AuthorRita's KitchenCategoryCuisineCooking Method, DifficultyIntermediate

I have actually baked these pork chops in the oven.
I bake at 375 degrees for about 15-20 minutes checking the internal temperature.

sliced pork chop arranged on a platter

Yields45 Servings
Prep Time6 hrs 15 minsCook Time20 minsTotal Time6 hrs 35 mins

Dry Rub
 1 tbsp sea salt
 1 tbsp fine ground coffee, not instant granules
 1 tbsp chili powder
 2 tbsp dark brown sugar
 0.50 tsp garlic powder
 0.50 tsp onion powder
 0.25 tsp groung turmeric
The Brine
 0.25 cup brown sugar
 0.25 cup kosher salt
 4 cups water
 4 bone-in pork chops (about 1 inch thick) or French cut pork loin

Brining
1

In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved.

Pour this mixture over pork chops. To fully submerge the pork chops, use gallon size zip lock baggies.

Divide the chops to fit the bags, carefully pour brine mixture, let all the air out of the bags and seal the bags tightly. Place bags in a shallow pan/bowl and refrigerate 4-6 hours or overnight.

Dry Rub
2

In a small bowl, combine all the ingredients until well blended.

Store in airtight container and refrigerate to store for several weeks.

After brining, drain and discard the water.

Pat dry the pork chops with paper towel and allow to sit at room temperature while preheating the grill.

Generously rub both sides of the pork chops with the coffee rub.

Cooking
3

Grill the pork chops for about 5 to 7 minute on each side over a medium heat, to an internal temperature of about 145ºF.

Take pork chops off the heat, and cover chops with aluminum foil for 5-10 minutes before serving.

Prep time includes 6 hours of brining of pork chops.

Ingredients

Dry Rub
 1 tbsp sea salt
 1 tbsp fine ground coffee, not instant granules
 1 tbsp chili powder
 2 tbsp dark brown sugar
 0.50 tsp garlic powder
 0.50 tsp onion powder
 0.25 tsp groung turmeric
The Brine
 0.25 cup brown sugar
 0.25 cup kosher salt
 4 cups water
 4 bone-in pork chops (about 1 inch thick) or French cut pork loin

Directions

Brining
1

In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved.

Pour this mixture over pork chops. To fully submerge the pork chops, use gallon size zip lock baggies.

Divide the chops to fit the bags, carefully pour brine mixture, let all the air out of the bags and seal the bags tightly. Place bags in a shallow pan/bowl and refrigerate 4-6 hours or overnight.

Dry Rub
2

In a small bowl, combine all the ingredients until well blended.

Store in airtight container and refrigerate to store for several weeks.

After brining, drain and discard the water.

Pat dry the pork chops with paper towel and allow to sit at room temperature while preheating the grill.

Generously rub both sides of the pork chops with the coffee rub.

Cooking
3

Grill the pork chops for about 5 to 7 minute on each side over a medium heat, to an internal temperature of about 145ºF.

Take pork chops off the heat, and cover chops with aluminum foil for 5-10 minutes before serving.

Grilled Pork Chops with Coffee Dry Rub