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.
- 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 and Dry: Remove the chops from the brine, rinse under water, and pat dry with paper towels. Throw out the brine.
- 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.
- 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.
- 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
- Air Fryer Pork Chops
- Pork Chops with Dijon Herb Sauce
- Breaded Pork Chops
- Pork Chops and Applesauce
- Quick Garlic-Lime Marinated Pork Chops
Grilled Pork Chops Recipe
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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- 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.
I don’t have access to Diamond Crystal salt. There are no substitutes ?
You can, but other brands may be saltier so maybe start with less salt and add to taste.
OMG !! The best pork chops ever !! Soooo juicy . Will be making this all summer ..
Hi Gina, I wanted to grill (and I’ll do that another time), but the weather isn’t cooperating. Can I make these in the oven? (any suggestions for temp/time?).
Thanks!
Maybe better in a grill pan or skillet.
Can you do these in air fryer?
I made this recipe tonight. The pork chops could not have been more tender. I brined them for 2-1/2 hrs. I cooked them on a grill pan and that worked beautifully.
I substituted fresh rosemary for dried sage. Came out juicy and tender. I cook till 145 degrees f, which is what the USDA new recommended temperature for pork chops.
This is absolutely delicious!! I eat pork chops with the kosher salt and water at least once a week. I don’t eat much beef cuz beef seems boring. This is very easy and very tasty….
I have thin pork chops should I just brine for an hour? Sorry you have to put up with rude people on your blog. I mean really. Thank you for all you do I love your recipes
I used the spices I had on hand. Paprika, garlic salt, chipotle pepper, thyme, black pepper & vegetable oil spray. Grilled on top of stove & my hubby & I loved it! Also Morton’s kosher salt worked just fine!
I happened to take out pork chops for dinner and found this recipe in my inbox. Perfect timing and perfect recipe again from Gina. I made these indoors on a grill pan exactly as written. I brined for a little over 2 hours..next time I may try 3 since recommended was 2 to 4.. just to see if the pork chops become more tender. I honestly love every one of Gina’s recipes I’ve ever tried..some may not always be to my taste, but they are always easy to follow without exotic ingredients; and even if anything may be hard to find she already has the solution in her blog. For over 10 years she’s helped me learn how to cook healthy and flavorful meals that actually make me excited to try new things out of my normal. These pork chops did not disappoint..I served with grilled asparagus and a baked murasaki potato. Yum!😋
YAY I am so happy you enjoyed them, thank you for trusting me!
To say that this absolutely won’t work without diamond brand kosher salt is a bit silly. You can absolutely substitute other kinds of salt in brines and there are plenty of conversion charts on the web that will tell you how much to use.
I can’t get diamond kosher salt where I live and yet I’ve been successfully brining all kinds of proteins for many years.
Never said you can’t but I just want to avoid over salting. Feel free to use another brand, just use less.
It literally says above: Any other type of salt–even another kosher salt–will not work.
But it will. You have to adjust the measurements.
Going by weight instead of volume, I calculated that you should use about 26 grams of salt for the brine.
Can this be done using a pork tenderloin?
Sure
Could you use this technique with a pork tenderloin??