Lone Star Grillz “3 Tips to JUICY Pork Chops” Santa Maria

Top Tips for the Best Pork Chops:

   Tip # 1: Use Bone-In, never Frozen Pork Chops at least 1.5 inches thick.

   Tip # 2: Use the Dry Salt Brine Method for Tender, Juicy and Flavorful Results!

   Tip # 3: DON’T OVERCOOK! Remove them from the heat at 138-140 degrees Fahrenheit.

Recipe and Ingredients:

• Pork Chops (as many as you like), bone-in, fresh never frozen, at least 1.5” thick
• Morton’s Coarse Kosher Salt ¼ teaspoon per pound of meat
• Olive Oil
• Equal parts of Black Pepper, Paprika, Garlic Powder, Onion Powder

Directions:

1. Unpackage and place Pork Chops onto a rack and tray (to keep the chops elevated).

2. Cover the chops in Coarse Kosher Salt on ALL sides/surfaces (1/4 teaspoon per pound approx.).

3. Place the entire rack/tray with chops UNCOVERED into the refrigerator 24-48 hours before the cook.

4. Before cooking, coat the chops in olive oil, then equal parts of black pepper, paprika, garlic powder, and onion powder. Allow them to sit while you preheat your cooker.

5. We used our SANTA MARIA GRILL for this cook, but you can use any of our grills or any grill in general. If you’re cooking with direct heat, cook at a lower temperature until they are almost at the target temperature of 138-140 degrees Fahrenheit in the deepest, coolest part of the center, then give a quick sear, then rest. If smoking, simply smoke them until they are 140-142 degrees Fahrenheit in the deepest, coolest part of the center, then rest in foil for a few minutes before serving.

6. ENJOY!

Recipe By: Derek Perry