Ingredients
24 oz Pork Chops (Bone in (12oz Each))
1/2 cup Kosher Salt (a bit less if you want)
1/2 cup Brown Sugar
1/2 Tbsp Whole Peppercorns
1/2 Tbsp Mustard Powder
1 cup Apple Cider Vinegar
1 lb Ice (to cool Brine)
Instructions
To make the brine I mixed the salt, brown sugar, ground mustard, and pepper into a decent sized plastic bowl. I then microwaved 1 cup of apple cider vinegar and poured it over the dry ingredients and gave them a nice mix to dissolve everything. Then I tossed in the ice cubes so I wouldn’t be cooking my pork chops in boiling brine. Finally the pork chops went into the brine and the whole thing went into the fridge for 2 hours (no more than 2 hours or you’ll have a salty mess).
Then toss in the ice cubes so I wouldn’t be cooking my pork chops in boiling brine. Finally the pork chops went into the brine and the whole thing went into the fridge for 2 hours (no more than 2 hours or you’ll have a salty mess).
Rinse pork chops under cold water to remove excess salty brine. Pat dry with paper towel and season lightly
Grill pork chops to an internal temperature of 145 degrees F. Let rest for 5 minutes before serving.