23 Comments

  1. ENJOYED YOUR ARTICLE ON JUICY GRILLED PORK CHOPS. CAN’T WAIT TO TRY IT.
    DO YOU USE THE SAME BRING RECIPE (¼ CUP SALT TO 2 QTS. WATER) AND TIME (12-24 HRS) FOR BRINING CHICKEN?

    THX,

    dick

  2. Alternatively, with really thick pork loin chop (1.5 inch +) go with a reverse sear to guarantee even cooking and juicy end result. Cook at 225 until inner temp reaches 125. Remove from grill and crank it up to 450+. Put back on grill for a couple minutes each side for sear. Remove, cover and rest for 5 minutes. Enjoy!

    1. Richard,

      Agreed! We’re fans of the reverse searing method. The combination of brining the pork chops and the flavor from cooking on the grill definitely make for a tasty piece of meat.

      Thanks,
      -Kim

  3. Well written article. There are many variables to cooking pork chops. Depending where you buy your pork it can have a 10-12% brine already present. I try not to buy any meat that includes water added. Especially with the rising prices already. Why pay for added water weight?






  4. Love your cooking method regarding pork chops. For years, I have cooked 1.5 inch chops on an infrared grill turning and rotating every two minutes. After eight minutes, I use split potatoes to stand the chops on the outside edges and cook up to an additional two minutes.

    I have recently incorporated my ThermoWorks digital pocket thermometer into the process which improves the accuracy of the desired temperature.

    My favorite seasonings are salt, pepper, and chopped Rosemary lightly pressed into the meat. I coat each side of the chops with olive oil prior to placing on the grill.

    Wonderful flavor!

    (hj)

    My cooking method is based on Jacques Pepin’s Grilled Pork Chops Recipe in ‘Julia and Jacques Cooking at Home’ Cookbook.






    1. Harry,

      I love the idea of propping the chop up with some potatoes and your chops sound delicious! Thanks for writing in! (And thanks for your edit suggestion, which I incorporated.)

  5. I liked the class you gave us in the pork chops as I smoke a lot of them because of the quality of meat from costco and I most of the thermo handy items I have.Due to the class we get from them us 85 year old can still smoke .

    Thanks

  6. I use either Duroc or Berkshire bone in loin chops. I dry brine, meaning sprinkle with Morton Kosher salt, and let sit at least two hours. Then apply rub. Reverse sear.. 130…then put on the heat. 142 to 145.. pull. I put on cast iron platter, and, oh so tasty!!

  7. I approve of giving the weight of the ice in the recipe. Weight is usually a more accurate way to determine the amount of an ingredient. What is the weight of the ¼ cup of kosher salt used here? We might not all be using kosher salt, and various brands of kosher salt have different densities.

    Thanks!

    1. Dave,

      We used Morton’s in this recipe, and the quarter cup came up at (coincidentally) just a smidge over 2 oz by weight.

  8. A thought or two – avoid the ice, making the recipe easier to prepare – by making the brine the night before, adding the brine ingredients – then stirring repeatedly to dissolve the salt, & then putting the container in the fridge overnight – so the brine will reach the desired cold temp w/o the ice being necessary.

    Also, according to Cook’s Illustrated – brining for such a long time (overnight) adds little benefit) – an hour should achieve the same result.

    1. Agree on the length of time on brining. The salt only penetrates the top millimeter or so of the meat, it never gets deep into it. Basically dry brining does the same thing – the salt pulls moisture up to the surface where the ion exchange happens, and then the pork pulls the saltier moisture back into that bit of meat. That’s as far as it goes.

  9. Look for cut chops having marbeling, avoid those with no interior fat. Bone in, in any meat, results in a more flavorful end product and chew and reduces curling.

  10. We don`t like to brine our chops b/c it results in a ham like texture.If time allows sous vide works great with pork chops,but we always use our Thermapen to check temps.

  11. Any thoughts on using a buttermilk brine? I’ve used it with good results. I’ve also used an herbed salt as a rub. It is a mixture of S&P, sage, rosemary, and garlic.

    1. I’m fine with a buttermilk brine. The acid will work on the meat, though, so you don’t want to leave it in that environment for too long.

  12. Great article and forum comments. Thank you for sharing. I would add, in my experience, that brining time depends on how the brine is made (salt concentration) and the size of the cut meat. Over brining a thinner cut can potentially result in a salty cooked chop.

    I use a tablespoon of kosher salt or half tablespoon of table salt per cup of water (plus additional goodies). With this concentration, I find an hour per pound of meat, based on the individual size of the cuts of meat, has worked well for me. When I first tried brining some thick cut pork chops, I calculated my brine time on the total weight of the pork instead of the average individual chop weight, and it turned out a tad salty, for my taste. For my second batch, I brined based on an average single chop weight, with great results.

    I guess people’s experiences and salt tastes differ so my thoughts may not align with others, but this has worked well for me.

    Happy cooking!

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