Pork chops are among the perfect foods for a barbeque or a tailgate. They are delicious, they are relatively quick to prepare, they are delicious, they have some wiggle room as to being well prepared, and they are delicious.
One of the techniques to preparing great pork chops is to brine the chops.
Here are some tips to brining pork chops. Many of these tips came from James P. DeWan's article in the Chicago Tribune.
* Brining makes meat juicer. The meat has more liquid when you start grilling, and thus is juicier when grilling is finished.
* Brining seasons the inside of the chops, so while you may be a big proponent of rubs, as I am, this will get the whole chop tasty.
* The brining time for most regular-sized pork chops takes only about an hour.
* Make sure you have enough liquid to cover all the chops.
* About 1/4 cup of table salt per quart of water.
* Dissolve salt in a little hot water first. Add the rest of the cold liquid solution to cool the temp of the liquid.
* BRINE IN THE REFRIGERATOR. Don't send your guests to the hospital. While funny, it's not that nice.
* Remove chops from fridge, pat dry, add rub, grill.
thankyouverymuch,
OldCleat
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