Pork Chop Brine

By á-178825

Pork chops need to be brined & then dry rubbed to avoid drying out when grilled.

Ingredients

• 6 T kosher salt
• 6 T brown sugar
• 4 bone-in center cut pork chops, 1 1/2 in thick. (Each chop should weigh about 12 oz.)
• Your favorite dry rub or some ground black pepper
• A disposable aluminum roasting Lg enough for all the chops

Preparation

Step 1

Dissolve the salt & brown sugar in 3 qts of cold water in a 2 gal zip lock plastic bag.

Refrigerate the bag with the chops In it for about 1 Hr. Make sure all chops are covered with brine. Turn bag after 30 min if necessary.

Remove chops from brine & pat dry thoroughly.

Coat the chops with the dry rub or season generously with black pepper.

Grill on gas grill with one burner on med high & another on med low. High is 450-550. Med is 350-450. Low is 250-350.

Grill chops uncovered over med high heat until browned on each side. Move chops to the cooler part of the grill after 2 1/2 - 3 min on each side. Continue grilling for about 7 min turning once.

After 7 min check temp with instant read meat thermometer. If it reads 135 F you're done. If you don't have bone in chops, grill until they reach 140 F.

Take chops off grill & cover them in an aluminum foil disposable pan. Let them rest for 5 min. Internal temp should reach 145 F during this time. Serve the chops.