Sunday, April 26, 2009

Pork Chops , Grilled, real moist and juicy!.

You brine the pork chops in a brineing solution ........


If you enjoy dried out tasteless pork chops then go ahead and hit the return button, however if you like moist pork chops that are flavor full and moist, here is a recipe that is easy and works every time.

You have probably read my other recipes which use brineing. I always brine chicken, turkey and any meat that you have to cook a little longer and still require juiciness.

Now I know, you are going to tell me that you have to cook all pork to well done......if that is the case there is nothing that I will be able to tell you to convince you otherwise.

These chops you pull off the grill when the internal temperature is 120.
Yes, 120........but you are saying that 120 in beef is rare...........really rare.............

Will you give me a chance?

You pull it off the grill at 120 , tent it with aluminum foil and the internal residual heat will continue cooking it to about 135.

When you cut into it, there will not be any raw or real pink places unless YOU did something wrong. And if you are that sensitive, toss it on the grill for another 2 minutes..no more!

To make the brine, heat some water to real warm, put in the salt and sugar, with liquid smoke, Stir to dissolve and put in the chops and let them swim around for at least 2 or 3 hours. If the chops are cold you don't have to put it in the fridge. If they are not or it is real hot in the room you can put them in the fridge, remember to remove them 30 mintes before grills so they get to room temp for more even cooking.

Heat your grill to normal cooking temperature on one side and low on the other side. After brineing, remove from the brine and quickly rinse off the brine, and pat dry with paper towels.
Season with fresh ground pepper and anything else you may like at this time. (garlic powder, bbq seasoning etc)

When the grill is ready put on the grill, then for those fantastic grill marks turn the chops 90 degrees after about 2 minutes, then after about 4 minutes turn to the other side, and repeat for the grill marks about 2 minutes later.

Then put into the lower part of the grill and tent with foil, for about 2 or 3 minutes.

Now grab your instant read thermometer and jab it into the middle through the side half way between front and back and read the temperature.
It should be very close to 120, when the chops are at 120 turn the grill off and tent it with foil for a few minutes while you are preparing your plates for service.

That's it.

Stuff you will need:

3 or 4 pork chops 1/2 to 3/4 inch thickness
1/2 cup brown sugar packed
1/2 cup Kosher salt if using regular salt reduce by 33%
2 quarts water.
salt and pepper.

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