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Main Dishes » Pork » How to Grill Pork Chops to Juicy Perfection

How to Grill Pork Chops to Juicy Perfection

by Lynne Webb on July 19, 2023 (Updated July 19, 2023) // 20 Comments

Making deliciously tender, juicy grilled pork chops is practically foolproof when you follow our step-by-step instructions for brining, seasoning, and grilling your chops.
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Four grilled pork rib chops on a white, oblong serving platter.

Table of Contents

  • Why This Recipe Is a Summer Favorite
  • What You’ll Need
  • The Best Pork Chops for Grilling
  • Pork Chop Brine Ingredients
  • Pork Chop Seasoning Rub
  • Brining Pork Chops FAQs
    • How Long Should You Brine Pork Chops For?
    • Can You Brine Frozen Pork Chops?
    • To Rinse or Not to Rinse
    • Can You Make the Brine Ahead and Store It?
    • Important Brining Safety Tips
  • How to Grill Pork Chops (Step-By-Step)
    • Step 1: Brine the Chops
    • Step 2: Season the Pork Chops
    • Step 3: Grill the Pork Chops
  • Make It a Meal
  • How to Grill Pork Chops
    • Ingredients 
    • Instructions 
    • Recipe Notes
    • Nutrition Information

Why This Recipe Is a Summer Favorite

Today’s pork is mild-flavored and relatively lean, and when exposed to the intense heat of a grill, it can end up being less than spectacular unless you give it a little help before cooking. Fortunately, it only takes two simple steps to prepare your chops for the grill and get great results: brining and seasoning.

Brining pork chops adds flavor and keeps them moist and tender, a tasty pork rub boosts the flavor even more, and the grill’s heat pulls everything together to make a delectable main dish that’s one of our favorite summer meals.

Top view of ingredients for brined pork chops including bone-in rib chops, water, salt, sugar, and garlic for the brine, and homemade pork rub.

What You’ll Need

All you need to make great grilled pork chops is the right cut of pork, a few ingredients for the brine, and a tasty rub or seasoning blend to add just before grilling. Read on for advice on what kind of chops to buy, what you need for the brine, and tips on boosting flavor with a homemade pork rub you can keep in the pantry and use all summer.

The 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

The basic ingredients for making pork chop brine are water, granulated sugar, and kosher salt. The brine ratio is one (1) tablespoon of kosher salt and two (2) tablespoons of granulated sugar to one (1) cup of water. Plan on preparing one (1) cup of brine per chop. We always add a couple of slightly crushed garlic cloves for added flavor.

Pork Chop Seasoning Rub

A little extra care should be taken when seasoning brined pork chops. Although our brine recipe uses a lower proportion of salt to sugar than some, it does infuse some salt into the meat. Still, we recommend a little extra seasoning. To keep it simple, rub both sides of the chops with olive oil, then season them with freshly ground black pepper and a light sprinkling of garlic or onion powder.

We prefer to give our chops a classic barbecue flavor with an easy-to-make homemade rub. Made with brown sugar, spices, and a small amount of salt, it’s perfect for seasoning brined chops and other cuts of pork, including ribs, tenderloin, and pork butt for pulled pork. It’s tasty on chicken, salmon, and shrimp, too.

Brining Pork Chops FAQs

Here are the answers to a few common questions about how to brine pork chops.

How Long Should You Brine Pork Chops For?

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. Prepare your brine and let it cool completely. Arrange the chops in a container that will accommodate them in a single layer without too much extra space, pour the brine over them, cover, and refrigerate.

Can You Brine 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.

To Rinse or Not to Rinse

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.

Can You Make the Brine Ahead and Store It?

Every time we make brine during grilling season, we mix up a couple of quarts at once (minus the garlic). We then store it in the refrigerator in glass jars with tight-fitting lids for up to two weeks. In addition to pork chops, we use it for pork tenderloin, boneless chicken breasts, and turkey tenderloins.

Important 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 pork chop brine: You should never reuse brine or marinade as you could transfer dangerous bacteria to your food.

How to Grill Pork Chops (Step-By-Step)

This is an overview of how this dish is made. You’ll find all the details (ingredients, quantities, and instructions) in the printable version of the recipe below.

Top view of dish with four bone-in pork rib chops soaking in brine.

Step 1: Brine the Chops

Combine half the water with the salt and sugar in a small saucepan over medium-high heat. Stir until the salt and sugar are completely dissolved, then remove from the heat and stir in the remaining cold water along with lightly crushed garlic cloves. Set the brine aside to cool completely, then arrange the chops in a container large enough to fit them in a single layer.

Pour the brine over the top and move the chops around a little to ensure the brine touches all surfaces. Alternatively, you can 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.

Step 2: Season the Pork Chops

Preheat a gas or charcoal grill to medium-high heat (about 400°F). Remove the chops from the brine and pat them dry on both sides with paper towels. Season both sides of the chops, if desired, with some of our homemade Pork Chop Rub. Alternatively, you can rub them with olive oil and season them with a pinch of salt and freshly ground black pepper.
Important note: Because of the salt in the brine, be careful how much additional salt you use.

Step 3: Grill the Pork Chops

Oil the grill grates thoroughly and add the 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! Always allow the pork chops to rest for 5 minutes before serving.

Make It a Meal

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.

Top view of grilled pork chops on a serving platter.

How to Grill Pork Chops

4.39 from 39 votes
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Making deliciously tender, juicy grilled pork chops is practically foolproof when you follow our step-by-step instructions for brining, seasoning, and grilling your chops.
Yield: 4 servings
Prep Time: 15 minutes mins
Brining Time : 1 hour hr
Cook Time : 8 minutes mins
Total Time : 1 hour hr 23 minutes mins
Print Recipe Pin Recipe SaveSaved!

Ingredients 

  • 4 bone-in pork rib chops, 3/4 to 1-inch thick – see notes
  • 2-1/2 to 3 tablespoons [Pork Chop 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 Pork Chop 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.

Recipe Notes

Buying pork chops: Use bone-in pork rib chops 3/4 to 1 inch thick. Look for nicely marbled chops, and don’t trim the fat around the edges, as it will help the chops stay tender and moist.
Pork chop seasoning: If you don’t want to try our Pork Chop Rub, use your favorite seasoning blend or rub the chops with a little olive oil and season them with freshly ground black pepper and a light sprinkling of garlic and/or onion powder. Remember, because of the salt that’s been infused into the meat from the brine you’ll want to be cautious when seasoning the outside of the meat.

Nutrition Information

Nutrition Facts
How to Grill Pork Chops
Amount per Serving
Calories
244
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
90
mg
30
%
Sodium
 
378
mg
16
%
Potassium
 
101
mg
3
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
30
g
60
%
Trans Fat
 
0.1
g
Vitamin A
 
200
IU
4
%
Vitamin C
 
1
mg
1
%
Calcium
 
94
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Pork
 | 
Cuisine: American

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Comments

  1. Lexie says

    July 26, 2023 at 3:04 pm

    5 stars
    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!

    Reply
    • Lynne Webb says

      July 26, 2023 at 3:48 pm

      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.

      Reply
  2. Linda says

    June 21, 2022 at 6:11 pm

    Supper was a success. The pork chops were quite tender. Remember I said I would be using Splenda instead of sugar. I used 1/4 cup of Splenda instead of 1/2 cup. I find Splenda to be sweeter then sugar. In this brine recipe I would reduce the Splenda even more. Maybe as little as 1 Tbsp. It was an excellent meal.

    Reply
    • Lynne Webb says

      June 22, 2022 at 5:02 pm

      Hi Linda,
      Thank you so much for sharing your modification to the brine solution. This is excellent information for anyone who needs to restrict their intake of sugar.

      Reply
  3. Linda says

    June 21, 2022 at 1:06 pm

    Plan on trying this brine today on pork chops. I must use Splenda instead of sugar for special diet reasons. It will be interesting to see the results. I’ll post later

    Reply
  4. Paul says

    September 13, 2021 at 7:55 pm

    5 stars
    This is my first time to brine anything and it turned out great. This is a keeper. Finally a recipe that make the pork chops juicy and not dried out and tough. I had to cook the more than the recipe suggest but they turned out fantastic. Thanks for the pro tips.

    Reply
    • Lynne Webb says

      September 16, 2021 at 9:22 am

      Hi Paul,
      Glad to hear that you liked the brined pork chops. Thanks for letting us know!

      Reply
  5. Lisa C says

    June 28, 2020 at 1:42 pm

    These turned out so well – some of the best pork chops I have ever made. I made the rub without salt since it had already been brained, and they were perfect for us. My whole family decided this recipe is a keeper.

    Reply
    • Lynne Webb says

      June 30, 2020 at 6:32 am

      Hi Lisa,
      Thanks for taking the time to share your comment. So glad you enjoyed the recipe!

      Reply
  6. baltisraul says

    July 2, 2019 at 12:11 pm

    The removal temp at 135 degrees was spot on. I took a cooking class once and the subject was pork. The teaching chef said ‘if you look at you pork chops and they look perfect to you, you have probably left them on to long. Now with instant reads, it takes the guess work out of the equation. Just change my mind. It will be grilled chops on the 4th now. Thanks.

    Reply
    • Lynne Webb says

      July 2, 2019 at 6:58 pm

      Thanks for your comment. I agree with the chef about the chops – you have to remember that residual heat!

      Reply
  7. Lynne Webb says

    June 25, 2019 at 4:34 pm

    So happy that you liked them Lillian! The brine is easy and always produces great results.

    Reply
  8. Elisabeth Bedgood says

    July 28, 2018 at 2:33 am

    5 stars
    I left them in the brine overnight and they were the best darn chops I have ever had!! I used a Tupperware container instead of a plastic bag but it was awesome, they were so juicy and some wonderful thick pork chops we got at our local farmer’s market but these are the recipe we used for the chops we bought and this recipe really did them justice!!

    Reply
    • Lynne Webb says

      July 28, 2018 at 9:59 am

      Hi Elisabeth,
      Thanks for taking the time to comment. I’m so glad to hear the brine worked out on your pork chops. It’s pretty versatile too. We’ve used it for grilled pork tenderloin, turkey tenderloins and boneless chicken breasts too (shorter brining time on the boneless meats though).

      Reply
  9. Beth says

    July 19, 2018 at 3:28 pm

    5 stars
    Never used BRINE until I tried your recipe. I really feel it helps as our lean pork can also be dry when grilled. I followed the recipe and was very pleased. Thank you !

    Reply
    • Lynne Webb says

      July 21, 2018 at 3:18 pm

      Hi Beth,
      Brining really does help to keep grilled pork and chicken moist and tender. I try to keep some on hand in the fridge during grilling season.

      Reply
  10. Susan Kempthorne says

    June 20, 2017 at 7:26 am

    Don’t have access to a grill…could broil? Or grill pan?

    Reply
    • Lynne Webb says

      June 20, 2017 at 7:36 am

      Hi Susan,

      Yes, you can certainly make these in the broiler or grill pan. If you decide to broil, get chops that are on the thicker side and broil them on a rack set over a pan with about 1/4-inch of water in it. Place the oven rack about 5 inches below the broiler too – those steps should help prevent smoking. As far as time is concerned, you may need to cook a little longer than the recipe calls for. It all depends on your broiler. Hope this helps.

      Reply
  11. Deidre Gross says

    October 18, 2015 at 8:45 pm

    This was a super recipe. I used an Applewood Rub instead of the smokey bbq rub. I followed the rest of the recipe with that one exception. The meat was tender with a little kick. I cooked fresh kale and amish macaroni salad. Dinner was great. Enjoy!

    Reply
    • Lynne Webb says

      October 19, 2015 at 2:57 pm

      Hi Deidre,
      The applewood rub sounds great – so glad you enjoyed the chops!

      Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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