Dry, chewy pork chops are a thing of the past—these thick-cut beauties are everything an excellent grilled pork chop should be. By starting out with thick chops it’s easier to prevent them from overcooking, while a dry brine keeps them seasoned and juicy. Here we utilize two-zone indirect heat, which allows you to gently finish cooking the chops after getting them browned over high heat.
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22 Comments
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Hiya Chef, awesome vid about grilling pork chops! Being a native Southerner, I started grilling pork chops on the family grill long, long ago. I am so happy that cooking methods have evolved to now create a beautifully seared yet quite juicy chop. The brining advice is so on point – nothing so sad as a tough dried-out pork chop, the step avoids that tragedy.
I would love to continue to grill pork chops (with a properly slow-baked sweet potato, my favorite meal) but living in Boston in an apartment 6 floors up, grilled pork chops would be impossible. Could you put your chef intelligence and skills to figure out how some of us living without grills can cook moist delectable pork chops indoors in a small apartment? I would be so grateful, thank you!
Is it okay to add pepper before grilling? Not sure its okay to burn pepper
Lovin’ the Minecraft recipes.
#FlawlessGang
I’ve always been a fan of wet brining chops. made sense to me because it works so well with chicken. I’ll try the dry brine.
Step 1 light grill
Step 2 unpack chops
Step 3 combine
Step 4 remove when internal temperature of the thickest part of the chops reaches 63 degrees centigrade (145 real degrees)
Here what I do
I had a pork chop on my grill Saturday.
It was amazing
I put in on my grill after it warm. Then I only flip it ever 7 minutes. I turn 90 degrees I get grill marks. I wait I see blood and juice.
When it done it cooked char on top juicy in meat
very nice pink pork chops… i am outa here
video is good the music is annoying as hell.
Wait salt draws out water, so how does it lead to a juicier chop?
I have a much easier n simpler way.. lightly season to taste then DONT OVER COOK IT. Easy peasy 🙂
Only salt and pepper.. 🙁
We learned not to wet brine pork chops more than two hours,blows dry brining away.
When you described the chops as "deeply browned" I was really looking for it. I don't think you actually achieved this. I would really like to see how this could be achieved. I had the pleasure several years ago of eating 1/4" grilled pork chops at a restaurant that was just delightful in grilled flavor and texture. The crusty browned outside and perfectly done (even though 1/4" chops can't be really juicy) inside was just great. I was hoping your presentation was going to show how to achieve this. What you did can easily be achieved, but what I'm after must be really difficult to pull off; I just can't quite get it right on the grill nor have I seen it on YouTube yet. I can pan fry it to a great finish, and I can batter and air fry it to a great product, but grilling to a golden brown outside without drying out a thin chop is just beyond my grasp as yet.
Once you see the juice on the pork chop you know you grill it the right way.
There is definitely a difference between the 2.
I really like wet brine w/rosemary garlic and some other secret herbs and spice.
Wet brine seems to just give the chops that STEAK&CHOP HOUSE texture and flavor
Really wish y’all would turn the music down a little more so he can be heard better. The music is overpowering his voice.
This video doesnt provide any info on how to grill a porkchop. literally all it says is a dry brine is better then a wet brine. and just cook it. which isnt any info on how to cook it
Wet brine then salt pepper meat tenderizer and some apple wood rub and hickory charcoal thank me later!
Thank you
I bought this as my first propane grill. It's been a fun, learning experience https://www.youtube.com/post/UgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.