Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 thick-cut pork chops (bone-in or boneless), 1 1/4 to 1 1/2 inches thick (about 10–12 oz each)
- 4 cups cold water
- 1/4 cup Diamond Crystal kosher salt (or 3 tbsp Morton kosher salt)
- 1/4 cup packed light brown sugar
- 2 garlic cloves, smashed
- 1 bay leaf
- 1 tsp whole black peppercorns
- 3/4 cup peach preserves
- 1 medium ripe peach, peeled and finely grated (about 1/2 cup pulp)
- 1/2 cup ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp packed light brown sugar
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- Neutral oil, for the grill grates
- 1 tbsp finely chopped fresh parsley
- 1 tsp fresh thyme leaves (or finely chopped chives)
- Flaky salt (such as Maldon), to finish
Do This
- 1) Stir brine (water, salt, brown sugar, garlic, bay, peppercorns) until dissolved; chill completely.
- 2) Brine chops 2 hours in the refrigerator; remove, rinse quickly, and pat very dry.
- 3) Simmer peach-BBQ glaze 8–10 minutes until glossy and lightly thickened; cool.
- 4) Build a two-zone charcoal fire: hot side about 500°F, cool side about 350°F; clean and oil grates.
- 5) Grill chops: sear 2–3 minutes per side over hot coals, then finish on cooler side to 140°F internal (10–12 minutes total).
- 6) Brush glaze on both sides and grill 1–2 minutes per side to caramelize; rest 5–10 minutes to 145°F, then finish with herbs and flaky salt.
Why You’ll Love This Recipe
- The quick brine makes thick-cut pork chops noticeably juicier and more forgiving on the grill.
- Charcoal grilling delivers real smoky flavor plus crisp, dark grill marks.
- The peach-BBQ glaze turns glossy and sticky, with sweet fruit balanced by tangy vinegar and savory Worcestershire.
- A final sprinkle of flaky salt and fresh herbs makes the flavors pop without extra fuss.
Grocery List
- Produce: 1 ripe peach, garlic, fresh parsley, fresh thyme (or chives), optional lemon (for serving)
- Meat: 4 thick-cut pork chops (1 1/4 to 1 1/2 inches thick)
- Pantry: peach preserves, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, light brown sugar, smoked paprika, onion powder, bay leaf, whole black peppercorns, kosher salt, flaky salt, neutral oil
Full Ingredients
Pork Chops
- 4 thick-cut pork chops (bone-in or boneless), 1 1/4 to 1 1/2 inches thick (about 10–12 oz each)
Brine (2 hours)
- 4 cups (946 ml) cold water
- 1/4 cup (about 45 g) Diamond Crystal kosher salt (or 3 tbsp Morton kosher salt)
- 1/4 cup (55 g) packed light brown sugar
- 2 garlic cloves, smashed
- 1 bay leaf
- 1 tsp whole black peppercorns
Peach-BBQ Glaze (makes about 1 1/4 cups)
- 3/4 cup (240 g) peach preserves
- 1 medium ripe peach, peeled and finely grated (about 1/2 cup / 120 g pulp)
- 1/2 cup (120 g) ketchup
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) Dijon mustard
- 1 tbsp (12 g) packed light brown sugar
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp freshly ground black pepper
- 1/8 tsp kosher salt
For Grilling & Finishing
- Neutral oil (canola or grapeseed), for oiling the grill grates
- 1 tbsp finely chopped fresh parsley
- 1 tsp fresh thyme leaves (or finely chopped chives)
- Flaky salt (such as Maldon), to finish
Step-by-Step Instructions
Step 1: Make the brine and chill it
In a medium bowl or large liquid measuring cup, combine 4 cups cold water, 1/4 cup kosher salt, 1/4 cup light brown sugar, 2 smashed garlic cloves, 1 bay leaf, and 1 tsp peppercorns. Stir until the salt and sugar fully dissolve.
Important: The brine must be cold before the pork goes in. If your kitchen is warm, refrigerate the brine for 15–20 minutes to make sure it’s well chilled.
Step 2: Brine the pork chops for juiciness
Place the pork chops in a large zip-top bag or a shallow baking dish. Pour the cold brine over the chops, making sure they’re fully submerged (add a little extra cold water if needed).
Cover and refrigerate for 2 hours. (Avoid going longer than 4 hours for thick chops, or the texture can start to get a bit ham-like.)
Step 3: Cook the peach-BBQ glaze until glossy
In a small saucepan, combine peach preserves, grated peach pulp, ketchup, apple cider vinegar, Worcestershire, Dijon, 1 tbsp brown sugar, smoked paprika, onion powder, black pepper, and 1/8 tsp kosher salt.
Bring to a gentle simmer over medium heat, then reduce to medium-low and simmer, stirring often, for 8–10 minutes, until the glaze looks shiny and lightly thickened (it should coat the back of a spoon). Remove from the heat and let it cool while you grill.
Step 4: Set up a two-zone charcoal grill (hot + cool)
Light a full chimney of charcoal (about 5 quarts of briquettes, or 4 quarts of lump charcoal). When the coals are mostly ashed over, dump them onto one side of the grill to create a two-zone fire: a hot direct-heat zone and a cooler indirect-heat zone.
Put the cooking grate on, cover, and preheat for 5 minutes. Aim for approximately 500°F over the hot side and about 350°F over the cooler side.
Scrub the grates clean, then oil them by dipping a folded paper towel in neutral oil and wiping the grates with tongs.
Step 5: Dry the chops well (this helps browning)
Remove the pork chops from the brine. Rinse quickly under cold water to remove excess surface salt, then pat very dry with paper towels.
Let the chops sit at room temperature for 15 minutes while the grill finishes preheating. (This small step helps them cook more evenly.)
Step 6: Grill for char marks, then finish gently to temperature
Place the chops over the hot zone. Grill with the lid down for 2–3 minutes, then flip and grill another 2–3 minutes to get defined grill marks.
Move the chops to the cooler side (indirect heat), cover, and continue cooking until an instant-read thermometer inserted into the thickest part reads 140°F (60°C), about 6–10 minutes more depending on thickness and grill heat.
If flare-ups occur, keep the lid down and shift the chops to the cool side; avoid letting the exterior scorch before the inside is done.
Step 7: Lacquer with glaze and caramelize
Brush a thin layer of the peach-BBQ glaze on the top side of each chop. Flip, brush the other side, and return them briefly to the hot zone to set the glaze.
Grill for 1 minute, flip, and grill 1 minute more, brushing on another light coat if you want a thicker lacquer. Keep a close eye here: the sugars in the glaze can go from caramelized to burnt quickly.
Remove the chops when they reach 145°F (63°C) internal temperature (or pull at 143°F and let carryover heat finish the last couple degrees).
Step 8: Rest, finish, and serve
Transfer the pork chops to a plate and rest for 5–10 minutes. Sprinkle with flaky salt and shower with chopped parsley and thyme.
Serve with extra warm glaze on the side (about 2–3 tbsp per chop), plus your favorite sides like grilled corn, coleslaw, or a simple tomato salad.
Pro Tips
- Keep the brine cold: Always brine in the refrigerator so the pork stays in the safe zone (below 40°F).
- Dry = better char: Pat the chops very dry before grilling. Surface moisture steams the meat and slows browning.
- Use a thermometer: For thick chops, it’s the easiest way to stay juicy. Pull at 140°F before glazing; finish at 145°F.
- Glaze late: Apply glaze only in the last 2–4 minutes so it caramelizes without burning.
- Two-zone saves dinner: If the outside is dark but the inside isn’t done, move to indirect heat and cover.
Variations
- Spicy peach-BBQ: Add 1–2 tsp adobo sauce (from canned chipotles) or 1/4 tsp cayenne to the glaze.
- Bourbon peach glaze: Add 2 tbsp bourbon to the saucepan and simmer an extra 2 minutes to cook off the alcohol.
- No charcoal? Use a gas grill: preheat one side to 500°F and the other to 350°F, then follow the same sear/finish method.
Storage & Make-Ahead
Make-ahead: The glaze can be made up to 7 days ahead and stored in an airtight container in the refrigerator. Rewarm gently on the stove or in the microwave in 15-second bursts. You can also mix the brine up to 24 hours in advance and keep it refrigerated.
Leftovers: Store cooked pork chops in an airtight container for up to 3 days. Reheat gently (covered) in a 300°F oven until warmed through, about 10–15 minutes, or slice and warm briefly in a skillet with a splash of water and a spoonful of glaze to keep them moist.
Nutrition (per serving)
Approximate, per 1 pork chop with about 2 tbsp glaze (values vary by chop size and brining absorption): 520 calories, 44 g protein, 22 g fat, 30 g carbohydrates, 1 g fiber, 24 g sugar, 980 mg sodium.
