{"id":18828,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-07T00:31:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/ultimate-grilled-pork-chops\/"},"modified":"2024-10-06T19:02:31","modified_gmt":"2024-10-07T00:02:31","slug":"ultimate-grilled-pork-chops","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/ultimate-grilled-pork-chops\/","title":{"rendered":"Grilled Pork Chops"},"content":{"rendered":"

The pleasures of cooking over fire run deep. Grilling engages the senses with intense aromas, sounds of sizzling and popping and the sight of flames licking the grate. Those sensations, plus the need to use extra care around the fierce heat, feel more primal than stirring a pot on the stove.<\/p>\n

Grilled pork chops<\/a> hit all those exciting notes. Because these chops are brined<\/a> before being cooked, and then are rubbed with an aromatic spice blend, the sensory intensity continues when you go to slice into the chops. It also means you must plan ahead, since brining takes 8 to 12 hours. This pork chops recipe<\/a> is a great starting point for grilled chops, but it can be customized to your taste.<\/p>\n

Center-cut chops (like the ones called for in this recipe) generally come bone-in, which contributes to both juiciness and flavor. You want them on the thicker side\u2014at least 1 inch thick\u2014so they can hold up to direct heat and take on a nice sear before overcooking. If you use boneless chops, the cooking will move a little more quickly.<\/p>\n

Ingredients for Grilled Pork Chops<\/h2>\n