Brined Pork Chops on the Grill

 Started out by brining six, half-inch pork chops, in a zip lock bag, for approximately 5 hours.  The brine consisted of 4 cups of water, 1/2 cup of Morton's Tender Quick cure, 1 cup brown sugar and a quarter cup of apple cider vinegar.  The purpose of the brine is to tenderize and help keep the moisture, in the meat. After the five hours, the chops were rinsed off very  thoroughly, to remove any excess saltiness. I then pat dried the chops with paper towels and placed them on the cutting board, to be seasoned.

 Keeping in mind, that brine did have a lot of salt and sweetness, I take into consideration that my seasoning such have a low salt content. The seasoning consisted of California style garlic powder, onion powder, smoked Paprika and about 1 teaspoon of John Henry's Texas Chicken Tickler.  Thoroughly mixed the seasoning, to make sure to have incorporated all the spices and then applied liberally to the chops. Meanwhile, the Kingsford charcoal was lit, in the charcoal chimney, and when the coals were grey, they weared poured down the middle of the kettle, leaving the sides set up for indirect grilling.

 The kettle was sprayed with Weber grill spray, to ensure that meat would not stick to the grill.  The  meat was layered, off the fire and covered for 5 mins. intervals.  After the 5 mins., the chops were flipped, using tongs, and not a fork, because we do not want to pierce the meat and try to retain as much of the juices, as possible.

 After the next 5 mins., the jobs were placed directly over the hot coals for about a minute, on each side, to ensure nice coloring and grill marks.

 This is what they look like, once they were removed from the fire, the chops were foiled and allow to rest for about 10 mins., allowing for the juices to redistribute, within the meat.

This is the finished product, if you look closely, at the cut section, you see a slight pinkish hue on the meat, this is because of the  tenderizeration effect, of the brine. These pork chops were very tasty, flavorful and juicy; besides the brining process, they were also very quick to cook.  Hope you enjoy our latest post and hopefully you will give it a try soon.