I’m a big fan of brining turkey and I’ve started to see this method also being used with pork. I’m sure we’ve all encountered that the dry pork chop where the only way it’s going down is washed with a drink.
This method is quite simple and I’ve tried 3 times with the same tasty success. You will need a plastic container that will hold your chops, some apple juice, 3 bay crinkled bay leaves, 5 tbsp. of Montreal Steak Spices.
One hour before you are going to grill your pork chops, place them in the plastic container and fill it up with apple juice until the meat is covered. Now take the chops out for a moment and throw in your steak spice, bay leaves and mix until dissolved. Leave the chops in the brining liquid at room temperature for no more than 1 hour. To do otherwise would cause the acid from the juice and the salts to break your meat down to way beyond enjoying them. Thoroughly rinse your chops, pat dry and season lightly.
In a preheated grill (minimum 400 f temperature), grill your chops and as always, flip them just once. I had 1 inch thick chops and grilled them 5 minutes/side. It is my understanding that medium-well pork chop ( light rose colour) is deemed safe for consumption.
Squeeze some fresh lemon juice, sprinkle with dried oregano and allow the meat to rest for 5 minutes before eating.
2 Responses
I like the idea of brining – esp. in apple juice. I’ll have to track down the ingredients in the Montreal Steak spice, though… it’s not on MY grocery shelf!
Katie, look no further:
Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 2 tablespoons kosher salt, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes, and mix well.