Grilled Brined Pork Chops Recipe

Grilled Brined Pork Chops Recipe

Prep Time


Cook Time



Grilled Brined Pork Chops Recipe

Grilled Brined Pork Chops Recipe. Soaked in a seasoned a saltwater brine, these pork chops are tender and succulent when cooked. A drizzle of olive oil adds a flavor boost to the finished chops.

Recipe courtesy of Williams-Sonoma


  • 1/2 cup kosher salt
  • 1/2 cup firmly packed light brown sugar
  • 1 bay leaf
  • 1 fresh rosemary sprig
  • 1/2 tablespoon peppercorns
  • 2 cups water
  • 4 double-cut pork chops, each about 12 ounces
  • Extra-virgin olive oil for brushing and drizzling
  • Freshly ground pepper, to taste


  • 1 In a large pot over high heat, combine the salt, brown sugar, bay leaf, rosemary, peppercorns and the 2 cups water. Bring to a boil, stirring to dissolve the salt and sugar. Remove from the heat and transfer the brine to a large heatproof, nonreactive bowl.
  • 2 Add the 2 cups ice water and refrigerate the brine until cold. Place the pork chops in the brine, submerging them completely. Cover and refrigerate for 12 hours or up to 24 hours.
  • 3 Remove the chops from the brine, rinse and pat dry with paper towels. Brush with olive oil and season with pepper.
  • 4 Prepare a medium fire in a grill and lightly oil the grill rack.
  • 5 Arrange the pork chops on the grill and cook, turning once, until nicely grill-marked and an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, about 20 minutes total, or until done to your liking.
  • 6 Transfer the chops to a warmed platter, drizzle with olive oil and serve immediately. Pass additional olive oil at the table.


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