In this part of the blog I'm supposed have a witty story, where I tell a few jokes. Â I should explain why the recipe has some special meaning to me, and why it should have special meaning to you.
This is a recipe for grilled boneless pork loin chops.
And... after that, I've got nothing.
I've already told you about modern pork being bred so lean that almost all the taste is gone. Â Pork loin is a bland, innocuous protein that is easily overcooked. Â It shouldn't be cooked past medium or it dries out.
I've told you how to season pork - you should brine it to get it some flavor and give it a bit of a cushion from overcooking.
What does that leave me with?
Boneless pork loin is boring. Â But if you know that going in, you can help it out. Â Use it as a neutral base to build on. Â Give it a brine full of flavor, so it's seasoned all the way through. Â Cook it carefully, so it doesn't dry out, but it does get a good sear. Â Baste it with a honey glaze, so it gains an extra layer of seasoning at the end. Â Layers of flavor are the key to a good pork loin chop.
Pork loin may be bland, but maybe...it just needs a little love.
*I may be a blockhead, but I can cook a good pork chop.
📖 Recipe Card
Grilled Boneless Pork Loin Chops, Brined and Honey Glazed
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Thick boneless pork loin chops, quick-brined for flavor, seared on the grill, and basted with a honey-thyme glaze.
Ingredients
Pork
- 3 pounds boneless pork loin roast, cut into 1 inch chops (or 3 pounds of 1 inch thick boneless pork chops)
Brine
- 1 quart water
- ¼ cup table salt
- 2 tablespoons sugar
Honey Glaze
- 4 tablespoons honey
- 2 tablespoons cider vinegar
- 1 teaspoon thyme
- Pinch of black pepper
Instructions
- Brine the chops: Stir the brine ingredients together in a 2 quart or larger container until the salt and sugar dissolve. If you bought a whole loin, cut it crosswise into 1 inch thick chops (about 8). Put the chops in the brine, and let sit at room temperature for 30 minutes while you prepare the grill.
- Make the glaze: Stir the glaze ingredients together in a small bowl until the honey dissolves.
- Prepare the grill: Set up your grill for medium heat. On a gas grill, preheat with all burners on high for 10 minutes, then turn them down to medium.
- Grill the chops: Take the chops out of the brine, and pat them dry with paper towels. Grill at a 45 degree angle for 3 minutes, rotate 90 degrees, and grill 3 minutes more. (Keep the lid closed on a gas grill, open on charcoal.) Flip, brush with the glaze, and grill 3 minutes more. Check the temperature - you want 140°F. If they're not done, rotate, brush with glaze, and cook 1 to 3 minutes more. Move to a platter, and brush again with the glaze.
- Rest and serve: Let the chops rest for 10 minutes, then serve, browned side up.
Notes
Equipment: A grill (I use a Weber Summit 650) and a basting brush - a small bunch of thyme tied at the stems works, or try the Oxo silicone basting brush.
Timing depends on your grill. You want good grill marks before you rotate, and a well-browned first side before you flip. Don't worry if the second side doesn't brown much.
I prefer to buy a whole pork loin and cut my own chops - they're more even, thicker, and usually less expensive than pre-cut chops. (I picked up this trick from Pam Anderson's How to Cook Without a Book.)
Barbecue: Sprinkle the chops with my barbecue rub before grilling, or use barbecue sauce instead of the honey glaze.
- Prep Time: 15 minutes
- Brine: 30 minutes
- Cook Time: 15 minutes
Questions? Comments? Other ideas? Leave them in the comments section below.
Related Posts:
Click here for my Grilled Korean short ribs recipe.
Click here for my Grilled Flank Steak with Chimichurri recipe.
Inspired by:
*Enjoyed this post? Â Want to help out DadCooksDinner? Â Subscribe to DadCooksDinner using the RSS or Email options on the right, link to this post from your blog, recommend DadCooksDinner to your friends, or buy something from Amazon.com
through the links on this site. Â Thank you!
Andy says
I made these scrumptious pork chops tonight and received 5 stars from everyone at the table. Even my 15 year old grandson who doesn't like anything, said these "were the bomb". Everyone said these have to be in our regular rotation and I completely agree. Thank you for a delicious recipe.
Ron R says
I just made these for my family and they loved them to include my extremely picky 12-year old daughter!!!!
Kevin D. says
Wow, just a very good recipe followed by absolutely perfect instructions! If I can nail it on the first try, anybody can. I used a little corn syrup in the brine, and a little minced garlic in the glaze. My family thanks you for a wonderful meal.
Tamarie says
absolutely unbelievable! They look impressive too! What a family hit.
Claude says
Does the honey glaze go on just one side of the steak (after flipping)or both sides when BBQing?
Mike V says
Brush both sides with the glaze.
Mike V @ DadCooksDinner says
Great! I'm glad you enjoyed it.
Mel G says
Made these last night and they were great! I really appreciated the tips on exactly how to grill them, as they came out perfect when I checked the temperature after 3 minutes on the second side. Will definitely make these again! Only change was to use half the thyme, as I had dried, ground thyme as opposed to fresh.
Mike V @ DadCooksDinner says
You're welcome.
Paul H says
Wow. No substitutions here. Very simple but so incredible. My family had no idea what I was serving tonight, and the very first words spoken after they cut into these chops was "wow. so flavorful!" Thanks.
MikeV @ DadCooksDinner says
@Dave inTN:
Thank you - I have to try that molasses brine in the future.
Dave_in_TN says
For a quart of brine I used 3 oz of pickling salt + about 2 oz of molasses. Similar to the salt-molasses weight ratio used by Alton Brown's "Q" brine for pork shoulder (http://www.foodnetwork.com/good-eats/q/index.html). I really the flavors from using molasses to brine pork chops and shoulders.
For the glaze I used about a 1:1 substitution ratio for the sorghum. You are right it was not very sweet, probably should have used less vinegar or more sorghum! Still had great flavor though.
Keep up the great work! I enjoy your blog very much.
MikeV @ DadCooksDinner says
@Dave_in_TN:
Wow - that's some creative substitution going on there. Did you do a 1:1 substitution, or did you increase the amounts? (I'm thinking in the brine, particularly; I thought molasses isn't as sweet as honey).
Dave_in_TN says
These were great! I substituted pure north Georgia sorghum syrup for the honey and used molasses in the brine instead of sugar... Thanks again D-C-D!