Grilled Peppered Pork Chops
It is important to note the temperature of the brine. Do not poor warm brine over the pork chops as it will begin to cook the pork. Make sure the brine is at room temperature or chilled before beginning the brining process. If you prefer boneless porkchops slightly decrease the cook time.
- 4 bone-in pork chops, about 1-inch thick
- peppery brine, see recipe below
- ground pepper
- Place the pork chops into a flat baking dish, bowl or plastic bag. Cover with the room temperature brine and place into the fridge to brine for at least two hours and up to four. Turn the pork chops if they are not fully emerged in the liquid. Also, do not let the pork exceed the four hours of brine time.
- When ready to cook, heat the grill to medium-high heat, about 350 degrees F.
- Remove the pork chops from the brine and pat dry. Top each side of the pork chops with ground pepper, to taste. Once the grill is hot, place the pork chops onto the grill. Cook for 4 to 6 minutes on each side. Cook until the pork reaches 135 degrees.
- Remove the pork from the grill and cover with foil. Let rest for 5 minutes. Serve warm.
for the Peppery Brine
- Combine 4 cups of water, 1/3 cup salt, 2 tsp ground pepper, 3 rosemary sprigs 5 cloves of garlic and tablespoons of honey into a saucepan. Cook until the salt has dissolved. Remove the pan from the heat and bring to room temperature. Use as instructed.