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Juicy Grilled Thin-Cut Pork Chops

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“I am posting this because these are the juiciest pork chops I've ever come across, even the second day. I hate left over pork chops because they are always dry. I usually make my via Shake & Bake, but only make two to avoid any leftovers. I saw this on Cook's Country and thought, why not, I love grilling and buying 4 at a time is usually the better bargain. I was shocked how juicy and tender they were. I have found my new leftover pork chop recipe. I hope you will too with this one.”
1hr 10mins
6 Chops

Ingredients Nutrition


  1. Remove chops from store packaging, pat dry with paper towels. Cut (3) 1/2" slits near the outer edge of each chop. Season each chop with salt, both sides, rubbing salt into meat. Place on sheet pan covered with parchment paper or wax paper. Place in freezer for 30 minutes to an hour. Chops need to be firm but not completely frozen.
  2. In meantime, mix 2 tablespoons butter, brown sugar, & pepper in small bowl, set aside. DO NOT put in fridge.
  3. Mix 2 tablespoons butter, chives, mustard, & lemon zest in another bowl and refrigerate until solid. NOTE: You can do this a day ahead of time.
  4. Preheat grill and oil (with vegetable oil) grates. While grill is heating remove chops from freezer. Pat dry again with paper towels, baste both sides with butter, brown sugar mixture.
  5. Once grill is hot place chops on and grill 3-4 minutes each side. Meaty part of chop should face center. Remove from grill and dollop with chive butter. Cover gently and let sit for 5 minutes. Serve and enjoy.

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