JUICY GRILLED PORK CHOPS — Pork chops are soaked in a salty brine, then seasoned with a dry rub and grilled to perfection. Unbelievably tender and juicy every time!
It seems like I’ve been searching all my life for a recipe for juicy pork chops. Well, the search is over with this Juicy Grilled Pork Chops recipe!
I really do love pork, but it can really be dry–especially pork chops. And until I tried this recipe, I’ve never made a moist, tender pork chop that I really loved.
The secret is giving the pork chops a good, long soak in the brine. It’s such a simple step, I can’t believe I’ve never tried it before. These pork chops turned out so juicy, I’ll never make them another way again.
Basically, you soak your chops in a mixture of water, salt and sugar for 8 hours. It’s not hard, but you do need to plan ahead. But trust me, the results are more than worth it.
And the delicious, sweet and savory dry rub really puts these pork chops over the top! Finally, I have a recipe for pork chops that I absolutely love.
You can use either boneless or bone in pork chops for this recipe. I usually opt for boneless, just because they’re easier to eat. But bone-in pork chops are usually a little less dry.
But the great thing about this recipe is that even with boneless pork, you end up with tender, juicy pork! I love the flavor of grilled pork chops, but I’m sure you could also use the brining method with other cooking styles and get great results.
And feel free to change up the seasonings in the dry rub, or use your favorite barbecue sauce. Like I said, the really important thing here is the brine.
As long as you don’t skip that step, you’ll should end up with juicy pork, no matter how you season or cook it. Just be sure not to overcook your pork (or any meat), as that will also dry it out.
But honestly, even when I’ve cooked these pork chops a little too long, they’ve still turned out moist and delicious. The longer you brine, the better your results will be. This recipe for Juicy Grilled Pork Chops is the only pork chop recipe you’ll ever need!
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Tips for Cooking Pork
Cooking time: Do not overcook pork or it will become tough and dry. The USDA recommends cooking pork to an internal temperature of 145°F. Cooking to 145°F will result in clear or slightly pink tinted juices and meat that is tender and juicy.
Let it rest–before and after cooking: Take pork out of the refrigerator about 15 minutes before cooking. Bringing the meat to room temperature will help it cook more evenly.
Let cooked pork rest for at least 10 minutes before carving. This allows juices to be distributed throughout the meat and results in juicer pork.
Slice it right: Cutting pork (or any meat across) the grain will produce slices with shorter fibers, resulting in more tender pieces.
Here’s what you’ll need to make Juicy Grilled Pork Chops
- Pork chops
- Canola oil
- Spices: salt, paprika, garlic powder, onion powder, cumin, ground mustard, pepper, chili powder
- Brown sugar
- 4 (8 oz.) pork chops, about 1 inch thick
- 2 cups water
- 3 tablespoons salt
- 1/4 cup sugar
- 2 cups ice water
- 2 tablespoons canola oil
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground mustard
- 1 teaspoon pepper
- 1/2 teaspoon chili powder
- 2 tablespoons brown sugar
- In a large saucepan, combine water, salt and sugar. Cook and stir over medium heat until salt and sugar are dissolved.
- Remove from heat and stir in ice water to bring brine to room temperature. Place pork chops in a large, zip-top plastic bag. Pour the brine over the chops and seal the bag, pressing out as much air as possible. Place in a large baking dish and refrigerate for 8-12 hours.
- Remove chops from brine; discard brine. Rinse pork chops and pat dry. Brush pork chops with oil
- In a small bowl, combine paprika, garlic powder, onion powder, cumin, ground mustard, pepper, chili powder and grown sugar. Rub over pork chops. Let chops stand at room temperature for 20-30 minutes.
- Preheat grill for medium heat. Grill chops, covered, for about 4-6 minutes per side, or until a thermometer inserted in the center reads 145 degrees. Let stand 5 minutes before serving.
Total time does not include brining.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 4783mgCarbohydrates: 21gFiber: 2gSugar: 18gProtein: 1g
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Who Dished It Up First: Adapted from Taste of Home