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Grilled Pork Chops Recipe
By Pig on a Spit - May 20, 2008 |
 
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Recipe for great tasting pork chops that have been soaked in a brine mixture overnight.
Ingredients:
2 - 6 fresh pork tenderloins.
Small handful of peppercorns.
1 teaspoon whole cloves.
2 to 4 springs of fresh rosemary.
2 springs of fresh thyme.
6 to 12 garlic cloves, smashed.
1 gallon of water.
1 cup kosher salt.
2 tablespoons chopped fresh ginger.
1 to 2 cups of maple syrup.
1 teaspoons hot red pepper flakes.
2 tablespoons juniper berries.
small handful of pickling spices.
Directions:
Mix all brine ingredients together in a non-reactive or stainless steel pot and bring to a boil for about 1 hour.
Stir the brine a few times to ensure that the salt, sugar, and maple syrup have dissolved.
Let the brine cool down then refrigerate it in a large stainless pan or a non-reactive container or the same one you cooked it in.
When brine is cold, add the pork tenderloins submerged completely keep covered under refrigeration for 12 to 48 hours.
When ready to grill, remove the pork from the brine and pat or shake dry (without rinsing).
Heat or light your grill to high with the grate as close to the heat as possible.
Season pork on all sides and place on grill the first side for about 1 minute. Flip a 1/4 turn at a time to score evenly and grill for 3-5 minutes until done.
Transfer to a warm serving platter, drizzle with olive oil and serve with apple chutney.
This page is from our Recipes for Pork Chops category.
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