Brined + Grilled Chops

 Soaking chops in salty water for a few hours before grilling makes them more flavorful and juicy—plus they're way harder to overcook.

Soaking chops in salty water for a few hours before grilling makes them more flavorful and juicy—plus they're way harder to overcook.

1 pound pasture-raised pork chops

2.5 teaspoons fine grind sea salt

1.5 teaspoons sugar

Dissolve the salt and sugar in a little boiling water, then mix with cool water to cover your chops. It works well to thaw the chops in the fridge while they're soaking in the brine solution. 

The chops can stay in the brine for as little as a few and as many as 24 hours. 

To grill, preheat the grill to high. When it is very hot, pat the chops dry with a paper towel, then throw them on the grill. 

Leave on the first side for 7-10 minutes, then flip and repeat.

You want an internal temperature of 145 degrees. Allow the chops to rest for 10 minutes before serving.  

Mary BrowerComment