Best Grilled Pork Chop

Howdy, folks! Thanks for stopping by the backyard on this beautiful day. I’ve got a good, center-cut pork chop, and I’m going to show you how to grill the juiciest, most flavorful pork chop you’ve ever tasted.

Now, I’ve shared pork chop recipes with you before, but those are a little different. The pan-seared pork chop is a great option if you’re working with a skillet, indoors or out of doors.

My seared pork chop recipe comes with great sauce ideas, but that was before you could buy my Red River Mud BBQ Sauce, so I’ve decided to do another pork chop video with a new technique and even more flavor.

Today I’m sharing how to make a pork chop with a new technique: dry brining. This will be the most tender and moist piece of meat you ever try.

Step #1: Choose a Good Cut of Meat

When you’re looking for a good pork chop, there are several criteria you can look for. In my estimation, the perfect pork chop is about 1 1/2″ to 2″ thick. Look for a darker pink coloring – light-colored pork chops will be dry.

Just like steak, I want you to look for that good marbling all the way through the pork chop. If you’re looking around at the butcher shop and you don’t see anything like this in the display case, just go ask the butcher to cut you some 1.5″ bone-in thick center-cut pork chops. You won’t be disappointed.

Step #2: Brine the Pork

Mix up the dry brine using the ingredients listed below. Rub the brine all over the pork chop. Rub the front, the back, and every crease. The brine will draw a lot of moisture over the next 24 hours and will increase the flavor and the moisture of the pork chop when grilling. The brining process is going to give that hog so much more moisture.

Tip: Leave the brined pork chop in the ice box uncovered one a wire rack for 24 hours. Turn them over halfway through for best results.

Remove the pork chops from the ice box about 30 minutes before you’re going to cook them. I want those pork chops room temperature before they touch the grill.

Step #3: Get the Fire Hot

Tip: To avoid curling, make a vertical cut through the fat rind at the edge of the pork chop.

Once the pork chop hits the 140’s, scoot them directly over the fire so the flames can kiss the hog a little bit. This is going to sizzle and we will leave it there, turning occasionally, until we get a good crust on both sides of the meat. The temperature over the fire will be about ten degrees hotter.

Tip: Always take the temperature in the center, at the thickest part of the chop.

Step 4: Baste with Red River Mud BBQ Sauce

When the pork chops have a good crust and grill lines, go ahead and baste them with some Red River Mud. Baste on both sides, then move the pork chops off from the grill to rest.

Step 5: Enjoy!

As always, I’d like to thank you for stopping by and sharing our recipes with your neighbors and family. Don’t forget to subscribe to our YouTube Channel, and I’ll see you next Wednesday at 2:30 with a new delicious recipe. I’ll catch y’all down the road! Adios for now, amigos.

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Grilled Pork Chop with Fig Sauce

Prep Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2

Ingredients

• 2 16 to 18 oz bone-in center cut pork chops
• 2 limes
• Kent’s Original seasoning or salt and pepper

Fig Sauce

• 2 tablespoons butter
• ¾ cup fig preserves
• 4 teaspoons garlic powder
• 1 tablespoon Worcestershire sauce

Instructions

• Generously rub lime juice on both sides of the pork chops. Season both sides well with the Original seasoning, salt and pepper, or your favorite all-purpose seasoning.
• Let the chops set on the counter for at about 30 minutes, to warm up.
• Meanwhile, whisk together the ingredients for the fig sauce in a small bowl.
• Place 1 pork chop in the center of a sheet of tinfoil. Top with 1 tablespoon of butter and wrap the pork chop up with the foil. Repeat with the other chop.
• Place the chops directly over a hot grill and let cook about 6 to 8 minutes each side, or until the internal temperature is about 135 to 140 degrees F.
• Remove the tinfoil and place the chops back on the grill and grill about 4 to 5 minutes each side, or until the internal temperature is 150 degrees F. While grilling, baste the chops a few times on each side with the fig sauce.
• Remove the chops from the grill and loosely cover with tinfoil for 5 to 10 minutes, to allow the internal temperature to rise to about 160 degrees F.
• Top with additional sauce and serve.