Grilled Honey-brined Pork Chops

Posted on May 2, 2011 by
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Dinner

20 minutes

12 minutes

6

    • 6
      6
      Canadian Pork Chops (Centre, Rib or Sirloin)*, at least 1"/2.5 cm thick
    • 1 cup
      250 mL
      sea or kosher salt
    • 3/4 cup
      375 mL
      sugar
    • 1 cup
      250 mL
      liquid honey
    • 1/2 cup
      125 mL
      Dijon mustard
    • 2 tsp
      10 mL
      red pepper flakes
    • 3 Tbsp
      50 mL
      fresh rosemary (or 1 Tbsp/15 mL dried)
    • 8 cups
      2 L
      water
    • 2 Tbsp
      25 mL
      coarse black pepper
    • 2 Tbsp
      25 mL
      fresh thyme (or 2 tsp/10 mL dried)

Directions

*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 salt, sugar, honey, mustard, red pepper flakes, rosemary and water 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. Preheat grill on high; reduce heat to medium. Remove chops from brine and pat dry. Do not re-use brine. Season chops with pepper and thyme. Grill on lightly oiled grill over medium heat for a total of 12 minutes to an internal temperature of 155-160ºF (68-71ºC). Do not overcook. Remove chops from grill, cover loosely and let rest 5 minutes before serving.


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