Brined Pork Chops
Brined Pork Chops
Ingredients
- 2 cups (500 ml) ice water
- 1 1/2 tablespoons (22.5 ml) sugar
- 1 1/2 tablespoons (22.5 ml) salt
- 4 bone-in pork chops, each 3/4 inch (2 cm) thick
- Pepper
Instructions
- Make the brine: In a saucepan, bring the sugar, salt and 125 ml (1/2 cup) of the water to a boil. Remove from the heat and add the remaining ice water.
- Place the pork chops in a Pyrex baking dish or large sealable plastic bag and add the brine. Cover the dish or seal the bag. Refrigerate from 4 to 12 hours.
- Preheat the grill, setting the burners to high.
- Remove the pork chops from the brine. Pat them dry with paper towels.
- Grill 4 to 5 minutes per side. Season with pepper. Serve with one of the vegetables in the VIP Veggies article.
Brined Pork Chops