Grill Pork Chops

Grill Pork Chops

Recipe by Maria Vergara


  • 1/4 cup kosher salt

  • 1/4 cup sugar

  • 2 cups water

  • 2 cups ice water

  • 4 bone-in, center-cut pork rib chops (1 inch thick and 8 ounces each)

  • 2 tablespoons canola oil

  • 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


  • Brine the Pork
  • Make brine: combine salt, sugar and 2 cups water in a large saucepan. Cook and stir over medium heat. When the combined have completely dissolved, take the pan off the burners. Add 2 cup of ice water to cool the brine down to room temperature.
  • Place the pork chops in a large resealable plastic bag and carefully pour in the cooled brine. Seal the bag, pressing out as much air as possible. Gently turn it over a few times to coat the chops in the liquid. Place the brining bag in a 13×9-in. Baking dish and refrigerate for 8 to 12 hours.
  • Add the Rub
  • Remove the pork chops from the brine. Gently rinse each under the tap and pat dry using a paper towel. You can discard the brine, too. Next, prime the pork chops by brushing a light layer of oil on both sides.
  • It’s time to make the rub. In a small bowl, mix together the paprika, garlic powder, onion powder, ground cumin, ground mustard and ground peppers. Then, using a small handful at a time, rub the blend over the pork chops. Gently pat the spice blend onto the chops until they are evenly covered. Let the meat stand at room temperature 30 minutes.
  • Step 3: Get grilling.
  • When everything are ready for grilling, using a pair of long-handled tongs and a greased paper towel.
  • Increase the flame to medium heat.
  • Gently lay the pork chops on the cooking surface, then cover. Cook for 4 to 6 minutes on each side
  • After the chops have seared for 2 to 3 minutes, rotate them a quarter turn and cook 2 to 3 minutes more before flipping. Repeat on the opposite side.
  • Check for Doneness
  • When your pork chops are just about ready, use a meat thermometer to measure their internal temperature, reads 140° and let it stand for 5 minutes.
  • Dig In
  • Carve each piece into slices before serving.
You might also like

Leave A Reply

Your email address will not be published.