Grilled pork chops

• To determine how much brine you'll need, place the meat to be brined in your chosen container. Add water to cover. Remove the meat and measure the water.
• A heavy-duty plastic tub, stainless-steel bowl, or re-sealable plastic bag can work as a brining container, as long as the pork is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine.
• Dissolve salt and sugar in the boiling water. Add it to the cold water; add pepper and seasonings stir to combine. Chill brine completely in the refrigerator before adding pork. Place your pork in the water and place in the refrigerator for the time required.
• Experiment with seasonings. Salt is essential, but everything else is optional.
• Rinse pork twice after removing it from the brine solution; discard brine. If you are not ready to cook at the end of the brining time, remove and rinse the meat. Refrigerate until ready to use.

Important

• Do not salt brined meat before cooking.
• Cook pork according to your favorite recipe.
• Do not overcook your brined pork.
• Once brined, the pork cooks faster so be careful and use a thermometer inserted into the thickest part of the meat. Cooking time for this chops is between 8 to 10 minutes each or until they reach 145 F / 65 C in the middle!