These extremely flavorful Grilled Bone-In Pork Chops are garlic, and herb brined overnight and then grilled until tender and juicy. If you always have issues with dry, overcooked, flavorless pork chops, this recipe is for you.
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→ Ingredients
• 3 tablespoons coarse salt
• 3 tablespoons packed light brown sugar
• 1 teaspoon peppercorns
• 8 fresh thyme sprigs
• ½ peeled roughly chopped yellow onion
• 4 smashed garlic cloves
• 2 cups water
• 3 cups ice
• 4 thick-cut bone-in pork chops
• 2 tablespoons olive oil
Watch more recipe videos:
Pan-Fried Pork Chops:
Breaded Pork Chops:
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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Looks delicious. Can't wait to try this.
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I used a Tupperware container for marinating. Bought it in the 1980s. I do use plastic bags which I wash out dry and line and reuse
Pork chop the most undesirable piece of meat in a pig right next to the sirloin… Its so hard to make it desirable, at least chicken breast its masked by the skinny skin….
Sorry, don't ever rinse your marinated meat. Pat and wipe dry… yes, that's okay. Though I cook thick cut meat.
Can you still do it with some Loin chops? like get the whole Costco loin and cut it yourself?
Briner buckets are easy to find and easier to clean than cleaning plastic bags and there is no risk of punctures. And nothing is ever thrown away.
chicken head neck liver gizzard intestines feet tasty for me also cow nose tongue lungs liver tripe kidney intestines feet skin
😮😮 nice
What do I have to do to be reincarnated as one of the guys that Chef Billy summons?
I'm sure yours are better, but the best pork chop I've had is a Kroger duroc boneless pork loin chop. They're about $5 for 2 pieces here. You can freeze them as they are vacuum packed, and you can slice the pack in two if you're cooking for one. Anyway, when I do it I'm cooking in a pan on medium-low. So, I seasoned it with only salt an pepper and cooked to 145F. very tender tasty and just the best.
What kind of refrigerator and stove do you have in your kitchen?
Beautiful! Love that temp for juicy chops
Thank you for sharing this recipe with us ❤❤🎉
Delicious. I always brine pork. If I buy a whole pork loin, I will cut it into thick chops and a roast and brine the whole lot. Then rinse, dry and wrap individually for freezing. That way I can pull out just what I need. I often use an apple juice brine, which is perfect with pork. I do prefer thick cut bone in chops, but they are getting harder to find.
That cream sauce looks really good.
Thanks for the reminder, must make this weekend.
I know what I am making this weekend ! Gonna Fire up the Weber kettle !
Thanks Chef!
Looks fantastic! Thanks Billy!
if you do't mind a tip, I always put, even my zip lock bags, in a container, just incase the bag springs leak.
LOVE FROM PUNE INDIA🇮🇳🇮🇳🇮🇳 ❤🥰😎👍😉🤝🙂😊😍🥰❤🥰❤
Thanks for the techniques and recipe! When I think of all the dry pork chops I had growing up… sigh.