Grilled pork chops get a bad reputation. Mostly because people turn them into shoe leather. Not these.
Quick brine. Hot grill. A few minutes. That’s it. These chops are juicy, smoky, and so tender you’ll wonder why you ever feared them. Summer dinner = solved.
Serves 4.
Step-by-Step Instructions
1
1
Brine (The Secret)
- Dissolve salt and brown sugar in 4 cups of water.
- Submerge pork chops. Brine for 30 minutes (up to 2 hours).
2
2
Prep the Grill
- Preheat grill to medium-high heat (400-450°F).
- Clean and oil the grates.
3
3
Season
- Remove chops from brine. Pat completely dry with paper towels.
- Rub with olive oil. Season both sides with the rub mixture.
4
4
Grill
- Place chops on the grill. Close lid.
- Cook for 4-5 minutes per side (until 140°F internal).
- Don’t flip constantly. Let the grill do its job.
5
5
Rest (Non-Negotiable)
- Remove chops. Tent loosely with foil.
- Rest for 5-10 minutes. Temperature will rise to 145°F.
6
6
Serve
- Serve with grilled veggies, corn, or potato salad.
Summary
Prep Time: 35 minutes (includes brining) | Cook Time: 10 minutes | Total Time: 45 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
How to Store:
- Fridge: Airtight container for 3 days.
- Reheat: Oven at 300°F for 10 minutes or microwave (covered, short bursts).
- Freeze: Cooked chops freeze for 2 months. Thaw in fridge overnight.
Pro Tip:
- Patting the chops dry after brining is not a suggestion. Wet meat = no sear. Dry meat = beautiful crust.
