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Recipes --> Main Courses --> Brined & Grilled Pork Chops

Brined & Grilled Pork Chops

Our "meat maven," Tom, has often raved about how great brining works instead of a traditional marinade. So, while digging through my recipe collection this week, I found a recipe for brined pork chops that I clipped from a magazine many moons ago. And (as expected), Tom was right! It made perhaps the most tender, juicy boneless pork chops we've ever had. Although you do have to plan ahead a bit — I left them in the brine for two days.

Serves 6

1 1/2 quarts water
4 large garlic cloves
1/4 cup kosher salt (important to use kosher, not regular salt)
1/8 cup whole peppercorns
1/8 cup brown sugar
3 bay leaves
1/2 teaspoon allspice
2 large springs rosemary
6 thick-cut pork chops (we used boneless butterflied chops)

Combine all ingredients except chops in a deep noncorrosive bowl. Stir to dissolve salt and sugar; add chops, cover and refrigerate 1 to 2 days. (I actually put the brine and chops in a gallon freezer bag, and made sure it was sealed tightly — worked fine).