Juicy grilled pork chops are brined in a brine solution and then seasoned with flavorful dry mash to make the most delicious pork chops!
Juicy grilled pork chops
Grilled pork chops are a classic for any outdoor or summer cookout dinner. I love their rich, spicy flavor, juicy texture, and how easy they are to prepare. Brining pork chops for 2 hours is an excellent method to enhance their flavor and juiciness, especially for lean cuts that can sometimes be dry. Serve them with your favorites summer garnishlike potato salad, coleslawor macaroni salad.
Why This Grilled Pork Chop Recipe Works
I’ve tried several methods of grilling pork chops, everything from marinating them to using the baking soda technique. But I’ve found that brining them in a salt water solution for a few hours produces the best results for juicy grilled pork chops. It is important to use Diamond Crystal kosher salt as other salts will make the meat too salty.
• High protein content: Pork chops are a lean cut of meat with 39.5 grams of protein per serving.
• Juicy and tasty: While making the brine is an extra step, I promise it’s worth it. These are the best pork chops!
• Dietary restrictions: Suitable for weight watchers, no dairy products, keto, low carband paleo
If you make this easy pork chop recipe, I’d love to see it. Tag me in your photos or videos on Instagram, TikTokor Facebook!
Why pork chops in brine?
Brining involves soaking the pork chops in a salt water solution. The salt in the brine helps the meat retain moisture during cooking, resulting in juicier pork chops.
ingredients
You’ll need salt, water, pork chops, and spices for this Grilled Pork Chops recipe. See the exact measurements in the recipe card below.
- Pork Chops: Trim fat from center-cut bone-in pork chops. Boneless pork chops may dry out faster, but will still work.
- brine: Water and diamond crystal kosher salt (Any other type of salt – even other kosher salt – will not work.)
- Spice Rub: Sweet paprika, garlic powder, onion powder, dried thyme and sage, black pepper
- Spray with olive oil helps the rub stick to the meat and keeps the pork moist.
How to make grilled pork chops
Here’s how to salt, season and grill pork chops. Full instructions are in the recipe card below.
- Pork chops in brine: Dissolve the salt in a large bowl of water. Add the pork chops, cover and refrigerate for 2 to 4 hours.
- Rinse and dry: Remove the chops from the brine, rinse under running water and dry with paper towels. Discard the brine.
- Dry rubbing: Mix the dry ingredients for the rub in a small bowl. Spray the pork chops on both sides with oil and rub the seasonings over the meat. Let sit at room temperature for 30 minutes while you preheat the grill to medium-high. This works with a gas grill, charcoal grill, or grill pan.
- How long to bake pork chops: Grease the grill grates and grill the chops over direct heat for a few minutes on each side. Insert a meat thermometer – For medium, when the internal temperature is 155 to 160 degrees, they are done.
- break: Transfer the meat to a plate and rest for 5 minutes before slicing.
Variations
- paprika: Smoked paprika will work too.
- Dried herbs: Swap thyme or sage for rosemary, oregano or parsley.
- No grill? Cook these pork chops on a grill pan on the stovetop.
Tips for achieving success
- Keep it cold: Always store brine in the refrigerator to prevent bacteria growth.
- Don’t over brine: Leaving the brine longer than recommended will make the meat too salty and mushy. Stick to the recommended times and if you’re not ready to cook right away, drain, rinse, dry and grill later.
- Rinse thoroughly: Rinsing off the brine after soaking is critical to avoid overly salty pork chops.
- Follow the directions as written: Use the exact water and salt measurements as written. If you use less water, it will be saltier.
- Use Diamond Crystal kosher salt: Other brands of kosher salt, such as Morton’s, sea salt, or table salt, will all result in saltier meat because they contain more sodium.
What is the best meat thermometer?
The Digital meat thermometer ThermoPro TP19H is the best instant reading thermometer I have ever used and it is under $20 on Amazon! I love how fast and accurate it is for reading the temperature of my pork chops. If you want something with smart capabilities, I have that too Meater Plus smart meat thermometerthat alerts you on your phone when your food is ready. It’s a little more expensive, but totally worth it if you’re baking a ton.
Serving suggestions
Grilled pork chops go well with different toppings. Here are some ideas:
Storage
- Refrigerator: Store leftovers in an airtight container in the refrigerator for 4 days.
- Reheating: Microwave them until warm.
- Freezing pork for 3 months and thawed in the refrigerator before consumption.
More pork chop recipes you’ll love
Production: 4 portions
Serving Size: 1 pork steak
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Combine the brine ingredients: In a large bowl, dissolve the salt in the water. Add pork chops and cover. Refrigerate the pork chops for 2 to 4 hours. Any more and they’ll be too salty.
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Rinse and dry: Remove chops from brine; rinse under water and dry with paper towels. Discard brine. If not cooking right away, you can refrigerate them covered at this point until ready to cook.
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When you’re ready to bake: Spray both sides of the chops with oil.
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In a small bowl, combine ingredients; rub on both sides of pork chops. Let sit at room temperature for 30 minutes while you preheat the grill.
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Preheat the grill: Meanwhile, preheat grill or grill pan to medium-high heat.
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Grill: Brush the racks with oil, then grill the chops until they come away easily from the racks and are cooked through at medium heat, 155 to 160 degrees, 3 to 4 minutes per side.
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Transfer the chops to a plate and let rest for 5 minutes before serving.
Last step:
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- Keep it cold: Always store brine in the refrigerator to prevent bacteria growth.
- Don’t over brine: Leaving the brine longer than the recommended time will make the meat too salty and mushy. Stick to the recommended times and if you’re not ready to cook the right way, drain, rinse, dry and grill later.
- Rinse thoroughly: Rinsing off the brine after soaking is critical to avoid overly salty pork chops.
- Follow the directions as written: Use the exact water and salt measurements as written. If you use less water, it will be saltier.
- Use Diamond Crystal kosher salt: Other brands of kosher salt such as Mortons, sea or table salt will result in saltier meat because the sodium content is higher.
Serving: 1 pork steak, Calories: 272 kcal, Carbohydrates: 1.5 g, Protein: 39.5 g, fats: 11 g, Saturated fats: 3.5 g, Cholesterol: 108.5 mg, sodium: 136 mg, Fibers: 0.5 g, sugar: 0.5 g
