Peppercorn Brined Pork Chops
Try to get center cut rib chops over shoulder or loin chops
Ingredients
- 4 cups water
- 1/2 cup granulated sugar
- 1/2 cup plus 1/4 tsp coarse kosher salt, divided
- 4 cups ice cubes
- 1 small bunch fresh thymek plus more for garnish
- lemon peel strips, cut from 1 lemon
- 12 black peppercorns
- 1 fresh bay leaf
- 4 (10oz) bone in pork chops about 1 inch thick
- 1/4 tsp black pepper
- 1 tbsp vege oil
- lemon wedges for serving
Preparation
Step 1
bring water, sugar and 1/2 cup salt to a simmer in a large stock pot over high heat. simmer 1mins, stirring until sugar and salt dissolve, remove from heat. add ice, thyme, lemon peel, peppercorns, and bay leaf; let cool completely about 30 mins. Place pork chops in a large shallow baking dish or large ziplock bag and cover with brine. cover dish or seal bag, and refrigerate at least 6 hours or up to overnight.
Remove pork from brine, letting excess drip off, discard brine. pat dry with paper towels. let stand at room temp 30 mins. sprinkle with remaining 1/4 tsp salt and pepper.
preheat grill or grill pan to medium heat (400 t0 450), brush pork and grill with oil. grill, uncovered, until thermometer inserted into thickest portion of pork registers 138 to 145. about 5 to 6 mins each side. transfer to cutting board, and let stand 15mins. serve with lemon wedges garnish with thyme.