3 TIPS to JUICY Grilled Pork Chops Recipe | Lone Star Grillz Santa Maria Grill

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a similar sweetness.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option.

Use pork chops that are 1.5 inches thick or greater and bone-in, preferably never frozen.

Apply a dry salt brine using coarse kosher salt, covering the entire outside of each pork chop, top, bottom, and sides, approximately 1/2 teaspoon per pound.

Place the pork chops on a warming rack and tray to keep them elevated, then refrigerate uncovered overnight.

After 24 hours, the meat should have a deeper, darker red color indicating the brine has been absorbed.

Give the pork chops a thin coat of olive oil and season with equal parts onion powder, garlic powder, paprika, and black pepper, avoiding additional salt.

Prepare the Lonear Grill Santa Maria by building a small to medium fire using a mixture of oak and hickory wood.

Place the pork chops directly over the heat, flipping them every couple of minutes as needed, keeping them a few inches over the heat for the first part of the cook.

Lower the grate for a sear at the end to achieve a perfect char flavor without drying out the chops.

Remove the pork chops from the heat when they reach a temperature of 138 to 140°F in the deepest part of the center.

Allow the pork chops to rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens