Quick-brined Grilled Pork Chops
If your pork chops are more like 'wood' chops, you'll appreciate this Quick-brined Grilled Pork Chop recipe. Brining (soaking in a salt solution) helps keep the chops firm and juicy. If you're on a crunch for time, whip up the brine, soak, season, grill, and dig in!
Makes 4 servings
|4||12-ounce pork rib chops (1 inch thick)|
|1 1/2||Teaspoon red pepper flakes|
|1||Tablespoon olive oil|
|salt and pepper|
- For the pork, put 1 quart of water into a stockpot or saucepan. Stir in the sugar, salt and red pepper flakes and bring to a boil over high heat. Reduce the heat to moderate and simmer the brine for a minute, stirring until the sugar and salt are dissolved.
- Remove the pot from the heat, add 1 more quart of cold water, and allow the brine to come to room temperature. Submerge the pork in the brine and let it soak in the refrigerator or a very cool place for 10-30 minutes.
- Remove the pork chops from the brine and pat them dry with paper towels. Discard brine.
- Brush the pork chops with the remaining 1 tablespoon of olive oil and season with salt and pepper.
- Grill over moderately high heat, turning once, until an instant-read thermometer registers 138;deg& when inserted near the bone, about 12 minutes. Transfer the chops to a plate
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