Brined Grilled Pork Chops

Course: Main Course
Cuisine: American
Keyword: brine, pork chops
Prep Time: 3 hours
Cook Time: 14 minutes
Total Time: 3 hours 14 minutes
Servings: 4
Calories: 231kcal
Author: Steve Raichlen
If you've ever had a pork chop that's as tough as shoe leather -- you know it's not pleasant!  Brined Grilled Pork Chops are juicy and tender EVERY TIME!
Print Recipe


  • 3 tablespoons kosher salt
  • 3 tablespoons brown sugar
  • 1 cup very hot water
  • 10 whole peppercorns
  • 5 whole allspice berries
  • 5 whole cloves
  • 2 cups ice
  • 1 cup cool water
  • 2 tablespoons bourbon
  • 2-3 slices onion thinly sliced
  • 1 - 2 pounds pork chops 1-1 1/2" thick, boneless or bone-in*


  • In a large bowl combine salt, sugar, peppercorns, allspice and cloves. Add hot water and stir until sugar and salt are dissolved. Add ice cubes and stir until ice melts and mixture is cold. Add bourbon and onion and 1 cup cool water.
  • Add pork chops, making sure they are covered by the brine solution.
  • Place bowl in the refrigerator for 3 hours. Remove pork chops from brine solution and dry them off completely with paper towels.
  • Heat your grill to a medium high heat about 450 degrees. Cook chops on the grill for about 5-7 minutes, depending on thickness. Turn chops over and cook for an additional 5-7 minutes or until juices on top of pork run clear. Transfer chops to a cutting board. Tent chops with aluminum foil and let rest for an additional 5 minutes so that the juices redistribute back into the meat. Serve.


*Personally, I always prefer bone-in meat over boneless - it's more flavorful.
If you have thicker pork chops, i.e. 2" thick -- brine for 4 hours before grilling.
Use the same brine for chicken breasts, but lessen the brine time to two hours, for optimum results.


Calories: 231kcal | Carbohydrates: 9g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 5290mg | Potassium: 445mg | Sugar: 9g | Vitamin C: 0.5mg | Calcium: 19mg | Iron: 0.6mg