Grilled Pork Chops

Juicy grilled pork chops brined in a salt and brown sugar solution, coated with a six-spice rub, and grilled over medium-high heat to 145°F. The brine keeps the meat moist while the rub creates a flavorful, lightly charred crust.

Prep Time15

Cook Time10

Brining Time1

Total Time1 30

Course: Dinner, Lunch, Main Course

Cuisine: American, Barbecue, Grilled

Keyword: comfort food, grilled, grilled pork chops, pork, spicy

Servings: people

Calories: 423kcal

Cost: $

Equipment

1 Grill (gas or charcoal) Preheat to medium-high, around 400°F to 450°F
1 Instant read thermometer For checking internal temperature of 145°F
1 Large bowl For the brine solution

Ingredients

Pork Chops

2 lbs pork chops bone-in or boneless, about 1 inch thick

Rub Ingredients

2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons paprika regular or smoked
1 teaspoon ground black pepper
1/2 teaspoon mustard powder
1/4 teaspoon cumin
1 tablespoon olive oil extra virgin

Brine Ingredients

1 quart water cold
2 1/2 tablespoons salt
2 1/2 tablespoons brown sugar

US Customary - Metric

Instructions

Brine the Pork Chops

Combine the water, salt, and brown sugar in a large bowl. Stir until the salt and sugar dissolve completely.
1 quart water, 2 1/2 tablespoons salt, 2 1/2 tablespoons brown sugar
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.
2 lbs pork chops

Season the Pork Chops

Remove the pork chops from the brine and pat them completely dry with paper towels on all sides. Discard the brine.
2 lbs pork chops
In a small bowl, mix the garlic powder, onion powder, paprika, ground black pepper, mustard powder, and cumin. Add olive oil and mix well. Rub evenly over both sides of each pork chop and press it into the meat. Let the pork rest at room temperature for 10 minutes.
2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, 1 teaspoon ground black pepper, 1/2 teaspoon mustard powder, 1/4 teaspoon cumin

Grill the Pork Chops

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.
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.
2 lbs pork chops

Rest and Serve

Remove the grilled pork chops from the grill and transfer them to a clean plate. Let them rest for 5 minutes so the juices redistribute through the meat.
Serve warm with steamed rice, grilled vegetables, or a fresh salad.

Notes

Brine temperature – Always use cold water for the brine. If you dissolve the salt and sugar in warm water first, add ice cubes to cool it down before submerging the pork.

Charcoal vs. gas – On a charcoal grill, arrange coals for two-zone cooking so you can move chops to indirect heat if flare-ups happen. On gas, keep one burner on low as a safety zone.

Scaling up – Double the brine if grilling more than 2 lbs of pork chops. The chops need to stay fully submerged for the brine to work evenly.

Resting matters – Cutting into the chops immediately lets the juices run out onto the plate. Five minutes of rest keeps the moisture in the meat where it belongs.

Storage – Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of broth to keep the meat moist. Frozen grilled chops keep for up to 2 months.

Nutrition