Grilled Thick-Cut Pork Chops

From Cook's Country | August/September 2011

Why this recipe works:

These hulking chops may look as if they are fit for the grill, but like any lean pork they aren’t immune to drying out. Brining the chops kept the meat juicy, and a two-step cooking method ensured a charred exterior and slightly pink interior. We seared the chops over high heat and finished… read more

These hulking chops may look as if they are fit for the grill, but like any lean pork they aren’t immune to drying out. Brining the chops kept the meat juicy, and a two-step cooking method ensured a charred exterior and slightly pink interior. We seared the chops over high heat and finished them over moderate medium-low so they could slowly come up to the ideal 145 degrees.

 

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Serves 4

If you’re using enhanced pork, skip the brining and season the chops with salt along with the pepper in step 1.

Ingredients

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