Pork chops have always been a bit of a puzzle to me—how something so simple can be so divine. Imagine the juiciest, most tender pork chop you’ve ever tasted, now multiply that by ten! I stumbled upon this brine recipe after an evening of binge-watching cooking shows—yeah, I’m one of those—and it changed everything.
Steps
- Prepare a brine by mixing 2 cups of water with ¼ cup of kosher salt and ¼ cup of granulated sugar until fully dissolved. To enhance the flavor, you may add ingredients like peppercorns, bay leaves, cinnamon sticks, herbs, or garlic cloves, and heat the mixture before cooling.
- Place the pork chops and the cooled brine into a shallow dish, ensuring the meat is fully submerged. Allow the chops to marinate for at least 30 minutes or up to 8 hours; if not fully submerged, flip the chops halfway through the brining process.
- After brining, remove the pork chops and pat them dry with paper towels. Combine your preferred spices and oil to create a paste, and rub this mixture onto the chops to season them.
- Grill the seasoned pork chops on a hot grill, grill pan, or cast iron skillet until they are lightly browned and reach an internal temperature of 145 degrees F. For chops that are 2 inches thick, cook them for approximately four to six minutes on each side.
- Allow the cooked pork chops to rest for half of their cooking time before serving. This will ensure the juices redistribute, resulting in a juicy final product.
Ingredients
- 2 large pork chops (bone-in or boneless)
- 2 cups water
- ¼ cup kosher salt
- ¼ cup granulated sugar
- Peppercorns
- Bay leaves
- Cinnamon sticks
- Herbs
- Garlic cloves
- Ground spices (such as cumin, paprika, and chili powder)
- Oil
FAQ
- What is the key to making juicy and flavorful grilled pork chops?
- The secret to juicy and flavorful grilled pork chops is using a simple brine. Mixing water, kosher salt, and granulated sugar, and allowing the pork chops to sit in this solution helps enhance their moisture and taste.
- How long should pork chops be brined for optimal results?
- Pork chops can be brined for a minimum of 30 minutes, but for best results, they can be left in the brine for up to 8 hours. If time allows only for a short brine, 30 minutes still yields impressive results.
- What are some optional ingredients to add to the brine for extra flavor?
- To add more depth to the brine, you can heat it and infuse it with ingredients like peppercorns, bay leaves, cinnamon sticks, herbs, or garlic cloves.
- What is the recommended cooking method for brined pork chops?
- After brining and seasoning the pork chops with a spice paste, they should be cooked on a hot grill, grill pan, or cast iron skillet until lightly browned, aiming for an internal temperature of 145 degrees F.
- Why is it important to let pork chops rest after cooking?
- Allowing pork chops to rest for half their cooking time helps the juices redistribute throughout the meat, ensuring they remain juicy and tender when served.
Tips
- Enhance the Brine: Enhance your brine with additional flavors like peppercorns, bay leaves, cinnamon sticks, herbs, or garlic cloves by heating the mixture to steep these elements, then let it cool before adding the pork chops.
- Optimal Brining Time: Allow the pork chops to brine for at least 30 minutes, but they can soak for up to 8 hours for deeper flavor penetration. If they’re not fully submerged, flip them halfway through.
- Seasoning Creativity: After brining, dry the chops and experiment with a spice paste made from your favorite ground spices mixed with oil. This adds an extra layer of flavor before grilling.
- Proper Resting: Once cooked, let the pork chops rest for half their cooking time to ensure the juices redistribute, resulting in a juicy and flavorful dish.
Equipment
- Grill Pan or Cast Iron Skillet – If you don’t have access to an outdoor grill, a grill pan or cast iron skillet is essential for achieving the desired sear and flavor on the pork chops.
- Meat Thermometer – Ensures the pork chops reach the safe internal temperature of 145 degrees F.
- Spice Grinder or Mortar and Pestle – Useful for grinding whole spices to make a fresh spice paste.
