Juicy Brined and Grilled Pork Chops

An overhead view of four bone-in pork chops with perfect grill marks on an oblong serving platter.

4.48 from 40 votes

Juicy Brined and Grilled Pork Chops

These grilled pork chops are juicy and flavorful, thanks to an easy, 1-hour brine that locks in moisture and a smoky BBQ rub that brings bold, classic flavor to every bite.

Prep Time15

Cook Time10

Brining Time1

Total Time1 25

Course: Entrées

Cuisine: American

Servings: servings

Author: Lynne Webb

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 (optional) 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 (if using) and refrigerate to cool at least to room temperature. If you can, make the brine ahead of time 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 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:

Using tongs and a paper towel dipped in cooking oil, carefully 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!
Transfer the chops to a platter, tent with foil, and let them rest for 5 minutes before serving.

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 make our BBQ Spice Rub, use your favorite salt-free 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. Note: Because of the salt that's been infused into the meat from the brine you'll want to be careful with seasoning blends that contain salt.

TIPS FOR SAFE BRINING: Brining safety starts with making sure your brine is completely cooled, chilled is even better, before adding raw meat. Always brine meat in the refrigerator to prevent bacterial growth, and never reuse brine after it’s been in contact with raw meat.

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