A leaner cut of meat is always good with a brine.
I find pork loin, chicken breast, and turkeys are so much more tender and flavorful after soaking for 24 hours in a bath of salts, spices, herbs, sugars and/or other seasonings.
Our chops were tender and moist and will be making this again!
My previous post is an Autumn Chutney made specificaly for this dish, where the flavors of fall really come through.
2 quarts water
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup pure maple syrup
1/4 cup cider vinegar
1 whole clove
3 bay leaves
2 tablespoons allspice
1 tablespoon yellow mustard
4 fresh sage leaves
1 tablespoon coarsely ground pepper
6 thick boneless pork loin chops(about 1 pound each)
Olive oil, for brushing
In a large pot, combine the water, salt, brown sugar, maple syrup, vinegar, clove, bay leaves, allspice, mustard , sage and pepper. Bring to a boil and remove from the heat. Let the brine cool to room temperature, then refrigerate for 1 hour. Add the pork chops to the brine and refrigerate for 7 to 8 hours ( i did for 24), turning the chops from time to time. Remove the pork chops from the brine and pat dry.
Light a grill. Lightly brush both sides of the chops with olive oil and grill over a medium-hot fire, for 18 minutes per side, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Transfer to plates and let rest for 5 minutes before serving.
Top with Autumn Chutney.
I find pork loin, chicken breast, and turkeys are so much more tender and flavorful after soaking for 24 hours in a bath of salts, spices, herbs, sugars and/or other seasonings.
Our chops were tender and moist and will be making this again!
My previous post is an Autumn Chutney made specificaly for this dish, where the flavors of fall really come through.
2 quarts water
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup pure maple syrup
1/4 cup cider vinegar
1 whole clove
3 bay leaves
2 tablespoons allspice
1 tablespoon yellow mustard
4 fresh sage leaves
1 tablespoon coarsely ground pepper
6 thick boneless pork loin chops(about 1 pound each)
Olive oil, for brushing
In a large pot, combine the water, salt, brown sugar, maple syrup, vinegar, clove, bay leaves, allspice, mustard , sage and pepper. Bring to a boil and remove from the heat. Let the brine cool to room temperature, then refrigerate for 1 hour. Add the pork chops to the brine and refrigerate for 7 to 8 hours ( i did for 24), turning the chops from time to time. Remove the pork chops from the brine and pat dry.
Light a grill. Lightly brush both sides of the chops with olive oil and grill over a medium-hot fire, for 18 minutes per side, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Transfer to plates and let rest for 5 minutes before serving.
Top with Autumn Chutney.
