How to \"Dry-Brine\" Pork Chops recipe

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Ingredients

4 large center-cut bone-in pork chops
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
Vegetable oil for grilling

Nutrition Info

215.5 calories
carbohydrate: 0.4 g
cholesterol: 65.2 mg
fat: 11.7 g
fiber: 0.2 g
protein: 25.5 g
saturatedFat: 3.3 g
servingSize: -
sodium: 2936.6 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix kosher salt, black pepper, and cayenne pepper together in a small bowl to make the dry brine. Generously apply mixture to both sides of pork chops. Transfer chops to a rack on a paper towel-lined baking sheet. Refrigerate uncovered 18 to 24 hours.

  2. Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil.

  3. Grill chops until internal temperature reaches 135 degrees F (60 degrees C), turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes.

Recipe Yield

4 servings

Recipe Note

Seeing the juicy pork chops in my friend Jennifer Yu's blog post (Use Real Butter) inspired this recipe, which features one of my favorite getting-meat-ready-for-the-grill techniques of all time. If you can call sprinkling salt on pork chops a technique. As long as you don't horribly overcook your meat, this 'dry-brine' technique will produce the juiciest and most flavorful pork chops you've ever had.

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