Preheat your grill to high heat. Lather your pork chops with oil on all sides.
Liberally cover the pork chops with salt, pepper, and paprika on all sides.
Place your pork chops on the grill and sear on each side for 5 minutes. Reduce heat to medium high. Move your pork chops to indirect heat (on the upper rack or if you do not have one then move the heat to one side of the grill and place the pork chops on the opposite side). Close the lid.
Once the pork chops hit an internal temperature of 145 degrees they are finished. The time this takes can vary, but it should take around 15-20 minutes. Let rest for 5 minutes and enjoy!
Notes
One way to really enhance the flavor of your pork chops is to dry brine them. You can achieve this by salting them thoroughly, placing them on a wire rack uncovered, and leaving them in the fridge for 4-12 hours. Skip the salt right before grilling, if you choose to do it this way.
This recipe works for pork chops of all sizes. Just make sure not to overcook them or they will dry out. A 145-degree internal temperature is the sweet spot for juicy, medium rare pork chops. This means the internal temperature is more important than worrying about how long they’ve been cooking.
High heat for a gas grill means you should have those knobs turned up as high as they will go. For a charcoal grill, try to reach about 500 degrees, minimum.