I use my Big Green Egg to grill pork chops, but this recipe will work on any grill as long as you can more or less regulate the temperature of your grill. Using this method will produce a nice, juicy pork chop every time.
I always brine my pork chops. Pork is a fairly flavorful meat, but takes flavors well. Brining will penetrate the cell walls of the pork and infuse the meat with salt and moisture that helps it not dry out during the grilling process. The brine is fairly strong, but don’t be afraid–your pork chop will benefit from the soak in the brine and will not turn out too salty.
Grilled Bone-In Pork Chops
Ingredients
Instructions
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Add salt, sugar and water to a resealable ziplock bag, or a Stasher reusable ziplock bag. Dissolve salt and sugar in water and add pork chops to the brine. Let the chops soak in the brine for about an hour. I always do this at room temperature, but if you live in a warm climate, you will want to refrigerate for this process to avoid spoilage. Please note that you may have to leave the meat in the brining solution a little longer if you use the refrigerator method.
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Pre-heat your grill to 425-450*. Remove the chops from the brine and dry with paper towels. Sprinkle a little lemon-pepper seasoning onto the chops and place on the pre-heated grill. Grill for two minutes and flip chop. Sprinkle with a little more lemon-pepper and grill for another two minutes. Flip chop and grill another two minutes. Flip and grill another two minutes for a total of eight minutes.
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Check temperature with an instant-read thermometer inserted into the thickest part of the chop--recommended internal temperature is 145*, but I like to cook my chops to 150-155* which is a nice medium that is juicy and still tender. Remove chops from grill and cover with aluminum foil. Let chops rest for about 5 minutes. Enjoy with mashed potatoes and seasonal vegetables.
