Grilled Bone-In Pork Chops
These extremely flavorful Grilled Bone-In Pork Chops are garlic and herb brined overnight and then grilled until tender and juicy.
Ingredients
- 1 recipe for pork chop brine
- 4 thick cut bone-in pork chops, 10 to 12 ounces each
- 2 tablespoons olive oil
Instructions
- Make the pork chop brine and ensure that it is completely cooled.
- Add the pork chops to a deep casserole pan or plastic zip bag.
- Cover the pork chops completely in the brine, cover, and add it to the refrigerator for 12 to 48 hours.
- Remove the pork from the brine and thoroughly rinse it under cold water to remove any additional salt or sugar.
- Pat the pork chops dry very well on all sides with paper towels and let them air dry for 20 to 30 minutes to help remove the chill.
- In the meantime, preheat the grill to high heat (450° to 550°). Try to leave one section of the grill on lower heat (300° to 350°).
- Coat each pork chop on all sides with 1 to 2 teaspoons of oil.
- Place the pork chops down on the hottest part of the grill and cook them for 2 to 3 minutes with the lid closed.
- Flip the pork over and cook for an additional 2 to 3 minutes with the lid closed.
- Slide the pork over to the cooler part of the grill while turning it 90° to get cross grill marks and cook for an additional 3 to 4 minutes or until it reaches 135° internally.
- Remove the pork from the grill and let it rest on a rack over a sheet tray for 4 to 6 minutes. Serve the pork chops.
Notes
Make-Ahead: These are meant to be eaten as soon as they’re resting.
How to Store: These will refrigerate well covered in plastic for up to 5 days. They will also freeze well covered in plastic for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
How to Reheat: Add the pork chops to a hot grill (450° to 550°) and cook for 2 to 3 minutes per side or until warm.
Reheating your pork will 100% cause it to increase in internal temperature, most likely start to overcook it and make it less juicy and tougher.
After you’ve oiled the pork, add a spice rub to enhance the flavor further.
The longer the brine, the more flavorful it will be.
Since water is a conductor of heat, brined pork will indeed cook faster than unbrined pork.
I would check the temperature of the pork after the second flip.
Nutrition
Calories: 501kcalProtein: 61gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 190mgSodium: 143mgPotassium: 1058mgVitamin A: 11IUCalcium: 20mgIron: 1mg