Love pork chops but they end up tough and dry? Try brining them first with this recipe – with ingredients that you most likely have on hand. I like to grill thick pork chops and use this method to ensure a nice succulent result. Brining actually changes the cell structure of the meat by breaking down the muscle tissue, resulting in a juicier, tender chop. A salt brine also seasons the interior of the piece of meat.
- 8 cups very hot water
- 1/4 cup course salt
- 1-2 Tablespoons granulated sugar
- 1 Tablespoon Maple Syrup (or brown sugar)
- 1 teaspoon black peppercorns
- 1 bay leaf
- A few sprigs of fresh thyme and rosemary
- 2 garlic cloves, smashed
- 1/2 onion, quartered
- 5 lemon slices
- Big handful of ice (about 2 cups)
- 4 large pork chops, bone in
Mix above ingredients in a bowl until sugar and salt are dissolved. Add ice cubes.
Add meat and make sure all the pieces are submerged. Set in the refrigerator for 3 hours. Remove from the brine, rinse the chops and discard the brine.
Grill chops as you usually do, making sure not to over cook them. It’s okay to have a little light pink on the inside.
Enjoy! Recipe inspired from my Sister, Jayne!
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