I like this brine because the salt and sugar amounts are a little less than some. The addition of the pesto was my inspiration. Yummy Yummy!
Ingredients:
For the Brine:
- 6 cups water
- 1/4 cup cider vinegar
- 1/4 cup firmly packed brown sugar
- 1 teaspoon dried thyme
- 1/8 teaspoon red pepper flakes
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 6 bone-in pork chops, about 1-inch thick
- olive oil
Directions:
To make the brine, in a large bowl, combine water, vinegar, brown sugar, thyme, pepper flakes, salt and pepper. Stir until sugar and salt dissolve.
Place the chops in a large sealable plastic bag and pour in the brine. Seal the bag closed, squish the brine around the chops and refrigerate overnight.
Ingredients for Pork Rub:
Ingredients for Pork Rub:
- 2 tablespoons chile powder
- 2 tablespoons sea salt
- 4 teaspoons granulated garlic
- 2 teaspoons freshly ground pepper
- 1 teaspoon dry mustard
Directions for Pork Rub:
Combine all ingredients.
At least 30 minutes before you plan to grill, remove the chops from the brine and discard the brine. Rinse the chops briefly in cold water and pat dry with paper towels. Coat both sides of the pork chops generously with the Pork Rub. Brush both sides with olive oil.
Heat your gas grill to direct high heat (450-degrees). Cook chops 4-5 minutes on each side.
Serve with Favorite Pesto (4/15/13)
