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–+ servings
Three thick, juicy, grilled bone-in pork chops seasoned with spices resting on a white platter.

What I Cook When I Crave Pork Chops Recipes

Pork chops were a staple in my family, often served during Sunday gatherings. I remember my nonna pan-frying them, filling the kitchen with aromas that made everyone anticipate dinner. When I started gluten-free cooking, I wanted to keep those flavors. Now, when I crave pork chops, I make recipes that recall those memories, like these juicy, brined chops.
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Prep Time 30 minutes
Cook Time 16 minutes
Brining Time 12 hours
Total Time 12 hours 46 minutes
Servings: 4 chops
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 2 cups water
  • 2 cups ice water
  • 4 center-cut pork rib chops (1 inch thick and 8 ounces each)
  • 2 tablespoons canola oil for brushing
Basic Rub
  • 3 tablespoons paprika
  • 1 teaspoon garlic powder each
  • 1 teaspoon onion powder each
  • 1 teaspoon ground cumin each
  • 1 teaspoon ground mustard each
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon ground chipotle pepper

Equipment

  • Large saucepan
  • Large resealable plastic bag
  • 13x9-in. baking dish
  • Small bowl
  • Grill

Method
 

  1. Combine salt, sugar, and 2 cups of water in a large saucepan. Cook and stir over medium heat until the salt and sugar dissolve.
  2. Remove the saucepan from the heat. Add 2 cups of ice water to cool the brine to room temperature.
  3. Place the pork chops in a large resealable plastic bag. Add the cooled brine. Seal the bag, press out most of the air, and turn the bag to coat the chops completely. Place the bag in a 13x9-inch baking dish. Refrigerate for 8 to 12 hours.
  4. Remove the chops from the brine. Rinse them well and pat them dry. Discard the brine.
  5. Brush both sides of the chops with the canola oil.
  6. In a small bowl, mix all the rub ingredients together. Rub the mixture over the pork chops.
  7. Let the chops stand at room temperature for 30 minutes before cooking.
  8. Grill the chops on an oiled rack, covered, over medium heat for 4 to 6 minutes on each side, or until an internal thermometer reads 145°F.
  9. Let the chops stand for 5 minutes before you serve them.

Nutrition

Calories: 300kcalCarbohydrates: 5gProtein: 30gFat: 18gSaturated Fat: 4gCholesterol: 72mgSodium: 130mgFiber: 2gSugar: 1g

Notes

This recipe uses a brine to keep the pork chops moist. The brining time can range from 8 to 12 hours depending on the thickness of your chops.

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