Pork Loin Chops On the Grill
Summer is the perfect time to fire up the grill and enjoy simple, bold flavors. Pork loin chops are one of my favorite cuts to throw on the grill. They cook fast, stay juicy, and take on smoky char like a dream.
When done right, they’re tender, flavorful, and satisfying—everything you want in a summer meal. This recipe keeps things easy and delicious. A quick marinade adds flavor without overpowering the meat.
A hot grill gives you that golden crust and perfect grill marks. You don’t need a ton of ingredients or complicated steps. Just good pork, a little seasoning, and a hot flame.
Grilled pork chops pair well with all your summer sides—corn on the cob, fresh salads, grilled veggies. You can dress them up or keep them casual. They work for a weeknight dinner or a weekend cookout.
In this post, I’ll walk you through how to prep and grill pork loin chops to perfection. You’ll also get tips on seasoning, cooking time, and how to keep them juicy.
Whether you’re a grilling pro or just getting started, this recipe is a go-to for summer. Let’s get cooking and make the most of the season—one pork chop at a time.
Summer Pork Loin Chops
Ingredients
- 3 pork chops boneless, center cut
- 5 radishes washed and sliced
- 2 green onions washed and sliced, separating the green from the white
- 3 tablespoons white wine vinegar
- 2 sweet bell peppers red, orange and/or yellow, washed, seeded and sliced lengthwise into strips.
- 1 cup snap peas washed and seam cord removed
- 1 cup plain Greek yogurt
- zest of lemon
- seasoning salt, pepper, garlic powder and onion powder
- 2 tablespoons almonds broken into small pieces
Instructions
- Wash the radishes, remove the ends, cut in half and thinly slice each half. Place in a small bowl with sliced green parts of the green onions and the vinegar. Stir and set aside.
- Season the pork with salt, pepper, garlic powder, onion powder, and any other spice you enjoy. While you allow the chops to come to room temperature, preheat the grill. (If you don’t have a grill, you can also cook the chops on the stove in a frying pan with a little bit of olive oil to avoid sticking.)
- Grill the pork loin chops until they are cooked through, about 4-5 minutes per side depending on thickness. Remove the chops from the grill and allow to rest for 5 minutes.
- While the chops are cooking, prepare the snap peas by washing and removing the tough cord that runs along the seam. Toss into a heated saute pan with a little olive oil and salt and pepper. Cook without stirring for about 2 minutes.
- Add the prepared bell pepper strips and the sliced white part of the green onion to the saute pan and stir occasionally until vegetables are cooked but still crisp, about 3 minutes more. Set aside off the heat.
- In a small bowl, combine yogurt and lemon zest. Spread the yogurt mixture onto each serving plate.
- Slice the pork chops and plate along with the sautéed vegetables. Top with the pickled radish mixture and sprinkle with almond pieces.
- Serve and enjoy!
Cooking Tips
| Ingredient | Cooking Tip |
|---|---|
| Pork Chops (boneless, center cut) | Marinate for at least 30 minutes to boost flavor and moisture. Grill over medium-high heat for a nice sear without drying them out. |
| Radishes | Slice thinly and serve raw for crunch and peppery contrast. Chill them in ice water for extra crispness. |
| Green Onions | Grill whole for a smoky, sweet flavor or chop raw for a fresh, mild onion bite. |
| White Wine Vinegar | Use in a quick-pickle or light dressing to add brightness and balance to the dish. |
| Sweet Bell Peppers (red, orange, yellow) | Grill until slightly charred to enhance sweetness and depth. Slice thin for color and crunch. |
| Snap Peas | Blanch briefly or leave raw for crunch. Great in salads or served alongside the chops. |
| Plain Greek Yogurt | Use as a tangy base for sauces or dressings. Mix with lemon zest and herbs for a refreshing contrast to the grilled meat. |
| Zest of Lemon | Add just before serving for a fresh, citrusy pop that brightens the entire dish. |
| Seasoning (salt, pepper, garlic powder, onion powder) | Season both sides generously before grilling. These basics help create a flavorful crust. |
| Almonds | Toast lightly for added crunch and nutty flavor. Sprinkle over the finished dish or salad for texture. |
Side Dish of Snow Peas and Bell Peppers
We had bell peppers and snap peas in the refrigerator ready for prime time, so we used those for our saute. Since it was just the three of us, we used half each of a red pepper and an orange pepper, washed, seeded, and sliced lengthwise into strips.
We used about a cup of snap peas, washed with the cord that runs along the seam removed. The snap peas were first cooked in a heated pan with olive oil for about 3 minutes.
Then we added the peppers and tossed in the white bottoms of the green onions left over from the pickling mentioned above, also sliced. We added a dash of – you guessed it – Morton’s Nature’s Seasons and cooked for another 3 or 4 minutes, stirring occasionally.
We were careful not to let the veggies get soggy; we like them a little on the crisp side. We set them aside off the heat until the pork chops were done.
Finally, we found some plain Greek yogurt in the refrigerator and added the zest of a lemon to give it some flavor. Don’t be intimidated by lemon zest – we just used the small side of a grater and zested/grated directly into the yogurt. I also added a few drops of a nice olive oil on hand for topping off dishes and mixed all that.
We spread the yogurt mixture on each plate as a “lining” and then spooned the sautéed vegetables onto each plate, leaving room for the pork chops. We like to slice our chops (and steaks, chicken breasts, etc…..) before serving, but that’s a personal preference.
We gave the chops about 5 minutes of rest after they came off the grill and then sliced, plated, and topped the pork with the pickled radish mixture. We also had some leftover almond pieces from an earlier meal that we sprinkled on top of the whole dish for fun and an added dash of protein.
This was a really tasty and refreshing meal on a hot summer night, especially outside in the shade with a chilled bottle of rose wine and the setting sun. And if pork isn’t in your freezer or your palate preference, try it with chicken breasts, and I bet it would be just as good. Enjoy!
Other Side Dishes That Pair Well with This Dish
| Side Dish | Description | Why It Works |
|---|---|---|
| Grilled Corn on the Cob | Charred, buttery corn finished with herbs or lime. | Sweet and smoky flavors complement the grilled pork. |
| Summer Slaw | Crunchy cabbage, carrots, and a light vinegar dressing. | Bright and tangy—adds crunch and balance. |
| Roasted Baby Potatoes | Seasoned and crispy on the outside, tender inside. | Hearty and simple—great for soaking up juices. |
| Tomato Cucumber Salad | Fresh tomatoes, cucumbers, red onion, and herbs. | Light and refreshing; cuts through the richness. |
| Garlic Herb Rice | Fluffy rice with garlic and fresh herbs. | Neutral but flavorful—lets the pork shine. |
| Grilled Asparagus | Lightly charred with olive oil and lemon. | Adds a slightly bitter, earthy note that balances the meal. |
| Watermelon Feta Salad | Juicy watermelon with salty feta and mint. | Sweet, salty, and cool—a fun contrast to grilled meat. |
| Toasted Flatbread | Warm, soft flatbread brushed with olive oil. | Great for mopping up yogurt sauce or extra marinade. |
