Brined BBQ Pork Chops. The secret to recipe success is in the first two words. The brine makes the meat tender and adds wonderful flavor while the BBQ sauce gives them just the right amount of kick.
These juicy pork chops will have your mouth watering in no time. They are packed with flavor and melt in your mouth goodness. You can use bone-in or boneless – we did two of each.
First, we assembled the brine mixture.
Then, combined all brine ingredients in a stock pot.
Covered it with a lid and brought it up to a full boil.
We chilled the brine down in a large plastic container and let the pork chops soak in the brine mixture in the refrigerator. After about 8 hours, we removed them from the fridge, took them out of the brine, and started to grill them over high heat.
Next, we used a Carolina-style BBQ sauce and basted to make them even more moist and delicious.
While we were cooking these chops, we were also busy making some tasty sides to accompany them. The Char-Broil® TRU-Infrared™ Commercial 4-Burner is ideal for making a versatile meal all in one place. The sides here included grilled green cabbage and a Tuscan-style red grape sauce.
The final result was a combination of sweet, savory and well…just overall succulence. The beer went down pretty easily and was well-earned too.
This brine makes any pork chop juicier and more flavorful. We suggest serving it with a Tuscan red grape sauce and grilled green cabbage.
- Thick cut pork chops (bone-in or boneless)
- Favorite BBQ sauce
- Salt and pepper
- Canola spray or oil and brush
- 8 -10 cups water
- ¼ cup pickling spice
- 8 cloves garlic
- 1 onion, thinly sliced
- 3 tablespoons kosher salt
- 2 teaspoons organic sugar or light brown sugar
- In a large pot add water and all ingredients bring to a boil.
- Reduce heat to a simmer for 5 minutes.
- Remove from heat and chill.
- Once chilled, add pork (bone in or boneless) for 4-12 hours, depending on thickness. (Less time is needed for thin cuts).
- Brine thick chops for 4-12 hours in plastic container in refrigerator.
- Remove from brine and pat dry.
- Spray with canola oil or brush with oil.
- Season with salt and pepper.
- Grill over high heat and cross mark each side. Once marked on both sides, remove from direct heat and finish over indirect or lower heat. Brush each side with BBQ sauce.
- USDA recommends cooking to 145°F with a 3-minute rest time before consuming. This will ensure best internal temp. without over cooking. Whatever you grill will continue cooking after removed from heat. This is called “carryover cooking.” While resting, the internal temperature will rise at least a few degrees or more.
The actual cook time is only about 20 minutes. The time in the brine will range from 4 to 12 hours.