Pork Chops


Submitted By: Gladys Gibbs

Ingredients

  • 10 cups water
  • 1/2 cup kosher salt
  • 1/3 cup sugar
  • 10 thyme sprigs
  • 3 rosemary sprigs
  • 1 head garlic, halved crosswise
  • 1 tablespoon black peppercorns
  • 1 teaspoon crushed red pepper
  • 2 oranges, halved crosswise
  • 4 (12-ounce) center cut pork chops, each about 11/2-inch thick

    • 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.