These pork chops are special because they are quickly brined! Brines usually take hours and most of the time overnight….not this one! This brine needs a minimum of 2 hours, which is great for those summer weeknight dinners…you can make the brine anytime during the day and let it sit.
Because of the brine, the pork also comes out so juicy! This is because the pork absorbs some of the salt, which breaks down the proteins, equaling a more tender meat. Sorry, had to put my Food Science "two cents" in there....
Not only is this pork succulent, I also pair it with an easy and delicious savory/sweet honey mustard sauce. I honestly feel this is a great meal to add to your summer dinners friends and/or family!
Recipe:
Serves: 6
Brine Ingredients + Pork:
6 Boneless Center Cut Pork Chops
1 1/2 tbsp Sugar
1/4 cup Kosure Salt
2 tbsp Montreal Steak Seasoning
2 cups of Water
1 tbsp Garlic Powder
2 tbsp Black Peppercorns
7-8 Ice Cubes
Honey Mustard Sauce Ingredients:
1/4 cup Dijon Mustard
2 1/2 tsp Honey
1 tsp Garlic Powder
2 tsp Distilled White Vinegar
Directions:
1. Combine the Brine Ingredients, minus the pork, in a small sauce pan and bring to a boil on high heat. Turn the heat to medium, or a simmer, and cook for an additional 5 minutes, stirring occasionally.
2. Add the ice cubes and bring the sauce to room temperature. Using a large ziplock bag, add the pork and the brine ingredients and marinate in the fridge for at least 2 hours (you can go longer, but you need a minimum of 2 hours).
3. Spray your grill with cooking spray turn the heat to medium high. Add the pork and cook 6 minutes one side, flip, and cook 4 minutes on the other side. Remove and let the meat rest on a plate covered with aluminum foil for 5-10 minutes.
4. While the pork is resting, combine the sauce ingredients in a small microwavable bowl. When the pork is done resting, heat the sauce for 1 minute in the microwave, stir to make sure the sauce smooth and then pour it over the pork chops. Serve immediately and enjoy!