How to make the perfect pork chop

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How to make the perfect pork chop

Most of us in The Netherlands grew up eating pork chops. Sometimes they were great but most of the time they were not.

I am going to show you how to make the best pork chops you ever had, every time. I start with a complete pork rib roast because its cheaper than individual pork chops.


  • 2 kilo Iberico rib roast frenched

For the brine

  • 1 liter of water
  • 1 white onion in quarters
  • 3 cloves of garlic
  • 2 bay leaves
  • 5 juniper berries
  • 1 tbsp of black peppercorns
  • 1 tbsp of chili flakes
  • ½ cup fine salt
  • ¼ cup of raw can sugar

For the marinade

  • 1/2 cup of olive oil
  • 2 tbsp fine salt
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 4 tbsp of paprika powder

How to

  1. Make your brine by filling a deep pan with the water and the rest of the ingredients for the brine.
  2. Put the pork chops in the brine and make sure they are underwater. Put the pan in the fridge for 2 to 6 hours.
  3. In the meantime make the marinade by mixing all the ingredients for the marinade.
  4. Take the pork chops out of the brine and put them in the marinade and back in the fridge for at least 2 hours.
  5. Fire up your grill to smoke at a temperature of 140°C (284F) with some apple smoke wood.
  6. Place the pork chops and close the lid. Let the meat come to a core temperature of 65°C (150F).
  7. Take the pork chops off the grill. Let the temperature in the barbecue rise and sear the pork chops to get some great grill marks.
  8. Let the meat rest for a couple of minutes and eet smakelijk.

Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.

BBQ gear used

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