Easy Grilled Pork Chops – Plus Brine and Rub!

When I want to make grilled pork chops, I always use this foolproof recipe. The meat turns out juicy, tender, and unbelievably flavorful, and it takes me less than 30 minutes to have dinner ready. First, I brine the pork chops overnight, then cover them with my special rub before grilling them to perfection. The results are always impressive and motivating.

With grilling season around the corner, this recipe is a must-try. I love pairing it with refreshing Cucumber Salad, Roasted Asparagus, and Mexican Salad. These slow, easy dinners are my favorite. Easy to make, fuss-free, celebrating simple ingredients and combining them to create fantastic meals with almost no effort.

These grilled pork chops begin to make an occasional appearance in our house once Labor Day rolls around and BBQ season officially opens. The recipe is so easy, and I highly recommend planning in advance and making the brine; it takes just 5 extra minutes. The meat is so succulent and aromatic that once you try it, this meal will quickly become a summer staple in your house as well. Well-balanced, budget-friendly, versatile, and easy to pair with a wide range of side dishes. This dinner is always a winner.

Why you will love this recipe 

• Because it is so easy: Just fire up the grill and dinner will be done in about 20 minutes. They cook for 10 minutes, rest for 10 minutes, and you have tender, juicy chops ready to serve.  
• Just a few ingredients: Besides the brine, all I need for this recipe are the pork chops and seasonings. That’s it! 
• Fewer dishes: Since I’m using the grill, I don’t have to worry about washing any pots and pans, either! That is one of my favorite things about BBQing.
• My homemade brine: Using my special brine made with honey, apple cider vinegar, fresh rosemary, garlic, bay leaves, and black peppercorns, these chops come out moist, tender, and full of amazing flavors.

What you will need

• The chops: I use organic, bone-in, center-cut pork chops about 1½ inches thick for this recipe. 
• Wet ingredients: I use extra-virgin olive oil on the grill and for pork chops because it has a high smoke point and a mild flavor. 
• Seasonings: Besides salt and pepper, I also use garlic powder for an umami taste that won’t scorch and turn bitter like fresh garlic does. Onion powder adds a sweet and savory flavor without burning, unlike fresh minced onion on the grill. Paprika provides a bit of sweet smokiness with a nice, deep red color.

Brine for pork chops

• Wet ingredients: Honey is a sweet, sticky base that holds everything together, balances the salt, and retains moisture. Apple cider vinegarprovides a bright, tangy taste and helps tenderize the meat. Lemon juice adds a citrusy flavor that also helps tenderize the pork. Water is the most abundant ingredient, used to dissolve the salt and help get the flavors to penetrate the meat. 
• Seasonings: I use kosher salt because its large flakes dissolve easily and it is iodine-free, ensuring the meat has no metallic aftertaste. Bay leaves infuse the meat with a subtle, earthy flavor and boost the savory aromatics of the other spices. Peeled and smashed garlic provides the most flavor because it crushes the cell walls, releasing the flavorful enzymes. Whole black peppercorns soak into the pork chops, imparting full flavor without leaving all the black specks behind on the meat, and can be easily strained away. Rosemary sprigs allow the essential oils to penetrate the meat for extra moisture and a delicate herbal flavor.

How to prepare

Make the brine: First, I mix all the brine ingredients in a large bowl.

Brine the pork chops: I add the pork chops, cover them, and refrigerate the bowl for 8 to 12 hours. 

Heat the grill: When I am ready to cook, I heat the grill to 450°F and brush it with olive oil.

Make the rub: In the meantime, I discard the brine and pat the pork chops dry with paper towels. Then, I mix the onion powder, garlic powder, paprika, salt, and pepper in a shallow bowl.

Season the chops: I brush the pork chops with olive oil and coat them with the seasoning mixture. 

Grill the chops: I grill them for about 4 to 5 minutes per side, or until they reach 140°F. They will continue to heat to 145 degrees F as they rest. 

Rest and serve: I remove them and let them rest for 10 minutes before serving.

Expert tip

The best pork chops for grilling

Grilling pork chops is an art. It differs from baking or frying in that it is cooked without a stove or oven. It uses direct, high heat from a flame applied to the surface of the meat, so it is best for thick, bone-in pork chops rather than for boneless, lean cuts that you may cook in your slow cooker or Instant Pot. I typically use center-cut chops about 1½ inches thick and brine them to ensure they have plenty of moisture before I even put them on the grill. Loin chops or rib chops are two of the best choices.

More tips to consider:

• Let the meat come to room temperature before cooking it so it cooks evenly.
• Make sure the grill is hot and oiled before placing the chops on it. 
• Choose bone-in chops for the juiciest and most flavorful meat. 
• Use direct and indirect heat. Sear the chops first with direct heat. Then, cook them on indirect heat.
• Only cook the chops to 140°F. They will continue to “cook” as they rest.

Recipe variations and add-ins:

• Boneless chops: Boneless chops are fine too, but cut the cooking time to 3 to 4 minutes per side.
• Sweet chops: I love brown sugar pork chops, so I like to sweeten this recipe with ¼ cup of brown sugar in both the brine and the seasoning. 
• Spicy chops: I have many friends and family who enjoy spicy food. I have a recipe for Cajun seasoning that you can add to the brine, and then add some red pepper flakes to the seasoning mix for a real kick.  
• Barbecue sauce: Another way to make these different is by using your favorite barbecue sauce when grilling. Just baste it while cooking, as you would normally. 
• Italian pork chops: Use my homemade Italian seasoning for a special blend of herbs and spices that will make these chops taste incredible. I like to make my own because I can use exactly the right amount of each ingredient. 

Serving suggestions:

These grilled pork chops go with anything you normally serve at a barbecue, such as BLT potato salad, coleslaw, and corn on the cob, or baked beans, pasta salad, and grilled veggies. My classic potato salad is easy to make with a twist that gives it a tangy, unique flavor. It is perfect for these pork chops. This creamy homemade coleslaw recipe only has a few ingredients and takes less than 30 minutes to make! And this air fryer corn on the cob can be done in 15 minutes with just corn, Parmesan cheese, and some butter.

If you want to make some beans, this Instant Pot baked beans recipe can be made with dry or canned beans in minutes. No need to cook them for hours when you have an Instant Pot. Pair these chops with a traditional pasta salad, or try them with my sweet-and-tangy strawberry balsamic pasta salad. It even has crunchy walnuts and pine nuts. And these grilled vegetables can be made right alongside your chops in minutes, so they can all be done at the same time. 

How to store leftovers:

• Refrigerate: I wrap leftover pork chops in plastic and store them in an airtight container in the fridge for 4 to 5 days.  
• Freezing: Alternatively, I can also freeze them by wrapping them in plastic and putting them in freezer bags, where they will stay fresh for 3 months.
• Defrost: I thaw them overnight in the fridge for the best flavor.
• Reheating: I reheat pork chops in the oven at 350°F for 10-15 minutes.  

Frequently asked questions

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