Brining pork chops is undoubtedly the best way to prepare them. After I did it once, I will no longer prepare them any other way. They are juicy and delicious and far better than any I've ever had before.
- 3 1⁄2 cups water
- 1⁄4 cup kosher salt
- 1⁄4 cup dark brown sugar
- 1 tablespoon molasses
- 1 cup ice cube
- 4 bone in pork chops, about 3/4 to 1 inch thick (about 3 lbs. total)
- 1 tablespoon chopped garlic
- 1 tablespoon crushed fennel
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons kosher salt
- 2 teaspoons fresh coarse ground black pepper
- To brine the chops: Heat the water, salt, sugar and molasses in a pan, stirring occasionally, until the sugar and salt dissolve.
- Pour into a large zip-lock bag or a tupperware container and let cool down slightly, then add the ice cubes.
- When the brine is cold, add the chops.
- Refrigerate for at least 4 hours, but no more than 6.
- Remove the chops from the brine, dry completely with paper towels.
- Discard the brine.
- In a small bowl, combine the rub ingredients and mix well.
- Lightly rub the mixture into both sides of each pork chop.
- If using a gas grill, set one side on low, the other medium high.
- If using a charcoal grill, arrange the coals so that there are thicker and thinner layers of coals for varying degrees of heat.
- When the thicker layers of coals are hot, set the chops directly over them, or over the hottest part of the gas grill.
- Sear the chops over the hot area for about 1 1/2 minute.
- per side, then move them to the less hot areas.
- Cover the grill and continue to cook until the chops reach an internal temperature of 145 degrees F.
- (about 3 minutes more per side).
- Transfer to a platter and let rest, uncovered for about 5 minutes before serving.
- NOTE: You could cook this chops inside in a frying pan.
- Just cook the 1 1/2 minutes per side over medium high heat, then put the pan in the oven at 375 degrees and let the chops finish cooking.
We just had your pork chops tonight, and we are in between yes we like them, or no we don't. I do believe that the brining method was a good thing, because I am novice 'griller' and my 3/4 in. chops were very moist with juices flowing out. However, I do like spices in my food and I thought that the fennel overpowered everything. Husband scraped off all season...he's really picky though. We will repeat this brining method but maybe cut back or omit the fennel. Thank you so much for this recipe.
What a great way to fix pork chops. I've brined turkeys before and I have no idea why I never thought to do that with pork. It just makes the meat so moist. I did make a couple of changes, one intentionally, one by accident. I added a cup of bourbon that I keep on hand for cooking then added enough water to make the 3 1/2 cups. I misread the amount of molasses so I had 1/4 cup instead of the tbsp. Since I had already used that cup of bourbon, I didn't want to throw it out and start over, so I left out the brown sugar. Everything else for the brine as to recipe. We try to watch the salt intake, so for the rub I cut back on the salt to 1/2 tsp and for our tastes it was perfect. I did not have fresh herbs so used 1 tsp. each of the 4 herbs and we all thought it was great. Thanks for sharing such a fantastic recipe.
Pork chops are not my favorite kind of meat as they always seem to be so dry and flavorless but not anymore! This was a wonderful recipe and my first time brining meat. I ended up brining 6 pork chops for 8 hours because I was running late. Next time I think I will try brining them overnight. I used fresh herbs from my garden but did not add the fennel. I put 4 cloves of garlic, whole sage and rosemary leaves, 1 tsp of salt (only because others stated their chops were salty), pepper and about a tablespoon of olive oil in my mini food processor and made a paste to brush on the chops. Grilled them on my gas grill and they turned out so moist and flavorful! We will definitely be having pork chops more often now. Thanks for a great recipe.