Grilled Brined Pork Chop is a simple pork chop recipe that you can prepare for lunch or dinner. This recipe will give you a tender and moist pork chop that you will definitely enjoy.
Brining is important for this recipe because this process makes the meat tender and seals all the moisture making it soft and never dry. The marinade is a simple olive oil mixture which also serves as the basting sauce.
When brining meat, make sure that you have a large container to accommodate the meat, ice water, and salt. For pork chops, you can brine from 12 to 24 hours. Remember that brining more than the recommended time will make the meat more salty and less appealing.
The best way to cook brined pork chop is to grill them. Give them a few minutes per side to brown while basting the other side and then you can enjoy eating with a vinegar dip along with rice. If you want to do this the Pinoy way, Inihaw na pork chop is a good grilled pork chop recipe to start with.
Try this Grilled Brined Pork Chop Recipe. Let me know what you think.
- 3 lbs. pork chops
- ¾ cup table salt
- ½ cup granulated white sugar
- 1 gallon ice cold water
- 2 teaspoons garlic powder
- ½ teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
- Make the brine by combing ice cold water, sugar, and salt in a large container. Mix well.
- Soak the pork chops in the brine mixture for 14 hours. (minimum of 3 hours)
- Combine olive oil, garlic powder, and ground black pepper. Mix well.
- Coat the pork chops with the olive oil mixture and then marinate for an hour.
- Grill each side of the pork chops for about 7 minutes or until he color turns brown. Do this while basting using the excess olive oil mixture.
- Serve. Share and enjoy.