Grilled Brined Pork Chops
Enhance the flavor of your pork chops with this simple but flavorful brining technique. The combination of salt, sugar, herbs, and spices infuses the meat with a delicious taste that will make every bite juicy and full of savory goodness. Grilled to perfection, these tender pork chops are a delightful treat for any occasion. Serve them up hot off the grill and enjoy a mouthwatering meal that your family and friends will love.
— Constant Cookbook
Ingredients
- 1/2 cup kosher salt
- 1/2 cup firmly packed light brown sugar
- 1 bay leaf
- 1 fresh rosemary sprig
- 1/2 Tbs. peppercorns
- 2 cups water
- 2 cups ice water
- 4 double-cut pork chops, each about 12 oz.
- Extra-virgin olive oil for brushing and drizzling
- Freshly ground pepper, to taste
Instructions
- In a large pot over high heat, combine the salt, brown sugar, bay leaf, rosemary, peppercorns and the 2 cups water. Bring to a boil, stirring to dissolve the salt and sugar. Remove from the heat and transfer the brine to a large heatproof, nonreactive bowl. Add the 2 cups ice water and refrigerate the brine until cold. Place the pork chops in the brine, submerging them completely. Cover and refrigerate for 12 hours or up to 24 hours.
- Remove the chops from the brine, rinse and pat dry with paper towels. Brush with olive oil and season with pepper.
- Prepare a medium fire in a grill and lightly oil the grill rack.
- Arrange the pork chops on the grill and cook, turning once, until nicely grill-marked and an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, about 20 minutes total, or until done to your liking.
- Transfer the chops to a warmed platter, drizzle with olive oil and serve immediately. Pass additional olive oil at the table. Serves 4.
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