August 20, 2012

Brined and Grilled Pork Chops


Grilled pork chops are a great weeknight meal but a problem run into with the pork I buy is that it is so dry and tasteless. I have many fond memories of weeknight meals of delicious pork chops, rice and applesauce for dinner. Brining (and not overcooking) is an easy way to correct the flavor of today's pork chops. This brine is quick, not like the 24 hours for Thanksgiving turkey that I once tried. It takes 45 minutes to 1 hour in the refrigerator just enough time to prepare the rice pilaf and your vegetable!

4 pork chops
1 1/2 quarts water
3 tablespoons table salt
3 tablespoons sugar
In a large bowl dissolve sugar and salt in water.
Add pork chops and place in refrigerator for 45 minutes to 1 hour.
Remove from refrigerator and rinse chops and pat dry.
They are now ready for whatever method of cooking you prefer - grilled, baked, pan fried, etc.

Grilled Pork Chops
4 pork chops
3 tablespoons olive oil
1 tablespoon fresh squeezed lemon juice
1 teaspoon of thyme
1 clove of garlic minced
Salt and Pepper to taste
In a small bowl mix oil, juice, thyme, garlic, salt and pepper together.
Coat pork chops with mixture and let come to room temperature.
Heat a well cleaned grill keeping once side hotter than the other.
Place chops on hottest part of grill and cook for 5 minutes.
Turn pork chops over moving to the cooler part of the grill and cook for 10 to 20 minutes depending on how hot your grill is and how thick your pork chops are. Cook until internal temperature thermometer registers between 145-150F.
Remove from grill and tent with foil and rest for 10 minutes.


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