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Bruce Bradley's 4 tips and a recipe for the best grilled pork chop!

Recipe: Grilled Pork Chops

Bruce Bradley
Prep Time 1 hr 30 mins
Cook Time 12 mins
Total Time 1 hr 42 mins
Course Dinner
Servings 4


  • 4 pork chops
  • 2 quarts ice cold water
  • 1/3 cup kosher or sea salt
  • 1 recipe Pork Chop Seasoning Blend see recipe below


  • Make brine in large bowl by combining water and salt.
  • Soak pork chops in brine for at least 1-2 hours in the refrigerator (all day or overnight works best).
  • Preheat gas grill to high or start charcoal grill and get very hot.
  • Remove pork chops from brine and pat dry.
  • Season to taste with pork chop seasoning blend.
  • Grill pork chop on covered grill for about 5-6 minutes on each side.
  • Cook your chop until it’s around 135 degrees (if necessary moving it to a cooler part of the grill so it doesn't burn) then remove from grill. Residual heat will bring the pork chop up to 145 degrees F—the safe temperature recommended by the USDA. If you prefer a medium to well done chop cook to 150 degrees F—just realize that the pork chop will be dryer and tougher.


We recommend using organic ingredients if possible.
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