From the Kitchen: Grilled Pork Chops

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June 1, 2011
Grilled pork chops plated with citrus and parsley garnish.

Grilled Pork chops.

You might be thinking, “Easy, I can grill a pork chop.” And maybe you can, but this recipe isn’t about grilling as much as it’s about brining. An often overlooked step in the preparation of white meats, brining hydrates the cells of muscle tissue before cooking, making the meat moist, flavorful, and delicious.

Brining solution:
1/2 cup kosher salt
1/2 cup brown sugar
1 bunch fresh thyme
2 sprigs rosemary
10 whole peppercorns
1 onion, sliced
1 head garlic, cut in half
2 lemons, cut in half
1 gallon plus
2 cups water

In a medium sauce pan, combine all the ingredients except the gallon of water. Dissolve the salt and sugar over high heat. Pour the salt solution into one gallon of cold water and mix until combined. This should be enough to use two or three times.

Submerge the pork chops in the brine and leave refrigerated for 12-16 hours. Remove the pork chops from the brine and pat dry with a paper towel. Season the chops with salt and pepper and grill or pan-fry to your liking.