Deliciously tender and juicy pork chops from the grill are easy to make when you choose the right cut of pork and prep with a 1-hour brine.
If you've ever made grilled pork chops and had them turn out dry and tough, you're not alone. However, deliciously tender, juicy chops are a cinch to make provided you have the right cut of pork and an hour or so to bathe them in a super-simple brine.
The Best Pork Chops for Grilling
Bone-in rib chops are the choice for grilling. Choose chops between 3/4 and 1-inch thick with nice marbling. Resist the urge to trim them as the rim of fat around the outside adds extra moisture and flavor.
If you can't get bone-in rib chops, the next best choice would be bone-in center-cut chops. These chops are tender and flavorful, but generally have less marbling than rib chops and consequently are not quite as juicy.
Add A Rub for Extra Flavor
We opted to add a coating of our Smoky BBQ Rub to the pork just before grilling, but it's not imperative. The brining makes the pork plenty flavorful on its own.
Juicy Grilled Pork Chops
Deliciously tender and juicy pork chops from the grill are easy to make when you choose the right cut of pork and prep with a 1-hour brine.
Ingredients
- 4 bone-in pork rib chops (3/4 to 1-inch thick – see notes)
- 2–1/2 to 3 tablespoons Smoky BBQ Rub
For the brine:
- 4 cups water, divided
- 4 tablespoons kosher salt
- 1/2 cup sugar
- 2 cloves garlic, peeled and smashed
Instructions
- Make the brine by combining 2 cups of water with the salt and sugar in a small saucepan over medium-high heat. Stir until all the salt and sugar has dissolved, then remove from the heat and stir in 2 cups of cold water along with the garlic. Set aside.
- Once the brine has cooled completely, pour it into a large, heavy-duty zip-top bag and add the pork chops. Remove as much air as possible and seal tightly. Refrigerate the chops for 1 hour, turning the bag over after 30 minutes to ensure even brining.
- Preheat a gas or charcoal grill to medium-high heat.
- Remove the chops from the brine and pat them dry on both sides with paper towels. Discard the brine.
- If desired, sprinkle about 1 teaspoon of the Smoky BBQ Rub on each side of the chops and rub it into the meat with the back of a spoon.
- Alternately, you can rub them with a little olive oil and season with a pinch of salt and some freshly ground black pepper. Because of the salt in the brine you'll want to be sure to go easy when seasoning the outside of the meat.
- Oil the grill grates and add the chops. Grill for 4 minutes on the first side, turn and continue grilling until cooked through, 3 to 4 minutes additional.
- Note: You can check for doneness with an instant-read thermometer and remove the chops from the grill when they reach 135 to 140°F (for medium).
- Allow the chops to rest for 5 minutes before serving.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 247 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 66mg Sodium: 650mg Carbohydrates: 5g Fiber: 0g Sugar: 4g Protein: 24g
baltisraul says
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.
Lynne Webb says
Thanks for your comment. I agree with the chef about the chops – you have to remember that residual heat!
Lynne Webb says
So happy that you liked them Lillian! The brine is easy and always produces great results.
Elisabeth Bedgood says
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!!
Lynne Webb says
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).
Beth says
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 !
Lynne Webb says
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.
Susan Kempthorne says
Don’t have access to a grill…could broil? Or grill pan?
Lynne Webb says
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.
Deidre Gross says
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!
Lynne Webb says
Hi Deidre,
The applewood rub sounds great – so glad you enjoyed the chops!