“Grilled Pork Chops”

Hey there! It’s a beautiful day! Want an easy grilling recipe to get your barbecue started? Well my Grilled Pork Chops are on the menu today. Tender, juicy and full of flavor is what the barbecue master has ordered. This is one of my favorite ways to prepare my meats before grilling. I prepared this recipe for my sister and best friends in Ohio a couple of years back and they are still ranting about how delicious these pork chops were. My Grilled Pork Chops are placed in a basic brine mixture of brown sugar, water, and salt. Brining meat before barbecuing adds flavor and meat becomes more tender when using this process. I highly recommend brining especially for large pieces of meat. The pork chops are refrigerated for at least two hours but no more than 6 hours. The brine is then rinsed off and the meat is placed back in the refrigerator until ready to prepare.

When ready to cook, the pork chops are seasoned with pepper and any other seasonings you like. Be careful not to add any additional salt as this may cause the meat to be too salty. You can always add a finishing sprinkle of salt when cooked if you desire. When preparing your brine other spices such as rosemary and thyme can be added for a different flavor. Play around with your seasonings to create your own flavor profile. It’s a delicious way to bring new life to old recipes and is sure to be a hit at your next barbecue and your new go-to grilling recipe. Give my Grilled Pork Chops a try and let me know if you have used the brining method before grilling. Enjoy!

Grilled Pork Chops

Grilled Pork Chops
Grilled Pork Chops
Grilled Pork Chops
Grilled Pork Chops

Grilled Pork Chops

4 – 3/4” to 1’’ thick pork loin or rib chops

Basic Brine

3 cups water

1/4 cup kosher salt

1/4 cup firmly packed light brown sugar

2 cups ice cubes

Stir together water, salt, and sugar until dissolved over medium heat. Remove from heat and stir in the ice cubes to cool the brine to 45°F or lower.

Place 4 pork chops in a zip lock bag. Pour in the brine and close the bag.

Place the bag in a bowl in case it leaks and refrigerate for minimum 2 hours to 6 hours, depending on the thickness of the chops. Do not brine more than 6 hours. Remove the chops, discard the flavor brine, rinse and pat the chops dry.

Proceed with grilling or baking as desired. Season chops with pepper. Careful not to use additional salt because salt was in the brine. You can wrap chops in plastic wrap and refrigerate until ready to cook, up to 2 days.

 
Print Friendly, PDF & Email

Archives

Categories

Michelle Heyden Written by: