Perfect Pork Chops from Black's Barbecue
Tender, juicy pork chops are within reach when you master the right techniques. Brining boosts moisture, while release cuts prevent curling. A compound butter finish creates a golden, flavorful crust. Follow these steps to transform simple chops into a delicious BBQ star.
Course Entrées, Main Course
Cuisine barbecue
For The Pork Chops
- 4 center-cut bone-in pork chops (½-inch thick)
- 4 cups water (for brine)
- ¼ cup kosher salt
- ¼ cup brown sugar
Butter Mixture for Cooking
- 2 Tbsp unsalted butter, softened
- 1 tsp brown sugar
- ½ tsp black pepper
Finishing Compound Butter
- 2 Tbsp unsalted butter, softened
- 1 tsp lemon zest (freshly grated)
- 1 Tbsp fresh chives, minced
Brine the Chops (Essential for Juiciness)
Combine water, salt, and brown sugar in a large bowl. Stir until dissolved.
Submerge the pork chops and brine for 1 hour in the refrigerator.
*Why brine? Pork chops are naturally lean. Brining infuses moisture, making them more forgiving on the grill
Prep the Chops
Pat the chops dry with paper towels to ensure a good sear.
Make two small cuts through the outer fat layer of each chop to prevent curling on the grill.
*If using thin chops, dry-brine with salt and rest them uncovered on a cooling rack in the freezer for 30 minutes to firm up.
Apply Butter Mixture
Mix softened butter, brown sugar, and pepper.
Rub the mixture evenly on both sides of the chops.
*Why butter? It aids in browning and enhances caramelization through the Maillard reaction.
Grill the Chops
Preheat the grill to high heat (450℉-500℉).
Clean and oil the grill grates.
Sear over direct heat for 3-4 minutes per side for ½-inch chops, or until they reach 140℉ internally.
Move to indirect heat if additional time is needed.
Rest under foil for 5-10 minutes; carryover cooking will bring them to 145℉.
Finish with Compound Butter
Combine softened butter, lemon zest, and chives.
Spread the compound butter over the chops just before serving for a luxurious, herby finish.
Pitmaster’s Tips:
- Prevent Curling: Those two small cuts keep the fat from shrinking unevenly.
- Don’t Skip the Rest: Resting helps juices redistribute, making every bite juicy and tender.
Test for Doneness: Use a meat thermometer for perfect doneness—145°F is your target temp