Brined BBQ Pork Chops

By rhodges8

Ingredients

• Thick cut pork chops (bone-in or boneless)
• Favorite BBQ sauce
• Brine (see recipe below)
• Salt and pepper
• Canola spray or oil and brush
• For Brine
• 8 -10 cups water
• 1/4 cup pickling spice
• 8 cloves garlic
• 1 onion, thinly sliced
• 3 tablespoons kosher salt
• 2 teaspoons organic sugar or light brown sugar

Preparation

Step 1

For Brine
1.In a large pot add water and all ingredients bring to a boil.
2.Reduce heat to a simmer for 5 minutes.
3.Remove from heat and chill.
4.Once chilled, add pork (bone in or boneless) for 4-12 hours, depending on thickness. (Less time is needed for thin cuts).

For Chops
5.Brine thick chops for 4-12 hours in plastic container in refrigerator.
6.Remove from brine and pat dry.
7.Spray with canola oil or brush with oil.
8.Season with salt and pepper.
9.Grill over high heat and cross mark each side. Once marked on both sides, remove from direct heat and finish over indirect or lower heat. Brush each side with BBQ sauce.
10.USDA recommends cooking to 145F with a 3-minute rest time before consuming. This will ensure best internal temp. without over cooking. Whatever you grill will continue cooking after removed from heat. This is called “carryover cooking.” While resting, the internal temperature will rise at least a few degrees or more.