Master the art of grilling thick-cut pork chops to achieve a seared, crisp exterior while maintaining a juicy, perfectly cooked interior. This method focuses on the initial quality of the chop and precise grilling techniques to ensure a mouthwatering result.
76 minutes
Master the art of grilling thick-cut pork chops to achieve a seared, crisp exterior while maintaining a juicy, perfectly cooked interior. This method focuses on the initial quality of the chop and precise grilling techniques to ensure a mouthwatering result.
cups
tablespoons
Pork Chops, 1.5 inches thick
0 lb
to taste
1. Brine Creation
In a 2-gallon zipper-lock plastic bag, dissolve the salt and sugar in 3 quarts of cold water. Alternatively, use two 1-gallon bags, dividing the brine and chops evenly.
2. Brine Bath
Add the pork chops to the bag, press out as much air as possible, and seal. Refrigerate the bag, turning once, to allow the chops to fully absorb the seasoning for about 1 hour.
3. Prep for Grill
After brining, remove the chops and pat them thoroughly dry using paper towels. Season the chops generously with ground black pepper.
4. Grill Setup
Preheat the grill by setting all burners to high, covering, and heating for 15 minutes. Clean the cooking grate with a wire brush.
5. Sear the Chops
Turn off all but one burner. Place the chops over the hotter part of the grill, cover, and cook until browned, about 3 to 4 minutes per side.
6. Indirect Cooking
Move the chops to the cooler side of the grill, cover again, and continue to cook, turning once, until an instant-read thermometer reads 135 degrees Fahrenheit when inserted away from the bone, which should take 7 to 9 minutes more.
7. Rest and Serve
Transfer the chops to a platter, loosely tent with foil, and let them rest for 5 minutes, allowing the internal temperature to rise to 145 degrees Fahrenheit before serving.
. Chicken
Replace the water in your brine with apple cider and add a couple of cinnamon sticks and star anise to infuse a warm, autumnal flavor.
Sautee fresh or canned peaches in bourbon, brown sugar, and a splash of apple cider vinegar for a Southern-inspired topping.
Brush the chops with a reduction of balsamic vinegar, honey, and a hint of Dijon mustard during the last few minutes of grilling.
Top each chop with a slice of compound butter flavored with garlic, herbs, or even blue cheese as it rests.
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