Juicy grilled pork chops are brined in a simple saltwater solution and finished with a flavorful dry rub for tender, savory results every time.
Juicy Grilled Pork Chops
Grilled pork chops are a summertime favorite for cookouts and weeknight dinners. Their savory flavor, juicy texture, and straightforward preparation make them a reliable choice. Brining the chops for 2 hours helps lean cuts stay moist and flavorful. Serve them with your favorite summer side dishes such as potato salad, coleslaw, or macaroni salad.
Why This Grilled Pork Chop Recipe Works
I tested several techniques—marinades and a baking soda method among them—but found that a short brine in a saltwater solution consistently produces the juiciest pork chops. Use the specified kosher salt for accurate salting; different salts have different densities and can change the final salinity.
Highlights:
- High in protein: Pork chops are a lean cut with substantial protein per serving.
- Juicy and flavorful: Brining adds moisture and helps the meat stay tender when grilled.
- Diet-friendly: This recipe works well for low-carb, keto, paleo, and dairy-free approaches and can be adapted to Weight Watchers plans.
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Why Brine Pork Chops?
Brining means soaking the pork chops in a saltwater solution. The salt helps the meat retain moisture during cooking and seasons the interior of the chop, so you get juicier, tastier pork compared with unbrined chops.
Ingredients
You’ll need salt, water, pork chops, and spices for the dry rub. Exact measurements are provided in the recipe card below.
- Pork chops: Use center-cut, bone-in chops trimmed of excess fat. Boneless chops can work but tend to dry out faster.
- Brine: Water and Diamond Crystal kosher salt (see notes regarding salt types).
- Dry rub: Sweet paprika, garlic powder, onion powder, dried thyme, dried sage, and black pepper.
- Olive oil spray: Helps the rub adhere and keeps the surface moist for better browning.
How to Make Grilled Pork Chops
Below is an overview of the brining, seasoning, and grilling process. Full step-by-step instructions and exact quantities appear in the recipe card further down.
- Brine pork chops: Dissolve the salt in a large bowl of water, add the chops, cover, and refrigerate for 2 to 4 hours.
- Rinse and dry: Remove the chops, rinse under cold water to remove excess brine, and pat dry with paper towels. Discard the brine.
- Apply dry rub: Mix the rub ingredients in a small bowl. Spray both sides of the chops with oil and rub the spice blend over them. Let them rest at room temperature for 30 minutes while you preheat your grill to medium-high.
- Grill: Oil the grates and cook over direct heat for a few minutes per side until the chops release easily and reach an internal temperature of 155–160°F (for medium). Use an instant-read thermometer for accuracy.
- Rest: Transfer the chops to a plate and rest for 5 minutes before slicing to allow juices to redistribute.
Variations
- Paprika: Try smoked paprika for a deeper, smoky flavor.
- Herbs: Substitute rosemary, oregano, or parsley for the thyme or sage.
- Indoor option: If you don’t have an outdoor grill, a heavy grill pan on the stove works well.
Tips for Brining Success
- Keep it cold: Always brine in the refrigerator to prevent bacterial growth.
- Don’t over-brine: Longer brining times can make meat too salty or change its texture. Stick to the recommended time.
- Rinse thoroughly: After brining, rinse the meat to remove surface salt and pat dry.
- Measure accurately: Use the specified ratio of salt to water. Reducing the water without adjusting salt will increase salinity.
- Use the right kosher salt: Different kosher salts have different grain sizes; follow the recipe’s salt recommendation to avoid over-salting.
What is the Best Meat Thermometer?
An instant-read digital thermometer is the most reliable way to confirm doneness quickly and accurately. If you prefer hands-off monitoring, wireless probe thermometers with phone alerts are available and convenient for frequent grilling.
Serving Suggestions
Grilled pork chops pair with many side dishes. Some popular options include:
- Grilled vegetables: Zucchini, corn on the cob, or asparagus.
- Salads: A fresh green salad or tangy coleslaw complements the richness of the pork.
- Potatoes: Mashed, roasted baby potatoes, or a classic potato salad are crowd-pleasers.
- Pasta salads: A Greek orzo or a chilled macaroni salad works well for picnics and potlucks.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheat: Gently reheat in the microwave or in a skillet until warmed through.
- Freezing: Freeze cooked pork chops for up to 3 months; thaw in the refrigerator before reheating.
More Pork Chop Recipes You’ll Love
- Air Fryer Pork Chops
- Pork Chops with Dijon Herb Sauce
- Breaded Pork Chops (oven-fried)
- Pork Chops and Applesauce
- Quick Garlic-Lime Marinated Pork Chops
Grilled Pork Chops Recipe
Rating: 4.80 from 5 votes
Calories: 272 | Protein: 39.5 g | Carbs: 1.5 g | Fat: 11 g
Juicy grilled pork chops are brined, seasoned with a dry rub, and grilled to juicy perfection.
Course: Dinner, main dish
Cuisine: American
Prep: 30 mins | Cook: 8 mins | Brining time: 2 hrs | Total: 2 hrs 43 mins
Yield: 4 servings — Serving size: 1 pork chop
Equipment
- Grill or grill pan
Ingredients
- 3 tablespoons Diamond Crystal kosher salt (do not substitute with a different salt without adjusting amounts)
- 4 cups water
- 4 center-cut pork chops, 6½ ounces each, bone-in, trimmed, ½ inch thick
- Olive oil spray
Dry rub
- 2 teaspoons sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon black pepper
Instructions
- Combine brine ingredients: Dissolve salt in water in a large bowl. Add pork chops, cover, and refrigerate 2 to 4 hours. Do not brine longer than recommended.
- Rinse and dry: Remove chops from the brine, rinse under cold water, and pat dry. Discard the brine. If not cooking immediately, refrigerate covered until ready to grill.
- Prepare for grilling: Spray both sides of the chops with olive oil spray.
- Apply rub: In a small bowl, combine the dry rub ingredients. Rub the mixture over both sides of the pork chops. Let them sit at room temperature for 30 minutes while the grill preheats.
- Preheat the grill: Heat the grill or grill pan to medium-high.
- Grill: Oil the grates and grill the chops 3 to 4 minutes per side, until they release easily from the grates and reach an internal temperature of 155–160°F for medium.
- Rest: Transfer the chops to a plate and rest 5 minutes before serving.
Notes
Tips for brining success:
- Always brine in the refrigerator to keep the meat at a safe temperature.
- Do not over-brine—extended soaking can make the meat too salty and alter texture.
- Rinse the brine off thoroughly to avoid overly salty taste.
- Follow the salt-to-water ratio as written. Different salts have different densities; using another salt without adjusting the amount may result in a saltier final dish.
Nutrition (per serving)
Serving: 1 pork chop — Calories: 272 kcal; Carbohydrates: 1.5 g; Protein: 39.5 g; Fat: 11 g; Saturated Fat: 3.5 g; Cholesterol: 108.5 mg; Sodium: 136 mg; Fiber: 0.5 g; Sugar: 0.5 g
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