out of Worcestershire, try soy sauce mixed with a tiny splash of vinegar. It’ll give you that same savory kick.
• Paprika: Regular paprika is fine, but smoked paprika adds a nice depth if you have it. You could also use a pinch of cayenne if you want some heat.
• Onion powder and garlic powder: Fresh minced garlic and finely grated onion can replace the powders – use about 1 clove of garlic and 1 tablespoon of grated onion. Just mix them into the oil and Worcestershire before rubbing on the meat.
• Olive oil: Any neutral cooking oil works here – vegetable oil, canola oil, or even melted butter will do the job.

Watch Out for These Mistakes While Grilling

The biggest mistake people make with pork chops is overcooking them, which turns them dry and chewy – pull them off the grill when they hit 140°F on an instant-read thermometer, since they’ll continue cooking while they rest and reach the safe temperature of 145°F.

Skipping the resting period is another common error that causes all those flavorful juices to run out onto your plate instead of staying in the meat, so always let your chops sit for at least 5 minutes before cutting into them.

To get better grill marks and prevent sticking, make sure your George Foreman grill is fully preheated before adding the pork chops, and resist the urge to press down on them while cooking, which squeezes out moisture.

If your chops are thicker than 1 inch, you might need an extra minute or two of cooking time, so using a meat thermometer is the only reliable way to know when they’re done.

What to Serve With Grilled Pork Chops?

Grilled pork chops are perfect alongside classic comfort sides like mashed potatoes or roasted vegetables – think carrots, Brussels sprouts, or green beans tossed with a little olive oil and salt. A simple coleslaw or crisp garden salad adds a nice fresh crunch that balances out the savory, seasoned meat. If you want something heartier, try serving them with mac and cheese, baked sweet potatoes, or even a warm apple sauce on the side since the sweetness pairs really well with pork. For a complete meal, add some dinner rolls or cornbread to round everything out.

Storage Instructions

Store: Leftover grilled pork chops will keep in the fridge for 3-4 days when stored in an airtight container. Let them cool down completely before putting them away to keep them from getting too moist.

Freeze: You can freeze cooked pork chops for up to 3 months. Wrap each one individually in plastic wrap or foil, then place them in a freezer bag. This makes it easy to grab just one or two when you need them.

Reheat: Warm up your pork chops in the microwave for about 1-2 minutes, or heat them in a skillet over medium-low heat with a splash of water or broth to keep them from drying out. You can also reheat them on your George Foreman grill for a couple minutes if you want to crisp them up again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-500
• Protein: 45-55 g
• Fat: 20-25 g
• Carbohydrates: 2-4 g

Ingredients

For the marinade:

• 1.5 tbsp olive oil (I prefer Filippio Berio for a smooth flavor)
• 1 tbsp Worcestershire sauce
• 3/4 tsp paprika (I like McCormick Smoked Paprika for extra depth)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 1 tsp brown sugar

For the pork:

• 2 pork chops (about 1-inch thick to prevent drying on the grill)

Step 1: Prepare the Marinade and Season the Pork Chops

• 1.5 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 3/4 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 1 tsp brown sugar
• 2 pork chops

In a small bowl, whisk together the olive oil, Worcestershire sauce, paprika, onion powder, garlic powder, black pepper, salt, dried thyme, and brown sugar until well combined.

Place the pork chops in a zip-top bag or shallow dish and pour the marinade over them, making sure they’re evenly coated on both sides.

I like to massage the marinade into the meat with my hands to ensure the flavors penetrate the surface.

Seal the bag and refrigerate for at least 15 minutes, though marinating for a few hours or overnight will develop deeper flavor.

Step 2: Preheat the George Foreman Grill

Remove the marinated pork chops from the refrigerator and allow them to sit at room temperature for about 5 minutes while you preheat the grill.

This helps the meat cook more evenly.

Preheat your George Foreman grill to medium-high heat (around 375-400°F if your model has temperature settings) for about 5 minutes until it’s hot and ready to sear the meat.

Step 3: Grill the Pork Chops to Temperature

• marinated pork chops from Step 1

Place the marinated pork chops on the preheated grill, allowing the excess marinade to drip off.

Since George Foreman grills cook from both sides simultaneously, the total cooking time is typically 4-6 minutes depending on thickness and your grill’s heat level.

I find that 1-inch thick chops usually need about 5 minutes for a safe internal temperature of 145°F.

Check the internal temperature with a meat thermometer at the thickest part of the chop to ensure it reaches 145°F, which is the USDA safe minimum for pork.

Step 4: Rest and Serve

• grilled pork chops from Step 3

Remove the pork chops from the grill and transfer them to a plate.

Let them rest for about 5 minutes before serving—this allows the juices to redistribute throughout the meat, keeping them tender and moist rather than dry.

The residual heat will continue cooking them slightly during the rest period.

Best George Foreman Grilled Pork Chops

Delicious Best George Foreman Grilled Pork Chops recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 2 servings

Calories 450 kcal

Ingredients

  

For the marinade

• 1.5 tbsp olive oil (I prefer Filippio Berio for a smooth flavor)
• 1 tbsp Worcestershire sauce
• 3/4 tsp paprika (I like McCormick Smoked Paprika for extra depth)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 1 tsp brown sugar

For the pork

• 2 pork chops (about 1-inch thick to prevent drying on the grill)

Instructions

 

• In a small bowl, whisk together the olive oil, Worcestershire sauce, paprika, onion powder, garlic powder, black pepper, salt, dried thyme, and brown sugar until well combined. Place the pork chops in a zip-top bag or shallow dish and pour the marinade over them, making sure they're evenly coated on both sides. I like to massage the marinade into the meat with my hands to ensure the flavors penetrate the surface. Seal the bag and refrigerate for at least 15 minutes, though marinating for a few hours or overnight will develop deeper flavor.
• Remove the marinated pork chops from the refrigerator and allow them to sit at room temperature for about 5 minutes while you preheat the grill. This helps the meat cook more evenly. Preheat your George Foreman grill to medium-high heat (around 375-400°F if your model has temperature settings) for about 5 minutes until it's hot and ready to sear the meat.
• Place the marinated pork chops on the preheated grill, allowing the excess marinade to drip off. Since George Foreman grills cook from both sides simultaneously, the total cooking time is typically 4-6 minutes depending on thickness and your grill's heat level. I find that 1-inch thick chops usually need about 5 minutes for a safe internal temperature of 145°F. Check the internal temperature with a meat thermometer at the thickest part of the chop to ensure it reaches 145°F, which is the USDA safe minimum for pork.
• Remove the pork chops from the grill and transfer them to a plate. Let them rest for about 5 minutes before serving—this allows the juices to redistribute throughout the meat, keeping them tender and moist rather than dry. The residual heat will continue cooking them slightly during the rest period.