Thursday, August 27, 2009

The Secret for Perfectly Grilled Pork Chops

Psst.... Come on over here and I'll tell you my secret to perfectly grilled pork chops. I've bet you've heard about it before, but if you're like me, you hadn't tried it yet. It's easy and it's cheap. Interested?

Then come back tomorrow with 5 bucks.
All right, since you're all my loyal friends and readers, I'll let you know for free.
It's a BRINE SOAK. That's it. Just put your pork in a plastic bag in the fridge with some water, sugar, and salt. For some magical, mystical reason, it will erase pork's tendency to toughen, and instead make it soft and tender and juicy and succulent.
I threw my brine soaked pork on the grill with some peach halves that I rubbed with brown sugar. Peaches and pork both grilled for six minutes (three minutes per side), then I sliced up the peaches and put them along to catch all the savory pork juices. Make some right now while the peaches are perfect. And I'll bet you'll make them later and again and again. You're going to love it.
Money Saving Tips: I always buy my chops when Albertson's has a two for one deal. I end up spending about three dollars for 2 lbs. You can't beat that!
Brine Soaked Pork Chops with Peaches
Estimated Cost: $4.oo for four servings
Notes: This was yummy with rice pilaf, but couscous would work well also.
1 lb. boneless pork chops
2 cups water
2 tablespoons sugar
2 teaspoons salt
2 peaches, halved, pit removed
cooking spray
2 tablespoons brown sugar
chopped parsley, for serving
Combine pork, water, sugar, and salt in zip top bag. Let sit in fridge for at least 6 hours and up to 18 hours. (I let mine go for 24 and they were practically falling apart, but still fantastic.) Preheat grill. Discard marinade. Spray cut side of peaches with cooking spray and rub with brown sugar. Grill peaches and pork for three minutes per side. Let stand for five minutes. Peel peaches and slice. Serve with pork. Sprinkle with parsley if desired.
Up Next:
Chocolate and PB No Bake Cookies

19 comments:

Jennifer said...

These look delicious!!! What a wonderful summer meal!

DeltaWhiskey said...

See, I never eat pork anymore because it's always so dry and icky. How long to you let it soak in the brine?

~Delta Whiskey

jennifer rogers said...

yum! those look delicious...i've never had peaches with my pork before but i see it all the time in recipes...i'm going to try this as soon as the weather cools down a bit!

Kirsten said...

I've brined a turkey and had great results...but never a pork chop. What a great idea. Those peaches look yummy as well!

Prudy said...

Delta:
I've done it for anywhere between 6 and 24 hours. At 24 hours they were falling apart before they got to the grill, but they tasted great!

Aggie said...

Thank you for the tip!! I have never soaked anything in brine so this is very new to me. Love what you did with the peaches too!

Leslie said...

Yep.. I agree with you 100%. I dont make pork or poultry without s doing a brine first. Makes all the diffeance in the world!

The Japanese Redneck said...

Yummy looking. I read another post a few weeks ago about brining the meat before you grill.
Will have to give it a go.
Ramona

Marjie said...

Pork needs fruit to accentuate the flavor. I love it with baked apples, too!

Coby said...

LOL You're right you know Prudence, I HAVE read about it and still not done it, though I have brined other things:) Makes sense as pickled pork is so delicious but have never done anything with such a small cut. OK, I WILL give it a go thanks:)

Katherine Aucoin said...

You are so right about brining. It works really great on boneless, skinless chicken breasts too since they have a tendency to dry out if you don't babysit them.

Your pork chops look perfectly grilled.

Theresa said...

Psst, I didn't know that secret. Now I know. Can't wait to try it. Your chops look good!!

Catherine said...

Your pork chops look delicious and . . . you know what peaches are do. =)

I have to tell you, we had your tamale griddle cakes for dinner this week and I too am in love. They were so crazy delicious. I cannot believe how easy they were. I will never make another tamale, again! Thankyou for sharing such an amazing recipe!

The Blonde Duck said...

Someone said PB cookies?

Audra said...

That looks fabulous! Now I'm watching for a sale on pork chops!

Marie said...

I know this works with chicken breasts but had no idea it would work with pork. I'll be sure to try that the next time! Your chops look delish as always!

Molly said...

I didn't know this and I happened to have grilled pork chops on the menu right after reading it. I did it, though only for a few hours, and it STILL helped tremendously. I'm looking forward to trying this again and for the minimum recommended 6 hours.

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