|Brined and Grilled Pork Chop
Served with Au Gratin Potatoes and steamed broccoli
My mom, my beloved cooking guru, told me the other day that she made the best, juiciest, most tender chicken the other night; and she achieved that by brining her chicken for two hours before cooking it. Hmm. I've seen brining, eaten the best brined turkey ever made by my sister-in-law, but I had not tried it myself. It seemed like a hassle. Yeah, anyone who knows me is scratching their heads because I am not one to shy away from a few extra steps in order to make food more delicious. Since my mom recommended it though, I decided to try it with the pork chops I had in the fridge for dinner the next night.
I googled "brined pork chops" and came up with TheKitchn.com. The recipe was simple and like Mom said, only took two hours to brine.
I should have thought about the salt that would be in the pork due to the brine and not seasoned the pork with any more salt, but I did it anyway. The chops came out slightly too salty, but not inedibly salty. They were perfectly moist, tender, flavorful, and fabulous. I will be brining my pork chops from now on.
The recipe below is for grilled chops, but I suppose you can prepare them however you'd like once brined at patted dry. Grilling is not a science for me, as is baking, so what you see below is my best guess. I had planned to use my timer to be able to give you exact times and such, but, well, I didn't do it. If you're used to grilling, you should be able to figure it out without details from me. If you're new to grilling, you might want to grill one chop first and see how it goes before you throw the rest on the grill. Best of luck to you. If all goes well, you should be able to enjoy a fabulous, meaty meal.
Brined and Grilled Pork Chops
--Adapted from TheKitchn.com
- 1/4 cup salt
- 4 cups water
- 4 thick cut pork loin chops
- Italian seasoning or other low-sodium seasoning
- canola oil
Place water and salt in a large bowl and stir a bit to dissolve the salt. Add the pork chops. Cover tightly and refrigerate for 30 minutes to 2 hours (I did mine for the 2 hours).
Preheat your grill to about 500 degrees Fahrenheit.
Remove chops from the brine and discard the brine. Pat chops dry with paper towels. Season both sides with Italian seasoning. Drizzle both sides with a little canola oil.
Grill chops for approximately 7 minutes on each side, turning the heat down after the first 4-5 minutes of grilling. Be sure to check for flare ups and turn the heat down further if your chops are burning on the outside. Use a meat thermometer to check the temperature once both sides are browned. When thermometer reads 145 degrees Fahrenheit for a chop (take the temperature of each), remove to a heat-proof dish, cover lightly with foil, and allow to rest for about 10 minutes before serving.
Serve with something yummy like Au Gratin Potatoes.
Makes 4 hearty servings.