Brined Grilled Pork Chops
Brining pork chops before you throw them on the grill produces the moistest, most tender chops you have ever eaten.
Equipment
- large ziplock plastic bags
Ingredients
- 4 1-inch thick pork chops, bone-in
Brine:
- ¼ cup Kosher salt
- ¼ cup sugar
- 2 cups water
- 2 cups ice cubes
Rub:
- 3 tbsp Paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp dry mustard
- 1 tsp black pepper
Instructions
- Rinse chops under cold water and pat dry.
- Place chops in a large ziplock bag. Set aside.
- In a saucepan, combine water, sugar and Kosher salt.
- Bring to a boil over high heat and simmer until sugar and salt have completely dissolved.
- Remove pan from heat and add ice cubes to the saucepan. Stir until ice has melted and brine is no longer hot.
- Pour the cooled brine over pork chops in the ziplock bag. Seal bag squeezing out excess air. Refrigerate chops overnight, for up to 24 hours.
- In a small bowl combine spice rub ingredients; paprika, onion powder, garlic powder, cumin, chili powder, dry mustard and pepper.
- Remove chops from the brine and pat them dry with a paper towel.
- Use your fingers to press the spice rub onto pork chops pressing it into the surface of the chops.
- Preheat gas barbecue grill to 350-375℉.
- Grill chops (with lid down) for 7-8 minutes on the first side, flip and grill (with lid down) on the second side for another 7-8 minutes, until the pork reaches an internal temperature of 145℉.
- Remove caps from heat and allow them to rest for 5-10 minutes before slicing.