Juicy Grilled Pork Chops are brined in a saltwater solution and then seasoned with a flavorful dry rub to create the most delicious pork chops!
Juicy Grilled Pork Chops
Grilled pork chops are a classic for any outdoor cookout or summer dinner. I love their rich, savory flavor, juicy texture, and how easy they are to prepare. Brining pork chops for 2 hours is an excellent method to enhance their flavor and juiciness, especially for lean cuts that can sometimes turn out dry. Serve them with your favorite summer side dish, like potato salad, coleslaw, or macaroni salad.
Ingredients
You’ll need salt, water, pork chops, and spices for this grilled pork chop recipe. See the exact measurements in the recipe card below.
- Pork Chops: Trim fat from center-cut, bone-in pork chops. Boneless pork chops may dry out quicker but they will still work.
- Brine: Water and Diamond Crystal kosher salt (Any other type of salt–even another kosher salt–will not work.)
- Spice Rub: Sweet paprika, garlic powder, onion powder, dried thyme and sage, black pepper
- Olive Oil Spray helps the rub stick to the meat and keeps the pork moist.
How to Make Grilled Pork Chops
- Brine Pork Chops: Dissolve the salt in a large bowl of water. Add the pork chops, cover, and refrigerate for 2 to 4 hours.
- Rinse and Dry: Remove the chops from the brine, rinse under water, and pat dry with paper towels. Throw out the brine.
- Dry Rub: Mix the dry rub ingredients in a small bowl. Spray both sides of the pork chops with oil and rub the spices on the meat. Let stand at room temperature for 30 minutes while you preheat your grill to medium-high. This works with a gas grill, charcoal grill or grill pan.
- How Long to Grill Pork Chops: Oil the grill grates and cook the chops on direct heat for a few minutes on each side. Insert a meat thermometer–For medium, when the internal temperature is 155 to 160 degrees, they’re done.
- Rest: Transfer the meat to a plate and rest for 5 minutes before cutting.
Variations
- Paprika: Smoky paprika will also work.
- Dried Herbs: Swap thyme or sage with rosemary, oregano, or parsley.
- No grill? Cook these pork chops on a grill pan on the stove.
Storage
- Refrigerator: Store leftovers in an airtight container in the fridge for 4 days.
- Reheat: Microwave them until warm.
- Freeze pork for 3 months and thaw in the fridge before eating.