- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 cups water
- 2 cups ice water
- 4 center-cut pork rib chops (1 inch thick and 8 ounces each)
- 2 tablespoons canola oil
- BASIC RUB:
- 3 tablespoons paprika
- 1 teaspoon each garlic powder, onion powder, ground cumin and ground mustard
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon ground chipotle pepper
- In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature.
- Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours.
- Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes.
- Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 4 servings.
Reviews forUltimate Grilled Pork Chops
"Brined as directed but only for 15 minutes as I was short on time . The meat was still juicy and tender! And seasoned inside out. The spice rub was really good although I didn’t use chipotle. Everything else though and they were delicious. My husband usually makes the grilled chops now he wants mine! I grilled 4 min on each side. Used a meat thermometer to be sure it reached 145 degrees. Perfect! Making again today adding brown sugar to see how that tastes! Can’t wait! Make this you won’t be disappointed!"
"Excellent recipe. I cut 1" chops from a pork loin roast, made two slits in the fat on the side of each one, and followed the recipe exactly, using a cast iron skillet. I made pork chop gravy in the skillet once the chops were resting on a plate, tented with foil: Add 2 tablespoons of butter to the pan drippings, over medium heat, and once melted, add 2 tablespoons of flour, stirring & cooking it for 2 minutes. Pour in 2 cups milk (I used 1%) and the drippings from the plate of chops, & stir with a whisk until lumps dissappear. Keep stirring until thickened to gravy consistency, and serve over pork chops & mashed potatoes or baked sweet potatoes. (I microwaved pierced sweet potatoes on high for 10 minutes, then baked in the 400 degree F oven on a rack over a baking sheet, while I prepared, roasted & rested the chops, about 30-40 minutes, total.)"
"Made this for dinner tonight, & only fixed 2 large pork chops, about 1" thick. It was fantastic! Brined according to recipe - didn't change a thing or reduce amounts of anything. After 9 hours used basic rub, cutting ingred's in half (for 2 chops). I used smoked paprika (only kind I had) & 2 tbsp brown sugar in the rub. My husband said best pork ever! He grilled them about 7 min on hi covered on our weber grill. We will definitely make them again!JUICY & TASTY"
"Loved this recipe. I have tried others for grilling pork chops but this is the recipe I will save and use again."
"I really did not think the brine did very much. Overall these were nothing special and I didn't think the rub was that great. Won't make again."
"These are the best pork chops I've ever grilled. The brine was key, I believe. The rub was a very good flavor with the pork. I had used the bone-in center cut chops that were about an inch thick. Grilled them for about 4 minutes on each side as the recipe called for. They were so juice and tender - we loved them!! Will definitely be making these again!!"
"These were very good. We loved the taste of the rub. The only issue we had was that the pork wasn't as tender as we expected it to be per the reviews but it was still good enough to make again."