Instructions

1. 1

   Prepare the Brine Mixture: In a sizable mixing bowl, mix together salt and water until the salt is fully dissolved. Submerge the pork chops in the brine, ensuring they are covered. Place the bowl in the refrigerator and allow the chops to soak for 2 to 4 hours. Avoid exceeding this time, as they may become overly salty.

2. 2

   Clean and Pat Dry: Take the pork chops out of the brine; rinse them thoroughly under cold water and gently pat dry using paper towels. Discard the brine solution. If you’re not grilling them immediately, you can keep the chops covered in the refrigerator until you’re ready to proceed.

3. 3

   Prepare for Grilling: When you’re set to start grilling, lightly spray both sides of the pork chops with cooking oil.

4. 4

   Create the Rub: In a small mixing bowl, combine the ingredients for the rub; apply this mixture generously over both sides of the pork chops. Allow the chops to rest at room temperature for 30 minutes while you heat the grill.

5. 5

   Heat the Grill: During this time, preheat your grill or grill pan to a medium-high setting.

6. 6

   Grill the Chops: Once the grill is hot, oil the grates to prevent sticking and place the pork chops on the grill. Cook until they easily lift from the grates and reach a medium doneness of 155 to 160 degrees, approximately 3 to 4 minutes per side.

7. 7

   Rest Before Serving: Move the grilled chops to a serving plate and allow them to rest for 5 minutes before slicing and serving.

Nutrition Information

Notes & Tips

• Tips for Brining Success