Maynard' Grilled Pork Chops

Grilled Pork Chops

Maynard Pittendreigh

Step #1: Buy the right type of pork chop.

Star with 1-inch rib chops. Why? A thicker chop has a higher tolerance for direct heat. This means it'll yield a nice sear without overcooking. Plus, rib chops have more fat than other chops—and fat equals flavor. Lastly, choosing a bone-in chop is important, too. The bone helps insulate the meat, keeping it moist and flavorful as it cooks.

Step #2: Let it brine.

 A saltwater bath helps tenderize the meat, preserving its delicate texture and keeping it nice and juicy. Allow your pork chops to be kept in brine for 8 to 12 hours for best taste.

To create the brine, combine salt, sugar and 2 cups water in a large saucepan. Cook and stir over medium heat. When the salt and sugar have completely dissolved, take the pan off the burners. Then cool the brine down to room temperature by adding 2 cups of ice water.

Place the pork chops in a large resealable plastic bag and carefully pour in the cooled brine. Seal the bag, pressing out as much air as possible. Gently turn it over a few times to coat the chops in the liquid. Place the brining bag in a 13x9-in. baking dish and refrigerate for 8 to 12 hours.

Test Kitchen Tip: Set a timer on your watch or phone to remember to retrieve your pork chops. If the meat sits in the brine for longer than 12 hours, it risks becoming salty and tough. Remember the motto: Rise and brine. Start this step in the morning so your pork will be ready just before suppertime.

Step #3: Spice things up with a good rub.

Pork chops are fine plain, but a rub will dial up the flavor.

Remove the pork chops from the brine. Gently rinse each under the tap and pat dry using a paper towel. You can discard the brine, too. Next, prime the pork chops by brushing a light layer of oil on both sides.

Check that each pork chop is completely dry before adding the oil. The less moisture there is on the surface of the meat, the quicker that satisfying golden-brown crust will form.

Gently pat the spice blend onto the chops until they are evenly covered. Let the meat stand at room temperature 30 minutes. (But don't just wait there! Go ahead and skip to step 3.)

At last, it's time to fire up that grill. While the meat is making its way to room temp, double check to see if your grill is squeaky clean. Stuck-on food can cause the chops to stick! All good? Oil the grates. If you've already fired up the grill, the best way to oil is using a pair of long-handled tongs and a greased paper towel.

Now, rev up the flame to medium heat.

If using a charcoal grill, you can gauge the temperature by holding your hand 5 inches above the cooking grate. If you can keep it there comfortably for 4 to 6 seconds, it's at medium heat.

Gently lay the pork chops on the cooking surface, then cover. Cook for 4 to 6 minutes on each side

Test Kitchen Tip: Use long-armed tongs or a spatula to turn over the chops. If you pierce the meat with a fork, you risk losing those precious juices locked inside.

Step 4: Check for doneness.

When your pork chops are just about ready, use a meat thermometer to measure their internal temperature. This is the single best way to ensure that your pork chops are cooked to perfection. For accuracy, insert the thermometer into the side of the chop. Take the meat off the grill when the thermometer reads 140° and let it stand for 5 minutes.

Why the 5-minute wait? For this recipe, we use a method called carryover cooking. This means the meat is removed from the heat before it has finished cooking. As it sits, the pork chop's internal temperature will continue to rise (from 140° to 145°) leaving you with a tender (and perfectly cooked) chop.