J – I really dislike dry pork.
My life-long problem with pork in any form other than bacon, braised belly and some kinds of ham is that it is invariably cooked dry … especially on a grill. Ugh. It could be so delicious.
Pork is a subtle protein when it’s not cured. All that goes away when overcooked. Dry pork is not a problem for us anymore since Luke taught us about proper brining technique. Same goes for turkey.
Brining is not hard. It also offers a chance for pre-seasoning with a variety of elements. The goal of brining is simple: Infuse the protein with water and flavor so proper cooking will result in a moist, flavorful cut of meat.
The chemistry of brining is simple, also. Get the water and salt/sugar ratio correct and you can’t over-brine. Once the optimum infusion is reached, not more salt can go into the protein.
Grilling is a snap. Dry the meat out of the brine. Coat with oil and grill on both sides until the internal temperature is correct. Remember, the temp rises 10 degrees while resting after grilling.
| Grilling 101 for Newbies 2016: Grilled Brined Pork Chops |
- 2 – 1¼ inch thick pork chops
- ¼ cup salt
- ¼ cup light brown sugar
- 1 fennel frons, just the green tops
- 1 top greens of leeks or spring onions
- ½ bunch fresh thyme
- ½ yellow onion, quartered
- 1 teaspoon black peppercorns
- 2 bay leaves
- 4 to 4½ cups cold water
- Canola oil for coating chops
- Place salt, sugar, fennel frons, leek tops, thyme, onion, peppercorns, bay leaves and water into a sauce pan. Bring to a boil and turn off once the sugar and salt has dissolved. Remove from heat and cool completely.
- Place the brine into a reclosable plastic bag. Add the pork chop and brine. Chill at least overnight in the refrigerator. This could be made ahead up to four days.
- Remove pork chop from brine and dry off with a paper towel. Bring pork chop up to room temperature.
- Coat liberally with oil. No salt and pepper seasoning is needed, since the brine is already seasoned.
- Heat grill on high heat. Place pork chop on grill and cook for 3 to 4 minutes on each side or until both sides have char grill marks and it reaches 140 degrees in the center using an instant read thermometer.
- Remove from grill and let rest for at least 10 minutes.
- Serve.
- Enjoy!
The sage oil and crispy sage leaves took this one over the top.
Delicious. A must-try,