
Thick-cut brined pork chops with perfect grill marks
Prep Time
35 min
Cook Time
12 min
Total Time
47 min
Servings
4
4 pork chops
Difficulty
Easy
Cost
Moderate
$$
Thick-cut brined pork chops with perfect grill marks
Juicy, thick-cut pork chops brined for extra moisture and grilled over high heat for beautiful char marks. Simple, satisfying, and ready in 30 minutes.
35m
Prep Time
12m
Cook Time
47m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
(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.
Test Kitchen Pick
Thermometer
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This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.
The easiest upgrade here is accuracy, not another pan.
If you cook meat or fish regularly, an instant-read thermometer gets used constantly.
Shop thermometer options for this recipeDissolve salt and brown sugar in water. Submerge pork chops and brine for 30 minutes to 2 hours.
Remove chops, pat dry, and rub with olive oil, pepper, and garlic powder.
Preheat grill to high heat (450-500°F) and clean the grates.
Grill chops 4-5 minutes per side, rotating once for crosshatch marks, until internal temp reaches 145°F.
Rest for 5 minutes before serving—the temperature will carry over to a perfect 150°F.
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Reduce cook time by 2-3 minutes per side
Adds a slightly floral sweetness
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.
Refrigerate for up to 3 days in an airtight container.
Reheat gently in a 300°F oven for 8-10 minutes to avoid drying out.
Per serving (95mg) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
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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