Brined Pork Chops
Brined Pork Chops
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  • 2 cups (500 ml) ice water
  • 1 1/2 tablespoons (22.5 ml) sugar
  • 1 1/2 tablespoons (22.5 ml) salt
  • 4 bone-in pork chops, each 3/4 inch (2 cm) thick
  • Pepper
  • Preparation
  • Make the brine: In a saucepan, bring the sugar, salt and 125 ml (1/2 cup) of the water to a boil. Remove from the heat and add the remaining ice water.
  • Place the pork chops in a Pyrex baking dish or large sealable plastic bag and add the brine. Cover the dish or seal the bag. Refrigerate from 4 to 12 hours.
  • Preheat the grill, setting the burners to high.
  • Remove the pork chops from the brine. Pat them dry with paper towels.
  • Grill 4 to 5 minutes per side. Season with pepper. Serve with one of the vegetables in the VIP Veggies article.
  • Description
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