Grilled Brined Pork Chops

Nothin’ Beats Manda’s Meats

Want a piece of our juicy meat? I know you do!
Eater rating: 4.8 / 5  4.8

We are so ready for summer and our diet shows it! For the past couple of weeks we haven’t been able to get enough grilled food and summertime veggies. Tonight’s meal was no exception. We’re eating succulent grilled brined pork chops with a peppery brown sugar-cumin rub.

In my opinion, when working with a really thick pork chop, one of the best ways to impart flavor and keep the chops juicy is to let them sit in a brine for at least 1 day. The flavors in the brine work their way deep into the middle of meat and ensure that the pork chop will be both flavorful and incredibly moist to boot!

Do you see that gorgeous salad peeking it’s head out from behind the meat? It was the perfect compliment to the pork… but you’ll have to wait for our next post to find out more details (and the recipe)!

A Pork Chop Recipe, by Amanda
Grilled Brined Pork Chops

For the Brine:
6 cups water
1/4 cup + 1 tbsp kosher salt
3 tbsp brown sugar
4 cloves crushed garlic
1 tsp juniper berries
1 bay leaf
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black peppercorns
1/2 tsp crushed red pepper
1 piece star anise

2-4 thick cut (about 1 1/2") pork loin chops, bone-in preferably

For the rub: (double amount of rub if cooking 4 chops)
1 tbsp brown sugar
1 tsp freshly cracked black pepper
1 tsp ground cumin
1/4 tsp granulated garlic
1/4 tsp kosher salt

Make the brine: Combine all ingredients for the brine into a pot. Place over medium-high heat and bring to a simmer. Reduce heat to low and simmer for 30. Remove from heat. Allow brine to cool completely.

Once the brine has cooled completely, place the pork chops into a large contain with a lid. Using a mesh colander, strain the brine into the container with the pork chops. Make sure that the chops are completely submerged in the brine. Place lid on the container, then place container in fridge. Allow the chops to brine for at least 24 hours and no more than 48 hours.

Remove the chops from the brine and let drain on a rack.

Stir together all ingredients for the rub in a small bowl until mixed.

Prepare a grill to medium-high heat. While the grill is heating, evenly coat the pork chops with the rub. Place the chops onto a preheated grill. Grill for 3-4 minutes then rotate the chops a 1/4 turn (to create hatch marks), grill another 3-4 minutes. Flip the chops and repeat the process for another 6-8 minutes total or until the pork has reached the desired state of doneness. Remove from grill and let rest for 5-10 minutes before serving. Enjoy!

6 comments so far:

  1. Nicole says:

    But I want to hear about the salad NOW! Wow, that is some juicy meat! I’ve pretty much given up on pork chops because I always ruin them. I’ve only tried brining once, I guess I should give it another go!

  2. Amanda says:

    @nicole you should! you should! we should brine some pork chops then smoke ’em on your grill! maybe stuff ’em then smoke ’em! mmmmm meeeeeaaaat!

  3. leena! says:

    Hot damn, woman! If I wasn’t married, if you weren’t dating Tyler, and you know, if you were a guy, I would totally want to marry you. Mainly for your pork chops and other meat cookery skills. And partly for your ability to do the robot while breaking down a chicken with a paring knife. It’s a beautiful skill to have!

  4. Amanda says:

    @leena shiiiiit, that’s a skill i didn’t even know that i had! my robot is very poor… but i think i could do it w/ the same skill level while breakign down a chicken as i could giving it 100% of my focus. 😉 btw, SO excited about the BlogHer Food this sept!

  5. Cori says:

    I stumbled on to your blog today and if this is the kind of recipe that is the norm, then consider me a devoted reader! That pork looks sooo good!

  6. emily says:

    So, after I saw the beautiful salad recipe, I’m more tempted to make this whole dish. Growing up with a mother that would kill the shit out of pork chops, I’ve never cared for them… Until I had a good one out at a restaurant. Question – for those of us that live in a yard-less, grill-less apartment, any suggestions for cooking the chops?