YIELD Makes 4 servings
If your pork chops are more like 'wood' chops, you'll appreciate this Quick-brined Grilled Pork Chop recipe. Brining (soaking in a salt solution) helps keep the chops firm and juicy. If you're on a crunch for time, whip up the brine, soak, season, grill, and dig in!
INGREDIENTS
4 12-ounce pork rib chops (1 inch thick) 2 quarts water 1 cup sugar 1 cup salt 1 1/2 Teaspoon red pepper flakes 1 Tablespoon olive oil salt and pepperPREPARATION:
- For the pork, put 1 quart of water into a stockpot or saucepan. Stir in the sugar, salt and red pepper flakes and bring to a boil over high heat. Reduce the heat to moderate and simmer the brine for a minute, stirring until the sugar and salt are dissolved.
- Remove the pot from the heat, add 1 more quart of cold water, and allow the brine to come to room temperature. Submerge the pork in the brine and let it soak in the refrigerator or a very cool place for 10-30 minutes.
- Remove the pork chops from the brine and pat them dry with paper towels. Discard brine.
- Brush the pork chops with the remaining 1 tablespoon of olive oil and season with salt and pepper.
- Grill over moderately high heat, turning once, until an instant-read thermometer registers 138;deg& when inserted near the bone, about 12 minutes. Transfer the chops to a plate