Perfectly Juicy Grilled Pork Chops Recipes

JUICY GRILLED PORK CHOPS

Steps:

• Make the brine by combining 2 cups of water with the salt and sugar in a small saucepan over medium-high heat. Stir until all the salt and sugar has dissolved, then remove from the heat and stir in 2 cups of cold water along with the garlic. Set aside.
• Once the brine has cooled completely, pour it into a large, heavy-duty zip-top bag and add the pork chops. Remove as much air as possible and seal tightly. Refrigerate the chops for 1 hour, turning the bag over after 30 minutes to ensure even brining.
• Preheat a gas or charcoal grill to medium-high heat. Remove the chops from the brine and pat them dry on both sides with paper towels. Discard the brine.
• If desired, sprinkle about 1 teaspoon of the Smoky BBQ Rub on each side of the chops and rub it into the meat with the back of a spoon. Alternately, you can rub them with a little olive oil and season with a pinch of salt and some freshly ground black pepper. Because of the salt in the brine you'll want to be sure to go easy when seasoning the outside of the meat.
• Oil the grill grates and add the chops. Grill for 4 minutes on the first side, turn and continue grilling until cooked through, 3 to 4 minutes additional. Check for doneness with an instant-read thermometer and remove the chops from the grill when they reach 135 to 140°F (for medium). Allow the chops to rest for 5 minutes before serving.

BEST GRILLED PORK CHOPS

Steps:

• Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

JUICY GRILLED THIN-CUT PORK CHOPS

Steps:

• Remove chops from store packaging, pat dry with paper towels. Cut (3) 1/2" slits near the outer edge of each chop. Season each chop with salt, both sides, rubbing salt into meat. Place on sheet pan covered with parchment paper or wax paper. Place in freezer for 30 minutes to an hour. Chops need to be firm but not completely frozen.
• In meantime, mix 2 tablespoons butter, brown sugar, & pepper in small bowl, set aside. DO NOT put in fridge.
• Mix 2 tablespoons butter, chives, mustard, & lemon zest in another bowl and refrigerate until solid. NOTE: You can do this a day ahead of time.
• Preheat grill and oil (with vegetable oil) grates. While grill is heating remove chops from freezer. Pat dry again with paper towels, baste both sides with butter, brown sugar mixture.
• Once grill is hot place chops on and grill 3-4 minutes each side. Meaty part of chop should face center. Remove from grill and dollop with chive butter. Cover gently and let sit for 5 minutes. Serve and enjoy.

ULTIMATE GRILLED PORK CHOPS

Steps:

• In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.

VERY TENDER & JUICY GRILLED PORK CHOPS

Steps:

• Place pork chops in a large resealable plastic bag or large bowl.
• Add onion, garlic, and sprinkle with pepper.
• Combine water, salt, and sugar in another large bowl.
• Stir well to dissolve sugar and salt.
• Pour salt/sugar brine over the chops.
• Seal and make sure all the meat is submerged.
• Refridgerate 6-12 hours.
• Remove the chops from the brine and discard the brine.
• Pat the chops dry from the brine and drizzle with a little oil before grilling.
• Grill over medium-high heat about 8 min per side.
• Let chops rest 5 min before serving.
• To make zesty orange sauce:.
• Combine orange juice, horseradish, and brown sugar in a small saucepan. Bring to a boil.
• Reduce heat and simmer a few minutes until reduced and slightly thickened.
• Stir in the mustard and the butter.
• Serve with grilled chops or pork tenderloin.