Grilled Pork Chops
★ Issue CMSC·20–012 · Published 20 Mar 2020
chopsGood-Shepherdgrilled

Grilled Pork Chops.

Brine thick-cut chops overnight, then char hard on the grill with Good Shepherd and Hooked for a crust that cracks when you bite it

PREP 15 min
COOK 16 min
TOTAL 24:31h h
SERVES 4 people
HEAT medium
BLEND RATING 5.0 15 reviews · Good Shepherd®
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You'll need
GrillInstant-read thermometerLarge container or zip-top bagTongs

Brine thick-cut chops overnight, then char hard on the grill with Good Shepherd and Hooked for a crust that cracks when you bite it

Ingredients

FOR THE CHOPS

  • 4 Thick-cut bone-in pork chops
  • Casa M Spice Co Good Shepherd
  • Casa M Spice Co Hooked

FOR THE BRINE

  • 1 Quart water
  • 1/4 Cup brown sugar
  • 1/4 Cup kosher salt
  • 2 Tablespoons Casa M Spice Co Chain Reaction
  • 1 Tablespoon whole black peppercorns
  • 4 Fresh sage leaves
  • 2 Sprigs fresh thyme
  • 1 Sprig fresh rosemary

Method

  1. 01

    Build your brine

    5 min

    Combine water, brown sugar, kosher salt, Chain Reaction, peppercorns, sage, and thyme in a deep bowl or ziplock bag. You're creating a seasoned liquid that'll penetrate the meat overnight and keep those chops juicy.

  2. 02

    Brine the pork chops

    1440 min

    Submerge the chops completely in brine, mix well, and refrigerate overnight. This salt bath breaks down muscle fibers and seasons deep, so you get tender, flavorful meat from edge to center.

  3. 03

    Season and prep for grill

    5 min

    Remove chops from brine and pat them dry — moisture is the enemy of a good char. Coat both sides generously with Good Shepherd; you want a visible seasoning layer that'll form a flavorful crust.

  4. 04

    Char the chops

    15 min

    Get your grill hot and place chops over direct heat. Let them sit until dark grill marks form, then flip once — this hard char locks in juices and builds flavor. Cook to 145°F internal temp; bone-in ¾-inch chops typically take 8–12 minutes, thinner cuts 12–20.

  5. 05

    Finish and serve

    2 min

    Rest the chops for a minute or two if you can wait, then plate alongside mashed potatoes and dust the meat with Hooked for a spicy, savory kick that cuts through the richness.

From Mike's Notebook

01

Bone-in chops stay juicier than boneless—the bone conducts heat slower, protecting the meat underneath.

02

Don't skip the overnight brine; it seasons the chop throughout, not just the surface.

03

Pull the chops at 135°F internal temp, then rest five minutes while carryover cooking finishes the job.

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