For best results, use high-quality kosher salt, as it adheres well to the meat. Don't be afraid of the salt! The extended refrigeration period allows the salt to work its magic without over-salting the meat. Resting the pork chops is essential for achieving maximum juiciness. Don't skip this step! For a smoky flavor, add wood chips to your grill during cooking.
How to "Dry-Brine" Pork Chops
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING4 People
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VIEWS56
Unlock the secret to incredibly juicy and flavorful pork chops with this simple yet transformative dry-brining technique. A foolproof method that elevates your grilling game, ensuring every bite is bursting with savory goodness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate0 g
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Cholesterol65 mg
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Fiber0 g
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Protein26 g
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Saturated Fat3 g
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Sodium2937 mg
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a small bowl, combine the kosher salt, black pepper, and cayenne pepper to create your dry brine. (2 minutes)
02
Step
3 mins
Generously coat both sides of the pork chops with the dry brine mixture. (3 minutes)
03
Step
1 mins
Place the seasoned chops on a rack set over a paper towel-lined baking sheet and refrigerate, uncovered, for 18 to 24 hours. This crucial step allows the salt to penetrate the meat, enhancing its flavor and moisture retention. (1 minute)
04
Step
5 mins
Preheat your grill to medium or medium-high heat. Lightly brush each side of the pork chops with vegetable oil to prevent sticking. (5 minutes)
05
Step
15 mins
Grill the chops, turning occasionally, until the internal temperature reaches 135°F (60°C) for medium-rare. Use a meat thermometer for accurate results. (10-15 minutes)
06
Step
5 mins
Remove the chops from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring maximum tenderness.
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Please Rate
Helena Leffler
Jun 14, 2025My family loved these pork chops! So much better than any I've made before.
Alessandro Williamson
Mar 13, 2025The cayenne pepper adds a nice touch of heat. Will definitely make this again!
Stephanie Lind
Feb 10, 2025I didn't have cayenne pepper, so I used a dash of red pepper flakes. Worked great!
Anjali Nienow
Jan 16, 2025Followed the recipe exactly and the pork chops were perfect. Thanks for sharing!
Sheldon Mayert
Jan 13, 2025The resting period is key! Don't skip it!
Deangelo Huel
Jan 8, 2025This dry brine method is a game-changer! My pork chops have never been this juicy and flavorful.
Deshawn Hane
Dec 14, 2024I accidentally left the pork chops in the fridge for 30 hours. They were still amazing. I guess a little extra time doesn't hurt!
Brionna Wunsch
Nov 5, 2024I was skeptical about dry-brining, but this recipe converted me. So easy and the results are amazing!