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Dust off that grill and get ready for the summer season with these juicy Grilled Pork Chops with Chipotle Butter.
Who can resist a juicy, thick-cut, char-grilled tender pork chop hot off the grill? Not me! Slathered in a flavorful butter adding just a hint of smoky spice, these grilled pork chops are a winner you’ll want to make all summer long. Easy is the name of the game here, with minimal hands on time!
The trick for juicy pork chops is in the brine.
I haven’t always loved brining meats. I’m pretty sodium intolerant and don’t often indulge in high sodium foods. Don’t think brining for an hour will make these chops overly salty. The brine is just enough to seal in the juiciness.
Searing, then slow grilling to the perfect internal temperature will yield juicy, delicious grilled pork chops.
You’ll want to have an instant-read thermometer on hand to ensure the pork chops are not overcooked. Nothing dries a pork chop out faster than being overcooked. Start by checking the internal temperature of your thinnest pork chop first. Once it reaches 145F remove it from the grill and tent with foil to keep warm. It helps if you can purchase pork chops that are cut to about the same thickness. Check at the butcher’s counter for hand-selected chops that are 1 1/2-inches thick instead of buying the vacuumed sealed variety.
Snip the fat with kitchen shears or a sharp knife to prevent bowing or curling.
Have you ever had a pork chop curl up like a little bowl as it cooks? This curling can be prevented by taking a minute to prep the meat. There’s usually a strip of fat along the outside of each pork chop, opposite the bone-in side. When prepping the pork chops cut through the fat at 2-inch intervals taking care not to cut into the meaty flesh. Problem solved! The pork chops will lay flat on the grill giving the surface of each chop plenty of char and even grilling.
Did I mention topping our grilled pork chops with this delicious chipotle butter?
We love the smoky flavor of chipotle peppers in adobo, especially when combined with sweet, creamy butter, a splash of lime juice and some fresh herbs. A small scoop of this chipotle butter adds just enough flavor to the pork chops without overpowering their lovely grilled taste. You’ll find canned chipotle peppers in the Mexican section of your grocery store and only need one chipotle pepper with a little adobo sauce for this recipe. Flash freeze the remaining canned peppers on a baking tray lined with parchment or wax paper. This is the same trick I use for tomato paste because recipes never seem to use the entire can! Once frozen, transfer the peppers to an airtight container to have on hand for your next recipe. We always have chipotle peppers in adobo sauce in our freezer at the ready.
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PRINT THE RECIPE!
- 2 tablespoons unsalted butter, softened
- 1 canned chipotle chile in adobo sauce, chopped fine, about 1 tablespoon
- 1 tablespoon fresh parsley leaves, chopped
- 1 teaspoon fresh ground black pepper
- pinch of salt
- juice of 1/2 lime
- 1 quart cold water
- 1 tablespoon salt
- 1 teaspoon sugar
- 4 bone-in pork rib chops, cut 1 1/2-inch thick
- fresh ground black pepper
- vegetable oil
Mix the butter, chipotle, parsley, pepper, salt and lime juice together in a small bowl. Stir to combine. Cover and set aside, or refrigerate until needed. If refrigerated bring to room temperature before serving to soften, about 30 minutes.
- Combine the cold water, salt and sugar in a large ziploc bag or container with a lid. Stir or shake to dissolve. Add the pork chops to the brine and seal the bag. Refrigerate for 1 hour, turning once or twice.
Remove the pork from the brine and pat dry with paper towels. Cut slits about 2-inches apart through the fat around the outside edge of the pork chops. This will help prevent curling and keep the pork chops flat as they grill.
- Lightly brush the chops with vegetable oil and season with fresh ground black pepper on both sides. Set aside.
- Preheat gas grill on high for 15 minutes. Carefully oil the grill grate using tongs and paper towels dipped in vegetable oil.
- Grill the pork chops until well browned, about 5 minutes per side. Reduce the heat to medium-low and continue cooking for 8-10 minutes, turning halfway through grilling. Check for doneness using an instant read thermometer. The chops should register 145F. Transfer to a plate and tent lightly with foil for 10-15 minutes. Top with chipotle butter and serve.
Here are a few more grilling recipes you might enjoy:
If you’re looking for tender, juicy and flavorful all in one delicious bite, you’ll LOVE this Grilled Greek Chicken Recipe! Without a doubt, this Greek inspired marinade is one you won’t soon forget. With plenty of lemon juice, fresh herbs, silky olive oil and tons of garlic, this yogurt-based marinade infuses all your favorite chicken pieces with the intense Greek flavors we love. Click HERE to get the recipe.
We love this easy Grilled BBQ Pork Tenderloin marinated in our homemade sweet and spicy Honey BBQ Sauce then grilled to juicy perfection. This simple main course is a summer staple at our house! Click HERE to get the easy recipe.
Have you ever wanted to make grilled skin-on, bone-in Barbecued Chicken without burning the outside while the middle is still undercooked? This recipe can help! Click HERE to get the recipe.
Thanks so much for stopping by! Tricia