How to Grill Pork Chops on the BBQ | Ontario Pork | Weber Grills

Hey guys, I’m Damien Chong, Weber Grill Master here at the Weber Grill Academy.Today, we’re going to be cooking up some beautiful Ontario Pork pork chops.Alright.So what I’ve done first is I’ve actually taken my pork chops to abrine.This is a brine made of water, sugar, salt, rosemary, thyme, garlic, bayleaf and peppercorn.We’re going to infuse all those flavours into that beautiful pork chop.So the next part we’re going to do after brining this for about twodays, is we’re going to take them out of our brine.We’re going to let them sit on a rack, just like this.So it stays nice and dries up in the fridge.We want that flesh to be nice and dry because we don’t want any ofthis extra moisture.So we take our pork chops out.Just like that.Alright, we’re going to leave this in the fridge overnightuncovered.When we’re finished.We’re going to be left with something that looks like this. This right here.These pork chops have brined for 2 days.They stayed in the fridge for an extra day.They are nice and dry now.We pat them dry.And the last thing we’re going to do is we’re just going to add alittle bit of oil for seasoning.We’re not going to add any more salt or pepper because all of thatbeautiful flavor is now infused into the pork.So just a little bit of oil on outside just like that little bit ofoil on the outside just like that and on the other side too.We encourage people to oil their food not the grates.We just want to make sure that this oil is here to help us.At this point whether you choose to season by way of a wet brine or toseason it traditionally by adding salt and pepper to the surface,the cook method on the grill is going to be the same.Now we’re going to go to the charcoal grill where we’re going to grillthese pork chops up.First thing, get our charcoal into our kettle creating a two zone fire.We’re going to flatten out that bed of charcoal,to cover half the bottom of the grill.We want a nice even heat.Therefore.We’re going to have an even bed of charcoal. We’re going to add ourcentre grate here.I like using thick cut pork chops just because they retain moisture.They stay nice and thick, they stay nice and juicy.I love thick cut pork chops.Have you ever had a problem with cooking a pork chop, and it turnsinto a bit of a bowl?Here’s one helpful tip.Take your pork chop, rest it on the bone and I take my knife and justmake simple incisions right into the sides, just like that.What this does is it relieves the tension on the outside allowing porkchop to stay nice and flat as it cooks.We’re going to take our pork chops to the grill.We’re going to be grilling these for 4 minutes a side.We are using direct heat.So we’re going to go right over top of our charcoal.And that’s the sound we’re looking for.We’re looking for some nice sizzle.It is going to be good! At this point,we’re going to close the lid.And we’re going to set a timer for 4 minutes.Alright guys.So we’re going to now check our pork chops to see what temperaturethey’re sitting at.We want to take these all the way up to 155 degrees. So that it rests up to 160 degrees, as a finished product.We are currently sitting at 157.We are good to go.So we’re going to take these off the grill now.Alright guys, so we pulled our pork chops off.We are now going to let these rest underneath some loosely tented foilup to 160 degrees.We’re just going to crimp two edges, allowing for some air flow so thatwe don’t overcook the pork chops.We’re going to come back after 5 minutes.Alright guys, so it’s been 5 minutes.And now we’re going to unveil our pork chops.We remove our tent, don’t they look beautiful?So we’re going to place them on the cutting board just like so, this iswhy I love thick cut pork chops.They look beautiful.They get gorgeous color and they retain a lot of moisture.So I’m going to take this right off the bone just like that.We can already see some of that moisture coming through.I’m just going to slice right through, nice big pieces.Don’t be afraid of any pink, pink is okay often is actually just asmoke ring.I love adding that woodsy aroma by way of charcoal.You don’t always get that when we use gas grills.