Description
Banish dry pork chops FOREVER by soaking chops in a simple brine for a few hours before grilling.
Ingredients
Scale
- At least 1/4 cup of salt
- Pork chops
- Pepper, garlic salt, any other seasonings you like on your pork
Instructions
- Mix your brine in a large bowl by dissolving 1/4 cup of salt in 4 cups of water. (I use about 1 tablespoon salt & 1 cup of water per 8 oz chop. For example, if you have four big pork chops, mix at least 4 tablespoons of salt in 4 cups of water.) Make sure your brine container is big enough to accommodate both the brine and the pork chops.
- Immerse the pork chops in the brine. Refrigerate for 30 minutes up to 8 hours (more time = more moisture and saltier chops).
- Heat your grill to medium-high heat.
- Remove the chops from the brine, rinse in cold water and pat dry with paper towels.
- Season the chop with a small amount of salt (they will have absorbed some salt from the brine), pepper, and any other seasonings you like.
- Lightly oil your grill grate and grill the chops on medium-high heat for 2 – 6 minutes per side, depending on thickness, until the center of each chop reaches 145’F
Notes
The nutrition information below is based on an 8-oz bone in pork chop. The sodium level will vary greatly depending on how long the chops are left in the brine and how much salt is added at the end.
- Prep Time: 5 minutes
- Cook Time: 5 - 20 minutes
- Category: Main
- Method: Grill
Nutrition
- Serving Size: 8 oz chop
- Calories: 400
- Sugar: 0 g
- Fat: 21 g
- Saturated Fat: 4 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 160 mg