Chances are, if you are watching your grocery budget at all, you've bought some pork loin chops (a very lean cut with very little fat) and cooked them, only to have them come out pretty dry. A few months ago I found this recipe from Alton Brown for a Pork Chop Brine and the days of dry pork chops got left behind.
Last night I grilled up a few of these chops and shared with my neighbor Jen, whose husband doesn't like pork chops. He loved them and I hope you will too!
2 Hour Pork Chop Brine
Alton Brown, Food Network
this is enough brine to cover about 5 chops
1 c. kosher or coarse sea salt (not iodized salt)
1 c. brown sugar
1 T. black peppercorns
1 T. dry mustard
2 c. cider vinegar
4 c. ice cubes
In a sealable container combine salt, brown sugar, peppercorns, and mustard. Heat cider vinegar in a small pan until hot (not boiling). Pour cider vinegar into container and stir to dissolve sugar/salt. Let mixture stand for about 20 minutes and then add ice cubes and dissolve. Add pork chops, making sure they are completely covered with brine and store in the refrigerator for 2 hours.
Remove from brine and season to your liking. I used a Stubs BBQ Dry Rub.
Preheat grill and cook until internal temperature in the thickest part of the meat reaches between 145 and 160 degrees. Don't overcook* or you'll be left with dry pork chops anyways!
*The USDA lowered its recommended cooking temperature from 160 degrees to 145 degrees in May and added a 3 minute rest time.