Brined and Grilled Pork Chops

Ingredients

• Water

  Plain, clean water

  ¾ cup or 178g

• Salt

  Table

  3 tbsp or 54g

• Thyme

  Fresh

  2 tbsp or 5g

• Brown sugar

  2 tbsp or 18g

• Pepper

  Spices, black

  2 tsp or 4g

• Garlic

  Raw

  4 cloves, minced or 12g

• Bay leaf

  Spices

  2 tbsp, crumbled or 4g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Pork chops

  Fresh, loin (blade), bone-in, separable lean only, cooked, pan-fried

  4 chop, excluding refuse (yield from 1 raw or 252g

Directions

1. Recipe inspired by: http://www.myrecipes.com/recipe/all-purpose-pork-brine
2. Stir together all ingredients (except pork) in a large stockpot until salt and sugar dissolve. Let stand 1 hour.
3. Place pork and brine in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 8 hours.
4. Remove pork chops from brine; discard brine. Let pork stand at room temperature 30 minutes. Light 1 side of grill, heating to 350-400 degrees F (medium-high heat); leave other side unlit. Brush pork with 1 tbsp. oil, and sprinkle with desired amount of salt and pepper.
5. Place pork over lit side, and grill, covered with grill lid, 4 minutes on each side. Transfer pork to unlit side, and grill, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 150 degrees F. Let stand 5 minutes. Arrange pork on a serving platter. Enjoy!

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