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Gas Grilled Pork Chops

Source: America's Test Kitchen
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Rating: 4   Reviews: 5 See Reviews
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  Serves 4
Rib loin chops are our top choice for their big flavor and juiciness. Spice rubs add a lot of flavor for very little effort, but the chops can also be seasoned with pepper alone just before grilling.
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
Gas Grilled Pork Chops Recipe at
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.

Light grill and turn all burners to high; cover and heat grill 15 minutes. Use wire brush to scrape cooking grate clean. Turn off all but one burner. Place chops over hotter part of grill, cover, and cook until browned on each side, 3 to 4 minutes per side. Move chops to cooler side of grill. Cover and continue cooking, 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, tent loosely with foil, and let rest 5 minutes. Internal temperature should rise to 145 degrees. Serve immediately.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
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Rating: 5
by: Jeffrey, WA Reviewed: 07/23/2009
Gas Grilled Pork Chops
I've been using this method since it was first published in Cook's Illustrated. It works well, and the chops come out tasty and juicy. Problem is - it is difficult to get rib chops. Butchers don't like to cut them. Fortunately bone-in loin chops work well too. Be sure to get them cut thick - this process works best on thick chops. What happened to the spice rub that was originally printed with the recipe?
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