Thursday, August 02, 2012

Brined and grilled pork chops

I think that it's very difficult to grill pork chops these days.  The pork is so lean that if you overcook them the teensiest bit, they are dry and inedible. You can solve this problem with brining and you will always have a juicy chop.  You can also change the herbs and seasonings in the brine in order to flavor the meat how ever you want.

1/2 cup boiling water
1/2 cup ice
1 tbl salt
1 tbl sugar
herbs and spices to taste*
2 1" thick pork loin chops

Dissolve salt and sugar in boiling water.  Add herbs and spices.  Add ice to quickly cool down brine.  Add chops and let stand in fridge for 1-1 1/2 hours.  Remove from brine, pat dry, and grill about 4 minutes on one side. When juices start to come up on the top side, turn, and grill about 3-4 more minutes or until medium (just a little pink inside).

* Mexican - add 1/2 tsp cumin, 1/2 tsp chipotle chile powder, lime
   Mexican tomato sauce- heat a 1/2 cup Goya sofrito with a tbl of chicken stock and season with a little cumin and chipotle chile.  When hot, squeeze in a little lime juice and add some chopped cilantro if desired.
* Italian - add rosemary, garlic, lemon
* American - bay leaf and thyme

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