4 Servings 18 min Cook
3/4 Cup Water
3 Tbsp Salt
2 Tbsp Thyme
2 Tbsp Brown Sugar
2 Tsp Pepper
4 Cloves, minced Garlic
2 Tbsp, crumbled Bay Leaf
1/2 Fruit without seeds Lemons
4 Chop, excluding refuse (yield from 1 raw Pork Chops
Recipe inspired by: http://www.
myrecipes.
com/recipe/all-purpose-pork-brine
Stir together all ingredients (except pork) in a large stockpot until salt and sugar dissolve.
Let stand 1 hour.
Place pork and brine in a large zip-top plastic freezer bag; seal.
Place bag in a shallow baking dish, and chill 8 hours.
Remove pork chops from brine; discard brine.
Let pork stand at room temperature 30 minutes.
Light 1 side of grill, heating to 350-400 degrees F (medium-high heat); leave other side unlit.
Brush pork with 1 tbsp.
oil, and sprinkle with desired amount of salt and pepper.
Place pork over lit side, and grill, covered with grill lid, 4 minutes on each side.
Transfer pork to unlit side, and grill, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 150 degrees F.
Let stand 5 minutes.
Arrange pork on a serving platter.
Enjoy!
