Grilled Pork Chops

Instructions

1. 1

   In a large Mixing Bowl or Ziploc Bag, combine the Warm Water, Kosher Salt, and Sugar. Stir until fully dissolved. Add the Ice Cubes to cool the brine down completely — you never want to add Pork Chops to warm brine.

2. 2

   Submerge the Pork Chops in the brine, seal or cover, and refrigerate for 30 to 60 minutes. Do not brine longer than 2 hours or the texture can become mushy.

3. 3

   While the chops brine, whisk together the Olive Oil, Minced Garlic, Rosemary, Thyme, Smoked Paprika, Black Pepper, Dijon Mustard, and Worcestershire Sauce in a small Mixing Bowl until well combined. Set aside.

4. 4

   Remove the Pork Chops from the brine and pat them completely dry with paper towels — this is essential for a good sear. Discard the brine.

5. 5

   Coat the Pork Chops all over with the marinade. Let them rest at room temperature for 15 minutes while you preheat the Grill.

6. 6

   Preheat your Grill to high heat, aiming for 450–500°F. Clean and oil the grates well to prevent sticking.

7. 7

   Place the Pork Chops on the hot Grill. Cook undisturbed for 5–6 minutes until deep grill marks form and the chops release easily from the grates.

8. 8

   Flip the chops and grill for another 4–6 minutes, or until an Meat Thermometer inserted into the thickest part (away from the bone) reads 145°F. Avoid pressing down on the chops — that squeezes out the juices.

9. 9

   Transfer the Pork Chops to a clean plate and tent loosely with Aluminum Foil. Let them rest for 5 minutes — this allows the juices to redistribute and keeps every bite moist.

10. 10

    Plate the Pork Chops and garnish with fresh chopped Parsley and Lemon wedges for a bright finish. Serve immediately.

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