Grilled Pork Chops


  • 1–1/2 inch thick boneless pork chops
  • Pork seasoning/BBQ rub of your choice

For the brine

  • 1 quart water
  • 32 oz (by weight) ice
  • 1/4 cup kosher salt
  • 2 bay leaves
  • 2 cloves garlic, crushed
  • 2 tsp whole peppercorns
  • 2 tsp fennel seeds


The day before you cook; Make the brine

  1. Bring the quart of water to a boil, remove it from heat.
  2. Add the salt, pepper, bay leaves, and garlic to the hot water and let them steep for a few minutes.
  3. Cool the brine by adding the 32 oz ice to the hot brine, cooling it and diluting it to an appropriate level.
  4. Verify that your brine is cooler than 70°F (21°C).
  5. Transfer the brine to a sealable container and submerge your pork chops in it. Allow them to brine overnight in the refrigerator.

The day of the cook; Cook the chops

  1. Set up your grill for direct cooking and preheat it. You want the surface temp of the grill to be at least 425°F (218°C).
  2. Remove the pork chops from the brine and pat them completely dry.
  3. Once patted dry, apply dry rub to both sides of the chops.
  4. Oil your grill grate, then place the chops on the hot grill. Cook them, turning about every 90 seconds until a ThermoPro  thermometer inserted into the center reads about 135°F (57°C). This should take about 5–7 minutes.
  5. Pull from the grill and allow to rest on a cutting board, tented with foil, for about 5-10 minutes.
  6. Serve the pork chops.