Grilled Brined Pork Chops

Brining is easy to do and a simple way to add moisture to meats, typically poultry and pork.

There are no complicated guidelines to learn when brining, just a basic formula: ¾ cup kosher salt to a gallon of water.  Enhancements can be made to the original formula if you would like, but not needed to create a delicious product.

Ingredients:

• 1 cup boiling water
• ¾ cup kosher salt
• ¾ cup granulated sugar
• 4, 1 ½-inch thick, bone-in pork chops
• 1 gallon cold water
• ¼ cup vegetable oil
• 2 tsp. black pepper

Directions:

1. To the cup of hot water, add the salt and sugar. Wait until fully dissolved then pour ½ cup of the mixture into two gallon-size zip top bags.
2. After the salt/sugar mixture has completely cooled, add two pork chops to each of the two zip top bags. Pour as much cold water into the two bags as possible, still allowing for the sealing of the bags. Gently shake each bag then place in the refrigerator for 12 to 24 hours.
3. After the brining period is over, rinse each pork chop under cool water and place on a double layer of paper towels. Pat down the pork chops with additional paper towels to ensure their surface is completely dry.
4. Lightly coat the pork chops with oil then generously sprinkle with pepper.
5. Grill on a medium gas grill until an instant-read thermometer inserted in the center of the pork chop, and away from the bone, registers 145 degrees, about 15 minutes for medium.  If using a charcoal grill, cook on indirect heat. Temperature inside the grill should be about 350 degrees.

Brined Pork Chops

Brining Tips:

• Refrigeration during the brining process is critical. If using zip top bags for brining, place them in the fridge door where gallons fit to help the bags stay upright.
• While brining, the meat must be fully submerged in the liquid.
• After removing the meat from the brine, rinse it very well under cool water. If not grilling the rinsed meat right away, pat it dry with paper towels and refrigerate until ready to use.
• Brined meat should not be salted before cooking.
• Brined meat, especially pork, cooks faster than unbrined meat so be diligent while monitoring the cooking time.

Enjoy and let me know how you do once you try brining!

Veronique