Okay, time for another recipe. Tried this yesterday and not quite sure what makes it so good but it makes all the difference in the world. I despise dry pork chops, but these come out so moist and tasty I don't think I'll fix them any other way again. I've marinated meats many times but this is a brine. Don't ask me. I just followed the recipe and they were great!
Brined Grecian Pork Chops1/2 c. kosher salt
1/2 c. dark brown sugar
2 c. hot water
12 crushed black peppercorns
1 lg. onion, unpeeled and quartered
3 bay leaves
3 cups very cold water or ice
4 bone-in pork chops at least 1-inch thick
2 tsp. minced garlic
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
1 tsp. freshly ground pepper
3 Tbsp. chopped fresh rosemary leaves
(or 1 Tbsp. crushed dried)
2 tsp. extra virgin olive oil
1. Dissolve salt and sugar in hot water. Add peppercorns, onion, bay leaves and cold water or ice.
2. Place pork chops in a large nonreactive container or extra-large resealable plastic bag. Cover with brine and allow to brine at least 1 1/2 hours but not longer than 3 hours. (Thinner chops will require less time.)
3. In a small bowl, combine garlic, lemon zest and juice, pepper, rosemary and olive oil. Mash together with the back of a spoon.
4. Preheat grill to high heat.
5. Remove chops from brine. Pat dry with paper towels. Rub with lemon-herb paste allowing some to adhere. Grill 2-3 minutes per side to sear. Reduce heat or move to cooler section of the grill and continue grilling 8-10 minutes per side.
6. Remove from grill and tent with foil. Allow to rest 5 minutes before serving.
I honestly didn't think that something like this would do a whole lot, but they really were good. You just have to try for yourself. Hope you enjoy as much as my family and I did!