Brined Pork Chops

By NicoleS

Ingredients

• 1/2 cup salt
• 1/3 cup sugar
• 2 tablespoons fennel seed
• 2 tablespoons coriander seed
• 1 teaspoon crushed red pepper flakes
• 3 bay leaves
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 ribs celery, diced
• 4 cloves garlic smashed
• 4 quarts cold water
• 4 bone- in pork rib chops

Details

Servings 4

Preparation

Step 1

To make the brine: In a large container, add all of the ingredients and stir to combine. Submerse the pork chops in the brine and refrigerate for 3 days. After 3 days remove the chops from the brine, discarding the brine.


Preheat a grill or grill pan. Place porks chop gently on the preheated grill or grill pan. After 3 to 4 minutes rotate the chops 90 degrees to create lovely grill marks. Grill the chops for another 3 to 4 minutes and then turn over and repeat the process. If the chops seem to be burning move the chops to a cooler part of the grill to allow for longer cooking time without burning. Remove the chops from the grill and let rest in a warm place before serving. The doneness of the meat should be about medium to medium well and very juicy.