The Basics of Grilling Pork Chops
Pork chops on the grill are a delicious and simple dinner option. Grilling pork chops is a convenient cooking method, not to mention, unbelievably easy. Over medium heat, cook both side for 4 to 6 minutes or until the chop reaches an internal temperature of 145°F. Let them rest 3 minutes before serving and enjoy. It’s as simple as that!
There are plenty of grilled pork recipes, but maple-brined pork chops are one of a kind! Follow the instructions below:
How to Grill Maple-Brined Pork Chops
- In a 2-quart saucepan combine 1 cup of water, 1/3 cup of maple syrup, 2 tablespoons of coarse kosher salt, 1 1/2 teaspoons of black peppercorns, and 1 dried bay leaf. Heat and stir just until salt dissolves. Remove from heat. Stir in 2 cups of ice. If necessary, cool brine to 45°F.
- Place pork chops in a large resealable bag. Pour brine over pork; close bag. Place bag with chops in a large baking dish or on a rimmed baking pan. Refrigerate for 2 to 4 hours.
- Preheat grill to medium heat for direct grilling. Remove pork chops from brine; pat dry with paper towels. Discard brine.
- Brush grill grate with vegetable oil. Place pork chops on center of grate; place peach halves, cut sides down, on outer edge of grill. Grill, covered, for 8 to 12 minutes or until the internal temperature of the pork reaches 145°F and peaches have grill marks, turning chops over halfway through grilling.
- Transfer pork chops to a platter. Loosely cover with foil; let rest for 3 minutes. Cut peaches into wedges; serve with pork or, if desired, use peaches in salad.
- Arugula-and-Peach Salad: In a large bowl whisk together 2 tablespoons apple cider vinegar, 1 tablespoon pure maple syrup, 1 teaspoon Dijon mustard and 1 teaspoon fresh thyme leaves. Whisk in ¼ cup extra-virgin olive oil. Add 6 cups loosely packed baby arugula and the grilled peach wedges. Gently toss until evenly coated. Serve with the grilled pork chops and enjoy!