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Juicy Grilled Pork Chops
Grilled pork chops are a classic for any outdoor cookout or summer dinner. I love their rich, savory flavor, juicy texture, and how easy they are to prepare. Brining pork chops for 2 hours is an excellent method to enhance their flavor and juiciness, especially for lean cuts that can sometimes turn out dry. Serve them with your favorite summer side dish, like potato salad, coleslaw, or macaroni salad.
Why This Grilled Pork Chop Recipe Works
I tried a few methods for grilling pork chops, everything from marinating them to using a baking soda technique. But I found brining them in a saltwater solution for a few hours delivers the best results for juicy grilled pork chops. It’s important you use Diamond Crystal Kosher salt, as other salts will make the meat too salty.
- High-Protein: Pork chops are a lean cut of meat with 39.5 grams of protein per serving.
- Juicy and Delicious: While brining is an extra step, I promise it’s worth it. These are the best pork chops!
- Dietary Restrictions: Weight Watchers-friendly, dairy-free, keto, low-carb, and paleo
If you make this easy pork chop recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Why Brine Pork Chops?
Brining involves soaking the pork chops in a saltwater solution. The salt in the brine helps the meat retain moisture during cooking, resulting in juicier pork chops.
Ingredients
You’ll need salt, water, pork chops, and spices for this grilled pork chop recipe. See the exact measurements in the recipe card below.
- Pork Chops: Trim fat from center-cut, bone-in pork chops. Boneless pork chops may dry out quicker but they will still work.
- Brine: Water and Diamond Crystal kosher salt (Any other type of salt–even another kosher salt–will not work.)
- Spice Rub: Sweet paprika, garlic powder, onion powder, dried thyme and sage, black pepper
- Olive Oil Spray helps the rub stick to the meat and keeps the pork moist.
How to Make Grilled Pork Chops
- Brining the pork chops
- Pork chops with dry rub
- Pork chops on the grill
Brine Pork Chops: Dissolve the salt in a large bowl of water. Add the pork chops, cover, and refrigerate for 2 to 4 hours. Rinse under water and pat dry with paper towels before seasoning with the dry rub.
Dry Rub: Mix the dry rub ingredients in a small bowl. Spray both sides of the pork chops with oil and rub the spices on the meat. Let stand at room temperature for 30 minutes while preheating the grill to medium-high.
How Long to Grill Pork Chops: Oil the grill grates and cook the chops on direct heat for a few minutes on each side. Use a meat thermometer to check for doneness.
Variations: Smoky paprika or alternative dried herbs like rosemary or oregano can be used in place of the spices listed.
Serving Suggestions: Grilled pork chops pair well with a variety of side dishes like potato salad, coleslaw, or macaroni salad. Enjoy!
Storage
Refrigerator: Store leftovers in an airtight container in the fridge for 4 days. Reheat in the microwave until warm.
Freezer: Pork can be frozen for up to 3 months. Thaw in the fridge before reheating.
More Pork Chop Recipes You’ll Love
Combine Brine Ingredients: In a large bowl dissolve salt with water. Add pork chops and cover. Refrigerate the pork chops 2 to 4 hours. Any longer and they will be too salty.
Rinse and Dry: Remove chops from brine; rinse under water and pat dry with paper towels. Discard brine. If you’re not cooking right away, you can refrigerate them covered at this point until ready to cook.
When ready to grill: Spray both sides of chops with oil.
In a small bowl, mix rub ingredients; rub over both sides of the pork chops. Let stand at room temperature 30 minutes while preheating the grill.
Preheat the Grill: Meanwhile, preheat your grill or grill pan to medium-high heat.
Grill: Oil the grates then grill the chops until they release easily from the grates and are cooked to medium, 155 to 160 degrees, 3 to 4 minutes per side.
Transfer the chops to a plate and let rest for 5 minutes before serving.
Final Step
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