Perfectly grilled pork chops - brined overnight and then grilled to juicy perfection.
I don’t cook pork often, but if I do, I’m coming correct!
My Uncle Slick was slick wit it and made the best pork chops. His were fried and were legendary as you’ve probably heard me write about a few times. As a kid pork chops were on the menu quite a bit.
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Pork Chops Ingredients
For the Pork Chops
- Bone-in pork rib chops
- Kosher Salt
- Black Pepper
For the brine
- Kosher salt
- Brown sugar
- Black pepper
- Basil
- Garlic Cloves
- Water
- Lemon juice
Grilling Pork Chops Instructions
Brine the pork chops
Add kosher salt, brown sugar, black pepper, basil, garlic, water, and lemon juice to a bowl. Mix in a bowl until sugar and salt dissolve.
Place pork chops in a large sealable ziplock bag or glass storage container. Cover the chops with the brine and refrigerate up to 8 hours.
Grill the pork chops
Remove chops from the brine. Wash them well, then dry fully using a paper towel. Season with salt and pepper, then allow to reach room temperature.
Meanwhile prep the grill by oiling the grill grate with an oil dampened napkin/paper towel. Pre-heat grill to high heat, then grill pork chops for about 6 minutes per side.
Remove and let rest for at least 5 minutes before serving.
Recipe tips and considerations
Brining is essential to grilling pork chops. Is easy to eff up pork chops and overcook them so much they make for a tough chew. A brine is a great way to ensure a moist and juicy pork chops.
A brine is just a liquid marinade with a high salt content. Since meat contains salt, when it is submerged in a liquid with a higher salt content, the liquid is absorbed into the meat. The meat retains the moisture, helping to yield juicy results on the grill. If you were paying attention during science class you may know this process as ‘osmosis.’
For grilled pork chops recipes you’ll want to use the rib chop also known as center-cut, end cut, or rib pork chop. Rib chops should have a bone running along one side and preferably a layer of fat on the outside. These work well for grilling because though they are very tender, they have a bit more fat for milder flavor than other chops.
Brining is such an effective seasoning agent and combined with the natural flavor in a bone in pork chop you don’t really need much else. A simple salt and pepper rub is sufficient for flavoring the chops especially if you’re grilling them.
Use a meat thermometer to test for doneness. Undercooked pork is just as bad as overcooked. Insert an instant-read thermometer into the thickest part of the chop. Once it reads 135 degrees remove the chop from the heat and let rest. It will continue cooking in rest mode and reach the desired 140-145 degrees. If you don’t have a thermometer there ain’t no harm in cutting the chop open and using the eye test.
Adjust your cook time depending on thickness of the chops and whether a bone is present. Thinner chops will obviously take less time
Alternatively, chops can be grilled on stovetop or broiled in the oven. To broil, set a wire rack inside a baking sheet and pre-heat oven to 450 degrees. Pan fry the chops in a skillet over med-high heat for 3 minutes per side and then finish in the oven for 6 minutes.
Pork chops can be comforting heavy, so I tend to keep my sides pretty light. Sauteed spinach or greens like chard, kale, or turnips work great. I might even work a slaw in.
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make these pork chops
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Ingredients
For the Pork Chops
- 2 bone-in pork rib chops
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
For the brine
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 tablespoon black pepper
- 2-3 basil leaves
- 4 garlic cloves
- 4 cups water
- 1 lemon juiced
Instructions
Make the brine
- Add kosher salt, brown sugar,black pepper, basil, garlic, water, and lemon juice to a bowl. Mix in bowl until sugar and salt dissolve
Make the pork chops
- Cover chops with the brine and refrigerate for 1-8 hours.
- Remove chops from brine. Wash well then dry fully. Season with salt and pepper and let reach room temperature.
- Prep grill by oiling the grates with an oil dampened napkin. Pre-heat grill to high heat and grill pork chops 6 minutes per side.
- Remove and let rest for at least 5 minutes before serving.
Notes
- Choose a good cut – bone-in with marbling
- Let chops reach room temperature before cooking
- Use a meat thermometer to test for doneness. Undercooked pork is just as bad as overcooked. Insert an instant-read thermometer into the thickest part of the chop. Once it reads 135 degrees remove the chop from the heat and let rest. It will continue cooking in rest mode and reach the desired 140-145 degrees. If you don’t have a thermometer there ain’t no harm in cutting the chop open and using the eye test.
- Adjust your cook time depending on thickness of the chops and whether a bone is present. Thinner chops will obviously take less time
- Let chops rest 5-10 minutes after cooking.
- Alternatively, chops can be grilled on stovetop or broiled in the oven. To broil, set a wire rack inside a baking sheet and pre-heat oven to 450 degrees. Pan fry the chops in a skillet over med-high heat for 3 minutes per side and then finish in the oven for 6 minutes.
- I use the same brine/recipe for veal chops and grilled chicken thighs (bone-in)
- Pair these chops with briny greens and Puerto Rican mashed root vegetables.