How to “Dry-Brine” Pork Chops

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Description

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.

Ingredients

  • 4 large center-cut bone-in pork chops
  • 2 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ΒΌ teaspoon cayenne pepper
  • Vegetable oil for grilling

Instructions

  1. Mix kosher salt
  2. black pepper
  3. 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.
  4. Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil.
  5. Grill chops until internal temperature reaches 135 degrees F (60 degrees C)
  6. turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes.

Servings: 4

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