Perfect Grilled Pork Chops

Picture from Taste of Home

I always brine my turkey for Thanksgiving but never thought of brining pork. It makes sense because sometimes pork tends to be dry after it's cooked. You have to do a bit of planning the day before to allow for the chops to brine overnight. What I usually buy is a pork loin and cut it into 1 1/2 inch slices for nice boneless chops. The butcher will cut it for you for free if you ask, that will save you the time and mess.

Servings: 4
Ingredients:

• 1/4 cup kosher salt
• 1/4 cup sugar
• 2 cups water
• 2 cups ice water
• 4 bone-in pork center-cut rib chops (1 inch thick and 8 ounces each)
• 2 tablespoons canola oil

BASIC RUB:

• 3 tablespoons paprika
• 1 teaspoon each garlic powder, onion powder, ground cumin and ground mustard
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon ground chipotle pepper

Make a larger batch so you have it on hand for the next time you grill pork, chicken or beef. Just store it in a dark cool location. The Co-Op offers great prices on spices, so you can afford to actually use spices.  Check out the prices

Directions:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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. Yield: 4 servings.

Recipe from Taste of Home
Nutritional Facts1 pork chop equals 300 calories, 18 g fat (4 g saturated fat), 72 mg cholesterol, 130 mg sodium, 5 g carbohydrate, 2 g fiber, 30 g protein.

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