This post may contain affiliate links. Please see our disclosure policy.
Table of Contents
Today’s pork is lean and mild, which means it can dry out quickly on the grill without a little prep. The secret to juicy grilled pork chops is simple: start with brined pork chops, then finish with a flavorful seasoning rub. With the right cut, a basic brine, and a homemade rub, you’ll get tender, flavorful chops every time.
When we make this brine during grilling season, we mix up a couple of quarts at at a time and store it in the refrigerator. It will keep for up to two weeks (minus the garlic) and we use it brine pork tenderloin, boneless chicken breasts, and turkey tenderloins.
Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
BEST PORK CHOPS FOR GRILLING
Choosing the right cut of pork is an important first step to making deliciously tender grilled pork chops. We always buy a bone-in cut because the bone protects one side of the chop from the hot grill, helping to keep them moist. Here are the two cuts we recommend:
- RIB CHOPS: Bone-in rib chops (pictured) are our number one choice for grilling. Choose medium-thick chops (between 3/4 and 1 inch), look for some nice marbling, and resist the urge to trim them, as the rim of fat around the outside of the chop adds extra moisture and flavor.
- CENTER-CUT LOIN CHOPS: The next best choice is center-cut pork loin chops. This cut of pork chops is tender and flavorful but generally has less marbling than rib chops and therefore may not be quite as juicy.
PORK CHOP BRINE INGREDIENTS
Plan on preparing 1 cup of brine per pork chop.
The basic ingredients for making pork chop brine are water, granulated sugar, and kosher salt. Here is the standard ratio:
- KOSHER SALT: 1 tablespoon per cup of water
- GRANULATED SUGAR: 2 tablespoons per cup of water
- GARLIC (OPTIONAL): 1 clove of garlic, peel and slightly crushed (per two cups water)
ADDITIONAL SEASONING
We like a classic barbecue flavor on our grilled pork chops so we rub them with our easy-to-make homemade BBQ spice rub. Made with brown sugar, spices, and a small amount of salt, it’s perfect for seasoning brined chops. As an alternative, you can rub them with olive oil, add a sprinkling of garlic and onion powder, and a little black pepper.
Overview
How to Make Juicy Brined and Grilled Pork Chops
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
MAKE THE BRINE: Combine half the water with the salt and sugar in a saucepan over medium-high heat. Stir until dissolved, then remove from heat and add the remaining cold water and crushed garlic. Let the brine cool completely.
BRINE THE PORK CHOPS: Place the chops in a single layer in a container or zip-top bag. Refrigerate for 1 to 2 hours, turning once halfway through.
PREHEAT THE GRILL: Preheat a gas or charcoal grill to medium-high (about 400°F).
SEASON THE CHOPS: Remove the chops from the brine, pat them dry, and season with homemade BBQ rub or coat them with olive oil, pepper, and a light pinch of salt (go easy on the salt since the brine already adds some).
GRILL THE PORK CHOPS: Oil the grill grates, add the chops and grill for 4 minutes. Turn and continue grilling for 2 minutes longer. Check for doneness with an instant-read thermometer and remove when they reach 135 to 140°F (for medium). Don’t overcook! Let rest for 5 minutes before serving.
How Long to Brine Pork Chops
HOW LONG TO BRINE: We recommend a minimum of 1 hour of brining for 3/4 to 1-inch thick pork chops, but they can safely remain in the brine for up to 2 hours. Always let the brine cool completely, then arrange the chops in a container that will accommodate them in a single layer. Pour the brine over them, cover, and refrigerate.
BRINING FROZEN PORK CHOPS: If your pork chops are individually frozen, you can defrost them in the brine in the refrigerator. The minimum time for brining frozen chops is two hours.
NO RINSING NECESSARY: There is no need to rinse your pork chops when they are done brining, but you do want to pat them dry. This will ensure that you get a nice sear on the grill and help any seasoning you use on the outside of the chops to adhere.
Brining Safety Tips
Never pour warm brine over raw meat: Always let your brining solution cool completely (chilled is even better) before adding the meat.
Always refrigerate meat while brining: For safety reasons, keeping meat refrigerated during the brining process is important.
Never reuse brine: You should never reuse brine or marinade as you could transfer dangerous bacteria to your food.
Serving Suggestions
For a delicious summer meal that makes the most of seasonal produce, serve these grilled pork chops with homemade coleslaw and a sweet corn and tomato salad. For drinks, choose a light, fruity rosé or refreshing summer shandy. Top it all off with some fresh peach cobbler for dessert.
Juicy Brined and Grilled Pork Chops
Ingredients
- 4 bone-in pork rib chops, 3/4 to 1-inch thick – see notes
- 2-1/2 to 3 tablespoons BBQ Spice Rub, see notes for substitutions
For the brine:
- 4 cups water, divided
- 4 tablespoons kosher salt, (1/4 cup)
- 8 tablespoons granulated sugar, (1/2 cup)
- 2 cloves garlic, peeled and lightly crushed
Instructions
Brine the pork chops:
- Make the brine by combining 2 cups of water with the salt and sugar in a small saucepan over medium-high heat. Stir until the salt and sugar have dissolved.
- Remove from the heat and stir in the remaining 2 cups of cold water along with the garlic and refrigerate to cool at least to room temperature. If you have the time, make the brine ahead and chill it.
- Arrange the pork chops in a container large enough to fit them in a single layer without too much extra space, and pour the brine over the top. Move the chops around a little to ensure the brine touches all surfaces.
- You can also brine your chops in a zip-top freezer bag. Remove as much air as possible, and seal it tightly.
- Refrigerate the chops for at least 1 hour (up to 2 hours), turning them once midway through the brining time.
- As the end of the brining time approaches, preheat your gas or charcoal grill to medium-high heat (about 400°F).
Season the pork chops:
- Remove the chops from the brine and pat them dry on both sides with paper towels. Discard the brine.
- Sprinkle about one (1) teaspoon of BBQ Spice Rub on each side of the chops and rub it into the meat with your fingertips or the back of a spoon (see recipe notes for substitutions).
Grill the chops:
- Oil the grill grates and add your pork chops. Grill them for 4 minutes on the first side, turn them, and continue grilling for 2 minutes longer. Check for doneness with an instant-read thermometer and remove the chops from the grill when they reach 135 to 140°F (for medium). Don't overcook!
- Allow the chops to rest for 5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I never was a huge fan of grilled chops, until I made this recipe. I haven’t made a chop any other way since discovering this over a year ago. Now I get excited when we are having chops! I have made these for company. I have made them, wrapped them in foil, and delivered to families in need of meal assistance. The reviews are always fantastic. Thank you for sharing this excellent recipe. Readers – make sure to use the hyper linked rub recipe.
Hi Robin,
We’re so glad to hear that these pork chops have become such a favorite for you (glad you like the rub too). We really appreciate the nice review and the time you took out of your day to leave it. It’s such a good feeling when one of our recipes becomes a regular go-to for one of our readers.
Never had luck with chops on the grill. This is a first for brining pork chops and they were great. Very tender and juicy, the rub has a wonderful flavor. Will definitely make these again .
Hi Sue,
I’m glad to hear you had good luck with the grilled chops. Thanks for taking the time to let us know.
I am actually doing this recipe right now. Looking forward to having this for dinner tonight. I will let you know the outcome..
Question?
I have a convection oven / standard oven. I will be having a big get together next weekend. If I were to cook the pork-chops in an oven, Would it be okay to use this brining recipe for the chops? What oven temperature would you recommend so my chops don’t dry out?
Hi Danny,
I certainly hope the grilled pork chops are a success. To answer your question, the brining recipe will work for just about any cooking method and I understand why you wouldn’t really want to be manning a grill for a large group. Here are my thoughts about reproducing this recipe using the oven.
First, if you can shut off the convection feature on your oven, I would go ahead and do that because the circulating fan, while great for roasting veggies and potatoes, can sometimes be drying for meats. Regarding temperature, I would replicate the grill temp and preheat the oven to 400°F and brush your baking sheet with a little bit of neutral oil. The chops only take about 6 minutes on the grill, but you’ll definitely need to add time for oven roasting. I would roast the chops for 5 minutes, take them out, turn them over, rotate the pan and put them back in for another 3 to 4 minutes before testing for temperature (135 to 140°F). Timing will depend on the thickness of your pork chops, but even if you went a little over on the cooking, I don’t think they’ll be dry given the brine. They’ll still need to rest for 5 minutes before serving too.
I generally avoid grilling anything but steaks because I don’t like how dry everything comes out. These pork chops have changed my mind – the brining really makes a difference, and they turned out delicious!
Hi Lexie,
I’m happy to hear the brining worked out well for you. Thanks for taking time out of your day to let us know.