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
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.
Chocolate and PB No Bake Cookies