Grilled Pork Chops

1. 1

   Place 6 cups cold water, 1/3 cup kosher salt, and 3 tablespoons granulated sugar and flavorings if using in a large bowl. Whisk until the salt and sugar are dissolved.

2. 2

   Add 4 (at least 1-inch thick) boneless or bone-in pork chops and make sure they are completely submerged. Cover and refrigerate at least 30 minutes or up to 2 hours.

3. 3

   About 20 minutes before you’re ready to cook, heat an outdoor grill. For a charcoal grill, arrange the lit coals over one half of the grill and leave the other side empty. For a gas grill, heat all burners to high (at least 450°F).

   20 min
4. 4

   Remove the chops from the brine and discard the brine. Pat the chops very dry with paper towels. Season all over with 1 teaspoon black pepper or spice rub.

5. 5

   Scrape the grill grates clean if needed. If using a gas grill, lower one of the burners to medium heat. Place the chops on the hotter side of the grill, cover, and cook until grill marks form on the bottom, about 3 minutes.

   3 min
6. 6

   Flip the pork chops and move them to the cooler part of the grill. Cover and cook, flipping every few minutes, until the thickest piece registers 145°F on an instant-read thermometer, 4 to 7 minutes more depending on the thickness of the chops.

   4 min
7. 7

   Transfer the pork chops to a serving platter, cover loosely with aluminum foil, and let rest at least 5 minutes before serving.

   5 min

Recipe Notes

1. 8

   Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.