These are the ultimate pork chops—tender, juicy, and full of flavor. Brined overnight in a simple salt, sugar, and water solution, then rubbed with a savory spice blend of paprika, garlic powder, onion powder, cumin, dry mustard, black pepper, and chili powder. Grill to an internal temperature of 145ºF for perfectly cooked chops. Everyone raves about how tender these turn out—you can practically cut them with a butter knife.
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We found a method that reliably produces tender, juicy pork chops with big flavor. The key is a short brine followed by a spice rub and quick grilling. Plan ahead to brine the chops overnight; that extra step makes a noticeable difference in texture and juiciness.
Brine: dissolve kosher salt and sugar in warm water, then cool the mixture with ice. Submerge your pork chops in the cooled brine and refrigerate for 8–12 hours. After brining, rinse the chops and pat them dry before applying the rub.
Rub: mix paprika, garlic powder, onion powder, cumin, dry mustard, black pepper, and chili powder. Coat both sides of the chops with the rub and let them sit a few minutes while you heat the grill.
Grill: cook the chops over a medium-hot fire until they reach an internal temperature of 145ºF. Use a reliable meat thermometer for accuracy. Rest the chops a few minutes after removing them from the grill to let the juices redistribute.
Chop choice: bone-in pork chops are used here and give great flavor and moisture, but you can use thick boneless chops if you prefer.
The Ultimate Pork Chops
Video
Equipment
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Mixing bowls
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Gallon resealable bags or a nonreactive container
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Meat thermometer
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Grill or cast-iron grill pan
Ingredients
- ¼ cup kosher salt
- ¼ cup sugar
- 2 cups water
- 2 cups ice
- 4 (1-inch thick) bone-in pork chops
Rub
- 3 Tbsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp ground mustard
- 1 tsp black pepper
- 1 tsp chili powder
Instructions
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In a large pan, combine the kosher salt, sugar, and water. Heat gently over medium heat, stirring until the salt and sugar dissolve. Remove from heat and add ice to cool the brine to room temperature.
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Place pork chops in a gallon-sized resealable bag or nonreactive container. Pour the cooled brine over the chops, seal the bag, and refrigerate for 8 to 12 hours.
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Remove the chops from the brine, rinse under cold water, and pat dry with paper towels.
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Mix the rub ingredients together. Evenly coat both sides of each pork chop with the spice mixture.
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Preheat your grill (or grill pan) to medium-high. Grill the pork chops until an instant-read thermometer registers 145ºF in the thickest part. Let the chops rest a few minutes before serving.
Nutrition
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Remember this recipe.
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