Grilled Honey-brined Pork Chops
Yield: Serves 6
Cooking Time: 12 minutes
Preparation Time: 20 minutes
Ingredients
1 cup (250 mL) sea or kosher salt
3/4 (375 mL) cup sugar
1 cup (250 mL) liquid honey
1/2 cup (125 mL) Dijon mustard
2 tsp (10 mL) red chile flakes
3 tbsp (50 mL) fresh rosemary, or 1 tbsp (15 mL) dried
8 cups (2 L) water
6 thick Canadian Pork chops, centre cut, rib chops, or sirloin steaks (check to make sure they are not "seasoned" pork chops)
2 tbsp (25 mL) coarse black pepper
2 tbsp (25 mL) fresh thyme, or 2 tsp (10 mL) dried
Cooking Instructions
*Note: Brining is a technique used to add both flavour and moisture to meat and poultry. The salt in the brine drags the moisture and flavours into the meat. Do not use this recipe with "seasoned" pork chops (as these have already been processed in a sort of brine) - check the label to ensure the pork chops you are using do not already have sodium or water added.
Combine the first seven ingredients in a saucepan and bring to a boil. When sugar has completely dissolved allow liquid to cool; refrigerate. Place liquid and chops in a large non-reactive (glass or plastic) container; cover and refrigerate for 12 hours. Heat grill to medium. Remove chops from brine and pat dry. Do not re-use brine. Season with pepper and thyme.
Grill for a total of 12 minutes, or until chops are just cooked and feel firm to the touch.
