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BRINED & GRILLED PORK CHOPS

Active Time : 20 minutes
Total Time : several hours
Serves : 8 servings
INGREDIENTS
  • 2 quarts water
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar
  • 1 bay leaf
  • 1 teaspoon whole allspice
  • 1 teaspoon whole peppercorns
  • 8 fresh sage leaves
  • 6 sprigs fresh thyme
  • 5 whole garlic cloves peeled
  • 6 thin slices fresh gingerroot
  • 8 thick-cut pork chops
DIRECTIONS

In large stockpot, bring water to a boil. Stir in salt, sugar, bay leaf, allspice and peppercorns. Boil, stirring until salt and sugar has dissolved (about 1 minute).

Remove from heat; stir in sage, thyme, garlic and ginger. Let cool to room temperature. May be refrigerated until ready to use (up to 2 days).

Place pork in a deep container with tight fitting cover; pour enough brine into container to cover meat; tightly seal and refrigerate 8-24 hours.

Remove pork chops from brine; discard brine. Lightly rinse pork chops; pat dry.

Prepare grill to medium heat. Place pork chops on grill; grill, turning occasionally, until internal temperature reaches 155°F on an instant read thermometer (about 20-40 minutes depending on thickness). Remove from grill and let rest 5 minutes before serving.