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    Home » Main

    Juicy Grilled Pork Chops

    Published: Sep 16, 2021 · Modified: Apr 27, 2022 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    The trick to Juicy Grilled Pork Chops is to brine the pork chops before grilling.

    It's not hard... just takes time.

    Pork chops with dark grill marks.
    Hot off the grill chops.

    They say pork is the new white meat I guess because it can be very lean. This is a good thing except for when it gets dried out and tough and flavourless.

    Enter the overnight brine! Hands on time is only about 10 minutes but then the chops need to sit in the brine minimum 2 hours but overnight is better. Try not to exceed 24 hours so the texture of the pork doesn't start to change.

    After the brine, dry the chops and rub the dry mix on. Give that 20 minutes to absorb flavour and then on to the grill.

    Thick pork chops.
    Brine ready to pour over chops.
    Thick golden, juicy pork chops with dark grill marks.
    Hot off the grill chops.

    I am hooked on those 2 " thick fairly lean chops from Costco. That also helps to keep the center moist.

    In any case an instant read thermometer is your best friend to avoid over cooking. Mine took about 20 minutes over medium heat to reach 145 degrees. Then let them rest lightly covered (or tented) for about 5 minutes. The juices will redistribute and the temperature will rise a bit more during the 'tenting'.

    I served these with fresh corn on the cob. If you like the Mexican Street Corn flavours the cumin and chile in the rub will go well with the corn.

    Corn on the cob garnished with mexican spices, grated cheese and mexican crema.
    Mexicn Street Corn

    I also served a Panzanella salad on the side. All the makings of a delicious summer meal.

    Wine Pairing for Juicy Grilled Pork Chops

    Pork is quite versatile so lots of choices. The dry rub on the chops has lots of flavour so look for a sturdy white like a Chardonnay or oaked Chenin Blanc. A medium bodied red would also go well. Try them with a Rhone GSM blend, Merlot, Shiraz or Tempranillo.

    Thick pork chops with dark grill marks.

    Juicy Grilled Pork Chops

    Brining the chops overnight is the key to juicy, flavourful chops.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 3 votes
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    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes mins
    Cook Time: 20 minutes mins
    Brining Time: 2 hours hrs 20 minutes mins
    Total Time: 2 hours hrs 55 minutes mins
    Servings: 4 servings

    Equipment

    • Grill

    Ingredients

    • 4 thick pork chops try for 2" or as thick as you can get

    Brine

    • 4 cups water divided 2 + 2
    • ¼ cup Kosher salt see Note 1 below.
    • 3 tablespoon brown sugar
    • 3 tablespoon apple cider vinegar

    Dry Rub

    • 4 cloves garlic crushed
    • ⅔ teaspoon ground cumin
    • 1 teaspoon chile powder
    • 1 teaspoon paprika
    • 1 lime, juice only
    • salt and pepper for seasoning

    Instructions

    Brining

    • Add salt, vinegar and sugar to 2 cups of water and microwave to boiling point, stirring periodically to dissolve salt.
    • When salt is dissolved add 2 cups of cold water. Allow brine to come to room termperature.
    • Lay pork chops in a single layer in a shallow container. Cover with brine and refrigerate a minium of 2 hours or up to 24 hours. Turn the chops or container half way through to ensure both sides of the chops get lots of brine time.
    • Remove chops from the brine and discard the brine. Lightly dry the chops with a paper towel.
    • Mix all the rub ingredients together and rub onto both sides of the chops. Sprinkle chops with salt and pepper.
    • Allow rub to sit on chops for 20 minutes while BBQ grill is heating up.
    • Grill over medium heat until internal temperature reaches 145° F, turning only once or twice. Mine took about 20 minutes but timing will depend on the thickness of your chops and the actual heat of your BBQ.
    • Remove chops from grill, cover loosely and allow chops to sit 5 minutes before serving.

    Notes

    Note 1:  Kosher salt is a coarse salt, just slightly finer than pickling salt.  Do not use regular table salt or you meat will be too salty.  A coarse sea salt can be substituted one for one.

    Nutrition

    Calories: 255kcal | Carbohydrates: 11g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 7162mg | Potassium: 569mg | Fiber: 1g | Sugar: 9g | Vitamin A: 408IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    Comments

      5 from 3 votes

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      Recipe Rating




    1. Ralph Hetke

      September 02, 2024 at 8:34 am

      5 stars
      This pork chop recipe is hands down one of the best I’ve ever tasted. Despite the thickness, the chops were juicy throughout, with every bite bursting with flavor. The meat was tender and easy to chew, and the crust had a perfect golden-brown sear that added just the right amount of texture. The sauce complemented the dish beautifully—delightful without being overpowering, allowing the natural flavors of the pork to shine. Highly recommend this recipe for anyone looking to elevate their pork chop game!

      Reply
      • Carolyn Hetke

        September 07, 2024 at 10:26 am

        I agree - is pretty amazing what a brine can do! Thanks for sharing your feedback!

        Reply
    2. ralph hetke

      September 30, 2021 at 4:27 pm

      5 stars
      These are the best!

      Reply
    3. ralph hetke

      September 19, 2021 at 11:46 am

      5 stars
      Best pork chops ever!

      Reply

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