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Perfectly Grilled Bone-In Pork Chops

Thick bone-in pork chops brined to lock in moisture, then grilled with a two-zone fire for a smoky crust and tender, juicy interior.
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Prep Time 2 hours 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in pork chops about 1 1/2 inches thick
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 4 cups cold water
  • 2 tablespoons olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder

Equipment

  • charcoal or gas grill
  • instant-read thermometer
  • tongs
  • large bowl or pot for brining
  • paper towels
  • cutting board

Method
 

  1. In a large bowl, dissolve salt and brown sugar in cold water to make the brine. Submerge pork chops completely. Cover and refrigerate for 1-2 hours — no longer, or they'll get salty.
  2. Remove chops from brine, rinse under cold water, and pat very dry with paper towels. Moisture is the enemy of a good sear.
  3. Mix oil, pepper, smoked paprika, and garlic powder. Brush onto both sides of chops.
  4. Set up your grill for two-zone cooking: one side high heat (450-500°F) for searing, the other side low (about 300°F) for gentle cooking.
  5. Sear chops over high heat, lid open, for 3 minutes per side, until deep golden brown with grill marks.
  6. Move chops to the cooler side, cover the grill, and cook until internal temperature reaches 140°F at the thickest part, about 8-12 minutes. Use an instant-read thermometer — don't guess.
  7. Remove chops from grill and let rest on a cutting board for 5 minutes. Temperature will rise to 145°F during rest. Serve hot.

Notes

If using thinner chops (under 1 inch), reduce brining time to 30 minutes and skip the two-zone method — just sear over medium-high heat for 3-4 minutes per side. Always rest meat; it redistributes juices. Store leftovers in the fridge for up to 3 days.