May 8, 2010

Grilled Pork Chops

A chef once told me that the solution to a juicy, moist and tender pork chop is to marinade it with a brining mixture ahead of time. You can use other herbs and spices for added flavor and cook it either baked or grilled. I served mine with sweet potato galettes.
4 pork chops
¾ cups apple cider vinegar
2 Tbsp. brown sugar
1 tsp. peppercorn, crushed
1 bay leaf
1 tsp. salt
½ cup ice water
1. In a saucepan, combine vinegar, sugar, peppercorns, bay leaf, and salt. Heat on low and whisk to dissolve ingredients. Remove from heat and add ice water to cool down the mixture completely. Note: Don't put the meat into hot brine, as it will cook the meat.
Printable Recipe
2. Put meat in the mixture, cover and refrigerate for at least 3-4 hours. Remove the meat from the brine and dry with paper towels before cooking it.

No comments: