Grilled Bone-In Pork Chops
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These extremely flavorful Grilled Bone-In Pork Chops are garlic and herb brined overnight and then grilled until tender and juicy. If you always have issues with dry, overcooked, flavorless pork chops, this recipe is for you.
Pork is a fantastic animal protein because it cooks quickly, has lots of flavor, and tends to be less expensive. If you’re looking for some dishes that include it, try my Pasta e Fagioli or Pan-Fried Pork Chops.
Grilled Bone-In Pork Chops
Grilled bone-in pork chops are a cut of pork from the loin that still has the spine or rib bone intact. They are then grilled until done. There are many ways to prepare the pork, including brining, pre-seasoning, reverse searing, or a simple seasoning before grilling. I believe that to achieve the most flavorful result, the chops should be at least 1” inch thick.
I brined these pork chops to help flavor, tenderize, and retain moisture while cooking. It’s a simple procedure that requires 1 day to plan, but the final product is a juicy, delicious bone-in pork chop. A pellet smoker, wood burning, charcoal, or gas grill can be used when grilling them. It’s essential that the pork chops be removed from the grill at 135° where they will continue to carry over cook to 140° internally while they rest. Doing this will ensure a tender chop.
Ingredients and Substitutions
- Pork — The best pork chops are made with thick-cut bones. Ensure they are at least 1 inch thick. You can use a cut that has either the rib or the spine bone in it.
- Brine – Using my simple-to-prepare homemade pork chop brine recipe will elevate these chops to another level.
- Oil — Olive or avocado oil, ghee, or clarified butter can coat the pork before grilling.
How to Make Grilled Bone-In Pork Chops
Make the pork chop brine and ensure that it is completely cooled.
Add the pork chops to a deep casserole pan or plastic zip bag.
Cover the pork chops completely in the brine, cover, and add it to the refrigerator for 12 to 48 hours.
Remove the pork from the brine and thoroughly rinse it under cold water to remove any additional salt or sugar.
Pat the pork chops dry very well on all sides with paper towels, and let them air dry for 20 to 30 minutes to help remove the chill.
In the meantime, preheat the grill to high heat (450° to 550°). Try to leave one section of the grill on lower heat (300° to 350°).
Coat each pork chop on all sides with 1 to 2 teaspoons of oil.
Place the pork chops on the hottest part of the grill and cook them for 2 to 3 minutes with the lid closed.
Flip the pork over and cook for an additional 2 to 3 minutes with the lid closed.
Slide the pork over to the cooler part of the grill while turning it 90° to get cross grill marks, and cook for an additional 3 to 4 minutes or until it reaches 135° internally.
Remove the pork from the grill and let it rest on a rack over a sheet tray for 4 to 6 minutes.
Serve the pork chops as is, or try drizzling my Mustard Sauce over them.
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten as soon as they’re resting.
How to Store: These will refrigerate well covered in plastic for up to 5 days. They will also freeze well covered in plastic for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
How to Reheat: Add the pork chops to a hot grill (450° to 550°) and cook for 2 to 3 minutes per side or until warm.
Chef Notes + Tips
- Reheating your pork will 100% cause it to increase in internal temperature, most likely start to overcook it and make it less juicy and tougher.
- After you’ve oiled the pork, you can additionally add a spice rub to enhance the flavor further.
- The longer the brine, the more flavorful it will be.
- Since water is a conductor of heat, brined pork will indeed cook faster than unbrined pork.
- I would check the temperature of the pork after the second flip.
More Pork Recipes
Video
Grilled Bone-In Pork Chops
Ingredients
- 1 recipe for pork chop brine
- 4 thick cut bone-in pork chops, 10 to 12 ounces each
- 2 tablespoons olive oil
Instructions
- Make the pork chop brine and ensure that it is completely cooled.
- Add the pork chops to a deep casserole pan or plastic zip bag.
- Cover the pork chops completely in the brine, cover, and add it to the refrigerator for 12 to 48 hours.
- Remove the pork from the brine and thoroughly rinse it under cold water to remove any additional salt or sugar.
- Pat the pork chops dry very well on all sides with paper towels and let them air dry for 20 to 30 minutes to help remove the chill.
- In the meantime, preheat the grill to high heat (450° to 550°). Try to leave one section of the grill on lower heat (300° to 350°).
- Coat each pork chop on all sides with 1 to 2 teaspoons of oil.
- Place the pork chops down on the hottest part of the grill and cook them for 2 to 3 minutes with the lid closed.
- Flip the pork over and cook for an additional 2 to 3 minutes with the lid closed.
- Slide the pork over to the cooler part of the grill while turning it 90° to get cross grill marks and cook for an additional 3 to 4 minutes or until it reaches 135° internally.
- Remove the pork from the grill and let it rest on a rack over a sheet tray for 4 to 6 minutes. Serve the pork chops.
Pork chops came out perfect. Thank you chef for the easy to use instruction and great recipes . The brine makes all the difference. This is my new go to.
My pleasure. Thank you for giving it a shot!