Recipe by P4
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.
Top Review by nisea916
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.
- 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
Directions See How It's Made
- 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.