Thick-cut brined pork chops with perfect grill marks
Grilled Pork Chops
Prep Time
35 min
Cook Time
12 min
Total Time
47 min
Servings
4
4 pork chops
Difficulty
Easy
Cost
Moderate
$$
Grilled Pork Chops
Thick-cut brined pork chops with perfect grill marks
★4.8(22)
Juicy, thick-cut pork chops brined for extra moisture and grilled over high heat for beautiful char marks. Simple, satisfying, and ready in 30 minutes.
35m
Prep Time
12m
Cook Time
47m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
A quick brine transforms ordinary pork chops into something extraordinary by seasoning the meat throughout and locking in moisture. Thick-cut bone-in chops are the best choice for the grill.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
We developed this Grilled Pork Chops recipe to be approachable without sacrificing depth of flavor. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
- 4 bone-in pork chops, 1-inch thick
- 4 cups water
- 1/4 cup kosher salt
- 2 tbsp brown sugar
- 2 tbsp olive oil
- Black pepper and garlic powder to taste
Instructions
- 1
Dissolve salt and brown sugar in water. Submerge pork chops and brine for 30 minutes to 2 hours.
- 2
Remove chops, pat dry, and rub with olive oil, pepper, and garlic powder.
- 3
Preheat grill to high heat (450-500°F) and clean the grates.
- 4
Grill chops 4-5 minutes per side, rotating once for crosshatch marks, until internal temp reaches 145°F.
- 5
Rest for 5 minutes before serving—the temperature will carry over to a perfect 150°F.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Bone-in pork chopsBoneless pork chops
Reduce cook time by 2-3 minutes per side
Brown sugar in brineHoney (2 tbsp)
Adds a slightly floral sweetness
ButterOlive oil or ghee
Olive oil adds a lighter, fruitier flavor. Ghee provides a similar richness to butter and works well for high-heat cooking.
Tips & Storage
Pro Tips
Choose chops at least 1 inch thick—thin chops overcook before they develop a good sear.
Do not cut into chops to check doneness—use an instant-read thermometer.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat gently in a 300°F oven for 8-10 minutes to avoid drying out.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (95mg) · 4 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates16g
Fat3g
Fiber520mg
Sugar2g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why brine pork chops?
- Modern pork is very lean and dries out easily. Brining adds moisture and seasoning throughout.
- What temp is safe for pork?
- The USDA recommends 145°F with a 3-minute rest for safe, juicy pork.
- Can I make this ahead?
- Yes. Prepare the dish up to 24 hours in advance and store it in the refrigerator. Reheat gently on the stovetop or in a 350 degree oven until warmed through. The flavors often improve after a day of resting.
- Can I freeze this?
- This freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers with as little air as possible. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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