Want to learn how to cook pork chops so they're never dry but always juicy and full of flavor?
The secret to grilling the best pork chops that are always perfect is exactly the same secret we use to keep turkey and chicken from drying out, soak them in a brine before cooking.
We've several grilled pork chop recipes on this site but this in one in particular uses an Apple Cider brine to soak the chops in overnight.
Made from natural unsweetened Apple Cider for flavor the salt in the brine seals in the flavors and moisture in the chops.
Something I do now to guarantee a nice thick juicy grilled pork chop every time is to cut my own from a pork rib roast (see picture below).
Most grocery stores sell what they call Frenched Pork Rib roasts which only means they've removed some of the excess fat at the end of the bones and they're exposed.
Cut through the roast between the bones and you'll get a nice thick pork chop, usually more than 1" thick.Read Reviews/Leave Comments
Serves: 6 (select rib roast with 1 rib per person)
Prep Time: 10 minutes
Cook Time: 40 minutes (to an internal temperature of 150F)
Direct Heat: 400F - 425F
Note: marinate the chops in the apple brine overnight.
What you'll need:
For the apple cider brine:
In a large pot (or stock pot) combine the apple cider, salt, sugar, peppercorns, mustard seed and thyme.
Bring to a boil stirring to ensure the salt and sugar dissolve.
Remove from heat and add the cold water.
Let cool to room temperature.
Select a frenched pork rib roast with 1 rib for every person your serving.
In this photo I was able to slice 6 nice thick pork chops.
The very small rib at the end on the far left didn't count as it was too far outside the meaty area so I just kept it with the 6th chop.
With a sharp knife carefully slice down through the roast between the rib bones to make nice thick pork chops.
Try to keep each chop the same uniform size so they grill evenly.
Once the apple cider brine is cooled put each sliced pork chop into the brine, cover and refrigerate for 24 hours.
Preheat the grill to 400F - 425F and set up for direct heat cooking.
When the cooking temperature is reached place the chops on the grill and sprinkle with a little salt and pepper if desired.
There may be slight discoloration after being in the brine overnight but they soon get a nice rich brown grilled look.
Close the lid.
After 10 - 15 minutes flip each pork chop over if the bottoms have nice charred grill marks.
Close the lid and continue cooking until an instant read thermometer inserted into the center of the thickest chop reads 150F.
Remove the grilled pork chops to a serving platter, cover with aluminum foil and let rest 5 - 7 minutes.
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