Grilled Brined Pork Loin Chops
I adapted this recipe from a pre-packaged brine mix that I bought on vacation once. After I came home and used the mix, I couldn’t find a place to buy it anymore, so I had to “wing it”. Brining really does make a huge difference, especially with pork, and makes your meat very flavorful and juicy.
8 thinly-sliced pork loin chops
3 Tbsp. kosher salt
8 whole peppercorns
1 tsp. brown sugar
1 prune, coarsely chopped
1 or 2 coarsely chopped “baby” carrots
1 minced garlic clove
2 Tbsp. coarsely chopped celery
2 Tbsp. coarsely chopped onion
2 dried apple slices, coarsely chopped
Mix all ingredients, except pork chops, with 6 cups cool water. Stir well until salt is dissolved. Soak porkchops in salt solution, refrigerated, for 24 hours (I use a Ziploc bag). Remove from brine, discarding brine. Rinse chops and pat dry. Grill (or broil, if you prefer). Yummy.