We love meats and grilling in our house – who doesn’t, right? Nowadays, a lot of people are trying to eat healthier and leaner meats, and grilling is one of the best ways to achieve this. Grilling pork chops not only brings out their rich flavors but also keeps the meat juicy and tender. This recipe is perfect for any barbecue or family dinner.
Pork chops quick facts
- Preparation time: 2 hours 30 minutes (including brining time)
- Cook time: 40 minutes
- Total time: 3 hours 10 minutes
- Servings: Serves 4
- Difficulty: Medium
- Dietary notes: Gluten-free
Ingredients
Pork Chops
- 4 pork chops, cut thicker (about 2 cm wide) or still the rack together
Pork Brine Recipe
- 3/4 cup coarse kosher salt
- 3/4 cup granulated sugar
- 1 cup boiling water
- 1 gallon cold water
- 1 tablespoon black pepper
- 2 cloves of garlic, crushed
- 1 red onion, chopped
- Optional: Juniper berries, mustard seed, coriander seed, hot pepper flakes, or Sichuan peppercorns for extra flavor
Why Brining is Essential
Brining meat adds a significant amount of water to it before cooking, making it juicier and more tender. The basic formula for a brine solution is 1 cup of salt (preferably without iodine) to one gallon of water. It’s essential not to brine for too long to avoid over-salting the meat. Here are some general brining times for pork:
- Pork chops (about 1 to 1 1/2 inches thick): 12 to 24 hours
- Whole pork tenderloin: 12 hours
- Whole pork loin: 2 days
Ingredients
- 4 Pork chops cut thicker 2 cm wide or so or still the rack together!
Pork Brine Recipe
Ingredients
- 3/4 cup coarse kosher salt
- 3/4 cup granulated sugar
- 1 cup boiling water
- 1 gallon cold water
- 1 tablespoon black pepper
- 2 gloves of garlic crushed
- 1 Red onion chopped
- To taste I add: juniper berries mustard seed, coriander seed, hot pepper flakes or Sichuan peppercorns. To give pork a sweet edge and encourage browning, add 1/2 cup sugar to each 2 quarts of water.
Instructions
- To determine how much brine you’ll need, place the meat to be brined in your chosen container. Add water to cover. Remove the meat and measure the water.
- A heavy-duty plastic tub, stainless-steel bowl, or re-sealable plastic bag can work as a brining container, as long as the pork is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine.
- Dissolve salt and sugar in the boiling water. Add it to the cold water; add pepper and seasonings stir to combine. Chill brine completely in the refrigerator before adding pork. Place your pork in the water and place in the refrigerator for the time required.
- Experiment with seasonings. Salt is essential, but everything else is optional.
- Rinse pork twice after removing it from the brine solution; discard brine. If you are not ready to cook at the end of the brining time, remove and rinse the meat. Refrigerate until ready to use.
Important
- Do not salt brined meat before cooking.
- Cook pork according to your favorite recipe.
- Do not overcook your brined pork.
- Once brined, the pork cooks faster so be careful and use a thermometer inserted into the thickest part of the meat. Cooking time for this chops is between 8 to 10 minutes each or until they reach 145 F / 65 C in the middle!
Did you make this recipe?I’d love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!
Instructions
1. Prepare the Brine
- Determine Brine Amount: Place the meat to be brined in your chosen container and add water to cover. Remove the meat and measure the water to determine the amount of brine needed.
- Mix Brine: Dissolve 3/4 cup salt and 3/4 cup sugar in 1 cup boiling water. Add it to the measured cold water. Add 1 tablespoon black pepper, 2 crushed garlic cloves, 1 chopped red onion, and any additional seasonings. Stir to combine.
- Chill Brine: Chill the brine completely in the refrigerator before adding the pork.
2. Brine the Pork
- Submerge the Meat: Place your pork chops in the brine, ensuring they are fully submerged. Use a heavy-duty plastic tub, stainless-steel bowl, or re-sealable plastic bag. Weight with a plate, if necessary, to keep the meat fully covered.
- Brining Time: Let the pork chops brine for 12 to 24 hours in the refrigerator.
3. Rinse and Prepare for Grilling
- Rinse: After brining, remove the pork chops from the brine and rinse them twice under cold water. Discard the brine.
- Pat Dry: Pat the pork chops dry with paper towels. Do not salt the brined meat before cooking.
4. Grill the Pork Chops
- Preheat Grill: Preheat your grill to its highest setting. If using charcoal, build a hotter fire on one side for searing, with a cooler side to finish cooking.
- Sear the Chops: Place the chops on the grill and close the lid. After one minute, open the grill and flip the chops. Close the lid for another minute.
- Reduce Heat: Turn down the heat to medium (or move the chops to the cooler side of your charcoal grill). Rotate the chops to get crosshatch marks and cook for about 3 more minutes with the lid down.
- Continue Cooking: Flip the chops over and continue cooking for about 4 more minutes. Turn your grill to its lowest setting (or close the vents on your charcoal grill) and cook until the center reaches 145°F (65°C).
5. Rest the Pork Chops
- Resting Period: Once the chops are cooked to your liking, remove them from the grill. Place them on a plate and cover with aluminum foil for 5 to 10 minutes to let them rest. This recovery period allows the juices to redistribute through the pork chop, enhancing its tenderness and flavor.
Tips for Perfect Grilled Pork Chops
- Olive Selection: For a more robust flavor, consider using olives marinated with herbs or spices.
- Testing for Doneness: Use the traditional tapping method. If the bottom of the bread sounds hollow, it’s done.
- Steam for Crispy Crust: Using a pan of water in the oven creates steam, ensuring a crispy, golden crust.
- Resting: Resting the meat after grilling is crucial to let the juices redistribute, resulting in a tender and flavorful pork chop.
Grilled pork chops are a delicious and flavorful dish perfect for any occasion. Brining the pork chops beforehand ensures they stay juicy and tender while grilling. This recipe brings out the rich flavors of the pork, complemented by the smoky grill marks. Try this recipe today and enjoy a delightful meal that’s both healthy and delicious.
Share Your Experience
Did you make this recipe? I’d love to see it! Follow @Petitgourmetsd, snap a photo, and tag #Petitgourmetsd!
Explore More
For more delicious recipes and cooking tips, visit The Petit Gourmet. Explore our collection of grilling recipes to keep your grills hot and your taste buds satisfied.
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