Lunch · Dinner
Grilled Pork Chop
Experience the perfect grilled pork chop with this recipe that incorporates a simple brine and a flavorful dry rub. The pork chop is brined to enhance juiciness, then seasoned with a mix of herbs and spices that elevate its natural flavors, making it a delightful main dish for any dinner.
Lower calorieLower fatLower carbHigh proteinGluten freeDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 294.1 kcal |
| Protein | 40 g |
| Carbohydrates | 1.7 g |
| Fat | 13 g |
| Fiber | 0.6 g |
| Sugar | 0.2 g |
| Saturated Fat | 4.5 g |
| Sodium | 5334.3 mg |
| Cholesterol | 123.5 mg |
How to make it
- Brine the Pork Chop: In a large bowl, dissolve the salt in the water. Add the pork chop and ensure it's fully submerged. Cover and refrigerate for 2 to 4 hours.
- Prepare for Grilling: Remove the pork chop from the brine and rinse under cold water. Pat dry with paper towels and discard the brine.
- Apply the Dry Rub: Lightly spray both sides of the pork chop with olive oil. In a small bowl, mix together the dry rub ingredients. Apply the rub evenly to both sides of the pork chop. Let it stand at room temperature for 30 minutes.
- Grill the Pork Chop: Preheat your grill or grill pan to medium-high heat. Oil the grates lightly, then grill the pork chop. Cook until the pork chop releases easily from the grates and reaches an internal temperature of 155 to 160 degrees Fahrenheit, about 3 to 4 minutes per side.
- Rest and Serve: Transfer the grilled pork chop to a plate and let it rest for 5 minutes before serving.
Browse more like this
Keep cooking
Recipes for the same meal.
Air Fryer Chicken Thighs with Chimichurri
Delicious, crispy chicken thighs without the added guilt. Pair with a refreshing chimichurri homemade sauce for added flavor.
- 541 cal
- 38g protein
- 45 min
Asian-Style Chilean Sea Bass
Delicious chilean sea bass with an asian twist using fresh ginger, soy sauce and honey. We suggest you serve it on a bed of sweet potato or carrot mash.
- 263 cal
- 32g protein
- 35 min