We’ve been enjoying pork chops this way for years now, and it’s about time I shared this how to here. Rusty is the grill master in our house, but I am learning so I can keep the grill going this summer when he’s away fighting wild fires. This perfect pork chop was a team effort. I created the dry brine, and he perfected the grill. The result? The juiciest pork chops I’ve ever had.
Gone are the days of dry pork chops that need an apple sauce slathering to get down (sorry, Dad). It’s time for juicy chops that won’t last for leftovers. And on the rare chance they do? SO delicious, sliced up as a salad topper. Trust.
These are extra delicious because the pork we’re enjoying comes from a farm just down the road. Wild Edge Farm raises happy heritage pigs on pasture, from birth to slaughter. They live happy lives on land that’s also loved, just the way things should be done.
Alright, friends. ENJOY!
the juiciest pork chops
WHAT YOU NEED:
- 4 pork chops (we love bone in)
- 2 tablespoons sea salt
- 2 tablespoons coconut sugar
WHAT YOU DO:
2-12 hours before dinner time (the longer the better), pat your chops dry and then sprinkle all over with the combination of sea salt and coconut sugar; rub in so it’s absorbed on all sides.
When it’s grill time, turn your grill on to medium heat (350-375F).
Once it’s hot, sear your chops about 3 minutes per side with the lid open.
Turn off half of the flames, and continue to grill on indirect heat, now with the lid on, flipping every couple of minutes for 15 more minutes.
Remove from heat and let rest for 10 minutes., then ENJOY!
These are the absolute juiciest pork chops we’ve ever had. Enjoy friends! This is our newest cookie go-to, and we hope you’ll love it too. If you do enjoy this one, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always!
Hugs, Laura
Leave A Comment