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Pork chops grilling

Juicy Grilled Pork Chops Recipe


A method for cooking thick-cut pork chops on the grill


  • 11/2 inch thick boneless pork chops
  • Pork seasoning/BBQ rub of your choice


  • 1 quart water
  • 32 oz (by weight) ice
  • 1/4 cup kosher salt
  • 2 bay leaves
  • 2 cloves garlic, crushed
  • 2 tsp whole peppercorns
  • 2 tsp fennel seeds


The day before you cook

Make the brine

  • Bring the quart of water to a boil, remove it from heat.
  • Add the salt, pepper, bay leaves, and garlic to the hot water and let them steep for a few minutes. 
  • Cool the brine by adding the 32 oz ice to the hot brine, cooling it and diluting it to an appropriate level. 
  • Verify that your brine is cooler than 70°F (21°C). 
  • Transfer the brine to a sealable container and submerge your pork chops in it. Allow them to brine overnight in the refrigerator.

The day of the cook

Cook the chops

  • Set up your grill for direct cooking and preheat it. You want the surface temp of the grill to be at least 425°F (218°C).
  • Remove the pork chops from the brine and pat them completely dry. 
  • Once patted dry, apply dry rub to both sides of the chops.
  • Oil your grill grate, then place the chops on the hot grill. Cook them, turning about every 90 seconds until a Thermapen inserted into the center reads about 135°F (57°C). This should take about 5–7 minutes.
  • Pull from the grill and allow to rest on a cutting board, tented with foil, for about 5-10 minutes. 

  • Serve the chops!
A grilled porkchop
You can see the two muscles with different colors in this pork chop. Color is NOT an accurate indicator of doneness!