There is not much better or easier than a grilled pork chop. Pork and a grill just go together. Start with a simple brine followed by a short grilling and you’re in “hog heaven” so to speak.
Let’s talk chops for a minute. I like to use an inch thick slice of pork loin as my “pork chop”. Buy a whole or part of a loin and cut 1 to 1 1/2 inch slices. You can use them for pork chops, for shredded Mexican or they freeze great.
This method would be fine for the more traditional bone-in chop, but it is the thickness that matters. This is for 1 to 1 1/2 inches. If you have the normal American pre-cut 3/4 inch chop, it will cook a lot faster. Do it over high heat about 4 minutes per side and then check the temperature.
I have gone back and forth here. A high 4 or low 5… but I love me some pig.
Notes: Skip the brine for speed but it does add some moisture and avoids that “dry pork” thing that is easy to get. I added some garlic to the brine since we must have garlic at our house. Eliminate it or add other flavors of you want.
This should work fine on a charcoal grill as well as a gas grill. Just the heat down a little from maximum.
Trim a couple of 1 to 1 1/2 inch pork chops. I like 1-inch center cut pork loin “chops” well trimmed.
Mix brine in 1-gallon zip lock: 2 cups cold water, 2 T table salt, 2 T
brown sugar and one t garlic powder (optional), Mix well and submerge the pork. Refrigerate for 1-2 hours. Salt Note: 2 tablespoon of table salt is 3 T of Diamond kosher salt or 4 T of Morton kosher salt.
When ready to cook, preheat grill to medium-high (about 450 surface temperature). Rinse the pork under running water.
Pat dry, add pepper to taste. Do not add salt if you did the brine. If you skipped the brine, also add salt.
Grill on a well-oiled grill for about 5 minutes per side initially then flip about every 5 minutes aiming for an internal temperature of 145-150. About 20-25 minutes depending on grill and thickness. If you want BBQ than add sauce the last 5 minutes.
Remove from grill and let rest for 5 minutes or a little more before serving.
June 10, 2016