Double Thick-Cut Pork Chops

Double Thick-Cut Pork ChopsRecipe
Photo: Iain Bagwell; Styling: Missie Neville Crawford
Outdoor cooking guru Perry Lang delivers a salty-sweet flavor with his Double Thick-Cut Pork Chops thanks to his 16-hour brining method and glaze used during grillling. His unique grilling method ensures that Double Thick-Cut Pork Chops are tender, juicy and perfectly cooked.


Serves 8 (serving size: about 3 ounces and 2 teaspoons dressing)
Total time: 17 Hours, 50 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 1 Hour, 20 Minutes
Total: 17 Hours, 50 Minutes

Nutritional Information

Calories 286
Fat 10.5 g
Satfat 3 g
Monofat 5.7 g
Polyfat 0.8 g
Protein 21.1 g
Carbohydrate 26.4 g
Fiber 0.3 g
Cholesterol 57 mg
Iron 0.8 mg
Sodium 396 mg
Calcium 30 mg


2 (1-pound) bone-in center-cut pork chops (about 2 1/2 inches thick)
Basic Brine (see below)
2/3 cup sugar
1/3 cup water
2 tablespoons minced seeded jalapeño pepper
2 garlic cloves, crushed
2 tablespoons finely chopped green onions
2 teaspoons lime juice
Remaining ingredients:
1 bunch thyme sprigs
1 bunch rosemary sprigs
1 bunch sage sprigs
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt


1. To prepare pork, add pork chops to Basic Brine; refrigerate for 16 hours, turning occasionally.

2. To prepare glaze, combine 2/3 cup sugar, 1/3 cup water, jalapeño pepper, and garlic in a small saucepan; bring to a simmer, stirring just until sugar dissolves. Stir in green onions and lime juice. Remove from heat, and let stand for 1 hour.

3. Prepare charcoal grill to high heat. Set up an elevated grill rack 18 inches above surface of coals, using a second grill rack that is set atop 2 stacks of 2 bricks each.

4. Tie herb sprig bunches tightly to the handle of a long wooden spoon.

5. Remove pork from brine. Pat pork dry with paper towels; discard brine. Place pork on elevated grill rack; grill 1 minute on each side. Grill 8 minutes, turning every 2 minutes. Grill 1 minute on each edge of pork. Continue grilling until a thermometer registers 115°, turning and basting with herb brush and jalapeño glaze every 2 minutes (about 26 minutes total). Remove pork to a platter; lightly baste. Let stand 15 minutes. Maintain grill at medium-high heat.

6. Carefully remove the elevated grill rack and bricks. Place pork on the lower grill rack; grill 7 minutes or until thermometer registers 140°, turning and basting every 1 minute. Singe herbs for 5 seconds after final basting. Finely chop herbs; reserve.

7. Combine olive oil, parsley, black pepper, salt, and reserved chopped herbs on a cutting board. Add pork to oil mixture; turn to coat. Let stand 10 minutes. Cut pork into thin slices. Turn slices on board dressing to coat. Serve pork with dressing.

Basic Brine: Combine 5 cups water, 1/4 cup kosher salt, 1 tablespoon black peppercorns, 1 tablespoon chopped fresh thyme, 1 tablespoon sugar, 8 garlic cloves, 3 bay leaves, and 1 halved lemon in a medium saucepan; bring to a boil. Remove from heat; cool. Refrigerate brine overnight.


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