You’ll baste it on the chops generously as they cook, but you will have sauce leftover, which would be great on other meats you might be grilling, like chicken breasts or salmon fillets. This recipe makes a lot of honey BBQ sauce. This allows the chops to dry a little while they brine, rather than sitting in their own juices. Season the meat with the spice rub and place the chops on a rack over a pan in the refrigerator, uncovered. It’s not difficult – the spice rub only has four ingredients – but it does take at least 8 hours for the brine to have any effect on the chops.
Bone in bbq pork chops plus#
Brined pork chops are harder to over-cook, plus brining seasons the pork perfectly too. You can read more about brining and why you should always brine pork chops here, but basically it’s the dry brine process in this recipe, along with buying the right chop that keeps the chops moist. Once you have selected your chops and scored the fat, it’s time to brine the chops. This allows the fat to shrink without pulling tightly around the chop. So, to avoid the curl up, score the fat around the chop, making slices every inch or so through the fat, just down to the meat. The reason they curl is that the fat around the chop shrinks as it is heated. The most frustrating part of cooking pork chops is that they curl up as they cook which prevents them from cooking evenly, whether you’re cooking them in a pan, under the broiler or on the grill. In summary: a 1-inch thick, bone-in rib chop is my number one. Ideally the chops should be 1- to 1½-inches thick. The last thing I look for is the thickness of the chop. I find it also has less flavor and is less tender than the more expensive rib chop, but it still works well in this recipe. Unfortunately, the two sections of meat on either side of the bone cook at different speeds, so it can be a challenge to get the chop cooked just right. This chop has a portion of the loin on one side of the bone and a smaller portion of the tenderloin on the other side. The other chop that will work is a center cut or loin chop (the bottom chop in the photo above). Don’t let a high fat content dissuade you – you don’t have to eat the fat on the chop, but it will help prevent the chop from drying out as you cook. It has a bone with a portion of the pork loin attached and has a relatively high fat content. My favorite chop for grilling is a rib chop (the top chop in the photo above). The second thing is to choose the cut of chop. Bone-in chops are more flavorful than boneless chops and tend to hold their shape better as they cook, with less shrinkage. When buying pork chops for grilling, the first thing I look for is a bone. So, plan this meal with at least 8 hours of notice to brine the chops and you won’t be disappointed. Taking the time to brine the pork chops with a dry spice rub not only keeps the chops moist when you cook them, but also seasons them perfectly at the same time. The key is simple, but it does take a little advanced planning. Well, I’m here to tell you it doesn’t have to be that way and these Honey BBQ Grilled Pork Chops are here to prove it.
I’ve heard the complaints before – pork chops are dry.
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