Servings: 2 people
Make the brine
Add kosher salt, brown sugar,black pepper, basil, garlic, water, and lemon juice to a bowl. Mix in bowl until sugar and salt dissolve
Make the pork chops
Cover chops with the brine and refrigerate for 1-8 hours.
Remove chops from brine. Wash well then dry fully. Season with salt and pepper and let reach room temperature.
Prep grill by oiling the grates with an oil dampened napkin. Pre-heat grill to high heat and grill pork chops 6 minutes per side.
Remove and let rest for at least 5 minutes before serving.
- Choose a good cut – bone-in with marbling
- Let chops reach room temperature before cooking
- Use a meat thermometer to test for doneness. Undercooked pork is just as bad as overcooked. Insert an instant-read thermometer into the thickest part of the chop. Once it reads 135 degrees remove the chop from the heat and let rest. It will continue cooking in rest mode and reach the desired 140-145 degrees. If you don’t have a thermometer there ain’t no harm in cutting the chop open and using the eye test.
- Adjust your cook time depending on thickness of the chops and whether a bone is present. Thinner chops will obviously take less time
- Let chops rest 5-10 minutes after cooking.
- Alternatively, chops can be grilled on stovetop or broiled in the oven. To broil, set a wire rack inside a baking sheet and pre-heat oven to 450 degrees. Pan fry the chops in a skillet over med-high heat for 3 minutes per side and then finish in the oven for 6 minutes.
- I use the same brine/recipe for veal chops and grilled chicken thighs (bone-in)
- Pair these chops with briny greens and Puerto Rican mashed root vegetables.
Calories: 347kcal | Carbohydrates: 37g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 15409mg | Potassium: 675mg | Fiber: 3g | Sugar: 28g | Vitamin C: 30mg | Calcium: 94mg | Iron: 2mg
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