Grilled Bone-In Pork Chops
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Additional Time
12 hrs
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Servings
4
-
Calories
501 kcal
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Course
Main Course, Dinner
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Cuisine
American
Grilled Bone-In Pork Chops
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These extremely flavorful Grilled Bone-In Pork Chops are garlic and herb brined overnight and then grilled until tender and juicy.
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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 Information
Show Details
Calories
501kcal
(25%)
Protein
61g
(122%)
Fat
27g
(42%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
0.2g
Cholesterol
190mg
(63%)
Sodium
143mg
(6%)
Potassium
1058mg
(30%)
Vitamin A
11IU
(0%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Protein | 61g | 122% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 190mg | 63% |
| Sodium | 143mg | 6% |
| Potassium | 1058mg | 23% |
| Vitamin A | 11IU | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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