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 the techniques, you'll be enjoying them all summer long. —Matthew Hass, Franklin, Wisconsin
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
Reviews
Wonderful juicy pork Chops! I was worried grilling would dry them out but the brining worked magically. My chops were thick juicy and tender.
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!
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
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.
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.
Delicious, tender, juicy chops. Used brown sugar in the rub and everyone loved them.
These are the most deliciously moist pork chops I've ever eaten! I'll be making these again for sure!
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.)
Fabulous Pork Chops! Prepared as directed using smoked paprika and brown sugar in the rub. These by far were the most moist pork chops my husband has ever grilled. We will be making these often!