These thick-cut Chops from Tender Belly are everything the perfect grilled Pork chop should be: thick, juicy, and made fresh off the grill. A Vienna lager would pair perfectly with this more sweet pork dish. The richer lagers will compliment the sweetness of the brine deliciously.
Ingredients
- 2 quarts ice cold water
- 1/3 cup salt
- 1/4 cup sugar
- 4 Porterhouse Pork Chops
- Black pepper
Instructions
- Brine: whisk together water, salt, and sugar until everything is dissolved. Place pork chops in brine and refrigerate for one hour.
- Remove chops from the brine, pat dry with paper towels, and season lightly with salt and heavily with pepper.
- Place pork chops over grill on high heat and cook until well-browned, 3-5 minutes per side.
- Move pork chops to cool side of the grill. Cover and cook until meat registers 135 degrees Fahrenheit on a thermometer. Remove pork from the grill, let it rest for 10 minutes, then serve.
