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Ultimate Grilled Pork Chops

A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. —Matthew Hass, Franklin, Wisconsin
  • Total Time
    Prep: 20 min. + brining Grill: 10 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.

Grilled Pork Chop Tips

How long does it take to cook 2-inch pork chops?

The standard cook time for 2-inch pork chops is 4 to 6 minutes on each side or until a meat thermometer inserted in the center reads 140°. Let the meat rest for 5 minutes before serving. Learn more about grilling pork chops.

How long should you brine pork chops?

Pork chops can be brined anywhere from 8-12 hours in the refrigerator. If brined any longer, the proteins in the meat will break down too much and the chops will taste too salty. Start brining your pork chops in the morning so that they will be ready for cooking at dinner time!

Do you rinse meat after brining?

You do not need to rinse meat after brining. Simply pat dry with paper towels and proceed with the recipe.

What are some other pork chop rubs that you recommend?

For a smoky pork rub: prepare rub as directed, using smoked paprika in place of regular paprika. For a spicy pork rub: add 1/2 teaspoon cayenne pepper to rub mixture. For a sweet pork rub: add 3 tablespoons brown sugar to rub mixture.
Nutrition Facts
1 pork chop: 300 calories, 18g fat (4g saturated fat), 72mg cholesterol, 130mg sodium, 5g carbohydrate (1g sugars, 2g fiber), 30g protein.

Reviews

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Average Rating:
  • joni
    Aug 23, 2020

    Oh my goodness! Finally had a break in the rain and grilled. I had never brined my pork before and boy o boy what a fantastic turn out! The only change I made was boneless chops (covid limits us to cuts). It turned out excellent. Thanks Matthew!

  • Laurie
    Jun 25, 2020

    Very EXCELLENT recipe ! I even use this brine for grilled chicken breasts, so moist and delicious.

  • Carmen
    Jun 24, 2020

    Best pork chop ever! Juicy, tender, and flavorful. I use my own rub recipe, but the brine was perfect.

  • bobbie miles
    Apr 19, 2020

    These are absolutely the best, moist , perfect seasoning. I make as stated, perfect every time and we have been making this recipe for at least 2 years.

  • Jana
    Jul 23, 2019

    Wonderful juicy pork Chops! I was worried grilling would dry them out but the brining worked magically. My chops were thick juicy and tender.

  • April
    Jun 22, 2019

    My husband and I love thick pork chops but not the chewy dryness. This recipe however knocked the chops out of the field and made a home run. In fact I did not save this recipe and was frantically searching til I remember the name ah yes A Taste Of Home for sure. Best recipe yet and I'm not changing to any other than these babies, wonderfully grilled so we'll, one of those...O M G moments, really!

  • Katherine
    May 26, 2019

    I added slightly less salt because I didn't have coarser Kosher and used finer grained table salt. You should be able to dip your finger in the finished brine (not a spoon slurp like soup) and have it taste pleasant. If it's too salty or not sweet enough, this is the chance to correct it. It's imperative you rinse

  • Kris Hodges
    Sep 30, 2018

    This recipe yields very tender, delicious pork chops. I've made it a couple of times and am always pleased with the results. You really should try these for a very yummy pork chop.

  • marcibanes
    Jun 21, 2018

    This recipe has alot of flavor. I do not barbque often and I'm always looking for new recipe's to try. One thing that I did, which was dumb, is after I had let it sit in the brine I added salt in the rub. So, now I know not to do that. I will definitely make it again but with NO salt in the rub.

  • wintermom9597
    May 14, 2018

    Delicious, tender, juicy chops. Used brown sugar in the rub and everyone loved them.