Saturday, June 4, 2011

Brined pork chops stay moist on the grill

Bryan lucked out last night. Instead of just making the same old, I invited over Tara and Dan so I could make Lemon and Thyme Grilled Pork Chops from Sunset magazine.

After Greg's Pork Loin turned out so successful on Christmas Eve, I've been meaning to try my own hand at brining pork but didn't quite have the opportunity until now. Since the recipe calls for six bone-in pork chops, it was a bit much for just Bryan and me, but for four of us it made the perfect amount (plus leftovers!).

Bryan was sure he would dry out the pork chops or that they would be undercooked, but we followed the directions and cooked them for about 6-8 minutes per side, and they turned out moist and delicious. I brined them for the maximum time recommended, 12 hours, and they were a bit on the salty side, so I think next time I'll try to cut the brining to six hours tops.

We served the pork chops with cantaloupe and mangoes that Tara cut up for us; roasted fingerling potatoes; and broccoli roasted at 350 degrees F for about 15 minutes with olive oil, salt and Mrs. Dash Garlic Seasoning.

Thanks for sharing the good grub with us!

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