BRINING PORK CHOPS FOR GRILLING RECIPES
ULTIMATE GRILLED PORK CHOPS RECIPE: HOW TO MAKE IT
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. —Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 300 calories, FatContent 18g fat (4g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 130mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 30g protein.
BRINED PORK CHOPS RECIPE - PILLSBURY.COM
Brining is an easy way to have moist and delicious pork chops every time. We use rosemary here, but sage, thyme and oregano would all be great options.
Provided by Pillsbury Kitchens
Total Time 2 hours 25 minutes
Prep Time 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- In ungreased 13 x 9-inch (3-quart) glass baking dish, mix warm water, salt and brown sugar. Stir until sugar and salt are dissolved. Stir in ice cubes, garlic, 2 teaspoons of the rosemary and 2 teaspoons of the thyme. Place pork chops in brine; cover and refrigerate 30 minutes to 2 hours.
- Remove pork chips from brine; pat dry with paper towel. Discard brine. In 12-inch skillet, heat oil over medium-high heat. Add pork chops; cook 8 to 12 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145°F. Sprinkle pork chops with pepper, remaining 1 teaspoon rosemary and remaining 1 teaspoon thyme. Let stand 5 minutes.
Nutrition Facts : Calories 230 , CarbohydrateContent 2 g, CholesterolContent 90 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 32 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 960 mg, SugarContent 2 g, TransFatContent 0 g
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ULTIMATE GRILLED PORK CHOPS RECIPE: HOW TO MAKE IT
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. —Matthew Hass, Franklin, Wisconsin
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner
Calories 300 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner
Calories 300 calories per serving
- In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
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