Thick Cut Pork Chops with Korean BBQ Sauce

Recipe printed from Jenn's Food Journey, sauce recipe adapted from

2 large, thick cut bone in pork chops (at least 1-inch thick)
4 cups water
3 Tablespoons kosher salt
3 Tablespoons granulated sugar
1/2 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
For the BBQ Sauce -
1 Tablespoon vegetable or olive oil
1 garlic clove, minded
1 serrano chile with seeds, finely chopped
1/3 cup low sodium soy sauce
1/4 cup packed brown sugar
3 Tablespoons rice vinegar
3 Tablespoons water
1 teaspoon hoisin
1 teaspoon sriracha
1/4 teaspoons sesame oil


In a large bag or bowl, add the water, salt, sugar, garlic powder, pepper, and cayenne, stirring to dissolve the sugar and salt.  Place the pork in the water and allow to brine for at least 2 hours.

Meanwhile, heat the olive oil in a heavy saucepan over medium heat.  Add the Serrano and saute until starting to soften, about 3 minutes.  Add the garlic and saute 1 minute.  Add the soy, brown sugar, vinegar, water, hoisin, and sriracha and bring to a boil, stirring until sugar dissolves.  Reduce heat to medium low and simmer until mixture reduces to 3/4 cup, about 5 minutes or so (sauce will be thin).  Remove from heat and whisk in sesame oil.  Allow to cool.

When ready to grill, preheat your grill to 400 degrees F.  Remove pork from brine and rinse under running water, thoroughly.  Brush each side of pork with bbq sauce and place directly over the fire.  Grill, basting with sauce, for about 10 minutes on each side or until the internal temperature reaches 145 degrees F.  If the pork is starting to char, remove from direct heat and cook over indirect heat until correct internal temperature is reached.  Remove from grill and allow to rest for 3-5 minutes before cutting into.  Serve with any remaining bbq sauce.  Enjoy!