There is not much better or easier than a grilled pork chop. Pork and a grill just go together. Start with a simple brine followed by a short grilling and your in “hog heaven” so to speak.
Let’s talk chops for a minute. I like to use an inch thick slice of pork loin as my “pork chop”. Buy a whole or part of a loin and cut 1 to 1 1/2 inch slices. You can asuse them for pork chops, for shredded Mexican or they freeze great.
This method would be fine for the more traditional bone in chop but it is the thickness that matters. This is for 1 to 1 1/2 inches. If you have the normal American pre-cut 3/4 inch chop, it will cook a lot faster. Do it over high heat about 4 minutes per side and then check the temperature.
Rating
I have gone back and forth here. A high 4 or low 5… but I love me some pig.
Notes: Skip the brine for speed but it does add some moisture and avoids that “dry pork” thing that is easy to get. I added some garlic to the brine since we must have garlic at our house. Eliminate it or add other flavors of you want.
This should work fine on a charcoal grill as well as a gas grill. Just the heat down a little from maximum.
Trim a couple of 1 to 1 1/2 inch pork chops. I like 1 inch center cut pork loin “chops” well trimmed.
Mix brine in 1 gallon zip lock: 2 cups cold water, 2 T table salt, 2 T
brown sugar and 1 t garlic powder (optional), Mix well and submerge the pork. Refrigerate for 1-2 hours. Salt note: 2 tablespoon of table salt is 3 T of Diamond kosher salt or 4 T of Morton kosher salt.
When ready to cook, preheat grill to medium high (about 450 surface temperature). Rinse the pork under running water. Pat dry, add pepper to taste. Do not add salt if you did the brine. If you skipped the brine, also add salt.
Grill on a well oiled grill for about 5 minutes per side initially then flip about every 5 minutes aiming for an internal temperature of 145-150. About 20-25 minutes depending on grill and thickness. If you want BBQ than add sauce the last 5 minutes.
Remove from grill and let rest for 5 minutes or a little more before serving.
Grilled Pork Chops
by DrDan at 101 Cooking for Two August-4-2013
There is not much better or easier than a grilled pork chop. Pork and a grill just go together. Start with a simple brine followed by a short grilling and your in “hog heaven” so to speak.
Ingredients
2 one inch pork chops
pepper to taste
kosher salt – only add if not brining
Brine
2 cups cold water
2 T table salt (more of using kosher salt)
2 T brown sugar
1 t garlic powder
Instructions
1) Trim a couple of 1 to 1 1/2 inch pork chops. I like 1 inch center cut pork loin “chops” well trimmed.2) Mix brine in 1 gallon zip lock: 2 cups cold water, 2 T table salt, 2 T brown sugar and 1 t garlic powder (optional), Mix well and submerge the pork. Refrigerate for 1-2 hours. Salt note: 1 tablespoon of table salt is 1 1/2 T of Diamond kosher salt or 2 T of Morton kosher salt.3) Mix brine in 1 gallon zip lock: 2 cups cold water, 2 T table salt, 2 T brown sugar and 1 t garlic powder (optional), Mix well and submerge the pork. Refrigerate for 1-2 hours. Salt note: 2 tablespoon of table salt is 3 T of Diamond kosher salt or 4 T of Morton kosher salt.4) When ready to cook, preheat grill to medium high (about 450 surface temperature). Rinse the pork under running water.5) Pat dry, add pepper to taste. Do not add salt if you did the brine. If you skipped the brine, also add salt.6) Grill on a well oiled grill for about 5 minutes per side initially then flip about every 5 minutes aiming for an internal temperature of 145-150. About 20-25 minutes depending on grill and thickness. If you want BBQ than add sauce the last 5 minutes.7) Remove from grill and let rest for 5 minutes or a little more before serving.
Details
Prep time: 1 hour Cook time: 20 mins Total time: 1 hour 20 mins Yield: 2 chops
BBQ at its absolute tastiness. This is the best grill pork tenderloin… period. Moist, tender and the most wonderful spicy taste.
Memphis BBQ Pork Tenderloin is the most common recipe people clam as their all time favorite from my site. It had a special spot on my site for a year and a half as “My One Must Try Recipe”. And I called it the best meal I had ever grilled at the time and it probably still is. It really is that good.
When the local school superintendent mentioned it last weekend, I realize I hadn’t grilled this for over a year and I couldn’t remember the ingredients (which I almost always can). The next morning, I peaked at some site stats and zero page views in the previous 30 hours. I was horrified. It is so time for a re-post.
I start with a well trimmed pork tenderloin. You need to get the silverskin and any other membranes off so the brine and the dry rub can do their thing. Brine for a few hours to make that already moist and tender meat even moister. A dry rub to add flavor for a few hours. Then let rest at room temp for 30 minutes prior to grilling. This allow you get to the correct internal temperature easier without over cooking the spicy crust.
Rating
At the time of the original, I rated it 9.7 which was the highest ever at that time.
Notes: You can skip the brine and suffer a little decrease in moisture
and tenderness. It is not absolutely necessary to rest at room temp but
you will get to the desired internal temp on the grill easier if you can
get some warm up before grilling as the grill preheats.
Great BBQ requires great sauce. Try this one. Link to the wonderful Memphis BBQ Sauce
Start with a simple brine. 4 cups cold water, 4 T table salt, 3 T brown sugar. Mix well in a one gallon food storage bag.
Trim a pork tenderloin of any silverskin, loose fat and membranes.
Add the tenderloin to the brine and refrigerate for 1 to 4 hours.
Mix the Memphis dry rub: 2 T paprika, 1 T brown sugar, 1 t black pepper, 1/2 t chili powder, 1/4 to 1/2 t cayenne pepper, 1/2 t dry mustard, 1/2 t garlic powder, 1/2 t onion powder, 1 T kosher salt – only add if not brining
When the tenderloin is done brining, rinse under running water and pat dry with a paper towel. This will remove the brining salt from the surface.
Place on a piece of plastic wrap about 6 inches longer than the tenderloin. Rub all sides of the loin well with the rub reserving about 1/4 of the rub for later.
Roll the tenderloin tightly in the plastic wrap, seal the ends and refrigerate for 1 -2 hours. Longer is OK.
Remove from refrigerator, unwrap and rub with
the remainder of the rub on all sides and allow to rest at room temp for
20-30 minutes. Preheat grill. You want a surface temp of about 500 degrees. That is medium high on my super duper Weber. High on lesser grills. Clean and oil the grill well. This last step is important or it will stick.
Grill for 5-6 minutes per side and then decrease heat a little
and continue to flip about every 5-6 minutes until internal temp of 150.
About 25 minutes total. Let rest for 5-10 minutes before cutting.
Serve with Memphis BBQ sauce.
My Best Grilled Pork Tenderloin – Memphis Style
by DrDan at 101 Cooking for Two May-2-2013
BBQ at its absolute tastiness. This is the best grill pork tenderloin… period. Moist, tender and the most wonderful spicy taste.
Memphis BBQ Pork Tenderloin is the most common recipe people clam as their all time favorite from my site. It had a special spot on my site for a year and a half as “My One Must Try Recipe”. And I called it the best meal I had ever grilled at the time and it probably still is. It really is that good.
Ingredients
1 pork tenderloin
Brine
4 cups water
4 T table salt
3 T brown sugar
Dry Rub
2 T paprika
1 T brown sugar
1 t black pepper
1/2 t chili powder
1/4 to 1/2 t cayenne pepper
1/2 t dry mustard
1/2 t garlic powder
1/2 t onion powder
1 T kosher salt – only add if not brining
Instructions
1) Start with a simple brine. 4 cups cold water, 4 T table salt, 3 T brown sugar. Mix well in a one gallon food storage bag.2) Trim a pork tenderloin of any silverskin, loose fat and membranes. Add the tenderloin to the brine and refrigerate for 1 to 4 hours.3) Mix the Memphis dry rub: 2 T paprika, 1 T brown sugar, 1 t black pepper, 1/2 t chili powder, 1/4-1/2 t cayenne pepper, 1/2 t dry mustard, 1/2 t garlic powder, 1/2 t onion powder, 1 T kosher salt- only add if you do not brine4) When the tenderloin is done brining, rinse under running water and pat dry with a paper towel. This will remove the brining salt from the surface.5) Place on a piece of plastic wrap about 6 inches longer than the tenderloin. Rub all sides of the loin well with the rub reserving about 1/4 of the rub for later.6) Roll the tenderloin tightly in the plastic wrap, seal the ends and refrigerate for 1 -2 hours. Longer is OK.7) Remove from refrigerator, unwrap and rub with the remainder of the rub on all sides and allow to rest at room temp for 20-30 minutes. 8) Preheat grill. You want a surface temp of about 500 degrees. That is medium high on my super duper Weber. High on lesser grills. Clean and oil the grill well. This last step is important or it will stick.9) Grill for 5-6 minutes per side and then decrease heat a little and continue to flip about every 5-6 minutes until internal temp of 150. About 25 minutes total. Let rest for 5-10 minutes before cutting. 10) Let rest for 5-10 minutes before cutting.
Details
Prep time: Cook time: Total time: Yield: 4 servings
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