Grilled Pork Chops With Herb Rub

Recipe by P48422
READY IN: 4hrs 15mins




  • To brine the chops: Heat the water, salt, sugar and molasses in a pan, stirring occasionally, until the sugar and salt dissolve.
  • Pour into a large zip-lock bag or a tupperware container and let cool down slightly, then add the ice cubes.
  • When the brine is cold, add the chops.
  • Refrigerate for at least 4 hours, but no more than 6.
  • Remove the chops from the brine, dry completely with paper towels.
  • Discard the brine.
  • In a small bowl, combine the rub ingredients and mix well.
  • Lightly rub the mixture into both sides of each pork chop.
  • If using a gas grill, set one side on low, the other medium high.
  • If using a charcoal grill, arrange the coals so that there are thicker and thinner layers of coals for varying degrees of heat.
  • When the thicker layers of coals are hot, set the chops directly over them, or over the hottest part of the gas grill.
  • Sear the chops over the hot area for about 1 1/2 minute.
  • per side, then move them to the less hot areas.
  • Cover the grill and continue to cook until the chops reach an internal temperature of 145 degrees F.
  • (about 3 minutes more per side).
  • Transfer to a platter and let rest, uncovered for about 5 minutes before serving.
  • NOTE: You could cook this chops inside in a frying pan.
  • Just cook the 1 1/2 minutes per side over medium high heat, then put the pan in the oven at 375 degrees and let the chops finish cooking.