Monday, August 10, 2009

Brined, Grilled Pork Chops

Brining pork chops is well worth the effort. So easy, so much flavor. These don't stand a chance once plated and you have silver in hand.


Brined Grilled Pork Chops


8 C cold water
1/2 C + 2 TB kosher salt
1/2 C light brown sugar
1 C orange juice
small handful of black peppercorns
fresh aromatics- a branch of rosemary, thyme, sage, oregano, use what you have.
2 ~2" center cut pork chops



Combine first 4 ingredients into medium pot, heat until salt and sugar are dissolved. Cool completely. Add corns and herbs, stir to mix. Add chops, ensure they are submerged completely

Cover with plastic wrap and refrigerate for at least 4 hours, up to 8 hours. Some people (Alton Brown) would say to turn the chops halfway through the process. I only do if possible.

Remove chops from brine and rinse well, then pat dry with paper towels. Prepare grill to medium high direct heat for 10 minutes, about 450 F. Rub some olive oil on all sides of chops, lightly cover with freshly cracked black pepper and a touch of kosher salt. Grill over medium direct heat for 7 minutes, rotating 45 degrees halfway. Turn heat down a little for the other side, grill 5-7 minutes or until internal temp reaches 145 degrees F at the thickest part. Let rest about 5 minutes before devouring.

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