Take Pork Chops Out of the Package and Pat Dry
Make Rosemary Salt
Combine:
- 1 cup Diamond Crystal Kosher Salt
- 4 teaspoons dried rosemary
- 1.5 teaspoon dried thyme
- 1.5 teaspoon dehydrated minced garlic
- 1 tablespoon dehydrated lemon peel
My pork chops weighed 1 lb so I used 1.5 tsp per chop (both sides and edges).
Be sure to use my dry brine calculator and plug in your chops weight.
Allow to dry brine for at least 2 hours – ideally overnight.
You’ll also notice there’s no sugar in the rub – the reason for this is because it’s apt to burn when grilled.
Instead we’re adding a sweet note at the end via honey butter.
Prep Honey Butter While Pork Dry Brines
Ingredients:
- 1/2 stick (4 tbsp) unsalted, softened butter
- 2 tbsp Honey
In a bowl whip the softened butter until smooth and creamy.
Add honey and mix until well combined and fluffy.
Once Near Ready, Take Pork Chops Out of the Refrigerator
Put the plate on the counter and pat dry both sides.
Then allow them to temper for 1 hour – this will bring the internal temperature up ~10F.
Get Your Grill to ~350-400F
I’m using my Weber Kettle with an elevated cooking grate but any grill works.
Once at temperature, put dry brined steaks on grill.
I like to cook for ~15 minutes and then flip and finish in ~10 minutes.
This will really depend on how fast the crust develops and how thick your chops are.
Take Off to Rest @ ~145-150F Internal
Rest on your cutting board for ~5-10 minutes.
While resting, scoop some honey butter onto the pork chops.
It should melt and cover the whole thing.
Then slice and enjoy!
Grilled Thick Cut Pork Chops
Ingredients
- 1 lb Thick Cut Pork Chops
Rosemary Salt
- 1 cup Diamond Crystal Kosher Salt
- 4 teaspoons dried rosemary
- 1.5 teaspoon dried thyme
- 1.5 teaspoon dehydrated minced garlic
- 1 tablespoon dehydrated lemon peel
Honey Butter
- 1/2 stick Unsalted Butter
- 2 tbsp Honey
Instructions
- Take thick cut pork chops out of packaging and pat dry with paper towel.
Make Rosemary Salt to Dry Brine With
- In a bowl combine the listed ingredients.1 cup Diamond Crystal Kosher Salt, 4 teaspoons dried rosemary, 1.5 teaspoon dried thyme, 1.5 teaspoon dehydrated minced garlic, 1 tablespoon dehydrated lemon peel
- Use my brine calculator to determine how much of the salt to use. My pork chops weighed 1 lb so I used 1.5 tsp per pork chop.
- Salt all sides, edges, etc.
- Put on a wire rack and then put on a plate. Then put this into your refrigerator on the bottom shelf for at least 2 hours – I prefer to do this overnight.
Make Honey Butter In Advance
- In a bowl soften 1/2 stick (4 tbsp) of unsalted butter.
- Whip in the bowl until smooth and creamy.
- Then add 2 tbsp of honey and whip together with the honey until homogeneous.
2 Hours Later OR the Next Day
- Take pork chops out of the refrigerator to temper on the counter for 1 hour. This will bring the internal temperature up by 10F.Then pat dry the pork chops again with paper towel.
Get your grill to ~350F-400F
- I used my charcoal grill with an elevated cooking grate but any grill can work.Once at temperature, put pork chops on.
- With my setup I know it takes ~15 minutes on one side to get the browning I want – your setup may be different.
- Once you're happy with the first side, flip it and cook ~10 minutes on the other side.
- Once the pork chops get to ~145F, take off the grill to rest for ~5-10 minutes.While resting, scoop some of the honey butter and put on top of each pork chop.
- After resting, slice and enjoy!
