How to Dry-Brine Pork Chops

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.

Step: 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.

Step: 2

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

Step: 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.

Per Serving: 216 calories; protein 25.5g; carbohydrates 0.4g; fat 11.7g; cholesterol 65.2mg; sodium 2936.6mg.

Preparing your food in advance can be extremely enjoyable that you do it with your favorite music in the yard , a soothing beverage of choice or even a partner. It is thoughtful to write every step you fell right to create the meal , which may include all of it from your tools and utensils to your ingredients . Be sure to list the ingredients in order , so as not to leave it . A handwritten list is typically best.

Bought the right cooking tools is just as one most required as having the right dishes menu . This includes everything from pots, pans, bowls and utensils to those core of items that are sometimes to forget, like as parchment paper and foil. goods like crunch bottles for make sure to the perfect drizzle or sprinkle items to your main food and long tweezers to arrange smaller and thinner foods are a must-have for all of home chef.