The Secret to Tasty, Tender Pork Chops

It's true, pork chops have a reputation for being dry and tough.  But when we offer samples at the market, customers are wowed and want to know how I did them.  So here's my secret...

Brining!

And here are the details...

Brined Pork Chops on the Grill
2 lbs pork chops
2 cups water (or enough to cover chops)
Pink salt or Real Salt (1 Tbls. per cup of water)
Dried basil (1 tsp. or to taste)
Dried sage (1 tsp. or to taste)
Onion powder (1 tsp. or to taste)
Black pepper (1/8 tsp. or to taste)

Dissolve salt in water and add seasonings.
Pour over chops and let sit for 1-4 hours.
Drain brine and discard.
Grill chops over medium heat until top begins to turn white.
Flip over and cook until done (8-10 Minutes on each side - adjust according to heat and preference for doneness).

You'll be amazed at the difference brining makes.  You really only need to brine the chops for an hour or two - much more than 3 or 4 hours and they'll start to get too salty.  And, as with any pastured meats, (or really all meat!), cooking low and slow is best.  Don't try to rush the process!

Let me know if you try this recipe, and how it turns out for you!