Name: Charcoal-Grilled Pork Chops
Total time: 2 h
Ingredients: 3/4 cup kosher salt or 6 tablespoons table salt; 6 tablespoons granulated sugar; 4 bone-in rib loin pork chops or center-cut loin chops, each 1 1/2 inches thick (about 3 pounds total); ground black pepper

Why This Recipe Works

During our testing, we discovered a few simple secrets to the juiciest, most flavorful pork chops recipe: Choose tender and flavorful bone-in rib loin or center-cut loin chops and brine them to pump up their flavor and lock in their moisture; grill one side over high heat and the other side over moderate heat to allow the chops to cook through without burning the exterior; and apply a quick but flavor-packed spice rub before grilling.

Before You Begin

Rib loin chops are our top choice for their big flavor and juiciness. Spice rubs, like our Basic Spice Rub, Barbecue Spice Rub, or Ras el Hanout Spice Rub add a lot of flavor for very little effort, but the chops can also be seasoned with pepper alone just before grilling.

Instructions

Dissolve salt and sugar in 3 quarts cold water in 2-gallon zipper-lock plastic bag. Add chops and seal bag, pressing out as much air as possible. (Alternatively, divide brine and chops evenly between two 1-gallon zipper-lock bags.) Refrigerate, turning bag once, until fully seasoned, about 1 hour. Remove chops from brine and dry thoroughly with paper towels. Coat chops with spice rub or season generously with pepper.

Ignite large chimney starter filled with hardwood charcoal (about 2 1/2 pounds) and burn until charcoal is covered with layer of fine gray ash. Build a two-level fire by stacking most of coals on one side of grill and arranging remaining coals in single layer on other side. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use wire brush to scrape cooking grate clean.

Cook chops, uncovered, over hotter part of grill until browned on each side, 2 1/2 to 3 minutes per side. Move chops to cooler part of grill and cover with disposable aluminum roasting pan. Continue grilling, turning once, until instant-read thermometer inserted through side of chop and away from bone registers 135 degrees, 7 to 9 minutes longer. Transfer chops to platter; cover with foil pan, and let rest 5 minutes. Internal temperature should rise to 145 degrees. Serve immediately.