Brining the pork chops first makes them flavorful and tender. This is especially good with Blueberry Peach Salsa. BHL
Yield: Makes 4 servings
Ingredients for Brine:
1 1/2 qt. hot water
3 Tbsp kosher salt
2 Tbsp chopped fresh thyme
2 Tbsp brown sugar
2 tsp coarsely ground black pepper
4 garlic cloves, crushed
1/2 large lemon, sliced
2 bay leaves
4 (1-1 ½ inch-thick) bone-in pork chops (about 2-3 lb.)
1 Tbsp Flying Olive Chipotle, Gremolata, Lemon, or a Flying Olive Extra Virgin Olive Oil of choice
Salt and freshly ground pepper, if desired
For the Brine: Stir together all the ingredients, except the pork chops and Flying Olive EVOO in a large stockpot. Heat until the salt and sugar dissolve. Let stand 1 hour to cool.
Place pork chops in a large zip-top plastic freezer bag. Add the brining solution and seal. Place bag in a shallow baking dish, and chill 8 hours.
Remove the pork chops from the brine and discard the brine. Let the pork stand at room temperature 30 minutes. When ready to cook the pork chops, light 1 side of the grill, heating it to 350° to 400° (medium-high). Leave the other side unlit, for indirect cooking. Brush pork with the Flying Olive EVOO of Choice, and sprinkle with desired amount of salt and pepper.
Place pork over lit side of grill, covered with the grill lid, 3-4 minutes on each side, depending on thickness. Transfer pork to unlit side of the grill and continue to cook, covered, 8 to 10 minutes on each side, or until a meat thermometer inserted into thickest portion registers 150°. Remove the pork from the grill and let stand 5 minutes under a loose tent of aluminum foil. Arrange pork on a serving platter. Perfect served with Blueberry Peach Salsa.
Submitted by Barb L.