Name: Juicy Grilled Pork Chops - Brined Pork Chops
Prep time: 15 min
Cook time: 25 min
Total time: 520 min
Ingredients: 4 bone-in pork chops; 3/4 cup brown sugar; 1/2 cup sea salt; 2 teaspoons dry mustard; 5 dashes tabasco; 1 cup apple cider vinegar; 1 teaspoon black pepper; 4 cups water

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Grilled pork chops are one of the greater things about summer. A thick, bone-in pork cooked over a charcoal goal leaves me in heaven. However, I have found some folks still are overcooking their pork chops leaving them with dry, tough meat. One way to make sure you have juicy grilled pork chops is to make grilled brined pork chops. OH, and cooking just to 150 degrees before letting the pork chops rest.

One way to make sure you have juicy grilled pork chops is to make grilled brined pork chops. OH, and cooking just to 150 degrees before letting the pork chops rest.

Between Jen's, over at Mess Hall to Bistro, pork kabobs and Kathryn's, over at Talking Dollar and Cents, crispy pork chops, I was drawn to grilling up some pork this week.

Juicy Grilled Pork Chops

Of course, since it is early in grilling season, I had to make a brine for my pork chops. I feel like I have been going through withdraw from grilled meats that have been brining for two days. My poor brown sugar has been so ignored.

Well, if you want to learn about my tips for grilling pork on a gas grill, you will have to visit the Indiana Family of Farmers blog. I am guest blogging over there about how to grill killer chops.

Brined Pork Chops

Juicy grilled pork chops are foolproof with this grilled brined pork chop recipe of brown sugar, salt, vinegar, and water prior to grilling. Start with ¾ cup of brown sugar, ½ cup of sea salt, 2 teaspoons of dry mustard, and 5 dashes of Tabasco.

Heat up 1 cup of apple cider vinegar and pour over dry ingredients.

Stir together and let sit for about 20 minutes to bring it to room temperature. Then grab your chops. I had a package of three chops. Adjust the above ingredients for more chops. You could probably go up to four chops with the above base ingredients. Double ingredients for more chops.

After 20 minutes, add four cups of water and 1 teaspoon of cracked black pepper. Stir together.

Add chops to the container or place chops in a [amazon_textlink asin='B01FXMDA2O' text='large Ziploc bag' template='ProductLink' store='farmwifedrink-20' marketplace='US' link_id='ba0654be-5df3-4f48-9d4d-4613c18e8475'] and pour the brine over top. Refrigerate for 2-24 hours.

When you pull the chops out of the brine, the meat will be white from the salt. Let the chops sit out for about 15 minutes before placing on the grill.

Remember to learn more about how to get grill perfect chops, bounce over to the Indiana Family of Farmers blog.

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Juicy Grilled Pork Chops - Brined Pork Chops

One way to make sure you have juicy grilled pork chops is to make grilled brined pork chops. OH, and cooking just to 150 degrees before letting the pork chops rest.

Print Rate

Course: Entree, Main, meat

Cuisine: BBQ

Keyword: Brined Pork Chops, Grilled Pork Chops, Juicy Pork Chops

Prep Time: 15 minutes

Cook Time: 25 minutes

Marinating Time: 8 hours

Total Time: 8 hours 40 minutes

Servings: Servings

Calories: 464kcal

Author: Leah @ Beyer Beware

Ingredients

4 bone-in pork chops
¾ cup brown sugar
½ cup sea salt
2 teaspoons dry mustard
5 dashes tabasco
1 cup apple cider vinegar
1 teaspoon black pepper
4 cups water

Instructions

Mix dry ingredients together, except for black pepper, in a large bowl.
Heat up vinegar and pour over dry ingredients. Add four cups of water. Stir to combine and dissolve sugar and salt.
Add black pepper and pork chops to bowl. Cover.
Brine for two hours. in the refrigerator.
Remove from brine. Grill over 350-degree grill until internal temperature of pork chops is 150 degrees.
Let rest for 5 minutes before serving.

Nutrition

So, what have you been making? Been grilling? Inspire me. I am home all week and need your inspiration!

Link on up and share the love.

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Leah

A working mom of two very active teenagers. My husband and I gave up running the 80-cow dairy farm that also included a couple of hundred acres of corn and soybeans to both work to support the agricultural industry. We still have about 20 head of dairy heifers and cows to help my kids appreciate the effort it takes to raise livestock. I consider myself a foodie as I love cooking and experimenting with recipes. My family just wishes I would make the same thing twice. Find my other blog, FarmWifeDrinks.com for all things cocktails.