Grilled Pork Chops (Brined Version)

Grilled pork chops done right are hard to beat. This recipe uses a salt and brown sugar brine followed by a six-spice rub, and the combination does two things at once – the brine seasons the pork from the inside while the rub builds a crust that chars up on the grill. I have been making pork chops this way for years. Before I started brining, the meat would dry out no matter what I did. Now it stays tender even if I go a minute over on the grill.

I make these on weekends when I fire up the grill for my family. If you enjoy other pork chop recipes, this one is worth trying. It takes a different approach from my inihaw na pork chop, which uses a soy and citrus marinade instead of a brine and dry rub. Both are good. This one is more American-style.

The brine is the whole reason this works. One hour in that solution and the pork changes texture. You will notice it on the first bite.

What is Grilled Pork Chops?

Grilled pork chops are bone-in or boneless cuts from the pork loin that are seasoned and cooked directly over an open flame or hot grill grates. They have been a staple of American backyard cooking for generations – quick to cook, easy to season, available everywhere.

The problem has always been dryness. Modern pork is much leaner than what our parents and grandparents cooked with. A few extra degrees on the thermometer and you end up with tough, chewy meat. Brining fixes that. The salt loosens the muscle fibers near the surface so the pork holds onto more water while it cooks. Brown sugar in the brine takes the edge off the salt and helps the surface brown faster on the grill.

In Filipino cooking, grilled pork chops look different – soy sauce, citrus, garlic, sometimes banana ketchup for the glaze. My Filipino BBQ version goes that route. This recipe takes the American approach with a dry brine and spice rub. Both get the job done.

Why This Grilled Pork Chops Recipe Works

A few things come together here that make a noticeable difference.

• Salt and sugar brine – The salt loosens muscle fibers near the surface of the pork, which is why the meat holds onto more water during grilling instead of drying out. Brown sugar rounds out the flavor and helps the surface brown.
• Pat-drying after the brine – If you skip this, the rub slides off and the surface steams instead of forming a crust. Paper towels on all sides. Takes 30 seconds.
• Six-spice dry rub – Garlic powder, onion powder, paprika, black pepper, mustard powder, cumin. They each do something different. The paprika gives color, the mustard powder gives tang, the cumin gives a little earthiness. Together they build a crust that has real flavor, not just heat.
• Single flip on high heat – 400°F to 450°F, one flip. You get defined grill marks and an even crust on both sides. Constant flipping prevents that from happening.
• Five-minute rest off the grill – Cut into a chop too early and the juices pool on the plate. Wait five minutes and they stay in the meat where they belong.

Ingredients

• Pork chops – Bone-in or boneless, about 1 inch thick
• Garlic powder – The base of the rub
• Onion powder – Rounds out the garlic with a mild sweetness
• Paprika – Regular or smoked. Smoked gives a deeper, more grilled flavor even before it hits the grate.
• Ground black pepper – Sharp heat that holds up on the grill
• Mustard powder – A subtle tang that ties everything together
• Cumin – Just a quarter teaspoon. Enough to notice, not enough to take over.
• Water – Cold, for the brine
• Salt – For the brine. This is what seasons the meat from the inside.
• Brown sugar – Also for the brine. Balances the salt and helps with browning.

Equipment

• Grill (gas or charcoal) – Preheat to medium-high, around 400°F to 450°F. Either type works.
• Instant-read thermometer – You need this. Guessing doneness on pork chops is how they end up overcooked.
• Large bowl – Big enough for the chops to sit fully submerged in the brine.

The brine takes the most time. Once that is done, everything else moves fast on the grill.

1. Combine the water, salt, and brown sugar in a large bowl. Stir until the salt and sugar dissolve completely.
2. Add the pork chops to the brine, making sure they are fully submerged. Cover the bowl and refrigerate for 1 hour. If the water is warm, add a few ice cubes to bring the temperature down before adding the pork.

1. Remove the pork chops from the brine and pat them completely dry with paper towels on all sides. Discard the brine.
2. In a small bowl, mix the garlic powder, onion powder, paprika, ground black pepper, mustard powder, and cumin. Sprinkle the seasoning evenly over both sides of each pork chop and press it into the meat. Let the pork rest at room temperature for 10 minutes.

Press the rub in with your hands. If you just sprinkle and walk away, half of it falls off on the grill.

1. Preheat the grill to medium-high heat, around 400°F to 450°F. Clean the grates with a grill brush and lightly oil them to prevent sticking.
2. Place the pork chops on the grill and cook for 3 to 5 minutes per side, or until the internal temperature reaches 145°F. Flip only once and avoid pressing down on the meat. Close the lid between flips for even cooking.

1. Remove the grilled pork chops from the grill and transfer them to a clean plate.
2. Let them rest for 5 minutes so the juices redistribute through the meat.
3. Serve warm with steamed rice, grilled vegetables, or a fresh salad.
4. Slice or serve whole depending on your preference.

What to Serve with Grilled Pork Chops

• Steamed white rice – The simplest option and it soaks up the juices
• Atchara – The tangy, sweet pickled papaya cuts right through the richness of the grilled meat. I eat it with almost any grilled pork.
• Grilled corn on the cob – You are already at the grill. Throw the corn on during the last few minutes.
• Coleslaw – Cool and tangy against the warm, smoky pork
• Asian Cucumber salad – Light side for a hot day

How to Store Grilled Pork Chops

Leftovers rarely happen with these grilled pork chops, but when they do, they keep well.

• Refrigerator: Airtight container, up to 3 days. They are good cold in sandwiches or sliced over salads the next day.
• Freezer: Wrap each chop individually in plastic wrap, then put them in a freezer bag. Good for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Skillet over medium heat with a splash of chicken broth. That keeps the meat from drying out. You can also throw them back on the grill for a couple of minutes per side if you want that charred flavor again.

• Bone-in pork chops – Boneless works. Just reduce the grilling time by about a minute per side.
• Paprika – Smoked paprika is smokier and a little more intense. Regular is milder. Either works here.
• Mustard powder – Skip it if you do not have it. The rub still holds together fine.
• Cumin – Coriander is a good swap if cumin feels too earthy.
• Brown sugar in the brine – White sugar or honey both dissolve well and do the same job.
• Water for the brine – Apple juice or apple cider for half the liquid gives it a mild sweetness that goes well with pork.

More Grilled and Pork Chop Recipes

• Inihaw na Liempo – Filipino grilled pork belly with soy sauce, calamansi, and banana ketchup glaze
• Italian Pork Chops – Juicy bone in pork chops seasoned with Italian seasoning, garlic powder, and paprika, then seared until golden brown and baked until tender.
• Marinated Grilled Pork Chop – Uses liquid seasoning and only needs a few hours in the marinade
• Honey Garlic Pork Chops – Pan-fried chops tossed in a buttery garlic and honey glaze
• Baked Pork Chops – Seasoned and seared, then finished in the oven with barbecue sauce
• Pork Steak – Filipino bistek-style chops simmered in soy sauce, calamansi, and onion rings
• Chicken Inasal – Lemongrass, calamansi, and chicken oil basting on the grill

I hope you give these grilled pork chops a try. The brine is what makes this recipe different, and once you see how the meat turns out, you will not want to skip it again. Works for a weeknight dinner or a big cookout.