Juicy Grilled Pork Chops (Easy Overnight Brine Recipe)

Why You'll Love this Recipe

• Juicy and tender texture 
• Delicious flavor profile
• Simple brine to bring together
• Goes with almost any side dishes
• Relatively inexpensive protein is turned into a delicious meal

Is it worth it to brine pork?

Yes, brining pork is totally worth the extra prep time. We think it makes a huge difference and results in the best pork chops! Brining pork chops overnight as we do here, is a great approach to making these chops perfect for the grill and keep them tender and juicy once cooked. A wet brine is, at its simplest, a salt-water solution that the pork chops are submerged in overnight or for several hours. Brines are generally great for lean meats that have a tendency to dry out during the cooking process. Adding spices and herbs as well as some sweeteners helps greatly for some extra flavor, so these are generally added to a basic brine.

The brine will perform three crucial functions to the pork chops:

First, it will help with the texture of the meat as the brine will break down the proteins somewhat, making for a more tender pork chop texture.

Second, brining also improves flavor as the salt mixture is absorbed into the pork, adding the flavors of your brine.

Third, and most importantly, the brining process will keep the pork juicy during grilling. As long as you don't overcook the pork chop, the brine will help create a very juicy cut of meat by allowing the protein to hold onto more water while it cooks. 

Ingredients

Here is what you need to make this recipe:

For the Brine:

• Pork Chops: We like nice, thick bone-in pork chops for this recipe. 
• Water: Two cups of water are needed to start the brine.
• Kosher Salt: This is the basis for the brine. We prefer kosher salt for its larger flakes which helps us to control the saltiness of food. 
• Sugar: Some granulated white sugar adds depth to the flavor that the brine will impart to the pork.
• Peppercorns: Whole black peppercorns add another subtle flavor addition.
• Coriander Seeds: Coriander seeds add a nice aromatic and slightly sweet orange flavor to the brine. 
• Garlic: Garlic cloves, roughly chopped, are added to the brine to impart some subtle flavor without being overpowering or garlicky.
• Shallot: Shallots is another aromatic flavor that adds depth without tasting assertive.
• Juniper Berries: Juniper and pork are great companions and they work really well in the brine.
• Bay Leaf: Bay leaves are another great subtle flavor addition.
• Rosemary: Another great match with pork, fresh rosemary is a great addition to the brine.
• Ice: The ice cools down the brine and dilutes it at the same time as it sits in the fridge overnight.

For the Pork Rub:

• Olive Oil: Olive oil helps the rub stick to the meat while grilling.
• Ground Coriander: A great flavor for the pork rub, ground coriander brings a savory flavor with a hint of sweet orange.
• Lemon Zest: This brightens the pork chop a bit before grilling.
• Black Pepper: Pepper always adds a nice flavor to grilled meats.
• Garlic Powder: Garlic powder is always a nice addition for grilled meats.
• Lemon Juice: A bit of lemon juice added during grilling adds a nice touch of acidity to balance out the other flavors.

See recipe card below for quantities.

Substitutions

Here are a couple of common substitutions for the ingredients in this recipe:

• Herbs: The bay leaf, juniper, and rosemary are easily replaceable with any fresh herbs (fresh thyme or sage) or some spices that you might like in the brine (e.g., fennel seeds, juniper berries, mustard seeds, etc.). Feel free to experiment with different flavor combos in the brine solution.
• Pork Chop: Pork Tenderloin or pork loin chops can easily be a replacement for bone-in pork chops in this recipe.

How to Make Grilled Pork Chops

This is a very simple pork brine recipe that just requires some extra planning to brine the pork chops in advance. Once brined, the pork is rubbed with spices and grilled! So easy and delicious!

Equipment

Here is what you need to make this dish

• Grill
• Saucepan
• Instant read thermometer/meat thermometer

Step-by-Step Instructions

Prepare the Brine

• Add the water to the saucepan over high heat. Stir in the salt, sugar, peppercorns, coriander seeds, garlic, shallot, juniper berries, bay leaf, and rosemary. While the mixture comes to a boil, add the ice to a large bowl. Once the mixture comes to a boil, add it to the ice and stir. The mixture will cool down quickly. 

Brine the Pork Chops

• Once cool, submerge the pork chops into the bowl of ice and cooled brine and place the mixture into the refrigerator overnight or for up to 24 hours. 

Grill the Pork Chops

• Remove the pork from the brine. Rinse the pork well with cold water, then pat completely dry with paper towels. Rub the chops with the olive oil. Next combine the coriander, lemon zest, black pepper, and garlic powder together in a small bowl and evenly coat all sides of each pork chop with the seasoning mixture. Let the pork chops sit for 20 minutes at room temperature before grilling.
• Grill over medium-high direct heat for 5 minutes per side. Then move the chops to indirect heat and cook, flipping every few minutes. Also, sprinkle some of the lemon juice on each side of the pork chops as they cook. Check the internal temperature often and remove as soon as the chops reach 145°F internally (total cook time will be between 15-25 minutes).
• Once you remove the chops from the grill, let them rest for 5 minutes before serving. 

Variations

Here are a couple ways to change up this recipe:

• Try this or a similar recipe as a poultry brine with a turkey breast or chicken breast for great results!
• If you don't have a grill or don't want to grill the pork, they can be oven roasted instead at 400°F until the internal temperature reaches 145°F (approx 20-25min). Or cook them on the stovetop in a cast iron skillet.

Storage

How to store leftover grilled pork chops:

• Store in the refrigerator in an airtight container for up to 5 days

How to reheat leftover pork chops:

• Wrap in foil and reheat slowly in a 350°F oven until warmed through

Can you freeze leftover pork chops?

They can be frozen after grilling. The texture and juiciness when reheated will not be as good when you reheat them, but you can freeze the cooked pork chops for up to 3 months.

Troubleshooting

You shouldn't encounter any issues with the easy pork chop brine recipe. Overcooking the pork chops is the most common error with any pork recipe though. Even a thick, brined pork chop can dry out if overcooked so move the chops around on the grill to indirect heat after the initial 5 minutes per side, and check the internal temperature often for best results.

What to serve with Grilled Pork Chops

Grilled vegetables or peaches, mashed or baked potatoes, sweet potatoes, or roasted beets are all great additions to serve with the pork chops. If you like a sauce with your pork chops, we recommend a beurre blanc (white wine butter sauce) with a bit of lemon, this Juniper Red Wine Sauce, or a simple fresh pesto.

What Wines To Drink with Grilled Pork Chops

You can go anywhere with this and have success. We like clean unoaked chardonnay, pinot grigio, and dry riesling for white wines with grilled pork chops. French or Italian rosé wines are great matches as well. If you want to go with a red wine, we love French Burgundy or California or Oregon pinot noirs with pork.