Seeing the juicy pork chops in my friend Jennifer Yu's blog post (Use Real Butter) inspired this recipe, which features one of my favorite getting-meat-ready-for-the-grill techniques of all time. If you can call sprinkling salt on pork chops a technique. As long as you don't horribly overcook your meat, this 'dry-brine' technique will produce the juiciest and most flavorful pork chops you've ever had.
Ingredients
- 4 large center-cut bone-in pork chops
- 2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 0.25 teaspoons cayenne pepper
- Vegetable oil for grilling
Instructions
-
1
Mix kosher salt, black pepper, and cayenne pepper together in a small bowl to make the dry brine. Generously apply mixture to both sides of pork chops. Transfer chops to a rack on a paper towel-lined baking sheet. Refrigerate uncovered 18 to 24 hours.
-
2
Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil.
-
3
Grill chops until internal temperature reaches 135 degrees F (60 degrees C), turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore American Recipes
Bacon Crackers
These sweet, crisp bacon and cracker treats are simple to make and outrageously delicious!
Oktoberfest Potato Salad
This is a traditional German-style potato salad good year round, not just in October.
Chicken and Brown Rice Soup
A low-calorie chicken and brown rice soup that's easy to make.