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Meats & Seafood -
Pork Chops
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| INGREDIENTS |
- 10 cups water
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1/2 cup kosher salt
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1/3 cup sugar
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10 thyme sprigs
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3 rosemary sprigs
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1 head garlic, halved crosswise
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1 tablespoon black peppercorns
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1 teaspoon crushed red pepper
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2 oranges, halved crosswise
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4 (12-ounce) center cut pork chops, each about 11/2-inch thick
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| INSTRUCTIONS |
To brine the pork chops, combine water, salt, sugar, thyme, rosemary, garlic, peppercorns, and crushed red pepper in a large saucepan. Squeeze juice from orange halves into the brine and add the oranges. Bring to a simmer over moderately high heat, stirring to dissolve the salt and sugar. Transfer to a large bowl and let cool completely. Add pork chops and refrigerate, covered, for 12 hours.
When ready to cook, light a grill or heat a grill pan. Brush grill with oil. Grill chops over a medium-hot fire for 6 minutes per side or until browned and just cooked through. Serve with corn and macaroni and cheese.
Yield: Four servings. |
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