Sprinkle half the mixture over the pork chops and rub it in. Pat dry the pork chops with some paper towels and set them on a cutting board.Ĭombine the salt, brown sugar, paprika, cumin, garlic powder, onion powder, and dried rosemary. Most grocery stores will have one kind of bone-in chop, but you may have to go to a butcher or specialty meat store to get a specific kind. Bone-in pork chop types include center-cut rib chops, shoulder chops, and rib chops, which will both work for this recipe. They'll dry out too quickly when you do the reverse sear.īecause this is a high heat method of cooking chops, you should use a bone-in pork chop for the best results. I do not recommend using boneless pork chops for this recipe. You can cook thinner chops in a manner similar to pork tenderloin under low, slow heat. Thin pork chops will dry out and become too tough. This helps to retain moisture better and will result in juicy chops. I highly recommend using thicker chops (1 ⅓ inch to 1 ½ inch thick).
While this recipe does require you to plan ahead for the dry brine it's so worth it! Jump to: They'll keep in the refrigerator for several days and make great leftovers. You can serve them with a few sides or slice them up and them to pork chop recipes like our Pork Chop Sandwich.
This grilled pork chops recipe does have a few steps, but it's easy to follow and you'll love the results! This process calls for a dry brine - I highly recommend brining the pork chops for 24 hours, but if you are pressed on time, you can do it in 2 hours.
#Grilling thick pork chops how to#
These juicy grilled pork chops are an absolutely delicious meal! I'll show you step-by-step how to get the best flavor and texture from grilled pork chops.
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