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
Get the grill or smoker ready with a combination of hardwood lump and Applewood. These are thick, and they’re going to be on the grill for a long time, so to start I’m going to put the pork chops on indirect heat at about 300 degrees.
Folks, I’m going to close the lid and walk away for about ten to fifteen minutes without even talking to it. After that, check the temperature from time to time until there’s an internal temperature of 140-145 degrees F.
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.
Best Brined Pork Chop - Cowboy Kent Rollins
- 2 ½ tablespoons coarse ground kosher salt
- ½ tablespoon coarse ground pepper
- ½ tablespoon Kent’s Mesquite Seasoning see substitution below
- 2 teaspoons garlic powder
- 4, 1 ½ - inch thick center cut pork chops
- Red River Mud BBQ Sauce or your favorite bbq sauce
- In a small bowl, combine the seasonings. Generously sprinkle the chops with the seasoning on both sides and rub in.
- Place the chops on a wire rack on top of a sheet pan and place in the icebox, uncovered, for 12 hours. Turn the chops over and leave in the icebox an additional 12 hours.
- Remove the chops from the icebox about 30 minutes before grilling to warm up. Make a cut through the edge of the rind on each chop to prevent it from curling up while grilling.
- Clean and oil the grill. I used a mix of hardwood lump charcoal and apple wood chunks. Rake the coals to one side of the grill and place the chops on the indirect heat side. Cook for about 40 minutes or until the internal temperature of the chops is about 140 degrees F.
- Move the chops over to the direct heat side of the grill. Grill for about 3 to 4 minutes per side, or until the internal temperature is 160 degrees F and grill marks appear.
- Generously baste both sides of the chops with BBQ sauce and cook an additional 1 to 2 minutes per side.
- Remove the chops from the grill and let them rest for about 5 minutes. Serve warm.
Kent’s Mesquite Seasoning available at KentRollins.com or use a blend of salt, pepper, ancho chile powder, to taste.