Juicy Grilled Pork Chops

Juicy Grilled Pork Chops are brined in a saltwater solution and then seasoned with a flavorful dry rub to create the most delicious pork chops!

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

Here’s how to brine, season, and grill pork chops. The complete instructions are in the recipe card below.

Brining the pork chops

Pork chops with dry rub

Pork chops on the grill

1. Brine Pork Chops: Dissolve the salt in a large bowl of water. Add the pork chops, cover, and refrigerate for 2 to 4 hours.
2. Rinse and Dry: Remove the chops from the brine, rinse under water, and pat dry with paper towels. Throw out the brine.
3. 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 you preheat your grill to medium-high. This works with a gas grill, charcoal grill or grill pan.
4. How Long to Grill Pork Chops: Oil the grill grates and cook the chops on direct heat for a few minutes on each side. Insert a meat thermometer–For medium, when the internal temperature is 155 to 160 degrees, they’re done.
5. Rest: Transfer the meat to a plate and rest for 5 minutes before cutting.

Variations

• Paprika: Smoky paprika will also work.
• Dried Herbs: Swap thyme or sage with rosemary, oregano, or parsley.
• No grill? Cook these pork chops on a grill pan on the stove.

Tips for Brining Success

• Keep It Cold: Always brine in the refrigerator to prevent bacterial growth.
• Don’t Over-Brine: Brining longer than recommended will make the meat too salty and mushy. Stick to the recommended times, and if you aren’t ready to cook immediately, drain, rinse, pat dry, and grill later.
• Rinse Thoroughly: Rinsing off the brine after soaking is crucial to avoid overly salty pork chops.
• Follow Directions as Written: Use the exact measurements of water and salt as written. If you use less water, it will be saltier.
• Use Diamond Crystal Kosher Salt: Other brands of kosher salt, like Morton, sea salt, or table salt will all result in saltier meat because they contain more sodium.

What is the Best Meat Thermometer?

The ThermoPro TP19H Digital Meat Thermometer is the best instant read thermometer I’ve ever used and it’s under $20 at Amazon! I like how quick and accurate it is for reading the temperature of my pork chops. If you want something with smart capabilities, I also own the Meater Plus Smart Meat Thermometer, which gives you alerts on your phone when your food is done. It’s a little more expensive but totally worth it if you grill a ton.

Serving Suggestions

Grilled pork chops pair well with a variety of side dishes. Here are a few ideas:

• Grilled Vegetables: Grilled zucchini, grilled corn, or grilled asparagus are great choices.
• Salads: A fresh green salad or a tangy coleslaw can complement the richness of the pork.
• Potatoes: Whether mashed, roasted, or in a potato salad, they are always crowd-pleasers.
• Pasta Salads like this Greek Orzo Salad or Macaroni Salad are sure to be a hit.

Storage

• Refrigerator: Store leftovers in an airtight container in the fridge for 4 days.
• Reheat: Microwave them until warm.
• Freeze pork for 3 months and thaw in the fridge before eating.

More Pork Chop Recipes You’ll Love

Grilled Pork Chops Recipe

5 Cals:272 Protein:39.5 Carbs:1.5 Fat:11 Juicy Grilled Pork Chops are brined in a saltwater solution and then seasoned with a flavorful dry rub to create the most delicious pork chops! Course: Dinner, main dish Cuisine: American

Prep: 30 minutes minsCook: 8 minutes minsbrining time: 2 hours hrsTotal: 2 hours hrs 43 minutes mins Print Rate Pin Save Saved! WW Points Yield: 4 servings Serving Size: 1 pork chop 1x2x3x

Equipment

• Grill Pan or grill

Ingredients

• 3 tablespoons Diamond Crystal kosher salt, do not use table salt or sea salt, see notes below
• 4 cups water
• 4 6 1/2 ounce center-cut pork chops, with the bone, trimmed of fat, 1/2 inch thick
• olive oil spray

dry rub:

• 2 teaspoons sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon black pepper

Instructions

• 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 you preheat 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.

Notes

Tips for Brining Success

• Keep It Cold: Always brine in the refrigerator to prevent any bacterial growth.
• Don’t Over-Brine: Brining longer than the recommended time will make the meat too salty and mushy. Stick to the recommended times, and if you aren’t ready to cook right way, drain, rinse, pat dry and grill later.
• Rinse Thoroughly: Rinsing off the brine after soaking is crucial to avoid overly salty pork chops.
• Follow Directions As Written: Use the exact measurements of water and salt as written. If you use less water, it will be saltier.
• Use Diamond Crystal Kosher Salt: Other brands of Kosher salt like Mortons, or Sea Salt or table salt will all result in saltier meat because the sodium is higher.

Nutrition

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