Hunk of Meat Monday: Grilled Brined Pork Chops

Between Jen's, over at Mess Hall to Bistro, pork kabobs and Kathryn's, over at Talking Dollar and Cents, crispy pork chops, I was drawn to grilling up some pork this week.

Of course since it is early in grilling season, I had to make a brine for my pork chops. I feel like I have been going through withdraw from grilled meats that have been brining for two days. My poor brown sugar has been so ignored.

Heat up 1 cup of apple cider vinegar and pour over dry ingredients.

Stir together and let sit for about 20 minutes to bring it to room temperature. Then grab your chops. I had a package of three chops. Adjust the above ingredients for more chops. You could probably go up to four chops with the above base ingredients. Double ingredients for more chops.

After 20 minutes, add four cups off water and 1 teaspoon of cracked black pepper. Stir together.

Add chops to the container or place chops in a large ziploc bag and pour the brine over top. Refrigerate for 2-24 hours.

When you pull the chops out of the brine, the meat will be white from the salt. Let the chops sit out for about 15 minutes before placing on the grill.