Looking for a brine for boneless pork chops.

Trying to combine like apple cider vinegar, molasses, and ?XYZ? to make something nice and juicy on the grill tomorrow. Not sure if I'll add sauce after or just use the natural flavors. Suggestions welcome.. Tips/Measurements please.

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Gammy July 4, 2019
Here is my family favorite for grilling pork chops: https://www.bonappetit.com/recipe/pan-roasted-brined-pork-chop
I realize that the recipe says pan-roasted, but it also is wonderful for grilling with the fattest chops you can find. I also half the amounts given and find that it is plenty for 2 large 1"+ pork chops. I place the chops in a gallon-size zippered plastic bag and pour the brine in over the chops and place the bag in a bowl (in case of leakage) in the fridge for 4-24 hours. I use brown sugar rather than white to add flavor and whole allspice instead of juniper berries as that is what I have on hand. You can also swap out any of the aromatics: Can use any of the following aromatics: juniper berries, allspice, whole cloves, fresh rosemary, fresh sage, fresh thyme, smashed cloves of garlic, bay leaves, etc. I have also found that the brine can be kept refrigerated for a couple days or frozen for a couple months after the first use, and used a second time before discarding. Grill low and slow to 140 degrees F, then move to hot side and sear the outsides. Let rest 5-10 minutes off the grill. Pork should be a bit pink to be nice and juicy. Never needed to add a BBQ sauce, flavorful all by itself!

 
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