With more great (hot!) weather on the way, I suspect that many of you will be manning your grills this upcoming Memorial Day Weekend (or enjoying the fruits of someone else’s labor). Looking for the perfect grill recipe? Try this recipe for Pork Chops from Pat Mullins of Local on for size. Adjust as needed for larger parties.
Brined Pork Chops
6 bone-in Gunthorp farm pork chops (available at Local)
1 gallon cold water
1/4 cup honey
3/4 cup light brown sugar
1/2 cup kosher salt
1 bay leaf
10 sprigs of thyme
3 sprigs of rosemary
1 tablespoon whole black peppercorn
1. Combine water and dry ingredients and bring to a vigorous boil. Allow brine to fully cool. Completely submerge pork chops in cool brine for 8-24 hrs.
2. Remove chops from brine, rinse and pat dry (let stand minimum 1 hour).
3. Grill over medium heat (325-350 degrees) for 6-8 minutes per side or until internal temperature reaches 140 degrees.
*For a more robust smoke flavor add applewood chips (available at Local) to charcoal or in foil pouches directly over gas flame.