How to Brine Pork Chops for Grilling on Gas Grill

Juicy, tender pork chops are a true crowd-pleaser, but they can also dry out quickly on the grill if not prepared correctly.

One of the easiest ways to lock in flavor and moisture is by brining before cooking.

If you’ve ever wondered how to brine pork chops for grilling on a gas grill, this guide will walk you through every step in a simple, clear way.

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Why Brine Pork Chops Before Grilling?

Pork chops are lean, and lean meats often lose moisture on high heat.

A brine works like insurance:

• Moisture retention: Salt in the brine pulls in water and helps the meat stay juicy.

• Flavor boost: Herbs, spices, and aromatics infuse the chops.

• Even cooking: Brined pork stays tender, even if cooked a few minutes longer than planned.

In short, a brine helps you serve pork chops that are flavorful inside and out, not just on the surface.

The Basic Brine Formula

A classic brine is very easy to make.

Here’s a simple starting point:

• 4 cups of water

• ¼ cup kosher salt

• 2 tablespoons sugar

• Optional extras: peppercorns, garlic, rosemary, thyme, or bay leaves

Steps:

• Warm 2 cups of water and dissolve the salt and sugar.

• Add the herbs or spices you like.

• Stir in 2 more cups of cold water to cool the mixture.

• Place pork chops in a large resealable bag or container.

• Pour the brine over the meat until fully submerged.

• Refrigerate for 30 minutes to 2 hours for thin chops, or up to 4 hours for thick-cut chops.

Tip: Avoid brining overnight — too much salt can make pork taste rubbery.

Preparing Pork Chops After Brining

Once the chops are done soaking, remove them from the liquid.

Pat them dry with paper towels.

A dry surface helps get that perfect grill sear.

Before placing them on the grill, lightly coat with oil and season with black pepper or a dry rub.

Since the brine already added salt, go easy on extra seasoning.

If you want more ideas on what else cooks beautifully on gas grills beyond pork chops, you can check out the best things to cook on a gas grill.

Grilling Pork Chops on a Gas Grill

Brined pork chops cook beautifully on a gas grill with a little attention to temperature.

• Preheat the grill: Set it to medium-high heat (around 400°F).

• Oil the grates: This prevents sticking and helps get clean grill marks.

• Sear first: Place the pork chops directly over the flames for 2–3 minutes per side.

• Finish over indirect heat: Move the chops to the cooler side of the grill and close the lid. Cook until the internal temperature reaches 145°F.

• Rest before serving: Let pork chops sit for about 5 minutes to lock in juices.

Keep Your Grill Ready for Pork Chops

A clean grill makes all the difference when cooking brined pork.

Grease and char buildup can cause flare-ups and bitter flavors.

Many grillers now avoid wire brushes, which can shed bristles and pose safety risks.

Instead, you can use a wooden grill scraper, which naturally shapes to your grill grates over time and cleans without leaving behind metal bristles.

For example, the Easy Function Wood Grill Scraper is designed as a safe alternative and works well for gas grills.

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If you’ve ever debated whether it’s better to clean your grill hot or cold, this guide can help you decide and keep your grates in perfect shape.

Final Thoughts

Learning how to brine pork chops for grilling on a gas grill is simple and rewarding.

The process enhances both flavor and tenderness, so every bite is juicy and satisfying.

With the right prep, careful grilling, and a clean grill surface, you’ll be serving pork chops that family and guests will love.

If you’re interested in making your grilling even smoother, check out our full range of Easy Function BBQ tools — click the image below to explore.