Go Back
+ servings
glazed pork chops on white plate
Print Recipe Pin
5 from 6 votes

Juicy Bone In Pork Chops (Grilled or Pan Sear)

If you're tired of dry, bland pork chops, look no further. These glazed bone in pork chops are juicy, tender, moist and flavorful. You will be amazed at what a few tips and tricks can do.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Servings (change as needed): 3 (or 2 larger portions)
Author: Cheryl

Ingredients

Pork chops

  • 1.5 pounds (680g) bone-in pork chops, preferably rib chops, Note 1 (3/4-1 1/2 inch thick)

Brine

  • 3 cups water not too cold
  • 3 tablespoon salt (I use kosher salt - dissolves easily)
  • 1 garlic clove, cut in half
  • 1/2 teaspoon whole peppercorns
  • 1 teaspoon dried rosemary (or 1-2 sprigs fresh)

Glaze

  • 2 teaspoon olive oil
  • 2 tablespoon grainy Dijon mustard (or Dijon)
  • 1/2 teaspoon dried rosemary (or half tbsp fresh rosemary, chopped)
  • sprinkle salt and black pepper
  • 3 tablespoon -4 orange marmalade (or peach/apricot preserves) (I use orange or 3 fruit marmalade)

Instructions

  • BRINE PORK CHOPS: Combine brine ingredients in a container large enough to let pork chops submerge in brine solution completely or a large ziploc bag. Swirl around to let salt dissolve. Submerge the pork chops. Cover (or zip up bag) and let them sit in fridge for 30 minutes to 2 hours. Note 2. Remove the pork chops. Discard the brine. Rinse well and pat the pork chops dry with paper towels (very important!).
  • GATHER GLAZE INGREDIENTS: Don't mix them together.
  • PREPARE GRILL AND CHOPS: Clean grill grates and spray with oil. Or brush grates with a paper towel dipped in oil. Heat gas grill to medium-high heat (about 450F/232C). Brush pork chops with olive oil and mustard on both sides. Sprinkle lightly with salt (use more if brining period was short or if you skipped the brining). Sprinkle with pepper and dried rosemary.
  • GRILL PORK CHOPS: Grill pork chops for about 2 - 4 minutes on first side. Cooking time will depend on the thickness of pork chops. Turn, then brush with half the marmalade. Grill another 2-4 minutes, just until the internal temperature reaches 140F/60C tested with an instant meat thermometer in thickest part of the meat not near bone (temp will rise to 145F/62/8C with resting). The important thing is not to overcook the chops. Pork should still have a bit of give or softness when pressed with a finger. Turn again for 1 minute to caramelize the marmalade if desired. Note 3 for pan/oven method.
    Remove from grill, place BBQ pork chops on cutting board or plate and let rest, tented loosely with aluminum foil, to keep warm for 5 minutes (or 10 minutes if chops are very thick). Resting is critical to juiciness and tenderness. It redistributes the juices in the meat to ensure a juicy pork chop.

Notes

  1. Type of pork chops to buy: Bone in pork center-cut rib chops are the best cut of meat for flavor and tenderness. Buy chops that are at least 3/4 inch/1.9cm thick. Even better are thicker pork chops ~ 1 -1 1/2 inches/2.5-3.8cm thick. These will be less likely to dry out on the grill. The next best option is bone-in pork loin chops (like a T-Bone steak). Thick boneless pork chops are the most common chops sold in grocery stores. These lean meat chops with almost no fat have a tendency to get tough and dry, but brining will help a lot. 
  2. How long to brine pork chops
    • If the pork chops are thick (over 1 inch/2.5 cm thick), you can brine for up to 2 hours, but if not, brine for 30-60 minutes so they don't get too salty.
    • I brine 3/4 inch bone in pork chops for 30 minutes.
    • If only brining thinner chops for an hour or less, pork chops can sit on the counter. 
    • Shortcut: If you're feeling lazy, just brine with water and kosher salt (I do this all the time!)
  3. Pan/oven method (instead of grilling): Preheat oven to 400F/204C. Coat the pork chops with olive oil. Sprinkle with salt lightly (use more if brining period was short and none if brining period was longer than 2 hours). Sprinkle with freshly ground pepper. Sear the pork chops in a large skillet (preferably cast iron) on medium-high heat for about 2-3 minutes per side, depending on the thickness of your pork chops, until golden brown. Transfer the chops to a foil-lined pan. Smear some mustard on both sides. Coat the top of the chops with marmalade and sprinkle with rosemary. Put them in the oven for about 5-6 minutes until they reach 140F/60C (temp will rise to 145F/62.8C with resting). Pork should still have a bit of softness when pressed with a finger. An overcooked pork chop will be dry. Remove from oven and let stand, tented with foil, for 5-10 minutes.
  4. Variations: 
    • Glaze:
      • Skip the glaze in the recipe and use a store-bought glaze such as teriyaki or sweet chili sauce with a bit of Dijon or soy mixed in.
      • Or apply a dry rub before grilling pork chops instead of a glaze. 
      • Use peach or apricot jam instead of the marmalade (or try our no-pectin peach marmalade or our peach jam without pectin.
      • If you prefer, you can use BBQ sauce, a store bought teriyaki glaze or our easy savory peach sauce recipe.
    • Seasoning: Use thyme or oregano instead of rosemary. And if you like heat, add a pinch of red pepper flakes.
  5. Make Ahead: Pork chops can be brined a day or two ahead (check above for how long to brine). When finished brining, rinse them off well, pat them dry, then store them in the fridge until ready to use. Continue with the recipe. 
 
Nutrition values are estimates and will depend on the type of pork chops used and if the full recipe is for 2 or 3 people. Only 1% of the total sodium from the brine is absorbed according to Cooking Light. 
Calories: 373kcal | Carbohydrates: 15g | Protein: 36g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 424mg | Potassium: 621mg | Fiber: 1g | Sugar: 12g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg