Grilled Brined Pork Loin Chops Recipes

ULTIMATE GRILLED PORK CHOPS

Steps:

• In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.

GRILLED BRINED PORK TENDERLOIN

Steps:

• Warm water in a large pot over high heat. Add salt and stir to dissolve. Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. Bring to a boil, reduce heat to low, and cover. Let brine simmer for 20 minutes.
• Fill a sink with ice water. Remove brine from heat and place pot into the sink. Cool, stirring, until brine reaches room temperature. Pour into a large plastic or glass vessel such as a 12-quart Cambro®. Add pork tenderloin pieces. Cover and let soak 6 hours to overnight.
• Remove loins from brine and rinse. Let rest at room temperature for 30 to 45 minutes while you prep the grill. Preheat the grill for indirect heat at 275 degrees F (135 degrees C).
• Place loins on cooler side of the grill and cook, rotating every 20 to 30 minutes, until an instant-read thermometer inserted into the centers read 130 to 135 degrees F (54 to 57 degrees C), 35 to 40 minutes.
• Paint loins with vegetable oil and move over the direct heat side of the grill. Sear until golden brown all over and internal temperature just reaches 145 degrees F (63 degrees C), about 2 minutes per side.
• Remove loins from heat, place on a serving dish, and tent with foil. Let rest for about 5 minutes. Slice into 1/2- to 1-inch-thick medallions.

GRILLED MAPLE-BRINED PORK CHOPS

Steps:

• 1. Mix all of the brine ingredients together in a nonreactive pot and bring to a boil. Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool, then put it in a large nonreactive container and add the pork chops. Cover and refrigerate for no more than 12 hours.
• 2. Remove the pork from the brine and pat dry (without rinsing).
• 3. Prepare a grill with hot and medium cooking areas. A grill is hot when you can't hold your hand near the grill surface for longer than 2 seconds without pulling it away; it's medium when you can't hold your hand there for longer than 4 seconds.
• 4. Season the chops with pepper (not salt - remember, the brining solution is salty) and brush with the oil. Sear the chops directly over the hottest part of the open grill for about 1 1/2 minutes on each side. Then move the chops to the medium area of the grill, cover the grill, and cook to the desired doneness. Use an instant-read digital thermometer to check the internal temperature of the chops. A reading of 145° to 150°F will give you a pink, moist chop, 160°F is well-done. Serve immediately, accompanied by the chutney, if using.

BRINE FOR A PORK LOIN RECIPE

Steps:

• Combine your water with the salt and brown sugar and bring to a boil.
• Once the salt and sugar are completely dissolved, add your bay leaves, thyme, peppercorns and rosemary.
• Simmer for approximately five minutes at low heat.
• Remove from heat and let cool to room temperature.
• Once your brine formula has cooled completely, place it in a bag with a ziplock.
• Place the bag into a large bowl or a pot containing your pork loin.
• Make certain your prok loin is covered completely by the brine solution.
• Put the bowl into your refrigerator for a minimum of twelve hours and a maximum of 24 hours.

PORK BRINE FOR GRILLED PORK CHOPS

Steps:

• Combine all Brine ingredients and pour over pork in a zip lock plastic bag.
• Be sure pork is totally immersed.
• Refrigerate 12- 24 hours. Rotate bag a few times.
• Rinse pork.
• Place on heated grill (350 degrees)
• Grill until meat reaches 145 degrees

GRILLED BRINED PORK LOIN

Steps:

• Prep:Bring water, sugar, and salt to a simmer in a large pot, stirring to dissolve. Remove from heat. Add ice, bay leaf, thyme, orange zest, and peppercorns, and let cool completely. Place pork in a nonreactive dish, and completely cover with brine. Refrigerate at least 6 hours and up to 8 hours. Remove pork from brine, and let stand at room temperature 30 minutes. Pat dry, and season with salt and pepper.
• Grill:Heat grill to medium. Grill pork, covered with vent open, turning every 6 minutes, until internal temperature reaches 125 degrees, about 32 minutes. (Pork will continue to cook to proper doneness as it rests.) Transfer pork to a cutting board, and let rest 15 minutes. Slice pork, and squeeze orange over slices. Serve with mustard.

BEER-BRINED GRILLED PORK CHOPS

Steps:

• Combine the water, beer, salt, brown sugar and molasses in a large bowl. Stir until salt and sugar dissolve. Stir in the ice.
• Place the pork chops in large resealable plastic bag. Pour beer brine over the pork chops and seal the bag. Refrigerate for at least 4 hours or overnight, turning occasionally.
• Preheat the grill to medium-high.
• In a small bowl, combine the garlic, black pepper and sage.
• Remove the pork chops from the brine and rub them with the garlic mixture.
• Grill the pork chops for 6 to 8 minutes per side, until they are cooked through.
• Transfer the chops to a platter and let them rest for a minute or two before serving.

BRINED GRILL-ROASTED PORK LOIN

Steps:

• In a small dry skillet over medium heat toast the coriander, mustard seeds, juniper berries, and peppercorns until fragrant, about 1 minute. Put them on a plate to cool. In a bowl mix the sugar and salt with 2 cups of water until dissolved. Put the pork roast into a deep bowl or a large plastic bag. Pour in the sugar and salt water. Add the toasted spices, thyme, and bay leaves. Add more water until the meat is covered. Let it sit in the brine in the refrigerator for 2 to 6 hours.
• Remove the pork roast from the brine about 1/2 hour before you will be ready to cook it to allow it to come up to room temperature. When ready to cook, heat a grill to high heat. Dry the pork, rub it with olive oil, and season it with pepper. Sear the pork on all sides to get grill marks. Move the roast to an upper rack (or over indirect heat) and put a drip pan underneath it. Cook the pork until the internal temperature reaches 145 degrees F, about 30 to 45 minutes. Remove to a platter, cover loosely with foil, and allow it to rest for 10 minutes.
• Before carving, add any accumulated juices to the drippings in the pan. Spoon these over the sliced pork.

SIMPLE BRINE RECIPE FOR PORK CHOPS

Steps:

• MAKE COLD BRINE SOLUTION: Add all brine solution ingredients to large food-grade bag (e.g. ziploc) or a glass or stainless steel large bowl. Stir or squish bag until salt and sugar are dissolved (30 seconds). Note 1.
• BRINE PORK CHOPS: Add pork chops to bag or bowl ensuring they are fully submerged in the brine solution. Place in fridge. For thinner pork chops (1/2 inch/0.27cm or less), brine for 30-60 minutes. For thicker chops, brine 1-2 hours.
• FINISH AND CONTINUE WITH PORK CHOP RECIPE: Remove from brining bag or bowl and discard brine. Rinse pork chops under cold water. Pat dry with paper towels. Continue with pork chop recipe.

GRILLED APPLE BRINED PORK CHOPS

Steps:

• In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
• Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator.
• Remove pork from brine, rinse with cold water and pat dry with paper towels.
• Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.