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Grilled Pork Chops with BBQ Sauce

These tasty pork chops start with a brine. Pork chops are placed in a mixture of warm water, salt, apple cider vinegar, brown sugar and ice. After refrigerating for 30 minutes, the pork chops are rinsed and patted dry. Then a spice mix is made with salt, brown sugar, paprika, thyme, pepper, chili, onion and garlic powders. Next the pork chops are drizzled with olive oil and rubbed with the spice mixture. The pork chops are grilled then basted with BBQ sauce before serving.
Course Entree
Prep Time 30 minutes
Cook Time 14 minutes
Resting Time 1 hour
Servings 6 people

Ingredients

  • 6 pork chops 1 inch thick
  • BBQ Sauce

Brine

  • ¼ cup kosher salt
  • 4 cups warm water
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • 1 cup ice cubes

BBQ Spice Rub

  • 1 tbsp salt
  • 1 tbsp brown sugar
  • 2 tsp paprika
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp chipotle chili powder
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper for extra spice

Instructions

  1. In a gallon sized freezer bag, mix salt with warm water until salt dissolves. Whisk in apple cider vinegar, brown sugar and ice. Add the pork and seal, make sure the pork chops are submerged.
  2. Brine for 20 to 30 minutes at room temperature or up to 4 hours in the refrigerator.
  3. Whisk all of the spice rub ingredients together in a bowl.
  4. Remove the pork from the brine and thoroughly rinse with cool water, pat dry.
  5. Lightly drizzle and rub the top side of the pork chops with olive oil then season and rub with half of the spice mixture. Repeat with the other side. Let the pork chops sit at room temperature for 30 minutes.
  6. Heat the grill to 400 F. Grease the grill using tongs and a wad of paper towels greased with vegetable oil.
  7. Add the pork chops to the grill and cover. Grill 5 to 7 minutes per side or until the thickest part registers 135 F. Baste the pork chops with BBQ sauce the last few minutes of cooking.
  8. Transfer the pork chops to a plate and brush with additional BBQ sauce. Let the pork rest 3 minutes before slicing.

Recipe Notes

Make ahead: Brine the pork chops, rinse, pat dry and season. Place in an even layer and refrigerate uncovered for up to 48 hours.