Grilled Brined Pork Chops
• 4 boneless pork loin chops
• 3 Cups hot water
• 24 oz. (3 Cups) of ice
• ½ Cup Brown Sugar
• ½ Cup salt, the finer, the better
• 3 Tablespoons prepared mustard
• 2 teaspoons red pepper flakes
• 1 Tablespoon freshly-crushed or ground whole coriander seed
• 2 tsp dried thyme
• 1 Tablespoon dried sage flakes
• 1 tsp garlic powder
• 2 tsp. freshly-ground black pepper, plus additional ½-1tsp for cookig phase
• 2 Tablespoons light olive oil (NOT extra-virgin olive oil) for just before grilling
• In a stainless steel mixing-bowl, mix sugar, salt, mustard, and other herbs and spices
• Carefully pour in the 3 cups hot water, whisking until salt and sugar are dissolved.
• After the hot mixture has cooled for a few more minutes, add in the ice.
• Place pork chops in the iced brine mixture, cover securely, and refrigerate for 2-8 hours (At least 4 hours, is ideal; but absolutely no more than 12 hours) on the bottom shelf of your refrigerator. (To avoid cross-contamination of uncooked products)
• After brining, remove chops from brine, pat between paper towels to remove excess moisture, then brush lightly with any light olive oil.
• Season with pepper (but no more salt), or according to your own seasoning preference. (McCormick Salt-Free Garlic and Herb Seasoning is nice, if you like)
• Cook on a pre-heated charcoal or gas grill, 5-8 min per side, depending on thickness, and how high the grill heats
Pairs Well With
Alton Brown's "Good Eats" program started me brining meats before I grill them, but I didn't care for the vinegar in his pork-chop brine recipe that I found at FoodNetwork.com. I then started tinkering to find a balance that I preferred. The prepared mustard provides just a little vinegar, but not so much as to give the results I was trying to avoid. My thanks to Alton, but I think I prefer this mix. Try them both, and see if you agree. Alton's recipe: http://www.foodnetwork.com/recipes/alton-brown/stuffed-grilled-pork-chops-recipe/index.html