Nick and I love to cook but we are both totally handicapped when it comes to preparing pork. We love to eat it but we almost always mess it up... burnt, tough, chewy, and downright sad. So in an effort to fix that problem, we decided to try a brine. It was really simple to make BUT it does require a bit of planning and (in our case) it definitely made the dish a bit salty. Despite the saltiness, the pork was so much more tender and juicy than usual so it was all worth it. Our pork game has stepped up and we'll be trying this one again soon!
- 1/2 cup kosher salt
- 1/2 cup packed light brown sugar
- 1 sprig fresh rosemary
- 2 teaspoons black peppercorns
- 1 cup ice cubes
- bone-in center-cut pork chops
- In a large pot, bring 7 cups water to a boil.
- Remove from heat and add the salt, brown sugar, rosemary sprig, and 2 tsp. peppercorns, stirring until salt and sugar are dissolved.
- Add ice cubes and chill until cold.
- Place pork in brine and cover with plastic wrap. Set a plate on top to keep meat completely submerged, then chill overnight.
- The following day, prepare a charcoal or gas grill for medium heat.
- Remove pork from brine and pat dry. Brush pork all over with olive oil.
- Grill pork, covered, turning once, until meat is done the way you like it, about 10 minutes for medium-rare. Transfer pork to a platter, let rest 5 to 10 minutes.
- Then enjoy! We served ours with an apple-onion marmalade and garlic-chive mashed cauliflower. If I find some extra time this weekend, I'll post the recipes for both because that cauliflower was AMAAAAAAAZING!