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Direct Heat Grilled Pork Loin Chops

Nobody ever knows what to do with whole pork loin besides roasting it - I'm telling you to do this instead.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Dry Brine Time: 2 hours
Total Time: 2 hours 40 minutes

Ingredients

  • 2.5 lbs pork loin 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

For Apple Butter Sauce

  • 3 tbsp unsalted butter
  • 3 tbsp honey
  • 3 small honeycrisp apples
  • 1-2 tsp vinegar
  • 1/4 tsp table salt

Instructions

  • Season thick-cut pork loin chops (2" thick is ideal) with rosemary salt mixture on all sides.
    Use my dry brine calculator linked above - I found I needed 2 tsp for 2.5 lbs of pork loin chops.
    If you don't want to make rosemary salt, use just diamond crystal kosher salt or HALF the amount in Morton's kosher salt.
  • Place loin chops on wire rack in refrigerator for 2 hours or ideally overnight to dry brine.

Cooking the Chops

  • The next day or 2 hours later, heat grill to 350°F for direct heat cooking.
    I used an elevated grill grate with my charcoal grill.
  • Place chops on grill and cook until deeply browned on first side.
  • Flip chops and continue cooking until internal temperature reaches ~140-142°F.
  • Remove from grill and rest.

While chops rest, make the apple, butter, honey sauce

  • Combine 3 tbsp butter and 3 tbsp honey in skillet over low heat. Going this low ensures you don't scorch the sugar and prevents the butter from browning.
    Mix until well combined.
  • Add 2-3 small peeled and diced apples, increase heat to medium-low.
  • Cook sauce ~10-12 minutes until apples soften and sauce thickens.
  • Season with 1/4 tsp salt and 1-2 tsp cider vinegar or white vinegar.
  • Spoon apple butter sauce over rested chops before serving.

Notes

First grilled side will brown better - use this as the presentation side.
Chops will reach 145°F while resting.
Use shoulder-end loin chops for best flavor - ideally cut these yourself to guarantee that they're thick (this is also cheaper than buying them pre-cut).