Whiskey Pork Chops

If you want tasty pork chops it starts with tasty meat and the best pork chops have a fat cap sticking to its side. Also the pork chop is a cut of meat that needs a little bit more work than a steak but that's alright because by the time you're finished making this recipe at home, your pork chop beats the best steak you ever had.
The rich and tasty pork chops have been seared to get the perfect pork chop that is worthy of even those 300 dollar steaks that nobody can afford.

Prep Time 10 mins
Cook Time 20 mins
Brining Time 2 hrs
Course Main Course, Pork, Steak
Cuisine American Barbecue, Barbecue, Classics
Servings 2
Calories 1221 kcal


  • 800 grams pork chops


  • 1 liter water
  • 50 grams salt
  • 50 grams sugar
  • ½ white onion sliced in half
  • 1 clove of garlic peeled
  • 4 cloves
  • 5 pepper corns
  • 1 bay leaf
  • 100 ml whiskey

Garlic Butter

  • 1 tbsp fresh chives chopped
  • 1 clove of garlic pressed
  • 100 grams butter
  • ½ tbsp sea salt
  • ½ tbsp black pepper



  • Put all the ingredients of the brine in a pan starting with the water and bring it up to a boil.
  • Let it cool down again and then add it to a aluminium tray along with the pork chops. This is called a wet brine and you need to let this brine for at least 2 hours.
  • Pad them dry as much as you can.

Garlic Butter

  • Let the butter come up to room temperature.
  • Chop the fresh chives and the garlic .
  • Mix all the ingredients in a bowl and your garlic butter is ready.

Grilling the Pork Chops

  • Fire up your grill with charcoal and set it up for direct heat.
  • I want those classic heavy sear marks so i'm using this tool called GrillGrate.
  • Let the grate become super hot and start searing your pork chops on there first side.
  • Press them down to make sure you have the best possible contact with the grate.
  • After a couple minutes rotate the pork chops 70 degrees to get those classic sear marks.
  • Rotate the pork chops to the other side now and brush on that beautifull garlic butter.
  • Flip it to the other side again once you have create new sear marks and repeat the proces untill you have a beautifull dark brown maillard effect on your pork chops with a core temperature of at least 65 degrees celius which is perfectly fine for quality pork.



Calories: 1221kcalCarbohydrates: 30gProtein: 87gFat: 69gSaturated Fat: 36gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 376mgSodium: 12001mgPotassium: 1592mgFiber: 1gSugar: 26gVitamin A: 1346IUVitamin C: 4mgCalcium: 86mgIron: 3mg
Keyword cheese steak, dry aged, karbonade, pork chops, pork recipe, pork steak, seared
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