The secret to tender pork chops is cooking the chops to 135 degrees, removing them from the grill and letting rest for 5 minutes so juices remain in the meat and the temperature rises to the recommended 145 degrees. At which point, they should be tender and juicy with a hint of pink. Use an instant read thermometer to check the internal temperature of the meat.
If you cook your meat to a higher temperature; it will become tough and dry.
Brining pork chops before cooking is a sure way to guarantee the moist flavorful grilled pork chops. A simple brine is pickle juice; or you may make your own to suit your tastes. NOTE: This brine works well with Chicken, Pork, and Turkey.
BRINE INGREDIENTS:
¾ cup brown sugar ½ cup kosher salt 6 cups water cold
Additions to suit:
Garlic Cloves - 3-5 garlic cloves, lightly smashed. Bay Leaves - add 4.
Whole Cloves - just a few. Black Peppercorns - about 3 tablespoons.
Juniper Berries - about a tablespoon, crushed. Fennel Seed - about a tablespoon.
Citrus slices: Lemon, Lime, Oranges.
INSTRUCTIONS:
- In a microwave heat 2 cups of water until hot.
- Stir together the brown sugar, salt and the hot water until the sugar and salt dissolve.
- Add the 4 cups of cold water and stir.
- Place the pork chops in a resealable bag and add the brine, making sure the pork chops are submerged.
- Refrigerate for 1-4 hours.
- Remove pork chops from brine, pat dry and use them in your favorite pork chop recipe.
Ingredients
Directions
BRINE INGREDIENTS:
¾ cup brown sugar ½ cup kosher salt 6 cups water cold
Additions to suit:
Garlic Cloves - 3-5 garlic cloves, lightly smashed. Bay Leaves - add 4.
Whole Cloves - just a few. Black Peppercorns - about 3 tablespoons.
Juniper Berries - about a tablespoon, crushed. Fennel Seed - about a tablespoon.
Citrus slices: Lemon, Lime, Oranges.
INSTRUCTIONS:
- In a microwave heat 2 cups of water until hot.
- Stir together the brown sugar, salt and the hot water until the sugar and salt dissolve.
- Add the 4 cups of cold water and stir.
- Place the pork chops in a resealable bag and add the brine, making sure the pork chops are submerged.
- Refrigerate for 1-4 hours.
- Remove pork chops from brine, pat dry and use them in your favorite pork chop recipe.