How to "Dry-Brine" Pork Chops
Ingredientsservings 215 cals
- 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.
- Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil.
- 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.
- Cook's Note:
- Let the chops "brine" uncovered in the fridge for 18 to 24 hours. Some say you can do this in less time, but I've always let it go at least overnight.
Per Serving: 215 calories; 11.7 g fat; 0.4 g carbohydrates; 25.5 g protein; 65 mg cholesterol; 2937 mg sodium. Full nutrition
ReviewsRead all reviews 5
YOU MUST USE KOSHER SALT! I suspect people who made this and complained about the salt level used regular table salt. Use Kosher salt for meat and recipes that call specifically for it. Becaus...
I had 3 thick boneless chops... used 1/2 of the seasoning... and 'brined' them for only 4 hours in the fridge and they were extremely too salty after cooking. I can only assume, using ALL of the...
Watch the video. Clearly, he has not used the entire amount of dry brine, and he did not rinse and pat dry after the brining period. Unfortunately, this was not clear in the written instructio...
I used this recipe on six country style boneless pork ribs. I'd never grilled these before and wanted to ensure tenderness and flavor. I followed the recipe exactly, using kosher salt. I app...