My favorite brine for pork chops, adding moisture and flavor to pork that's bred for leanness.
These days, pork is bred for leanness. With so little fat, however, cooked chops can turn into shoe leather all too quickly.
A favorite summer-time response is to soak thick chops in a brine before grilling. The result is tender, succulent meat that will have your family and friends begging for more.
JUICY GRILLED CHOPS
Refrigerator time: 6 – 24 hours
Grill time: about 20 minutes
- 1 cup water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- 3 cups additional water
- 4 thick-cut bone-in pork chops
- Pepper to taste
- Additional chili powder
BRINE FOR SIX TO TWENTY-FOUR HOURS Combine first cup of water with salt, sugar and chili powder in a saucepan and bring to a boil. Add remaining water and cool completely. Add chops, submerging completely. Cover and refrigerate for at least six hours.
GRILL Prepare grill. Drain chops and discard brine. Pat chops dry with paper towels and brush lightly on both sides with oil. Season with pepper and a little chili powder. Grill about 10 minutes per side or until an instant-read thermometer reads 145F - 160F. (Watch carefully for these cook more quickly than you might think. Why 145F - 160F? Should Cooked Pork Be Pink?)
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