One word on making perfect pork pork chops: brine. I had never brined pork chops until recently and let me tell you, it makes a huge difference. It’s totally worth the extra time and effort (very little effort though, really) because it makes the pork chops so much more flavorful and tender. If you’ve never brined pork chops before, I highly recommend giving it a go. It’s so easy to do and adds a great punch of flavor. If you try it, let me know what you think!
Meanwhile, hope everyone had a happy weekend and enjoyed rolling in the official start of summer. Hope all you dads had a great Father’s Day too!
Cheers and happy grilling!
- 2 cups filtered water
- 1.5 Tbsp apple cider vinegar (this brand is my favorite)
- 2 Tbsp sea salt
- 1 tsp black pepper
- 1 Tbsp raw honey
- Pinch of dried thyme
- 2 thick bone-in pork chops (I used center cut pork chops)
- In a mixing bowl, combine everything, but the pork chops. Stir well, until salt and honey is dissolved.
- Place pork chops in a large zip lock bag and pour brine over top. Seal bag and gently slosh the mixture around to coat the chops. Place in fridge and let sit overnight or up to 24 hours. Move the mixture around from time-to-time to keep the chops well covered in brine.
- Remove the pork chops from the fridge 30 minutes before cooking. Discard the brine and rinse pork chops in cold water and pat dry with paper towels.
- Turn on the grill and allow to heat up to medium. Place the chops over direct heat and sear for 2 minutes each side. Then, move to indirect heat, cover and cook for 5-7 minutes each side.
- Let chops rest 10 minutes after coming off the grill.
Yields: 2 servings