Juicy Brined & Grilled Pork Chops Recipe Grilled pork chops

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Heat coals, gas grill, or grill pan to medium-high heat. Brush grates with oil to prevent sticking. Place meat on the grill and cook for about 5-6 minutes per side (for thick boneless chops) or refer to the cooking time chart above for other cuts. The pork is done when it reaches an internal temperature of 145°F.

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Combine all ingredients for the rub in a small bowl and set aside. Preheat. Allow the grill to preheat to medium-high heat (around 400 degrees F) for two-zone cooking (one direct heat side and one indirect heat side). Season. Season the pork chops with Sweet Rub on all sides and press the rub into the meat. Sear.

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Directions. Mix water, soy sauce, vegetable oil, lemon-pepper seasoning, and garlic in a deep bowl; add pork chops and toss to coat. Marinate in the refrigerator for at least 2 hours. Dotdash Meredith Food Studios. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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Spread butter over the surface of the Blackstone grill, covering a large are as it melts. Place the pork chops onto the preheated and greased griddle, cook for 5 minutes and flip. Cover the chops with a cooking dome and cook for another 5 minutes. Check the internal temperature of the pork chops with a meat thermometer.

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Right before cooking dust the porkchops in flour and shake off any excess. Heat your cook top over medium high heat. Starting at 1tb each of butter and oil add in onions. Grill for 10 minutes till onions start to get color and tender. Season lightly with salt and pepper. Remove or move onions to the side.

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Preheat the Blackstone griddle to 375- to 400-degrees. Add a small amount of oil to the griddle, and place all the chops on it. Cook for 3-5 minutes on one side or until crispy brown the flip. Cook for the same amount of time on the other side. Cook either until well-done at 165-degrees with no resting time.

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Step. 1 Place the pork chops in a 13x9-inch baking dish. Set aside. Step. 2 In a medium bowl, stir together the soy sauce, vinegar, olive oil, brown sugar, smoked paprika, garlic powder, and thyme. Pour the marinade over the pork chops; cover and let them marinate for at least 1 hour or up to overnight, flipping halfway through your desired.

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Rub the mixture over all of the sides of the pork chops. Let sit for 1 hour at room temperature or overnight in the refrigerator. Grill pork chops over medium-high heat for about 5 minutes, then flip to the other side for another 4 to 8 minutes, or until the pork reaches 135 degrees F on an instant-read thermometer.

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Whisk until well combined. Next, place the pork chops in a large bag or casserole dish, then add the marinade. Massage until pork chops are completely covered. Marinate in the fridge for 1-2 hours, max 12 hours. Next, turn blackstone on and heat over medium high heat. Once hot add the pork chops and the marinade.

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Pat the Pork Chops Dry - Pat the pork chops dry with a paper towel to help the marinade "stick" better. Make the Marinade - In a large bowl, whisk the olive oil, lemon juice, garlic, salt, and black pepper together. Rub the Marinade - Rub the marinade all over the sides of the pork chops and cover the bowl with plastic wrap.

Juicy Brined & Grilled Pork Chops Recipe Grilled pork chops

Preheat an outdoor grill or indoor grill pan to medium heat. Place the pork on the grill. Cook for 6-8 minutes per side or until a thermometer inserted into the thickest part of the chop registers 145 degrees F. Let the meat rest for 5 minutes, then serve. Garnish with additional chopped parsley if desired.

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Step 3 - Add the pork chops to the grill on the oil. Cook for 2-4 minutes on each side until the pork chops reach an internal temperature of 145 degrees F and the edges are browned and caramelized. Step 4 - Remove the pork chops from the flat top, let sit for 5 minutes. Then they are ready to slice, serve and enjoy!

FileSpicy salted pork chops.JPG Wikimedia Commons

Place the chops in a large zip lock bag or a large bowl. Pour the marinade over the pork chops, coating evenly. Marinate in the refrigerator for at least 2 hours. Bring to room temperature. Discard any marinade and let the chops sit at room temperature while preheating the grill (or a grill pan) to medium-high heat.

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Cook the Pork Chops on the Blackstone. When the griddle is hot, add 1-2 tablespoons of your favorite high-heat cooking oil and spread it around with your spatula. Then, place the chops on the oiled surface and allow them to cook untouched on the first side for about 2-3 minutes, depending on the thickness of your pork.

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Then, preheat the griddle to between 325°F and 375°F. If the griddle does not have a temperature setting, simply choose high or medium-high. Cut small slits along the fat of the pork chop so that it does not buckle while cooking. Season both sides of the pork chops using your favorite seasonings.

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Place the seasoned pork chops on the hot griddle. Let them cook undisturbed for 4-5 minutes on one side to develop a golden-brown crust. Flip the pork chops and continue cooking for another 4-5 minutes on the other side. The exact cooking time will depend on the thickness of the chops and your desired level of doneness.