Juicy Pork Chops

My favorite brine for pork chops, adding moisture and flavor to pork that's bred, these days, for leanness.

This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published throughout the summer of 2009.
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These days, pork is bred for leanness. With so little fat, however, cooked chops can turn into shoe leather all too quickly.

A favorite summer-time response is to soak thick chops in a brine before grilling. The result is tender, succulent meat that will have your family and friends begging for more.

ALANNA's TIPS Ask your butcher to cut “Iowa chops” one to one-and-a-half inches thick.

To save on dishes, use the same container to warm the brine and chill the brining chops. Choose a non-reactive (stainless steel, glass or enamel; I use Corningware) covered container that can be used stovetop and is also large enough to hold the thick chops and the brine.

Don’t skimp on the chili powder for it adds flavor without burn.

You will get better results with a coarse salt such as kosher or pretzel salt.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher.

This recipe was first published in print in 2003 and published online for the first time in 2009.

QUICK SUPPER:
JUICY GRILLED CHOPS

Hands-on time: 10 minutes
Refrigerator time: 6 – 24 hours
Grill time: about 20 minutes

1 cup water
1/4 cup coarse salt
1/4 cup brown sugar
2 tablespoons chili powder
3 cups additional water
4 thick pork chops

Oil
Pepper to taste
Additional chili powder

BRINE Combine first cup of water with salt, sugar and chili powder in a saucepan and bring to a boil. Add remaining water and cool completely. Add chops, submerging completely. Cover and refrigerate for at least six hours.

Prepare grill. Drain chops and discard brine. Pat chops dry with paper towels and brush lightly on both sides with oil. Season with pepper and a little chili powder. Grill about 10 minutes per side or until an instant-read thermometer reads 150F for medium. (Watch carefully for these cook more quickly than you might think.)

NUTRITION ESTIMATE Per Chop (assumes starting with a 6-ounce bone-in chop, fat removed before eating): 244Cal; 6g Tot Fat; 2g Sat Fat; 11mg Cholesterol; 1884mg Sodium; 5g Carb; 1g Fiber; 4g Sugar; 37g Protein; Weight Watchers 4 points

Do you have a favorite way to cook pork chops that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com.

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