There's something undeniably satisfying about biting into a perfectly cooked pork chop, and double cut pork chops take the experience to a whole new level. Juicy, tender, and packed with flavor, double cut pork chops are a favorite among pork chop and steak lovers alike.
In this post, we'll explore how to make Double-Cut Pork Chops - Brined, Smoked and Grilled to perfection.
This recipe was inspired by my recipes for Smoked Pork Belly Burnt Ends, Smoked Pork Loin, Peach-Glazed Pork Chops, Smoked Pork Tenderloin with a Chili-Honey Glaze and Reverse-Seared Smoked Pork Loin.
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Why Brine Pork Chops?
Brining double-cut pork chops in a mixture of kosher salt, sugar and water will actually cause the chops to take on moisture, which, in turn, will make them very juicy after being cooked.
This photo was taken before the chop was brined. It weighed 882 grams.
After brining for six hours, the same chop weighed 912 grams, an increase of 30 grams. That is a little more than one ounce of additional water that will help keep it hydrated throughout the cooking process.
Ingredients
Pork Chops and Brine
- 4 double-cut bone-in pork chops 1 ¾ to 2" thick, about 2 pounds each
- ⅔ cup coarse salt
- ⅓ cup sugar
- 1 qt hot water
- 1 qt cold iced water
- Vegetable oil spray
Rub
- ¼ cup brown sugar
- ¼ cup chili powder
- 2 tbs coarse salt
- 1 tbs paprika
See printable recipe card for quantities.
Instructions
Brine the Pork Chops
Place the pork chops in a baking dish or tub. Combine brine ingredients in a large mixing bowl and add hot water. Stir until dissolved. Then, add cold water with a little ice and stir until ice dissolves and the brine is cool.
Pour brine over the pork chops. Cover and refrigerate for six hours.
While the pork chops are in the brine, mix the dry rub ingredients in a small bowl or food processor.
Smoke the Brined Chops
After the chops have brined for six hours, rinse them off with cool water and pat them dry with paper towels. Then smoke them over indirect heat at 225˚F for 1.5 - 2 hours until the internal temperature reaches 145˚F.
Place the pork chops in the smoker over indirect heat. Use a meat thermometer to monitor the internal temperature of the pork ensure accurate cooking.
After 1.5 -2 hours, the internal temperature should reach 145°F. Remove the pork chops, cover them with foil, and let them rest. In the meantime, reconfigure the smoker for high, direct heat.
When the chops are done smoking, cover them with foil and let them rest for about 10 minutes. The rest is important because it allows the pork chops to reabsorb a lot of the liquid that will just runout if they are cut too soon. Don't worry about the chops getting cold, they will spend another 4 - 6 minutes on the grill searing the outside.
Finish the Pork Chops on a Hot Grill
While the chops are resting, reconfigure the smoker for direct heat at 400-450˚F or, just use a gas grill with a sear burner. Brush the grill grates with vegetable oil to prevent sticking.
Rub the pork chops with olive oil and your favorite dry rub or seasoning blend (I have a great recipe for dry rub on this website). Make sure to add dry rub to the sides of the pork chops as well.
Next, sear the chops for one to two minutes per side, turning twice, or until they develop a golden brown crust. Rotate the chops to get good grill marks. By the way, there is no need to rest the chops again after grilling. They have already rested.
Sear one side for about a minute.
Then, flip the pork chop over and sear the other side for another minute.
Turn the chop over to the first side and rotate it 90° for better grill marks. Sear for about a minute.
Finally, turn the chop over to the second side, rotate it 90°, and sear it for another minute.
Be careful not to overcook the pork chops. This step is just about putting a char with some nice grill marks on the outside.
Plate and Serve
These chops were deliciously juicy.
That is because of the brining process.
Substitutions
Regular bone-in pork chops can be used if you have trouble finding double cut pork chops. Boneless pork chops could also be used, but shorten the sear time to make sure they don't overcook.
For extra flavor, chicken broth can be used in place of water in the brine solution.
Variations
For a terrific steakhouse experience, try serving the pork chops with a creamy peppercorn sauce. Also, try different rubs or seasoning blends to change the flavor profile. Garlic powder, onion powder, black pepper and cayenne pepper are all common ingredients in dry rub recipes.
Equipment
The pork chop in this recipe was smoked in a Kamado Joe and finished on a gas grill with a sear burner. A Big Green Egg, charcoal grill or other smoker would have worked fine for the first part of this recipe. Likewise, the pork chop could have been seared on a hot ceramic cooker, charcoal grill, gas grill or in a large pan like a cast-iron skillet.
Storage
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Top Tip
Brining is essential for juicy and flavorful pork chops. So is letting the pork chops rest after smoking to allow the juices to redistribute. Don't skip these steps. Always use a meat thermometer to ensure the pork chops reach the desired internal temperature. Sear the pork chops over high heat for the perfect crust. Serve with your favorite sides like Brussels sprouts and crusty bread.
Final Thoughts
With simple ingredients and easy-to-follow instructions, this easy recipe is a great way to make juicy pork chops. Whether you're a seasoned pitmaster or a novice griller, this delicious pork chop recipe is a must-try. Enjoy!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Double Cut Pork Chops - Brined, Smoked and Then Grilled Recipe
Ingredients
Equipment
Method
- Place the pork chops in a baking dish or tub. Combine brine ingredients in a large mixing bowl and add hot water. Stir until dissolved. Add cold water with a little ice and stir until ice dissolves and brine is at room temperature. Pour brine over the pork chops. Cover and refrigerate for six hours.
- Mix the rub ingredients and start the smoker.
- Setup the smoker to cook at 225°F. Rinse the pork chops and pat dry. Place the pork chops in the smoker over indirect heat for about 1 ½ - 2 hours until they reach an internal temperature of 145.
- Remove the pork chops, cover them with foil and let them rest 10 minutes, Setup the smoker for direct heat at 400-450°F (or move to a gas grill like I did). Generously sprinkle the chops with the seasoning rub and grill for a minute or two each side. Rotate to get good grill marks. Make sure to grill the sides as well. These are awesome. Enjoy!
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