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House of Meats: Thick Cut - T-Bone Pork Chops Brined & Grilled

Prep Time:

30 minutes

Cook Time:

No Cooking Time, Use this Recipe in Your Next Dish!





About the Recipe

The secret to tender pork chops is cooking the chops to 135 degrees, removing them from the grill and letting rest for 5 minutes so juices remain in the meat and the temperature rises to the recommended 145 degrees. At which point, they should be tender and juicy with a hint of pink. Use an instant read thermometer to check the internal temperature of the meat.

If you cook your meat to a higher temperature; it will become tough and dry.

Brining pork chops before cooking is a sure way to guarantee the moist flavorful grilled pork chops. A simple brine is pickle juice; or you may make your own to suit your tastes. NOTE: This brine works well with Chicken, Pork, and Turkey.



  • ¾ cup brown sugar

  • ½ cup kosher salt

  • 6 cups water cold

Additions to suit:

  • Garlic Cloves - 3-5 garlic cloves, lightly smashed

  • Bay Leaves - add 4.

  • Whole Cloves - just a few

  • Black Peppercorns - about 3 tablespoons.

  • Juniper Berries - about a tablespoon, crushed

  • Fennel Seed - about a tablespoon.

  • Citrus slices: Lemon, Lime, Oranges.


Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store!



- In a microwave heat 2 cups of water until hot.

- Stir together the brown sugar, salt and the hot water until the sugar and salt dissolve.

- Add the 4 cups of cold water and stir.

- Place the pork chops in a resealable bag and add the brine, making sure the pork chops are submerged.

- Refrigerate for 1-4 hours.

- Remove pork chops from brine, pat dry and use them in your favorite pork chop recipe.

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