Ingredients

For the brine:

  • 4 bone-in pork chops (about 1″ thick, approximately 2lb total)
  • 4 cups water, divided
  • 1/4 cup kosher salt
  • 3 T sugar (omit if desired)
  • Aromatics, if desired (peppercorn, bay leaf, rosemary, citrus peel)

For grilling:

  • About 3-4 T dry rub of choice

Instructions

  1. Make your brine. Bring 2 cups of water to a boil. Once bubbling, add salt and sugar. Stir until completely dissolved, and remove from heat. Add the remaining two cups of (cold or room temperature) water and your aromatics (if using), and let the brine cool to room temperature.
  2. Add your pork chops to a large resealable bag and pour the brine over the pork chops. Seal the bag, pressing out as much air as possible. Place the bag in a large baking dish (just in case of leaks) and refrigerate for 6-12 hours, flipping periodically to ensure even coverage.
  3. After brining, remove the pork chops from the bag and pat dry with paper towels. Absorb as much moisture as possible. Let pork chops come to room temperature for 30 minutes before grilling.
  4. Preheat your grill to high (up to 450*F). While your grill is heating, generously season both sides of each pork chop with the dry rub, using your hands to press the rub into the meat.
  5. Grill the pork chops for 3-4 minutes per side over high heat to develop a crust. Then, lower the heat to finish cooking through for an additional 4-7 minutes (depending on the thickness of the chop).
  6. Use a meat thermometer to remove pork chops at the correct temperature – when internal temperature of the thickest part of the chop reads 145*F.
  7. Let pork chops rest, covered, for 5-7 minutes before enjoying!