Trim a couple of 1 to 1 1/2 inch pork chops. If you are leaving a layer of fat on the edge, score it every inch to prevent cupping.
Mix brine in 1-gallon zip lock: 2 cups cold water, 2 tablespoons table salt, 2 tablespoons brown sugar and one teaspoon garlic powder (optional), Mix well and submerge the pork. Refrigerate for 1-2 hours. Salt Note: 1 tablespoon of table salt is 1 1/2 tablespoons of Diamond kosher salt or 2 tablespoons of Morton kosher salt.
When ready to cook, preheat grill to medium-high (450-500 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 12-20 minutes depending on grill temperature and thickness. If you want BBQ than add sauce the last 2 minutes.
Remove from grill and let rest for 5 minutes or a little more before serving.
Buy the right meat. A "real" pork chop about 1 inch thick.
Brine if you have time. But then rinse and do not add any more salt.
Cook over a medium to medium high grill with surface temperature of about 450.
Don't over cook. 145-150 degree internal temperature is great. Plus a 5 minute rest before serving for safety and reabsorbing fluid.
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